• Food Science and Preservation
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• v.9 no.1
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• pp.8-13
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• 2002

The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.

• Proceedings of the Korea Water Resources Association Conference
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• 2004.05b
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• pp.287-291
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• 2004

가능최대홍수량(PMF)은 가능최대강수량(PMF)을 입력으로 한 강우-유출해석의 결과이다. 대상유역의 가능최대강수량을 산정하여 시${\cdot}$공간분포를 고려한 가능최대호우를 결정한 후, 강우-유출관계를 적용하여 가능최대홍수량을 산정하는 것이다. 이러한 과정을 통하여 산정된 가능최대홍수량은 실무에서 댐설계를 위해 이용되어 오고 있다. 하지만, 댐설계기준(건설교통부, 2001)에 가능최대홍수량 산정을 위한 방법론은 제시되어 있지만, 이에 내한 이론적인 토의가 충분치 않다. 본 연구에서는 국내의 가능최대홍수량 산정절차에 대한 문제점을 제시하고, 이에 대한 논의를 하고자 강우분포와 강우-유출매개변수에 따른 가능최대홍수량의 변화를 검토하였다. 먼저, 강우의 시간분포방법으로 blocking 방법, huff 방법, mononobe 공식을 채택하여 그 문제점을 세시하고, 시간분포방법별 가능최대홍수량의 변화를 비교${\cdot}$검토하였다. 강우-유출 매개변수에 따른 가능최대홍수량의 변화를 검토하기 위해서, 먼지 평균개념의 기존단위도와 최대개념의 단위도에 대해 평가하였으며, 두 단위도 적용에 따른 가능최대홍수량의 변화를 비교${\cdot}$검토하였다. 최대개념의 단위도는 강우-유출관계의 적용을 위해 그동안 우리나라에서 주로 이용되어 왔던 Clark 단위도를 선정하였고, 실측강우-유출자료의 해석을 통해 가능최대홍수량의 개념에 부합되는 매개변수를 산정하였다. 또한, 가능최대강수량의 차이, 강우손실방법, 기저유량 고려유무에 따른 가능최대홍수량의 변화를 검토하였다.

• Korean journal of applied entomology
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• v.60 no.1
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• pp.123-133
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• 2021

In order to use Osmia cornifrons more effectively in apples, we investigated the pollination effect and nesting activity of O. cornifrons on 'Hongro', the middle-season cultivar, and 'Fuji', the late-season cultivar. There was a significant difference in the nesting activity and pollination effect of O. cornifrons depending on the apple cultivar. The nesting activity, rate of trap nesting, and reproduction in 'Fuji' were 2.5, 1.5, and 3.8 times greater than in 'Hongro', respectively. The pollination effect according to cultivar 'Fuji' was 1.6 times greater than that of 'Hongro' in the central fruit set. In terms of the quality of fruit, the asymmetry index of 'Fuji' was 2.5 times lower than that of 'Hongro', and the number of apple seeds of 'Fuji' was 1.9 times greater than that of 'Hongro'. The main reason for this result was the air temperature. The activity of O. cornifrons was most affected by air temperature (R2 = 0.578). It is expected that the nesting activity and pollination effect are great in 'Fuji' (17.4-24.1℃) when the temperature during the blooming period is higher than that of 'Hongro' (12.5-20.2℃). Our study provides important information on stable apple production for apple cultivators, and can be used as an evidence for changes in flora and insect fauna caused by climate change.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.103-103
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• 2018

홍경천은 일반적으로 해발 2500~4500m에 자생하는 고원식물이다. 현재 중국에 알려진 홍경천의 종류는 대략 38종으로 알려져 있으며 이 가운데 10종이 보건식품으로 사용되어지고 있다. 중국 홍경천의 생육환경은 동북부지방, 서북부지방, 서남부지방으로 구분되어지고 있다. 이 가운데 동북부지방과 티베트 지방을 중심으로 한 서남부지방의 홍경천이 주로 많이 사용되어지고 있다. 이러한 홍경천은 극한의 생육환경으로 고산병 예방, 피로회복, 작업능력향상, 운동능력향상과 세균의 저항력향상, 진정작용과 강심작용, 조혈작용, 항산화작용등이 신경전달물질의 활동을 증진시키어서 스트레스 해소와 치매 및 인지력을 높여준다고 알려져 있다. 따라서 근무 능력을 향상 시킬 뿐만 아니라 수험생들의 집중력에도 좋은 효과를 나타내는걸로 보고되고 있다. 따라서 본 실험에서는 홍경천의 총 폴리페놀 함량과 항산화 활성을 조사했던 바, 홍경천의 잎과 뿌리에서 양호한 결과를 나타내었으며, 특히 항산화 작용은 뿌리와 잎 추출물에서 양호한 반응을 보였다. 또한 에탄올 추출물 보다 메탄올 추출물 처리구에서 더욱 더 양호한 항산화 활성을 나타났다. 이러한 결과들을 바탕으로 홍경천 추출액을 첨가시킨 요구르트를 만들어서 품질을 조사하였던 바 요구르트 성분, 품질과 보존성이 향상되는 것을 확인할 수 있었으며 항산화 활성도 양호한 반응을 보였다.

