• Applied Microscopy
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• v.33 no.1
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• pp.79-92
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• 2003

Ultrastructural changes of the pericarp in Citrus reticulata has been investigated during hesperidium abscission. The pericarp was composed of compactly arranged parenchyma cell layers during early stages of fruit development. The outermost exocarp was green and active in photosynthesis. However, cells in the exocarp soon changed into collenchyma cells by developing unevenly thickened walls within a short time frame. As the fruit approached maturation, the chlorophyll gradually disappeared and chloroplasts were transformed into carotenoid-rich chromoplasts. In the mature fruit the exocarp consisted of large, lobed collenchyma cells with primary pit fields and numerous plasmodesmata. The immature mesocarp was a relatively hard and thick layer, located directly under the exocarp. With development, the deeper layers of the exocarp merged into the white, spongy mesocarp. Before separation of the hesperidium from the plant, some unusual features were detected in the plasma membrane of the exocarp cells. The number of small vacuoles and dark, irregular osmiophilic lipid bodies also increased enormously in the exocarp collenchyma after the abscission. They occurred between the plasma membrane and the wall, and invaginated pockets of the plasma membrane containing double-membraned vesicles were also frequently noticed. The lipid bodies in the cytoplasm were often associated with other organelles, especially with plastids and mitochondria. The plastids, which were irregular or amoeboid in shape, contained numerous large lipid droplets, and occasional clusters of phytoferritin, as well as few loosely -oriented peripheral lamellae. Myelin-like configurations of membrane were frequently observed in the vacuoles, as was the association of lipid bodies with the vacuolar membrane. Most vacuoles had an irregular outline, and lipid bodies were often connected to the tonoplast of the vacuoles. The structural changes underlying developmental, particularly to senescence, processes in various hesperidium will be reported in the separate paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Journal of Forest and Environmental Science
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• v.29 no.1
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• pp.1-14
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• 2013

Acacia mangium is an evergreen fast-growing tropical tree, which can grow up to 30 m tall and 50 cm thick, under favorable conditions. It is a low-elevation species associated with rain forest margins and disturbed, well-drained acid soils. It is native to Papua, Western Irian Jaya and the Maluku islands in Indonesia, Papua New Guinea and north-eastern Queensland in Australia. Due to its rapid growth and tolerance of very poor soils, A. mangium was introduced into some Asian, African and western hemisphere countries where it is used as a plantation tree. A. mangium has good quality wood traits, such as a comparatively low proportion of parenchymatous cells and vessels, white and hard wood, and high calorific value. Therefore, it is useful for a variety of purposes, such as furniture, cabinets, turnery, floors, particleboard, plywood, veneer, fence posts, firewood, and charcoal. It is also being used in pulp and paper making because it has good pulp traits, with high yields of pulp, quality of kraft, and produces paper with good optical, physical and surface properties. Because there are significant provenance differences in growth rate, stem straightness, heartwood formation and frequency of multiple leaders, the productivity and quality also varies depending upon environmental conditions, so genetic improvement programmes have been undertaken in countries like Australia, India, Indonesia, Malaysia, the Philippines, Taiwan and Thailand. The programme includes provenance identifications and testing, plus tree selection and clonal multiplication, establishment of seed orchards and hybridization. The phenology, reproductive biology, fruit characteristics, silvicultural practices for cultivation, pest and diseases problems, production of improved planting stock, harvesting, wood properties and utilization have been discussed in this paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.95-102
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• 1988

This survey was performed to investigate the favorite foods of housewives lived in the metropolitan area and farm and fishing village, and to find the correlation of the results between those two areas. The most favorite staple foods of housewives in both areas were boiled rice, and iced noodle in noodles. The most favorite sidedishes were beef soup, pot stew with soybean paste, roasted ribs, beef, pickled wild seasame leaf, fried shrimp and pickled korean cabbage. The most favorite one in beverages was fruit punch, and in teas was coffee. Jangachies(pickled vegetables with spices) were in complete correlation, on the other hands buns, fruits, seasoned greens and broths were in the convese correlation between the metropolitan area and farm and fishing village. Teas, diet foods, meats, pan boilings, confections, noodles, somothered dishes, fried foods, boiled rices, Kimchies, rice cakes, hard-boiled foods in soy and beverages were in the general correlation between those two areas.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07b
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• pp.818-821
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• 2003

