• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Food Science and Preservation
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• v.10 no.1
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• pp.28-31
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• 2003

For safe storage of agricultural products in the cold storage house, accurate monitoring of temperature, humidity and gas conditions is necessary. This study was conducted to develop an environmental monitoring and warning system for the cold storage house to improve safety of storage. The system developed in this study is able to monitor temperature, humidity and $CO_2$concentration in the storage house and to send alarm signal to the farmer by telephone and beeper when abnormal conditions have been occurred in the storage house. And the developed system use internet network so we can supervise storage conditions in the home. From the results of the performance test, it was found that the temperature and relative humidity can be controlled within the range of 0.5$^{\circ}C$ and $\pm$2 percent. And farmer's response was fair.

• FLOWER RESEARCH JOURNAL
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• v.18 no.4
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• pp.266-270
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• 2010

Corylopsis coreana is an endangered Korean native plants. This is one of the genus that have high ornamental value for flowering plants available for garden shrub, bonsai, and pot plants. In this study, the methods to encourage seed germination rate were investigated for its ornamental uses. The germination rate of Corylopsis coreana seeds stored under dry-cold condition was very low, 12%, 12%, 8%, and 10%after 40, 70, 85, and 100 days storage respectively. But the germination rate of Corylopsis coreana seeds stored under wet-cold condition was higher than these, 20%, 54%, 78%, and 96% after 40, 70, 85, and 100 days storage respectively. Dry seeds sowed directly without $GA_3$ treatment showed no germination regardless of storage type(cold or room temp.) or storage periods. On the other hand, the soaking treatment with $GA_3$ 50~500 ppm for 24 hours was very effective to increase the germination rate. The most effective $GA_3$ levels was different by storage type(cold or room temp.) and storage periods. But the effect of $GA_3$ was decreased by prolonging of the storage period. Soaking treatment with $Ca(NO_3)_2$ 5, 10, 20 mM, $KNO_3$ 5, 10, 20 mM for 24 hours showed no effect.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.591-595
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• 2012

This study was conducted to investigate the possibility of changes in onion (cv. 'Turbo' and 'Changnyongdaego') bulb quality during storage at room and cold temperature. Increased weight loss was found in the onion bulb stored at both cold and room temperature conditions. 4% weight loss was found in bulbs stored at room temperature and 2% at cold storage as compared to fresh cultivated onion bulb; after three months. Initially, there was no significant difference in the firmness of bulbs between cultivars and storage conditions. Hunter a value of bulb stored at room temperature was higher than the value of bulb stored at cold temperature. 27% and 7.9% decay was found after three months in 'Changnyongdaego' and 'Turbo' cultivars stored under room temperature condition respectively. In contrast, only 2% decay was noticed in both cultivars stored at cold storage condition. Hunter L value of onion bulb gradually decreased in both room and cold temperature storage conditions. In conclusion, quality of onion bulb can be maintained until three months. For long term storage and quality maintenance, under room temperature conditions a resistance cultivar should be selected.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.321-325
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• 1989

Storage quality dried persimmons was evaluated by 5 scale scoring hedonic sensory analysis in various packaging methods and materials. Dried persimmons were deteriorated within 1 months of storage in polyethyene(PE, 0.08mm) and 1.5-2.5 months in nylon(PA/PE, 0.1mm) packages at room temperature, But those were kept good quality for 5 months of storage in PA/PE package and for 8 months in $CO_2$ or $N_2$ gas filled polyester/aluminum/casteded polypropylene(PET/Al./CPP, 0.1mm) package at $5^{\circ}C$. Dried persimmon had the best quality in water content of 37% and at humidity 75% and its shelf-life was noticialy prolonged by low temperature.

• Superconductivity and Cryogenics
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• v.2 no.2
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• pp.44-51
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• 2000

• Superconductivity and Cryogenics
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• v.12 no.2
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• pp.15-19
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• 2010

원문이미지 참조

• Superconductivity and Cryogenics
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• v.12 no.2
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• pp.10-14
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• 2010

원문이미지 참조

• Superconductivity and Cryogenics
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• v.7 no.2
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• pp.17-20
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• 2005

• Superconductivity and Cryogenics
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• v.13 no.1
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• pp.8-12
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• 2011