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

• Food Science and Preservation
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• v.21 no.6
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• pp.776-783
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• 2014

Kimchi cabbages were cut ($3{\times}3cm$), and were pre-heat treated at $40^{\circ}C$, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at $5^{\circ}C$. The Cut kimchi cabbages were treated at $40^{\circ}C$ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at $5^{\circ}C$, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at $5^{\circ}C$.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.3
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• pp.183-189
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• 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
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• v.77 no.1
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• pp.100-108
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• 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.

• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.334-339
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• 1995

In order to prolong freshness of garlic, the effect of different predrying treatments on quality characteristics during predrying and storage was investigated. As a result of being applied continuous predrying methods dried for 24 hours a day and discontinuous methods dried for 9 hours and left for 15 hrs a day at 30, 40, $50^{\circ}C$ respectively, it was appropriate the discontinuous predrying method at $40^{\circ}C$ for 7 days and the continuous method at $30^{\circ}C$ for 6 days of which predrying period was taken less time and the loss of pyruvate and thiosulfinate content were low. The predried garlic was stored at $-3.5^{\circ}C$ for 6 months to examine the effect of predrying on quality during storage. Predried garlic had less rotting ratio than control but was not different in sprouting ratio.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.2
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• pp.43-46
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• 2011

Effect of several PLA films on strawberry packaging was investigated. Three types of PLA film (non-perforated PLA1, perforated films of PLA2 and PLA3) were used for packing strawberry and the fruit quality was measured during 6 day storage at 10. For comparison, two types of OPP/PE film (non-perforated OPP1 and perforated OPP2) were used for strawberry packaging. Weight loss of all the treatments was below 0.12% after 6 day, seeming to be in tolerable range. PLA3 package showed the best retention in fruit firmness, PLA2 and PLA3 packages the least changes in acidity, and PLA2 package gave the least changes of soluble solid content and vitamin C content. There have been no differences in surface color among packages. Perforated PLA films could be effective for use as packaging of strawberry.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.228-233
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• 1998

The storage life of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by the various pretreatment of temperatures; non-treated, room temperature, $10,\;20^{\circ}C$ and $35^{\circ}C$ were investigated. The pretreated citrus fruits were stored at $4^{\circ}C$, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at $35^{\circ}C$ for 24 hrs was the lowest among that of others. Decay ratio of $35^{\circ}C$ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments. After 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between $55{\sim}65$ days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. $CO_2$ content in fruit was decreased at initial stages of storage, but was increased between $55{\sim}100$ days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at $35^{\circ}C$ for 24 hrs before cold storage was effective on preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.

• Food Science and Preservation
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• v.11 no.4
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• pp.565-568
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• 2004

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2000.05a
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• pp.257-258
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• 2000

충남 지역에서 발생되는 하수 슬러지를 대상으로 재활용을 위한 물리$\cdot$화학적 특성을 조사하였고, 이를 기초로 유기물 중심의 퇴비화 및 연료화 방안을 검토하였다. 하수 슬러지의 함수율은 약 80 % 정도 되며, 유기물이 고형물의 50 % 정도로 퇴비화를 위해서는 다른 폐기물과의 적절한 혼합이 이루어져야 할 것이며, 부숙기간에 따른 C/N비, 식물 독성 및 중금속의 거동 등과 같은 안정성의 신중한 관리가 절실히 요구된다. 또한, 하수 슬러지에 석유 코우크스를 혼합함으로서 무연탄 수준을 넘는 5,000 kcal/kg 이상의 열량을 확보하여 자체 착화가 가능할 것으로 사료된다. 그리고, 하수 슬러지의 함수율을 낮추기 위한 연구 개발이 시급하게 요구되고 있으며, 건조 공정의 연구개발이 성공적으로 이루어진다면 하수 슬러지의 중량감소에 의한 경제적인 면과 재활용방안의 다각화도 함께 이루어 질 수 있을 것으로 사료된다.