• Food Industry And Nutrition
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• v.10 no.3
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• pp.37-42
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• 2005

홍경천의 간보호 효과를 알아보고자 사염화탄소를 투여하여 간손상을 유발시킨 흰쥐에 홍경천 물추출물을 투여한 후 간독성 보호효과를 알아본 결과, 혈청중 ALT, AST, LDH, ALP 활성도는 사염화탄소 투여에 의해 증가하였으나, 사염화탄소 투여 후 홍경천 물추출물의 투여로 유의적인 감소를 나타내었다. Total cholesterol, total lipid, triglyceride는 사염화탄소 투여에 의해 증가하였으나, 사염화탄소 투여 후 홍경천 물추출물의 투여로 유의적인 감소를 나타내었다. 한편 phospholipid는 사염화탄소만 투여한 CCL군과 사염화탄소 투여 후 홍경천 물추출물을 투여 한 군 모두 유의성 차이는 없었으나 홍경천 물추출물을 투여함으로 증가함을 알 수 있었다. HDL-cholesterol의 함량은 사염화탄소만 투여한 CCL군에 비해 사염화탄소 투여 후 홍경천 물추출물을 투여 한 RSLIII군에서 유의적으로 높은 수치를 보였다. LDL-cholesterol은 사염화탄소만 투여 한 군과 사염화탄소를 투여후 홍경천 물추출물을 투여한 군간 유의적 차이를 확인할 수 없었다 이상의 결과에서 사염화탄소 투여로 각종 효소 활성도 및 지질의 함량이 증가되었는데 이는 사염화탄소 투여로 간세포에 손상이 유발되었음을 알 수 있었고, 사염화탄소 투여 후 홍경천 물추출물을 투여한 군에서 사염화탄소 투여로 증가된 각종 효소 활성도 및 각종 지질의 함량을 저하시키므로서 홍경천 물추출물이 손상된 간기능을 회복시킬 수 있을 것으로 사료된다.

• The Korean Publising Journal, Monthly
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• s.330
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• pp.120-121
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• 2003

• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.352-357
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• 2019

In this study, we investigated the limit temperature range which is effective for dormancy release of 'Hongro' and 'Fuji' apples during the endodormancy period. The germination rate was 50% or more in all treatments except of 'Hongro' $-5^{\circ}C$ treatment. The germination rate of 'Fuji' was 86.3% at the temperature of $-5^{\circ}C$. The concentrations of carbohydrate and mineral components were significantly different between treatments but did not show any tendency or specific change. However, the sorbitol contents of 'Hongro' $-5^{\circ}C$ treatment were higher at 29.62 mg/g than those of 'Fuji', which was not affected for dormancy release. The results of hormone analysis showed that ABA(abscisic acid) and JA(jasmonic acid) in 'Hongro' $-5^{\circ}C$ treatment were respectively 176.48 and 15.72 ng/g. ABA, JA and SA(salicylic acid) contents in 'Fuji' apple tree were significantly lower than those of 'Hongro'. As a result of this study, the limit temperature range effective for dormancy release was different according to the varieties, and 'Hongro' did not affect with 30.3% of germination rate at $-5^{\circ}C$. However, 'Fuji' is 86.3% even at $-5^{\circ}C$ it was suggested that 'Fuji' had a chilling accumulation for dormancy release.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.61-64
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• 2015

As an edible coating, carnauba shellac wax (CSW) and lemongrass oil (LO) solution was prepared to extend the shelf life of 'Hongro' apples. During storage, there were significant differences in the populations of total aerobic bacteria, yeast, and molds between the coated apples and the control samples. The weight loss and vitamin C loss of apples coated with the CSW-LO solution were lower than those of the control. These results suggest that CSW-LO coating can be an effective method for improving quality of 'Hongro' apples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1805-1812
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• 2012

The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).