• Food Science and Preservation
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• v.10 no.4
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• pp.454-458
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• 2003

This study was conducted to enhance the quality and peach (Yumyung) by ozone treatment. The ozone concentration and treatment time in soaking of peach were 0.1, 0.3 and 0.5 ppm and 30 min respectively. Fruit brix degree, titratable acidity, hardness, colors values, and rotten rate were determined in ripening grade Yumyung peach and when fruits were placed at ambient temperuture(25$^{\circ}C$) during 20 days. No great difference occured between control group and all ozone treatment samples in the changes of brix degree, titratable acidity, hardness and color values at my sampling period. However, the rotten rate of ozone-treated peach stored at 25$^{\circ}C$ was lower than that of control sample. The orders of rotten rate in peaches stored for 15 days at 25$^{\circ}C$ were control products > 0.1ppm ozone-treated > 0.3ppm ozone-treated) 0.5ppm ozone-treated. Therefore, optimal renditions of Yumyung peach stored by ozone treatment at ambient temperature during 20 days were ozone concentration of 0.5ppm, treatment time of 30min, and ozone treatment frequency of four times.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.126-127
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• 2002

본 시험은 게르마늄 침지수 및 사료 첨가급여가 육용오리의 생산능력에 미치는 영향을 구명하기 위하여 1~10 일령에 자연수 또는 게르마늄 침지수를 공급하는 2개 요인에 각각 10~42일령 사료에 게르마늄을 0.0, 0.5 및 1.0% 첨가하는 3개 수준을 조합한 6개 처리에 180수의 육용오리를 2$\times$3요인 배치하여 42일간 사양시험을 실시한 결과는 다음과 같다. 42일령 체중과 1~42일령간의 증체량은 1~10일령 간의 게르마늄 침지수 공급으로 향상되지 않았으며, 10일령 이후 사료의 게르마늄 첨가수준이 1.0%까지 증가함에 따라 점차 증가되는 경향이었으나, 통계적인 유의성은 없었다. 42일령까지의 전 기간 평균 사료요구율도 1~10일령간의 게르마늄 침지수 공급으로 향상되지 않았으며, 10일령 이후 사료에 게르마늄을 0.5% 첨가하였을 때 가장 우수하였으나, 역시 처리간에 유의적인 차이는 인정되지 않았다. 42일간의 사육기간 중 폐사율은 전반적으로 낮았고 처리간에 유의적인 차이가 없었으며, 42일령의 도체율은 사료의 게르마늄 첨가수준이 증가할수록 증가하는 경향을 보였으나 역시 유의적인 차이는 없었다.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.180-183
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• 2003

P. wasabiae was isolated from discolored seeds of wasabi(Wasabia japonical Mtsum.) and inoculated to fresh seeds, then the effect of fungicides on suppression of diseases were determined. Emergence rate of wasabi seeds where suppressed to 52.5% by the inoculation and it reached up to 92.7% by dipping treatment of inoculated seeds ito benomyl solution. The incidence rate of black leg disease and damping off were 32.0 and 22.0%, respectively, in control treatment that sown in the soil inoculated with P. wasabiae. But dipping treatment of inoculated seeds into benomyl solution resulted in 12.0% and 10.7% in incidence rate of those two diseases, respectively.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.535-540
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• 1996

Potato slices were dipped in solution of 2% CaCl$_2$, and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5$^{\circ}C$. Changes in L value, content of total phenol and chlorogenic acid and po lyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl$_2$, (CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl, solution (Hcaps) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.

• Food Science and Preservation
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• v.10 no.1
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• pp.41-46
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• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Korean journal of applied entomology
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• v.47 no.1
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• pp.101-105
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• 2008

Effects of different application of nematicides (fosthiazate 5% G, ethoprophos 5% G, and diazinon 34% EC) for the control of Aphelenchoides fragariae in strawberry were evaluated in a greenhouse experiments. Mother strawberry (Fragaria grandiflora) cv. Yeohong were dipped in solution of nematicides (fosthiazate or ethoprophos at 2.5 g a.i./liter in $20^{\circ}C\;or\;46^{\circ}C$) for 10 min. and planted in a greenhouse for dipping treatment. For the compare, mother strawberry were dipped in hot water for 10 min. without chemicals. For soil treatment, fosthiazate or ethoprophos at 3 kg a.i./ha were mixed into soil. For foliar spray, diazinon at 3.4 g a.i./liter was sprayed at foliage until runoff. At 40, 80, and 100 days after planting, runners were harvested from each treatment and the rate of nematode infestation and the number of nematodes per plant were examined. After 100 days of planting, mother strawberry plants dipped in fosthiazate solution (2.5 g a.i./liter, $20^{\circ}C$) for 10 min. produced more number of healthy runners and reduced % of infected runner as much as 90% and also had fewer nematodes per runner. Fosthiazate was more effective than ethoprophos. Foliar application of diazinon was reduced A. fragariae populations only in early season. Hot water treatment and nematicide soil treatment were less effective.

• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.90-96
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• 2005

Tubers(4-5cm diameter) of Zantedeschia 'Black Magic' were used to study the induction of flowering in GA₃ soaking times and concentration. The GA₃ soaking were 10 seconds and 30 minutes at the GA₃ concentrations of 50, 100, 250, and 500 mg·L¹. The time to emergence in GA₃ treatment were 1.1~4.0 days shorter than control Growth characteristics were good in GA₃ treatment but that was no significance in GA₃ soaking time and concentration. When GA₃ soaking time and concentration were increased, days to flowering was shorter, but flower stalk length, flower stalk width, flower length, flower width were no difference. The number of flower per tuber was most as 4.0~4.3 in 250~500 mg·L¹ GA₃ concentration and that was about 2 times compared to control. The normal flower ratio and bulb enlargement were similar compared with GA₃ soaking time and concentration. GA₃ 250~500 mg·L¹ treatment is necessary for improvement of number of flowers per bulb.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.1-7
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• 2004

The effects of chitosan dipping treatments with different molecular weights on the meat quality of Hanwoo(Korean Cattle) beef during refrigerated storage were investigated. The beef(M. Semimembranosus) were dipped in 0.5% chitosan(in 1% acetic acid) with two different molecular weights(Mw=150 and 600 kDa) for 5 min and stored at $1^{\circ}C$(90% RH). The pH was significantly(p<0.05) higher in chitosan(600 kDa) group than in the other groups. The L＊ value for 3 days was significantly(p<0.05) higher in chitosan (600 kDa) group, but it was not significantly(p>0.05) different after 6 days. The a＊ value of day 0(before storage) was not significantly(p>0.05) different among the treatment groups, however the a＊ value of day 12 was significantly(p<0.05) higher in chitosan(150 kDa) group. The metmyoglobin(%) was significantly(p<0.05) lower in chitosan(600 kDa) group. The total bacterial counts of day 0(before storage) were significantly(p<0.05) lower in chitosan(600 kDa) group, but during storage, the chitosan(150 kDa) group was effective in antibacterial activity. The chitosan(l50 kDa) group had significantly(p<0.05) lower shear force than the other groups over time.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1511-1517
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• 1999

Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of $5.8\;{\times}\;l0^5CFU/g$ of non-immersed lettuce and $2.3\;{\times}\;l0^5CFU/g$ of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of $3.1\;{\times}\;10^3CFU/g$ after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at $10^{\circ}C$. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until $3{\sim}6$ days of storage.