Ozonic use of sterilization and heat treatment of raw material to extend the conservation period of food recently is increased by hard vegetable or microorganism sterilization purpose of fruit. If ozone can create as is easy comparatively because do air or oxygen by raw material and schedule period passes, there is advantage that do not leave the second contaminant because being gotten restored by oxygen. Also, because the effect is big to decolorization beside sterilization effect about microorganism, deodorization, disjointing of venomousness hazardous substance, food save, indoor air purge, good hand processing, hydrospace agricultural chemicals processing etc. the use extent is wide. This research ran parallel a sterilization experiment of E.coli colitis germs by ozone that manufacture ozonizer that use doped diamond maund electrode (BDD) by boron and searched special quality electrochemistry enemy of the ozonizer and is created. E.coli. After cultivate E.coli colitis germs during 37C 1 day is LB ship, after do ozonation, was sterilized more than 90% by ozone as result that examine sterilizing power by substance microscope and could confirm excellency of diamond electrode.

• Journal of Sasang Constitutional Medicine
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• v.15 no.1
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• pp.1-11
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• 2003

In Sasang Constitutional Medicine, pine trees have been used as medicines for Taeyangin and a pine-nuts tree for Taeumin. However, there has been some misunderstandings in interpretation as the Koreans referred to back(栢) as pine-nuts tree as well as cheukback(측백) tree. Also, we have disputed over how to translate songback(松栢). Regarding this dispute, 1 came to the following conclusion based on a research with exactitude. 1. Songja (松子), Songjain(松子仁), Songsil(松實) means Pinus Koraiensis(잣), not a pine .one. 2. Backja(栢子) is a fruit of Cheukback(측백) tree, not of a pinus koraiensis(잣). 3. Some part of 'yulsunjun(列仙傳)' quoted to explain pine-nuts in Bonchogangmok(本草綱目) was misrepresented. 4. In regard to the record that a court lady of Chin(秦) Dynasty lived for bundle of years, Galhong(葛洪) made a mistake by saying that she took pine needles and a Pinus Koraiensis in 'Pobakja(抱朴子)', while saying that she took pine needles and leaves of Cheukback(측백) tree in 'Joohoobigeupbang(　後備急方). Also He made a mistake by saying that took pine needles and leaves of cheukback(측백) tree in Bonchogangmok(本草綱目). 5. Songback(松栢), which was referred to in the Analects of Confucius(論語) and the historical annals(史記), should be understood as an old pine tree with a hard quality of the lumber and evergreen, .rather than 'a pine tree and a pine-nuts tree' or 'a pine tree and Cheukback(측백) tree'. 6. Although 'Songback(松栢) mentioned in a book on medicine were sometimes considered as 'a pine-nuts tree' and 'Cheukback(측백) tree' or 'a pine tree and .Cheukback(측백) tree,' it should be regarded as an old pine tree in most cases.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.607-610
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• 2003

Ozonic use of sterilization and heat treatment of raw material to extend the conservation period of food recently is increased by hard vegetable or microorganism sterilization purpose of fruit. If ozone can create as is easy comparatively because do air or oxygen by raw material and schedule period passes, there is advantage that do not leave the second contaminant because being gotten restored by oxygen. Also, because the effect is big to decolorization beside disinfection effect about microorganism, deodorization, disjointing of venomousness hazardous substance, food save, Indoor air purge, good hand processing, hydrospace agricultural chemicals processing etc. the use extent is wide. This research ran parallel a sterilization experiment of E.coli colitis germs by ozone that manufacture ozonizer that use doped diamond maund electrode (BDD) by boron and searched special quality electrochemistry enemy of the ozonizer and is created. After cultivate E.coli colitis germs during 37C 1 day is LB ship, after do ozonation, was sterilized more than 90% by ozone as result that examine disinfection effect by substance microscope and could confirm excellency of diamond electrode.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.93-102
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• 2016

