• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.80-80
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• 2020

인삼(수삼)은 장기 유통할 때 품질관리에 어려움을 겪고 있고 이는 잘못된 저장, 세척 등의 기술에서 비롯되는 것으로 포장 기술만으로는 고품질 수삼 유통을 실현하기 어렵다. 따라서 연구결과를 토대로 수출용 인삼 수확후 품질관리 과정을 정리하여 매뉴얼화 하였다. 인삼의 수확후 생리적 특성과 품질저하 요인은 물론 수확에서 저장, 세척·건조, 상품성 향상 포장 방법, 냉장컨테이너 적재, 저온 수송 및 판매 시 주의사항 등을 기술하였다. 수삼의 유통 중 손실율에 가장 크게 영향을 미치는 요인은 물러짐과 곰팡이 발생에 의한 부패, 뇌두부위 출아에 의한 상품가치 하락으로 나타났다. 출아는 수확 시기에 따라 다르게 나타나 가을수확 수삼에서는 저장기간 뇌두부위 출아는 전혀 발생하지 않았고, 봄수확 수삼의 경우 수확시기가 늦으면 뇌두 출아가 증가하는 경향을 보였다. 부패 병원균은 25℃ 운송 시 Fusarium spp.가 15, 5, 1℃ 운송 시 Botrytis spp.가 주를 이루었다. 포장단위를 5kg 대포장과 500g 소포장으로 하였을 때 소포장의 물러짐 현상이 대포장보다 훨씬 높게 나타나는 반면 곰팡이 발생에 의한 부패는 대포장보다 낮게 나타났다. 수삼 저장온도에 따라 유통 중 품질이 크게 달라져 온도 -2℃ 이하에 저장한 수삼은 유통 중 손실률이 높고 특품의 비율이 낮아지는 등 품질이 저하되며 저장기간이 길수록 더욱 심화되는 반면 0℃ 저장 수삼은 저장 3개월 후에도 유통 중 품질의 변화가 적었다. 이러한 결과를 종합적으로 정리하여 인삼의 전통적인 수확후 관리 방법이 아니라 수출용 인삼의 품질 향상을 위해 개선된 수확후 관리 방법을 적용할 수 있도록 흐름도로 정리하였다.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.118-122
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• 1983

The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at $58^{\circ}C$ for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were $2.5{\times}10^{10}$, 0.70 and 4.8 respectively after 24 hrs fermentation.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.116-121
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• 2001

The compositions of essential oils isolated from the leaves and fruits of Chamaecyparis obtusa (Sieb. et Zucc). Endl. and Chamaecyparis pisifera (Sieb. et Zucc.) Endl. were analyzed through GC and GC-MS. The oil yields were 0.83% (as fresh weight) and 1.36% in the leaves and the fruits of C. obtusa, and were 0.92% and 1.28% in those of C. pisifera, respectively. More than 90 components were identified, including high contents of monoterpenoids and sesquiterpenoids. Contents of monoteipenoids in the leaf and fruit oils of C. pisifera were higher than in those of C. obutsa. The major constituents in the leaf oil of C. obtusa were sabinene (11.81% as determined through GC peak area), limonene (7.73%), bornyl acetate (6.92%), $borneol+{\alpha}-teirineol$ (15.67%), and elemol (12.82%), and those in the fruit oil were myrcene (8.12%), ${\gamma}-terpinene$(5.91%), p-cymene(7.62%), $borneol+{\alpha}-terpineol$(6.53%) and ${\beta}-caryophyllene$ (23.74%). The major constituents in the leaf oil of C. pisifera were ${\alpha}-pinene$(32.34%), ${\delta}-3-carene$(25.28%), myrcene(11.72%), and bornyl acetate (8.77%), and those in the fruit oil were ${\alpha}-pinene$ (29.38%), ${\delta}-3-carene$(30.27%), myrcene(15.05%), and limonene(8.10%).

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.141-149
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• 1991

The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene, ${\beta}-phellandrene$, zingiberene, ${\gamma}-bisabolene,\;{\bate}-sesquiphellandrene$, and of oxygenated hydrocarbon fractions were 1,8-cineol, neral, geranial, geranyl acetate, citronellol, geraniol and ${\alpha}-terpeneol+borneol$. Comparing the yield and composition of Korean ginger oil with those from other origins reported, Korean ginger oils showed good yields of oil, whilst those contained higher amounts of sesquiterpene hydrocarbons.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1058-1063
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• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.1
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• pp.49-64
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• 1989

