• 농업기술회보
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• v.45 no.5
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• pp.46-46
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• 2008

우리 쌀의 품질 향상과 경쟁력을 높이기 위하여 수확기의 품질을 연중 균일하게 유지할 수 있는 저장시설의 확충 등 벼 수확 후 품질관리 대책에 따라 미곡종합처리장(RPC)이나 벼 저온 저장시설의 설치가 증가되고 있다. 그러나 저온 저장한 벼를 쌀로 만들기 위하여 도정할 때 관리를 잘못하제 되면 도정 후 쌀의 색깔이 변화되고 벌레가 발생하는 등 문제가 된다. 특히 여름철에 품질변화 현상이 많이 나타나며, 이러한 문제점을 개선하기 위하여 저온 저장된 벼를 도정한 후에 쌀의 품질변화를 방지하기 위한 도정기술을 소개한다.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.223-228
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• 1999

The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at $3^{circ}C$, and room temperature were investigated. After 98 days' storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days' to 48.75% on 126 days' storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at $3^{circ}C$, 85% RH on the basis of sensory evaluation and chemical compositions.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.5 no.2
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• pp.108-114
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• 1976

• Journal of Mushroom
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• v.19 no.1
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• pp.14-22
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• 2021

This study investigated the changes in the antioxidant activity, nitrite scavenging activity, and ��-glucan content of processed raw materials (Pleurotus eryngii, Pleurotus ostreatus, Lentinula edodes, and Flammulina velutipes) brought about by storage at room temperature (20-25℃) and low temperature (4℃). The results indicated that DPPH free radical scavenging activity was the lowest in air-dried and roasted samples that were stored at room temperature, k with the exception of the air-dried samples of P. eryngii and L. edodes. For total polyphenol contents, all roasted samples of the edible mushrooms stored at room and low temperature decreased compared with the samples pre-storage, except for the air-dried samples of P. eryngii, P. ostreatus, and L. edodes. Furthermore, the ferric reducing antioxidant power and reducing power of the air-dried and roasted samples stored at room temperature and low temperature tended to increase compared to that before storage. Moreover, the ��-glucan content in the air-dried and roasted samples stored at room temperature was significantly lower compared to that before storage, as well as to that in the samples stored at low temperature (p<0.05). The results of this study may help predict the degree to which biological activities in processed edible mushrooms change when stored at room temperature and/or low temperature conditions.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.1-8
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• 2004

Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.25-29
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• 2006

This study was carried out to investigate physiochemical properties and factors related with eating quality in the rice and paddy rice with different storage methods. As storage period was longer and temperature was higher, the b values of chromaticity and degree of fatty acid were increased, and the b value of room temp. was higher than that of low temp. In the varieties, the b value of Samcheonbyeo was the highest among varieties. also b value of Gancheokbyeo and Sae-gyehwabyeo were more increased than those of Dongjinbyeo and Hojinbyeo. Toyo meter values were significantly different according to storage temperature and period. Toyo meter values in storage of low temp. small decreased from 8 month after storages and that of loom temp. was severe decreased from 2 month after storages. In storage of low temp, Toyo meter values in storage of low temp. $(5{\sim}10^{\circ}C)$ was the lowest, and those of the early varieties were the most decreased. Degree of fatty acid of brown rice was increased from 2 month after storages and those of low temp. was severe increased. So, they made rice quality and eating quality to be deteriorated.

• Korean Journal of Environmental Biology
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• v.20 no.4
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• pp.355-359
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• 2002

This study was carried out to investigate the combined effect of cold storage with irradiation on rooting of chrysanthemum cuttings. Each cutting was six cm in length with three real leaves. A set of Groups of the cuttings was irradiated with 0 to 70Gy of gamma-ray after four weeks of cold storage, while another groups were irradiated with the same doses and then stored at $4^\circ{C}$ for four weeks. Root and shoot growth were observed at 15 and 20 days after planting of the cuttings in a Plug tray. Accelerated root formation was observed in 30 Gy irradiated group, and root growth was also enhanced in 20 and 30 Gy irradiated groups 20 days after planting. In case of irradiation combined with pre-treatment of cold storage, survival rate of cuttings was the highest (80%) in 30 Gy irradiated group. The groups treated with irradiation first before cold storage were apparently better in root formation, among which 50 Gy irradiated group showed the highest rate of root growth.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.108.2-108
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• 2003

우리 나라의 대표적인 염장발효식품인 젓갈의 품질 향상을 위해 저장 온도가 새우젓의 품질에 미치는 영향을 알아보고자 새우젓을 27% 염농도로 제조한 후 숙성온도를 실온(2$0^{\circ}C$) 또는 저온(1$0^{\circ}C$)에서 180일간 숙성.발효시키면서 이화학적 품질 특성을 분석하였다. 실온 또는 저온에서 숙성한 새우젓 모두 숙성 과정 중 단백질 분해산물인 휘발성 염기질소, 아미노태질소, 트리메틸 아민 함량이 증가하는 경향을 보였으나, 저온 숙성 새우젓의 경우 그 증가 폭이 작은 반면, 실온저장 새우젓의 경우에는 현저하게 증가하였다. 지방 산패도는 저온 숙성 새우젓의 경우, 저장 37일까지 급격한 증가를 보이다 그 이후 감소하였으나, 실온 숙성 새우젓의 경우 23일까지 증가한 후 감소하는 경향을 보였다. 이상의 결과로 볼 때, 새우젓을 실온에서 숙성시키는 경우 단백질 분해가 촉진되는 반면, 저온에서 숙성시킨 경우 단백질 분해가 억제되어 저장 기간을 연장시키는 것으로 사료된다.

• Journal of Bio-Environment Control
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• v.9 no.4
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• pp.230-236
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• 2000

For extension of storability, onion bulbs produced in Cheju Island were exposed to ${\gamma}$-ray irradiation at a dosage of 0, 3, or 6Krad and stored in a natural cavern, or in low (2$^{\circ}C$) or ambient temperature storage condition. Sprouting began from approximately five months in storage, regardless of storage condition, and increased as the storage period increased. From early August, sprouting as high as 50% occurred in the natural storage cavern, and 20% in ambient temperature storage when bulbs were treated with 0 krad ${\gamma}$-ray. However, bulbs treated with 3 or 6krad ${\gamma}$-ray did not any sprouting until six months in storage. No significant weight loss was observed in all treatments until sprouting occurred from 40 days after the initiation of storage. Weight loss, however, increased remarkably after 40 days in storage, indicating that it was closely related to sprouting during storage. Bulbs stored at 2$^{\circ}C$ showed 5~10% rot, but were still edible. Percent rot reached to as high as 50% in bulbs unirradiated and stored at ambient temperatures after seven months, while it in irradiated bulbs reached to 5, 33, and 30% at 2$^{\circ}C$, in a natural cavern, and ambient temperatures, respectively. Sugar contents slightly increased in irradiated bulbs in the later storage period under ambient temperatures, while sugar contents in irradiated bulbs in the later storage period under ambient temperatures, while sugar contents in Allium vegetables generally decrease in later storage if unirradiated. Sulfur content slightly increased in irradiated bulbs in the early storage period and decreased gradually in all treatments in the later storage stage.

• Food Science and Preservation
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• v.6 no.2
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• pp.143-147
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• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.