• Journal of the Korean Society of Radiology
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• v.11 no.6
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• pp.531-538
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• 2017

Agricultural products produced in the agricultural area around the nuclear power plant are radioactive contamination, which can cause radioactive contamination to the human body. The purpose of this study was to investigate the limit of the radioactivity concentration $^{90}Sr$ for the internal exposure dose evaluation by ingesting the agricultural products collected around the nuclear power plant. The results of the gamma-isotope element analysis were freshly <0.0166-0.0336 Bq / kg for all samples and for artificial radionuclides not detected, and fresh <0.00586-0.0421 Bq / kg for Chinese cabbage, The freshness was 0.106 Bq / kg, and the freshness was 0.0114-0.0901 Bq / kg. 0.0177%, 0.0222%, 0.0376% and 0.00243%, respectively, for Chinese cabbages and large roots, which is lower than the legal standard value of $1mSv/yr{\cdot}man%$. It is considered that the formulas need to be broadly evaluated for the foods consumed by children and adults, taking into consideration the age of the food and the diet

• KCID journal
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• v.13 no.2
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• pp.363-370
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• 2006

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• Development and Reproduction
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• v.23 no.2
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• pp.193-198
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• 2019

Genomic DNA samples were obtained from cultured penaeid shrimp (Penaeus chinensis) individuals such as fresh shrimp population (FSP) and deceased shrimp population (DSP) from Shinan regions in the Korean peninsula. In this study, 233 loci were identified in the FSP shrimp population and 162 in the DSP shrimp population: 33 specific loci (14.2%) in the FSP shrimp population and 42 (25.9%) in the DSP population. A total of 66 (an average of 9.4 per primer) were observed in DSP shrimp population, whereas 55 unique loci to each population (an average of 7.9 per primer) in the FSP shrimp population. The Hierarchical dendrogram extended by the seven oligonucleotides primers indicates three genetic clusters: cluster 1 (FRESH 01, 02, and DECEASED 12, 13, 15, 16, 17, 19, 20, 22) and cluster 2 (FRESH 03, 04, 05, 06, 07, 08, 09, 10, 11, and DECEASED 14, 18, 21). Among the twenty-two shrimp, the shortest genetic distance that exposed significant molecular differences was between individuals 20 and 16 from the DSP shrimp population (genetic distance=0.071), while the longest genetic distance among the twenty-two individuals that established significant molecular differences was between individuals FRESH no. 02 and FRESH no. 04 (genetic distance=0.477). In due course, PCR analysis has revealed the significant genetic distance among two penaeid shrimp populations.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.185-190
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• 1984

Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer) were studied by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Steam distillate of fresh ginseng roots was extracted with oxygen-free diethylether and concentrated. This aroma concentrate was separated into neutral, acidic, phenolic, and basic fractions. The neutral fraction, containing over two hundred compounds, was aromatically the closest to fresh ginseng with the key-flavor components predominantly being monoterpenes and sesquiterpenes. The sesquiterpene compounds were identified as being azulenic, menthenic, and napthalenic with a mass of 204.

• 대한치주과학회:학술대회논문집
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• 2007.11a
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• pp.150-151
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• 2007

• Journal of Ginseng Research
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• v.15 no.1
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• pp.82-86
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• 1991

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.1
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• pp.269-273
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• 2005

• Korean Journal of Plant Resources
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• v.3 no.1
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• pp.31-40
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• 1990

Pericarp and seedcoat removal treatments were tested to determine their effectiveness in the hard-to-germinate botanical seeds of jerusalem artichoke. Fresh seed of five Helianthus tuberosus L.varieties were (A)untreated (B)water soaked overnight (C) soaked overnight followed by renoval of pericarp or (D) soaked overnight followed by renoval of pericarp and seedcoat. The results indicate that treatments which removed the pericarp and seedcoat were the very effective, giving germination of over 90%. A considerable increase in germination did not follow only the peri-carp removal treatments. The factors inhibitory to germination of fresh jerusalem artichoke seed is associated withthe seedcoat. The removal treatment of pericarp and seed-cost is recommended despite its complexity because it givesa high germination percentage and varies least from varietyto variety. Heliarthus tuberosus L., a biomass potential crop, is a member of the family compositae. The genus Helianthushas provided man with two food plants, the sunflower (H.annus) and the jerusalem artichoke or topinambour (H. tube-rosus) . (3) The jerusalem artichoke grown for its tubers, has always been an extremely minor crop, but it is stillgrown in many places as a food for man or livestock and forthe production of alcohoL. Though tubers are used for pro-pagation jerusalem artichoke also flower and produce seedin head-like in florescences. Flowers are developed acro-petaLly on flattened receptacles such that outermost flowers are oldest. Each of these epigynous flowers may develop an achene-type fruit in which outer layers of the overy wallpersist, while inner layers become disorganized. Insidethe ovary wall of mature fruit, there is a papery seedcoat, probably composed of compact cells from endosperm, integu-ments, and nucellus.In general, the efforts to improving this crop havebeen hampered by the hard-to-germinate botanical seed.Seeds did not germinate for at least IL months after harvest.Fresh seeds of some varieties require one year more to gar-minate. (5) Since the time factor between generations isof concern in a prospective breeding program of jerusalemartichoke , these observations led to investigation of thenature of delayed seed germination in jerusalem artichokeas a biomass potential crop.