The study was carried out to investigate the effect of control leaf number on growth and chemical characteristics, and on yield and quality In (rue-cured tobacco The rest upper leaves of 14, 16, and 18 leaves per plant were removed at button stage, and the plants were harvested :0, 12, and 16 leaves with discard 4 leaves of the bottom, respectively. 1. There were showed a tendency to increase in length (LL), width (LW), area (LA), fresh (LFW) and dry weight (LDW) per leaf as leaf numbers were decreased, while those per plant and the ratios of increase of those per plant were decreased. 2. In compensation effect (CE), there were increase in LL, LFW, LDW, LL/LW and LDW/LFW with each decreased in leaf numbers while LW was decreased, LA unchanged. 3. There were significant Increases in LL, LW, and LA at 5th~8th stalk positions form bottom (SP), while those .at 13th~16th SF were decreased. Also, LDW at 5th~l0th, and LDW/LFW and weight Per unit leaf area at 11th 16th were Increased as leaf numbers decreased. 4. Mean per plant and CE of nicotine were increased, but those of sugar were decreased with each decrease In leaf numbers. In addition, nicotine contents at 5th~14th SP except for 9th~10th were increased, otherwise sugar contents at 7th~14th were decreased. 5. There were showed a tendency to increase in grade per Plant and in tirade at 5th~8th SP, but decrease in CE of grade as leaf numbers were decreased. There wee significant decrease in grade at 11th~14th SP. Also, ratio of 5 grade was decreased, while ratios of 3 and 4 grades were increased. 6. When the 2 leaves at 3rd~4th SP were harvested, price was decrease 2.6% and yield was increased 5.8 %. 7. When the 6 leaves from convention were removed at but ton stage, effects of apparent, compensational, and net per leaf on yield were -3.9%, +2.6%, and -6.5%, respectively, and those on price were +1.1%, -1.6% and +2.7%, respectively.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.366-372
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• 1991

The volatile components, normal hydrocarbons, organic acids, and nonvolatile fatty acids in the various parts of Luffa cylindrica(L.) Roemer(sponge-gourd) were analyzed by GC and GC/MS. More than 150 volatile components were separated and thirty seven components were identified and quantified. The contents of essential oil were 0.05%, 0.05%, and 0.08% on a dried weight base in leaves, stem, and seeds respectively. Fruit juice and sap contained 0.06% and 0.03% oil on the fresh weight base. Twenty six components of normal hydrocarbons in leaves, stem, seed, and unripe fruit were separated, identified, and quantified. The total concentrations of the hydrocarbons were $75.5\;{\mu}g/g$ in leaf, $52.0\;{\mu}g/g$ in stem, $46.6\;{\mu}g/g$ in fruit juice, and $32.8\;{\mu}g/g$ in seed fractions. The major hydrocarbons in leaves, stem, and fruit juice were $nC_{25}$, $nC_{27}$, $nC_{29}$, and $nC_{31}$, $nC_{16}$, $nC_{17}$, $nC_{18}$, and $nC_{19}$ were abundant in seeds mainly. The concentration of malonic acid among the five organic acids was highest in leaves, stem, and flowers. Unripe fruit contained 24.5 mg/g of the five organic acids and malic and citric acids were higher. The concentrations of palmitic, linoleic, and linolenic acids were higher concentration in the various parts of sponge-gourd and palmitic acid was distributed in the most parts. The concentrations of organic and fatty acids in the sap were negligible.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.267-271
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• 1991

The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at $4{\sim}35^{\circ}C$ in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached$4.0{\sim}4.2$ followed by a small decrease and its amount was lowered as the temperature increased from $4\;to\;25^{\circ}C$ The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at $25^{\circ}C$ than at $4^{\circ}C$. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.1
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• pp.20-26
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• 1985

Under the field condition mulched by polyethylene film, changes of the soil moisture content and soil temperature due to the meteorological influence, which have had a great effect upon productivity of upland - field crop, was investigated. The results obtained were as follows; 1. During the early growth stage from the first part of April to the last part of May, soil temperature at 15cm below the mulched surface of ridge (13:00) was about $5^{\circ}C$ higher than that of non-mulched plot. 20 days earlier than normal soil temperature reached up to $20^{\circ}C$ due to the mulching. The increasing of soil temperature resulted from poly ethylene film mulching had a similar tendency for the annual experiment of 3 years (1982-1984). 2. Changes of the soil moisture content in the plow layer during the growing season was remarkably less in the mulched plot than in the non-mulched plot due to suppression of evaporation by polyethylene film. 3. Soil moisture contents of the plots planted with tobacco was lower than those of the non-planted plots owing to the more transpiration induced by growing of the tobacco plant. As the results, it was refered that initial fresh weight of above ground part of tobacco that had an influence upon the consumption of soil moisture by the transpiration rather than evaporation was about 250g per plant. 4. At the appreciable amount of rainfall (for instance; 63.5mm), soil moisture content at middle place between plants in the plow layer of the mulched plot was not increased owing to the infiltration interruption by polyethylene film. 5. By the comparatively small amount of rainfall (e.g. 20mm) after the drought period, leaf water potential of the mulched plot was not increased as much as that of the non-mulched plot owing to the less moisture content of soil resulted from interruption of rainfall.

• Applied Biological Chemistry
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• v.29 no.3
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• pp.288-293
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• 1986

The washed fresh ginsengs packed with air, vaccum and nitrogen gas were irradiated at the levels of 1,2 and 3kGy gamma radiation and then stored at $4{\sim}5^{\circ}C$ for 90days to investigate the effects of gamma radiation on microbial inactivation, eelworm disinfestation and physicochemical changes. After a 90 day storage, $2{\sim}3kGy$ irradiated groups showed 20% of weight loss and 10% of rot while non-irradiated group 100% and 20% or more, respectively. Also the irradiated groups showed somewhat lower values of specific gravity, color density and hardness immediately after irradiation, thereafter higher value of them with storage time than those of non-irradiated group. The irradiation increased the yields of ginseng extract and crude saponins but no effects on the proximate composition and TLC and HPLC patterns of saponin. The food-borne microorganisms decreased in viable cell counts by $2{\sim}3$ log cycles with $2{\sim}3kGy$ radiation and the eelworms were completely disinfested with 1 kGy radiation.