• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.377-381
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• 2010

This study was carried out to access the stauts of pyruvic acid and sugars in onion bulbs during storage at room temperature. Pyruvic acid content remained in a steady state until 3 months of storage. However the pyruvic acid content gradually increased as the onions started to root, and rapidly increased after sprouting. There was no difference in dry matter contents during storage.e. Sucrose content increased as storage duration extended, and then gradually decreased right after the onions started to sprout. Fructose content gradually decreased after 45 days of storage, and remained in a steady state after sprouting. Glucose content had a tendency to increase as storage duration extended. Pyruvic acid/total sugar (PA/TS) ratio decreased after 1 month of storage, and then increased after 135 days, and was 83% higher at 150 days of storage than at harvest. Sweetness gradually decreased until 1 month of storage, but thereafter remained steady. Therefore it is desirable that pyruvic acid analysis for sweet onion selection should be conducted before breaking the dormancy.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Food Science and Preservation
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• v.11 no.2
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• pp.257-262
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• 2004

This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.194.2-195
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고자 일본 수출용으로 재배하고 있는 축양종의 절임가지의 저장방법과 저장 중에 당류, 유기산 및 아미노산의 변화를 분석하였다. 총당 함량과 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다. 가지의 주요한 구성아미노산은 valine, aspartic acid, glutamic acid, glycine, alanine 등이었으며, 총아미노산 함량은 진공포장하여 저장한 경우에는 저장 20 일째 1488.14mg/100g으로 생가지보다도 증가하였는데 반해 침지하여 저장한 경우에는 총 아미노산 함량이 745.42mg/100g으로 서 저장 초기에 비해 감소함을 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline 등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장 한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량은 phosphoserine, taurine, ${\gamma}$-aminoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$-aminoisobutyric acid는 증가하였다. 축양품종의 절임가지의 저장방법과 저장기간에 따른 성분의 변화를 고려할 때 진공포장하는 것이 절임가지의 품질 유지할 수 있는 것으로 생각된다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.1
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• pp.27-36
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• 2017

In order to determine the relationship between water content and flower qualities of oriental hybrid lily cv. 'Siberia' cut flower, flowers were subjected to dry and cold storage at $5^{\circ}C$ for 3, 6, and 12 days and subsequently exposed to ambient temperature ($26^{\circ}C$) in bottles with water for up to 16 days. Flowers stored at $22^{\circ}C$ in dry condition for 3 days were used as the control. Changes in fresh weight, moisture content, water balance, flowering stages, osmolality and vase life of cut flowers were observed. Flowers treated with cold and dry storage had higher moisture content compared to control sample. However, this trend was evident only for 3-day cold and dry stored sample during the whole storage period. The fresh weight of cut flowers increased gradually when the samples were transferred to ambient temperature in water bottles and then declined steadily before reaching the peak in between 6-8 days of vase life. However, the changes of fresh weight of control sample were substantially faster than samples pre-treated with cold and dry storage. This was also correlated with the water balance of cut flower as it reached the minus (-) value in 6-8 days of vase life at ambient temperature. Cut lily flowers showed high osmolality values corresponding with the duration of dry storage regardless of low or higher temperature. However, osmolality had no effect on vase life since flower stem absorbed water rapidly at the end of dry storage period. Our vase life results suggest that cold and dry storage of lily cut flowers for a certain period could ensure longer vase life at ambient temperature. It was observed that prolonging the storage period at cold and dry condition for more than a week significantly increased bud abortion, reduced longevity of flowers and reduced the vase life of cut flowers. On the other hand, the shorter cold and dry storage treatment delayed the bud opening and senescence of the flowers, thus, slowering the normal maturation and aging. Results indicated that dry and cold storage at $5^{\circ}C$ for 3 days was effective in maintaining and preserving overall quality and vase life at ambient condition of oriental hybrid lily cut flowers.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.1-3
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• 2005

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.3
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• pp.259-264
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• 1990

