• Journal of Mushroom
• /
• v.19 no.4
• /
• pp.329-335
• /
• 2021

This experiment was conducted to investigate the changes in freshness parameters and determine the optimal UV-B irradiation conditions for each storage period for Heuktari, an oyster mushroom cultivar, grown under LED lightNo significant changes were observed in the CO₂ and O₂ content until day 12 of storage; however, after day 15, the CO₂/O₂ ratios were higher in the UV-treated groups than in the untreated groups. No color difference was observed between the UV-treated and untreated groups. In all UV-treated groups, hardness decreased over time; however, the group irradiated for 15 minutes showed higher hardness values than those of the untreated group. The UV-irradiated group showed higher ergosterol content than did the untreated group, and scanning electron microscopy revealed that mushroom cell wall destruction increased with increased UV treatment time. Overall, these findings confirmed that UV-B irradiation increased the ergosterol content of Heuktari but decreased its freshness and negatively impacted other storage characteristics.

• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.583-588
• /
• 2001

In this study, the differences in the contents of vitamin C and minerals in perilla leaves were compared according to the age of leaf and storage conditions. The content of vitamin C in perilla leaves the younger the perilla leaves, the higher the content of vitamin C: Vitamin C content of mature leaf at the lowest part of the stem was 63.7mg/100g, and that of young leaf at the top of the stem was 129.0mg/100g. However, the contents of Ca and Fe by the leaf age were in an opposite tendency with vitamin C: Ca content of the leaves at the lowest and the top part of the stem were 449.4 mg and 311.8mg/100g, respectively. But, the contents of Na and Mg were poor in mature leaf, and the content of K showed no particular difference according to leaf age. When stored at 5$^{\circ}C$, residual rate of vitamin C content was 92.56, 81.52 and 77.05%, after stored 1, 5 and 10 days, respectively. In the case of 20$^{\circ}C$, residual rate of vitamin C was 85.80, 79.90 and 72.53%, respectively. When stored at 5$^{\circ}C$, Ca content in perilla leaves was in the range of 348.93∼408.81mg/100g, and at 20$^{\circ}C$, the content of Ca was 360.26∼392.25mg/100g. Storage time and temperature did not make a significant difference in the mineral content of perilla leaves.

• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.435-440
• /
• 2003

Such fruits as nut persimmons, mandarin oranges and apples stored in the far-infrared radiated chamber at 5$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Fruits stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored only in the told room through the storage period. We confirmed that fruits stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.

• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.441-446
• /
• 2003

Cherry tomatoes, cucumbers and zuchinis stored in the far-infrared radiated chamber at 5$^{\circ}C$ or 10$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Vegetables stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored cold in the cold room through the storage period. We confirmed that vegetables stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1381-1384
• /
• 2004

In order to help the preservation of the cherry tomatoes, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to packaging fruits. The fruits were packed with a paper bag of 15.5${\times}$24 cm and then stored at 1$0^{\circ}C$. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady weight loss due to the transpiration was observed to slightly increase the solid content during the storage with little difference between the packaging treatments. There were little change in pH and acidity of the stored fruits. The microbial loads of total aerobic bacteria, and yeast/mold counts were significantly suppressed during 10 day storage by the antimicrobial paper packaging, which also contributed to reducing the decayed fruits observed after 15 days.

• Korean journal of food and cookery science
• /
• v.13 no.5
• /
• pp.617-622
• /
• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.6 no.3
• /
• pp.183-189
• /
• 2004

This study was conducted to examine the changes in the seed physical characters and germinative properties of three tree species at three different storage times in order to determine the most suitable storage time and condition. Seed physical characters and germinative properties were examined from seeds of Fraxinus rhynchophylla, Zanthoxylum schinifolium and Staphylea bumalda that were stored at -18C for 1, 3 and 10 years, and the growth performance and physiological characters of their seedlings were analyzed. Seed physical characters and germinative properties showed significant differences between three storage times as well as three tree species. Seed moisture content of F rhynchophylla and S. bumalda and seed fresh weight of Z. schinifolium decreased with increase of storage time. Storage time represented negative correlation with moisture content and fresh weight (r = -0.822, P<0.01). Seed percent germination of Z. schinifolium and S. bumalda stored for 3 and 10 years decreased less than 15% and 10.7% respectively. Mean germination times for seed of F. rhynchophylla, Z. schinifolium and S. bumalda were delayed 11.9, 5.7 and 9.7 days after a storage time of 10 years, respectively. However the growth and viability of seedlings didn't show a special pattern for storage time and tree species.

