• Food Science and Preservation
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• v.20 no.3
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• pp.304-316
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• 2013

To determine the appropriate harvest maturity of mulberry to prolong the freshness during distribution, mulberries were classified into three groups (80%, 90%, and 100%) based on their degree of maturity and then compared for their firmness, color, anthocyanin, soluble solids content, pH, titratable acidity, viable cell, mold and sensory quality. They were then investigated for quality changes by maturity under different distribution temperature at $20^{\circ}C$, $10^{\circ}C$ and $0^{\circ}C$. Immediately after harvest, the 80% matured mulberries were shown to be the firmest and 1.74 and 2.64 times firmer than 90% and 100% matured mulberries respectively. The more mature the mulberries were the lower the "a" value was while anthocyanin content was higher. The soluble solids content and pH of mulberries increased as they matured. Less mature the mulberries were the higher titratable acidity was and lower microbial levels in mulberries were. In terms of sensory quality, color of the 100% matured mulberries was the highest but the 90% matured mulberries were most preferred based on other sensory indexes. In comparison to storability of mulberries by maturity, although the firmness of the 80% matured mulberry decreased rapidly, they were the firmest during distribution periods. The level of mold of the 100% matured mulberries was higher than others. Moreover, the more mature mulberries were the quicker they deteriorated. According to quality indexes, depending on maturity and sensory evaluation of mulberry distributed at different temperatures, the storability of the 80 and 90% matured mulberries were higher than that of the 100% matured mulberries. In conclusion, judging by their sensory quality, the 90% matured mulberries were more appropriate for harvesting than the 80% matured mulberries.

• Journal of the Korean hospital association
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• v.15 no.9 s.137
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• pp.13-18
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• 1986

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1476-1483
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• 2015

This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.

• The Korean Nurse
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• v.31 no.3
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• pp.88-103
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• 1992

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.748-757
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• 2015

This experiment was carried out the quality of astringent and dried persimmon according to various cultivars and harvesting time. There were need for proper selecting cultivar of astringent persimmon and knowing proper mature degree of persimmon in order to enhance the quality of dried persimmons. Immature persimmons showed lower moisture content, color value and higher hardness than riped and over-riped persimmons. The total quality of riped and over-riped fruit were superior than un-riped fruit.

• Journal of Bio-Environment Control
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• v.25 no.3
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• pp.153-161
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• 2016

This study aims to determine the optimal maturity of strawberry fruits as affected by the application of lysophosphatidylethanolamine (LPE) and its optimal concentration for postharvest stability and quality. Prior to application of treatments, fruits that were classified into levels of maturity (0%, 50%, 70% and 100%) were air-dried for 40 minutes and stored in the refrigerator at $4^{\circ}C$ for 12 days. Fruits at 70% maturity were dipped into 0, 10, 50 and $100mg{\cdot}L^{-1}$ LPE solutions for 1 minute. A lower range of concentration (0, 2.5, 5, 10 and $25mg{\cdot}L^{-1}$) was applied to fruits at different maturity levels. Data on fresh weight, hardness at vertical and horizontal loading positions, color index and sugar content during storage were collected. Based on fruits with 70% maturity dipped in LPE concentrations, there were no significant differences found on fresh weight, color index and sugar content. However, the application of $10mg{\cdot}L^{-1}$ LPE gave the highest hardness at vertical loading position while $100mg{\cdot}L^{-1}$ had the lowest average. At lower range of LPE concentrations, fresh weight was not significantly affected by LPE application and maturity levels. Hardness of fruits was mainly based on the maturity of the fruits. Increased hardness was observed in the fruits with 70% maturity dipped into the $5mg{\cdot}L^{-1}$ of LPE solution. The hardness and Hunter's $L^*$ and $b^*$ value of 100% matured fruits gave lowest values despite the application of $25mg{\cdot}L^{-1}$ LPE 12 days after storage.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.4
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• pp.321-327
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• 1996

A back titration method was suggested to determine the exchangeable acidity of soil originated from exchangeable aluminum and adsorbed hydrogen ion in relation to minimizing its titration error. In this method. soils are treated by neutral salt solution whose concentration is the same as soil solution suspended by distilled water. And then. its pH is adjusted at 3, using 1 N HCl solution and back-titrated by 0.1 N NaOH solution containing 1 N NaCl. The results of the suggested back-titration showed the possibility of practical application with linear relationship to that of standard method.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.9 no.2
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• pp.33-40
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• 2010

In this paper, we consider three macroscopic traffic flow monitoring indices, Travel Time Index(TTI), Acceleration Noise(AN) and Two Fluid(TF) and investigate how to determine a proper rate of probe cars for producing reliable values of these indices. For the analysis, we use classical sampling theories and provide numbers of probe rates using simulation data.

• Geotechnical Engineering
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• v.12 no.3
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• pp.165-173
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• 1996

본 기술 자료에서는 수압 터널에서 침투 수압을 고려한 터널 주위 암반의 응력 상태에 대한 수치 해석 방법, 해석 결과의 이용에 대하여 실제 수압 터널의 예를 들어 소개한다. 수압 터널의 안전성은 터널 주위 암반의 안전성에 의해 좌우되며 암반의 안전성은 Mohr-Coulomb의 파괴론을 사용하여 암반의 응력에 대한 안전율을 산정하여 판단한다. 산정된 암반의 안전율과 실제 수압 터널의 거동을 비교하여 수치 해석의 적정성을 판단하며 수압 터널의 보강 방법을 제안한다.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.9 no.3
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• pp.59-66
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• 1995

In this study through a series of the experiments, 1) the preferable luminance values of the CRT screens, 2) the preferable luminance ratios between the CRT screens and its surrounding surfaces are determined. The results are evaluated by the level of satisfaction, and re-examined by the work performance (number of types, rate of errors) and the level of eye fatique (number of blinks, near point distance)