Improvement in production, post-harvest processing, quality grading, storage and malting process of malting barley is apparantly necessary to upgrade the beer quality and to reduce the losses in malt production. To establish the bases for the improvement, the present study examined the effect of storage conditions on the germinability of malting barley by quality grade of barley at production, and feasibility of mixing different varieties and different quality grades. Germinability of malting barley decreased significantly after 13 months of storage in the off-grade grain storage house, and after 15 months in the 1st grade storage house under the climate of Korea. Malting barley that was off-grade at harvest deteriorated faster than the 1st grade during 5 years storage under ordinary conditions. Mixing of varieites, different grain-quality grades or differently stored barleys seems to increase variability in germinating forces and germinability, resulting in uncontrollable malting processes and poor quality of malts and beer.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.255-262
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• 2001

랩포장 및 진공포장이 냉장 돈육이 저장성에 미치는 영향을 조사하기 위해 돈육의 등심부의를 랩포장 및 진공포장한 후 냉장저장하면서 저장기간에 따른 세균수,휘발성 염기질소, pH, 보수력 드립감량, 가열감량 및 경도의 변화를 측정하였다. 랩포장의 경우 일반세균수는 저장 10일에 2.0$\times$$10^{7}$ CGU/㎤의 수준에 달하였고, 휘발성 염기질소 함량은 저장 15d일에 26mg%로서 식육의 부패수준인 20mg%를 초과하였으며 , pH는 저장 7일 이후 급속하게 증가되어 저장 10일에 5.98의 수준이었다. 반면에 진공포장의 경우에는 일반세균수가 저장 30일에 7.7$\times$$10^{6}$ CGU/㎤의수준에 달하였고, 휘발성 염기질소 함량은 저장 30일에 19.8mg%로서 부패수준인 20mg%에 근접하였으며, pH는 저장기간이 경과됨에 따라 매우 완만하게 증가되어 저장 30일에 pH5.75의 수준이었다. 보수력은 저장 1일에는두 시험구가 75.0%의 수준으로 비슷하였으나, 저장기간이 경과됨에 따라 랩포장이 진공포장에 비해 급속하게 증가되었다. 드립감량과 가열감량은 저장초기인 저장 7일까지는 진공포장이 랩포장에 비해 다소 높은 수준이었으나 그 이후에는 랩 포장이 높은 수준이었다. 경도는 두 시험구 모두 저장 1일에 가장 높았고, 저장 기간이 경과됨에 따라 점차 저하되었으며, 랩포장에 비해 전공포장이 비교적 완만하게 저하되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.205.2-205
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• 2003

가정에서는 쌀을 소비할 때 외기 조건 특히, 하절기와 같이 외기 온도가 높을 경우 함수율 감소, 지방산가 증가 및 해충발생 등 품질 손상이 급격히 발생한다. 따라서, 가정에서 쌀을 소비할 때 쌀의 품온을 가능한 낮춰 안전하게 저장하는 방법이 필요하다. 본 연구는 가정용 냉각쌀통을 이용하여 저온에서 쌀을 저장하면서 저장기간 중 품질변화를 측정하여 저온저장특성을 구명하는데 목적이 있다. 가정용 냉각쌀통은 매직 쌀장고(MRH-2501, Tongyang)를 이용하였으며, 대조구로 상온($25^{\circ}C$)에서 쌀을 14주간 저장하면서 1주일 간격으로 시료를 채취하여 함수율, 지방산가, 색도 및 표면변화를 측정하였다. 저장기간이 경과함에 따라 쌀의 함수율은 냉각쌀통의 경우 1.5%(w.b.), 상온저장의 경우 2.1%(w.b.)가 감소하였다. 지방산가는 냉각쌀통에서 저장 14주 후15.1(mg KOH/100g)로 나타났고, 상온저장에서는 8주 후 24.2, 14주 후에는 40.9(mg KOH/100g)로 급격히 증가하였다. 쌀의 색도는 저장기간이 경과함에 따라 증가하는 경향으로 나타났으며, 상온저장이 냉각쌀통에 비해 현저히 높게 증가하였으며, 저장 8주 후부터는 유의적인 차이를 나타내었다. 쌀의 표면에 세포벽은 냉각쌀통에 비해 상온저장에서 저장기간이 경과함에 따라 뚜렷하게 나타났다.