• Journal of Korean Society of Forest Science
• /
• v.77 no.1
• /
• pp.100-108
• /
• 1988

This research was performed to estimate the influence of relative light intensity, planting density, growth period on the growth of fresh and dry weight of the stem and branches, and root in the pretreatment transplanting bed. 1. The growth of fresh and dry weight of the stem and branches per seedling varied in the order of 63%>100%>37%>19% in relative light intensity, and increased with decrease of planting density, and grew highly during the period from May to June. The contribution rates to the growth of fresh and dry weight of the stem and branches were 49.4% and 39.6% in shading treatment, and 4.3% and 6.4% in planting density, and 34.2% in growth period respectively. Of the three factors, that is, shading, density and period, all of the interactions between two factors, and among the three factors in the growth of fresh and dry weight of stem and branches were significant. The growth of fresh and dry weight of root per seedling increased with light intensity and decreased with increase of density. The best growth of root, showed during the period from May to June in fresh weight, but during the period from July and August in dry weight of root. For the three factors, that is, shading, density and growth period, all the interactions between any two factors, and among the three factors in the growth of fresh and dry weight of root were significant.

• Journal of Bio-Environment Control
• /
• v.16 no.3
• /
• pp.247-251
• /
• 2007

To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter's value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage $(1{\sim}3^{\circ}C)$ after PP film packaging lasted 34 days, and that by room temperature storage $(10{\sim}15^{\circ}C)$ after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.188.2-189
• /
• 2003

시설재배 만감류인 부지화 감귤의 수확후 저장유통시 부패 감소 및 상품성 제고를 위하여 환경친화적 전처리방법으로서 중온처리의 적용 가능성을 확인하고자, 제주 서귀포산 부지화(한라봉)감귤의 열수 및 열풍 처리에 따른 저장중 품질특성 변화를 살펴보았다. 표면상처가 없는 일정 크기의 건전 과실을 선별한 후, 각각 52$^{\circ}C$에서 2분(52-2m), 6$0^{\circ}C$에서 20초(60-20s) 동안 열수에 침지하거나 45$^{\circ}C$에서 4시간(45-4h), 8시간(45-8h) 동안 열풍을 가한 다음 5$^{\circ}C$에서 냉각 건조하였다. 충분히 냉각된 과실을 통기성 천공 LDPE 필름에 포장하여 5"C에서 21일, 18$^{\circ}C$에서 7일간 저장하면서 생리, 이화학, 관능적 특성을 측정하였다. 중온처리 직후 초기 호흡률은 처리구 모두 무처리구와 비교하여 다소 높았으나, 저장중 처리구 감귤의 호흡률은 감소하여 21일째는 무처리구와 동일한 수준을 나타내었다. 과실내 기체조성은 저장기간 및 처리구간에 차이를 보이지 않았으나 21일부터는 저장온도 전환에 따라 $CO_2$가 다소 증가하는 양상을 보였다. 과실의 pH, 산도, 경도는 중온처리에 따른 유의적 차이를 구분할 수 없었으나, 고형분 함량과 생체 중량감소율은 열풍처리구에서 다소 높게 유지되었다. 과피 표면색 역시 열풍처리구 (45-8h)가 다른 것에 비해 저장중 짙게 나타났으나 열수처리구에서는 가시적 변화를 발견할 수 없었다. 한편 부패과 발생률에 있어서 열수처리구가 축부병 등에 의한 짓무름 현상 및 곰팡이 발생정도를 가장 낮게 나타내었고, 관능검사에서도 열수처리구가 변색, 시듦, 광택 등의 외관 품질항목에서 유의적으로 우수하게 평가되었다. 결과적으로 중온 열수처리는 부지화 김귤의 수확후 저장유통중 부패과 발생률을 감소시키고 외관품질을 유지하는데 효과적인 전처리방법임을 확인할 수 있었다. 있었다.