• Food Science and Preservation
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• v.4 no.2
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• The Korean Journal of Soil Zoology
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• v.3 no.1
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• pp.9-16
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• 1998

Effects of temperature, pH, and salt concentration on the preservation of the infective juvenile entolopathogenic nematodes, Steinernema carpocapsae, were analyzed. The effects of acclimation to sublethal low temperature and glycerol concentrations on rapid cold hardening of the nematodes were also evaluated to set up the conditions for their cryopreservation. All tested environmental factors could change the storage effectiveness of the nematodes. These analyses indicated that the optinal storage condition for the nematodes consisted of $15^{\circ}C$, pH 8.5, and 0.5-1.0% salt concentration. The nematodes showed a rapid could hardening in response to $5^{\circ}C$ for 2h. Glycerol induced the nematodes to increase the cold hardiness. Its high concentration over 10%, however, gave a harmful effect on the nematode survival.

• Animal Bioscience
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• v.37 no.4
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• pp.640-654
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• 2024

Objective: The purpose of this study was to explore the effect of sodium salicylate (SS) on semen preservation and metabolic regulation in goats. Methods: Under the condition of low temperature, SS was added to goat semen diluent to detect goat sperm motility, plasma membrane, acrosome, antioxidant capacity, mitochondrial membrane potential (MMP) and metabonomics. Results: The results show that at the 8th day of low-temperature storage, the sperm motility of the 20 μM SS group was 66.64%, and the integrity rates of the plasma membrane and acrosome were both above 60%, significantly higher than those of the other groups. The activities of catalase and superoxide dismutase in the sperm of the 20 μM SS group were significantly higher than those of the control group, the contents of reactive oxygen species and malondialdehyde were significantly lower than those in the control group, the MMP was significantly higher than that in the control group, and the contents of Ca²⁺ and total cholesterol were significantly higher than those in the control group. Through metabonomics analysis, there were significant metabolic differences between the control group and the 20 μM SS group. Twenty of the most significant metabolic markers were screened, mainly involving five metabolic pathways, of which nicotinic acid and nicotinamide metabolic pathways were the most significant. Conclusion: The results indicate that SS can effectively improve the low-temperature preservation quality of goat sperm.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.1-4
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• 2007

The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dried persimmons packagings at low temperature($0^{\circ}C$) during 160 days storage and the normal temperature($15^{\circ}C$) during 100 days storage. The rate of weight loss, fungi, browning, hardening were changed a little in the low temperature($0^{\circ}C$) storage and N/LDPE.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1991.10a
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• pp.52-55
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• 1991

A fuel cell is a device that directly converts the chemical energy of reatants into low voltage d$.$c electricity. The high temperature fuel cell (MCFC, SOFC)is an excellent electric generator with regard to preservation of the environment and the energy-savings. The purpose of this research is to investigate technical issue and research need for practical use of high temperature fuel cell.

• Food Science and Preservation
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• v.2 no.2
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• pp.243-249
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• 1995

Potatoes, Irish cobbler, were subject to quality evaluation from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 11 months. Quality criteria were sprouting, rotting, weight changes, moisture, total sugar, reducing sugar and vitamin C. Low temperature condition(LT, 2∼4$^{\circ}C$, 80% RH) was enough to preserve Potatoes for 11 months, but it was indicated to be limitations that the increase in reducig sugar as well as sprouting by about 3.3 to 6.7% occurred from the 3rd month of storage. Meanwhile, pit temperature(PT, 3∼15$^{\circ}C$, 75∼85% RH), room temperature(RT, 7∼17$^{\circ}C$, 80∼95% RH) and ambient temperature(AT, 2∼25$^{\circ}C$, 62∼72 RH) were shown infeasible conditions for the storage of potatoes mainly due to the increase In sprouting-rate and subsequent quality-loss after 3 months of storage. Based on the results, it proposed that more economical conditions, ranging 10 to 15$^{\circ}C$ and about 80% RH following sprout inhibition treatment should be used for the long-term storage of potatoes.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.141-144
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• 2011

Short-preservation of basidiomycetes is generally being conducted in slant tubes containing solid medium based on agar. In this study, we investigated the vitality of 28 species and 76 strains preserved on potato dextrose agar (PDA) at $4^{\circ}C$ for 2~7 years. The survival rates of the fungi were 82%, 86%, 94%, 96%, 94%, and 94% for seven, six, five, four, three, and two years old preservation, respectively. The volume of medium in Lentinula edodes showed decrease after 2 years preserved. The pH of preserved medium was 5.42 in 2007 (two years old), but it became nearly neutral as increasing preservation term.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.

• Food Science and Preservation
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• v.4 no.2
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• pp.115-122
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• 1997

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2$0^{\circ}C$ was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3$^{\circ}C$ because the occurrence of physical damage on frozen tissue at below -5$^{\circ}C$. Frozen storage at -3$^{\circ}C$ had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at $0^{\circ}C$ appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1$0^{\circ}C$.

• Food Science and Preservation
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• v.3 no.1
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• pp.55-60
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• 1996

To obtain the basic data on precooling effects for establishment the suitable postharvest handling technique or method of keeping high quality of vegetalble corn, the sweet, supersweet and waxy corn, (Danok #2, Cocktail #86 and Chalok #1), being mainly consumed as vegetables in Korea, were precooled with ice or vacuum cooling method immediately after harvest. The vacuum cooling was the most effective for the field heat removal of vegetable corn. It took only 30 min. at 4 to 5 torr of cold chamber pressure of vacuum precooler to lower the corn temperature from 30 to 2$^{\circ}C$. The ice cooling was also thought to be a useful precooling method with relatively short cooling time of 6 hrs. The vegetable corn treated with vacuum or ice cooling showed low and stable respiration rates of 25.5 to 43.5 CO2 mg/kg/hr. when stored at 0∼2$^{\circ}C$ while the samples stored at room temperature (20∼25$^{\circ}C$) without precooling were as high as 64.1 to 245 CO, mg/kg/hr.