• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1527-1533
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• 2001

Garole is a prolific, rare, less known and small size Indian sheep breed found in low and humid Sunderban region of West Bengal. Although information on stored Garole ram liquid semen upto 24 h is available, but there is a need to further investigate the short-term and long-term preservability of Garole ram semen for extensive utilization of this valuable germplasm by artificial insemination. The aim of the present study was to apply computer-assisted sperm analysis technique for assessing the motion characteristics of Garole ram semen stored (i) in liquid state at refrigeration temperature for short-term preservation upto 48 h and (ii) in frozen state at $-196^{\circ}C$ for long-term preservation after packaging in mini straws. Short-term preservation had a significant effect on motility (p<0.01) as the motility progressively decreased from 90.1% at 0 h to 85.5% and 73.2% after 24 and 48 h of storage, respectively. Although the decline in rapid moving sperms was also significant (p<0.01) on storage but the decrease was more pronounced at 48 h as compared to 24 h of storage period. Storage of chilled semen had also a significant effect on % linearity (p<0.05), % straightness (p<0.01), sperm velocities (p<0.01), amplitude of lateral head displacement (p<0.01) and beat frequency (pO.Ol) of spermatozoa. The replication had a significant effect for all the variables except average path and straight line velocity. However, the interactions of short-term storage and replication were non-significant for most of the variables except % of medium moving sperms, sperm velocities and beat frequency. On long-term preservation of Garole ram spermatozoa under controlled conditions the mean post-thaw recovery of 70.4 and 71.4% motile spermatozoa was achieved having 48.8 and 48.9% of rapidly motile spermatozoa, respectively in both the replicates. The effect of replication on cryopreservation was significant (p<0.05) on amplitude of lateral head displacement and beat frequency, but there was no significant effect on motility, rapidly motile spermatozoa, linearity, straightness and sperm velocities of frozen-thawed spermatozoa. It can be concluded from these results that an average 70% motility can be achieved on storage of Garole ram semen in chilled liquid state upto 48 h or in liquid nitrogen after freezing under controlled conditions in straws. However, further studies are required to evaluate the fertility of short-term and long-term preserved Garole ram semen for extensive use of this prolific sheep breed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.628-633
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• 2020

This paper presents an analysis of the shelf-life management program of the long-term storage one-shot system. The one-shot system is mainly maintained with long-term storage or non-operating status and is operated once at execution of the mission. The function corresponding to one-shot is mainly operated through a shelf-life item such as an explosive. The performance and characteristics of shelf-life item are subject to change as the storage period passes. Therefore, shelf-life management for maintaining good condition is very important during long-term storage, and criteria for management is necessary. We present a method for optimizing shelf-life extension by comparing criteria for management with current reliability. Next, the shelf-life evaluation schedule was decided by utilizing the reliability function of exponential distribution and Weibull distribution. Continuously accumulated test data from the shelf-life evaluation were analyzed, and the parameter of distribution was updated. The extension or expiration of shelf-life was selected by monitoring changes in reliability. In addition, we confirmed the applicability of the presented shelf-life management program by applying ASRP test data of the one-shot system K000 fuse.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• The Korea Journal of Herbology
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• v.27 no.6
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• pp.77-81
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• 2012

Objectives : The purpose of this research was to examine the oriental medical term 'Yukjin(in chinese, liuchen)' i.e. 'good long-term storage of the six oriental medicinal herbs'. Yukjin has meant the six sorts of drugs which were well known for the older they stored, the better efficacious they were. This research was carried out to obtain more conclusive information about the time and the reason of the giving a naming Yukjin, and to arrange Yukjin's properties, toxicities and processes. Methods : We investigated the documents recorded in the medical classics of Yukjin and did the current issues and recent experimental researches of these medicines. Results : 1. The properties and flavors of Yukjin are pungent and bitter. When they were stored for a long time after gathering, their toxicities and stimuli were growing thinner, regarded as positive clinically with age and they should be used after processing. 2. The efficacies of Yukjin are not always in proportion to storage period. In case, they are stored too long, their efficacies and qualities may be deteriorated though volatility or pungent flavors are enfeebled. Conclusions : Consequently, toxicities and strong flavors of Yukjin can be reduced in various processes. So the traditional theory of long-term preservation is not necessarily retained. It may be desirable to store them for 1 to 3 years after harvest, to safen their toxicities and adverse reactions in the way of processing. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the various diseases.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.409-414
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• 1999

