• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.1-8
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• 2009

The greatest and major cost for cut rose production during winter seasons in Korea is cost of heating the greenhouse. A study was conducted on a cost-efficient heating system to reduce expenses of cut rose growers in times of high energy prices. An infrared heating system utilizing radiant energy has an obvious advantage over other heating methods in that the energy is first used to raise temperatures of plants and other objects and subsequently that of the atmosphere, resulting in faster reaching to desired plant temperatures at a reduced heating cost. In this study the heating effect and heating cost saving of a nano-carbon fiber infrared heating system (NCFIHS) installed in cut rose greenhouses in Gimhae, Gyeongnam Province were analyzed comparatively. In addition growth, quality, and vase life of 'Orange Fresh' roses grown in greenhouses heated by NCFIHS against those grown in greenhouses heated by so called an electrical heating system. In greenhouses with a NCFlHS with a set point air temperature of $20^{\circ}C$, plant temperature was maintained at $1{\sim}2^{\circ}C$ higher than the air temperature, and temperatures of growing bed surface and root zone were maintained at $17{\sim}19^{\circ}C$ throughout cold winter nights. The cost for heating in NCFIHS was about 25 and 51% of that of an electrical heating system and a hot water heating system heated by petroleum, respectively. Growth of roses harvested in greenhouses with a NCFIHS was similar to those grown in greenhouses with an electrical heating system. However, cut roses with more intense petal and leaf colors and a longer vase life (fresh weight and amount of water uptake) were harvested in greenhouses with a NCFIHS as compared to those harvested in greenhouses with an electrical heating system.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.35-41
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• 2007

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.825-834
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• 2003

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70$^{\circ}C$ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7$\beta$-hydroxycholesterol, $\alpha$,$\beta$-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7$\alpha$-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.263-271
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• 2006

The purpose of this study was undertaken to compare ability of frozen-thawed sperm characteristics between two strains (miniature pig and Duroc). The semen was collected by gloved-hand method into a pre-warmed ($37^{\circ}C$) thermos bottle. The semen was diluted with same volume extender and added to LEY solution for freezing. The diluted semen was placed in 0.5 ml straws, and freezing was initiated by exposing the straws to liquid nitrogen ($LN_2$) vapours for 10 min before placing them into $LN_2$ for cryopreservation. The frozen-semen straw were thawed at 20, 37 and $50^{\circ}C$ for 1 min, 45 sec and 10 sec within water-bath. The semen sample were evaluated at 0, 3, 6, 9, and 12 h after incubation at $37^{\circ}C$ for analysis of sperm ability. Abnormality of spermatozoa in miniature pig was significantly (p<0.05) higher than that in Duroc at 0, 9 and 12 h of post-thawing incubation after frozen-thawing. The percentage of F-patterned spermatozoa in miniature pig was significantly (p<0.05) lower, while the percentage of AR (acrosome reacted spermatozoa) pattern was higher in the miniature than in the Duroc. On the other hand, there was no significant difference in the viability of spermatozoa thawed at different temperature ($20^{\circ}C\;and\;37^{\circ}C$) between two species, but the viability in miniature pig was higher (p<0.05) than in Duroc when sperm was thawed at $50^{\circ}C$. In conclusion, this study suggest that suitable freezing method for miniature pig semen is required for increasing post-thawing viability and fertilization capacity.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.385-391
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• 2012

The growth of terminal shoots of persimmon (Diospyros kaki) was analyzed during the first two months from the time of bud sprout to understand the dynamics of their early growth. Field-grown, mature 'Fuyu' and 'Nishimurawase' trees were used in a three-year study at two locations in Gyeongnam province. The growth of terminal shoots was most active from late April, about 10 days after foliation, to early May, followed by a gradual decline by late May. The increase in leaf area continued unabated throughout May. The weight of a flower bud increased slowly until early May and rapidly after flowering. Although its extension growth had been ceased by late May, dry weight (DW) of a terminal shoot continued to increase almost linearly throughout May due to shoot thickening and continued growth of leaves and fruits. In late May, the leaves and the stem accounted for more than 60% and less than 20% of total DW of a shoot respectively; fruit proportion increased to 7 to 17% by then. Relative growth rate (RGR) of the terminal shoot was higher than 213 $mg{\cdot}g^{-1}{\cdot}d^{-1}$ in late April, but declined to less than 63 $mg{\cdot}g^{-1}{\cdot}d^{-1}$ in late May. Like the pattern of seasonal changes in RGR, net assimilation rate (NAR) of the shoots decreased from 1.9 to 2 $mg{\cdot}cm^{-2}{\cdot}d^{-1}$ to 0.5 to 0.8 $mg{\cdot}cm^{-2}{\cdot}d^{-1}$. An early-season 'Nishimurawase' did not differ from a late-season 'Fuyu' in RGR and NAR during the first two months of growth. The early growth of the shoots was affected mainly by the reserves redistributed from permanent organs, however, environmental conditions at the time was also involved.

• The Korean Journal of Pesticide Science
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• v.11 no.2
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• pp.125-130
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• 2007

The development of resistance to acequinocyl was found in the population of the twospotted spider mite, Tetranychus urticae, collected from rose greenhouses in Gimhae, Gyeongnam province in January 2001. This pest is reared on 5 years treated with acequinocyl (over 200 times), and increased 87.8 folds in resistance as compared to susceptible strain (S). Inheritance of acequinocyl resistant strain (R) and cross resistance of this strain to 8 acaricides against T. urticae adults and eggs was investigated. There were differences of susceptibility in the acequinocyl concentration-mortality relationships in $F_1$ progenies obtained from reciprocal cross with the S and R strain ($S(female){\times}R(male)$, $R(female){\times}S(male)$). Degrees of dominance were -0.75, -0.57 in $F_1$ progenies of adult and egg of $S(female){\times}R(male)$. Inheritance in $F_1$ progenies of $S(female){\times}R(male)$ was incomplete recessive. Degree of dominance were 0.81, 0.45 in $F_1$ progenies of adult and egg of $R(female){\times}S(male)$, respectively. These results suggest that inheritance of acequinocyl resistance is controlled by a complete dominance. The R strain exhibited cross resistance of 1.1 and 0.9 fold to amitraz, bifenazate, and negatively correlated cross resistance of 0.08 fold to emamectin benzoate in adult females. The R strain showed cross resistance of 37.7, 14.0, and 26.2 fold to amitraz, milbemectin and spriodiclofen in eggs, respectively. Particularly it showed high levels of cross-resistance to pyridaben with 6538.3 fold. These chemicals showed negatively correlated cross-resistance exhibited 0.4, 0.3, and 0.2 fold to ahamectin, bifenazate, and emamectin benzoate in eggs.