This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures ($4^{\circ}C$ vs. $-1^{\circ}C$) and cultivars. Color, hardness, soluble solids content (SSC), rate of decay and sensory evaluation were investigated during 16 weeks storage. Cultivars 'Tsukuba' and 'Ishizuchi' showed the least pericarp color change while cultivars 'Riheiguri' and 'Daebo' showed the most pericarp color change during storage. Chestnut fruits stored at $-1^{\circ}C$ showed less pericarp color change than those stored at $4^{\circ}C$. Cultivars 'Arima' and 'Tanzawa' exhibited the decrease tendency of hardness with lowest hardness during storage at $-1^{\circ}C$. Chestnut fruits stored at $4^{\circ}C$ showed high hardness than those stored at $-1^{\circ}C$. Cultivars 'Riheiguri' showed the highest increase of SSC, while cultivar 'Arima' showed the lowest increase of SSC after 16 weeks of storage. The SSC increased in nuts from all cultivars at both temperatures, but nuts stored at $-1^{\circ}C$ showed higher increases in SSC than nuts stored at $4^{\circ}C$. Cultivars 'Ishizuchi' and 'Riheiguri' showed high rates of decayed nuts in contrast to cultivars 'Daebo', 'Okkwang' and 'Tanzawa' that showed low rates of decayed nuts during storage. The chestnut fruit stored at $-1^{\circ}C$ showed less decay than fruit stored at $4^{\circ}C$. Texture and sweetness were tested for sensory evaluation. Among the tested cultivars, 'Riheiguri', 'Daebo' and 'Tsukuba' showed hard texture and very sweetness, while 'Tanzawa' showed relatively soft texture. 'Arima' and 'Okkwang' showed weak sweetness during storage. Nuts stored at $4^{\circ}C$ exhibited harder texture than nuts stored at $-1^{\circ}C$ while $-1^{\circ}C$ exhibited more sweetness than nuts stored at $4^{\circ}C$. Chestnuts for hard texture and short-term storage (less than one month), $4^{\circ}C$ will be a proper storage temperature, while in order to store long-term (more than 4 month), $-1^{\circ}C$ will be a proper storage temperature. Result from this study provide base-line data of postharvest management for Korean cultivated chestnut as well as contributing increased product value and income for chestnut producers.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.257-267
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• 1997

Fruit bodies similar to the Phellinus sp. residing on the mulberry were collected at Yang-yang in Kang-won-do province and one strain of Phellinus sp. was isolated from the fruit bodies. For mass production of the isolated mycelia in a submerged culture, the culture conditions, medium composition, and the effect of various culture systems on the mycelial growth, were investigated. The morphological characteristics of the fruit body were as follows: covered with blackish to black and rough, lower surface with yellowish-brown to dull-brown and smooth, 5-7 cm thick and hard woody. Also, the pure cultured mycelia showed yellowish-brown color, capability of purplish-brown pigment production on the PDA plate media, no-formation of clamp-connection, much binding branch, and enzyme activities such as laccase, tyrosinase and peroxidase. Therefore, pure cultured strain was identified to be Phellinus sp. In the flask culture, the optimum culture conditions for the mycelial production were obtained after cultivation of 8 days at inoculum level of 5%(v/v), media volume of 70 mL, 150 rpm, initial pH 6, and temperature of $30^{\circ}C$. Optimum medium composition from the response surface analysis were determined to be glucose 12.12 g/L, sucrose 12.12 g/L, yeast extract 11.15 g/L, malt extract 11.15 g/L, $KH_2PO_4$ 0.855 g/L and $CaCl_2$ 0.855 g/L. The production of the mycelia after 4 and 8 days of cultivation was 1.95 and 9.89 g/L, respectively. The maximum specific growth rate and productivity were $0.020\;hr^{-1}$ and 1.25 g/L/day, respectively. Among the three different culture systems for the growth of mycelia, the maximum mycelial dry weight of 7.5 g/L was obtained after cultivation of 4 days in the air-lift fermentor under aeration rate of 2.5 vvm. The maximum specific growth rate and productivity were $0.033\;hr^{-1}$ and 1.9 g/L/day, respectively, which were about 1.7 and 4.2 times higher than those of flask culture.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.263-268
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• 2006

The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were $4.56\sim7.45\;log_{10}$ CFU/g (FS), $2.43\sim7.03\;log_{10}$ CFU/g (AF), respectively. The contamination levels of coliform groups were $4.51\sim6.71\;log_{10}$ CFU/g (SP). $4.00\sim6.66\;log_{10}$ CFU/g (FS), $1.70\sim5.20\;log_{10}$ CFU/g (AF), respectively. The contamination levels of E. coli were $2.50\sim4.42\;log_{10}$ CFU/g (SP), $0\sim3.58\;log_{10}$ CFU/g (FS), $1.11\sim4.68\;log_{10}$ CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.