In order to investigate the changes of rice qualities during 4 years storage of paddy stored in ware-house of normal temperature condition. Temperature in warehouse was changed more than 3$0^{\circ}C$ under the influence of average temperature outside of a warehouse. Water content of paddy was not increased over 15% But as average temperature in warehouse was gone up 18$^{\circ}C$ from June to September every years it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy components during the long term storage, reducing, sugar, amylose, crude protein were increased 0.24%, 19.23%, 7.02% at enterance time to 0.5%, 20.31% 7.46% 4 years later respectively. Max viscosity final visocity and set back value by amylograph were increased 449B,U 610B.U, 161B.U to 493B.U, 715B,U 222B.U but breakdown was decreased 125B.U to 76B.U with the increase of storage period. Gel consistency of rice stored was decreased 44.7mm at enterance time to 39,9mm 4years later. Fatty acid was increased remarkably 4.5KOHmg/100g to 24.4KOHmg/100g. Germination ratio and germ activity of paddy during long-term storage were decreased 97%, 100% to 0%, 0.4% respectively, With the increase of storage period contaminated paddy by molds increased and its by bacteria decreas-ed.

• Nuclear Engineering and Technology
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• v.45 no.3
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• pp.377-384
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• 2013

During the last three decades, South Korean nuclear power plants have discharged about 5,950 tons of spent fuel and the maximum burn-up reached 55 GWd/MTU in 2002. This study was performed to support the development of Korean dry spent fuel storage alternatives. First, we chose V5H-$17{\times}17$ and KSFA-$16{\times}16$ as representative domestic spent fuels, considering current accumulation and the future generation of the spent fuels. Examination reveals that their average burn-ups have already increased from 33 to 51 GWd/MTU and from 34.8 to 48.5 GWd/MTU, respectively. Evaluation of the fuel characteristics shows that at the average burn-up of 42 GWd/MTU, the oxide thickness, hydrogen content, and hoop stress ranged from $30{\sim}60{\mu}m$, 250 ~ 500 ppm, and 50 ~ 75 MPa, respectively. But when burn-up exceeds 55 GWd/MTU, those characteristics can increase up to 100 ${\mu}m$, 800 ppm, and 120 MPa, respectively, depending on the power history. These results demonstrate that most Korean spent nuclear fuels are expected to remain within safe bounds during long-term dry storage, however, the excessive hoop stress and hydrogen concentration may trigger the degradation of the spent fuel integrity early during the long-term dry storage in the case of high burn-up spent fuels exceeding 45 GWd/MTU.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.400-408
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• 2012

Effects of initial controlled atmosphere (CA) treatment on quality maintenance of 'Fuji' apples were assessed and compared with 1-methylcyclopropene (1-MCP) treatment and continuous CA storage. Apples were harvested twice at different maturity, treated with 1 ${\mu}L{\cdot}L^{-1}$ 1-MCP and then stored for 8 months at $0^{\circ}C$ under 3 conditions: air, CA for the first month followed by air (initial CA), and continuous CA (full CA). CA storage was performed with 1.5 kPa $O_2$ and < 1.0 kPa ($N_2$ balance). Following long-term storage, export simulation, refrigerated shipment and local distribution, were performed by holding apples at $0^{\circ}C$ for 2 weeks and on the shelf at $20^{\circ}C$ for 7 days. Both the application of 1-MCP and CA storage reduced ethylene production and respiration rates. Initial CA storage was also effective on reducing the metabolism although the effects were not as noticeable as full CA. Full CA storage with or without 1-MCP treatment maintained titratable acidity, flesh firmness, and sensory quality at the acceptable to excellent level even after the export simulation following 8-month storage regardless of harvest maturity. In contrast, effects of initial CA storage were limited to the maintenance of firmness and texture in early-harvested apples. Overall results indicated that harvest maturity is the critical factor for export fruit quality after long-term storage when separate treatment of initial CA storage or 1-MCP treatment is applied as a postharvest program.

• Magazine of the Korean Society of Agricultural Engineers
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• v.36 no.2
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• pp.44-55
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• 1994

This paper describes the development of real-time irrigation reservoir operation models that adequately allocate available water resources for paddy rice irrigation. Water requirement deficiency index(WRDI) was proposed as a guide to evaluate the operational performance of release schemes by comparing accumulated differences between daily release requirements for irrigated areas and actual release amounts. Seven reservoir release rules were developed, which are constant release rate method (CRR), mean storage curve method(MSC), frequency analysis method of reservoir storage rate(FAS), storage requirement curve method(SRC), constant optimal storage rate method (COS), ten-day optimal storage rate method(TOS), and release optimization method(ROM). Long-term forecasting reservoir operation model(LFROM) was formulated to find an optimal release scheme which minimizes WRDIs with long-term weather generation. Rainfall sequences, rainfall amount, and evaporation amount throughout the growing season were to be forecasted and the results used as an input for the model. And short-term forecasting reservoir operation model(SFROM) was developed to find an optimal release scheme which minimizes WRDIs with short-term weather forecasts. The model uses rainfall sequences forecasted by the weather service, and uses rainfall and evaporation amounts generated according to rainfall sequences.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1379-1385
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• 2009

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.