• Food Science and Preservation
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• v.5 no.2
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.676-683
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• 2000

For high quality storage of agricultural products, temperature, humidity and gas conditions in a storage house should be controlled properly. But most of the low temperature storage house is depending on temperature control. This study aimed to develop an automatic control system for low temperature storage house that can control storage conditions such as temperature, humidity and $CO_2$ gas concentration. The developed system alarms the user, by telephone or beeper, when abnormal condition has occurred. The farmer can also monitor the inside condition of warehouse in his residence, by Internet. From the results of the performance test, the temperature and relative humidity in the warehouse is controlled within the range of ${\pm}0.5^{circ}C$ and ${\pm}2%$, respectively.

• Tunnel and Underground Space
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• v.7 no.2
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• pp.91-99
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• 1997

To stabilize the energy price, the more storage facilities of energy are required and among the storage methods of LPG and LNG, the method of storage at low temperature under normal confining pressure is considered. It is needed to understand the mechanical and thermal characteristics of rock under temperature variation so that the behaviors of rock can be predicted. In this paper, the variation of the rock charateristics of the Hwangdeung granite and the Boryung sandstone is studied at low temperature. The mechanical characteristics of rock under low temperatures are that as temperature decreased, unaxial compression strength and Young's modulus increased for Hwangdeung granite; strength and Young's modulus in wet condition were greater than those in dry condition. In the case of Boryung sandstone, as temperature decreases unaxial compression strength and Young's modulus increase but decrease below -10$0^{\circ}C$ in dry condition and below -16$0^{\circ}C$ in wet condtion. The mechanical characteristics of rock after cooling to previous temperature and thawing are that uniaxial compression strength and Young's modulus decrease as temperature decreases. Uniaxial compression strength and Young's modulus in wet conditon decrease more than those in dry condition. Brazilian tension strength decreases as temperature decreases.

• Korean Journal of Weed Science
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• v.15 no.3
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• pp.183-187
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• 1995

The germination characteristics of Diplachne fusca (L.) P. Beauv. seeds were investigated under different seed storage conditions to find out reliable system for maintaining the seeds with high and uniform germination rate and thus for possible use of the seeds in herbicide screening with a continuous seed supply. When the seeds were stored under wet-low temperature($4^{\circ}C$) condition, the germination rate was 88% after 4-week-storage. The germination rate slightly declined after the storage for longer than 3 months. Dry seeds stored at room temperature exhibited very low germination rate. The wet-low temperature treatment was effective for inducing the germination of the seeds which had been stored under dry-room temperature condition for 4 months. The germination rate was 70% after 2-week- storage under the wet-low temperature condition. The germination rate was much higher under an alternate temperature condition than under a continuous temperature condition. The optimum temperature was 35/$25^{\circ}C$(14/10hrs). The seeds had a capability to germinate under NaCl-treated condition even at a concentration of 1.0%, whereas the germination of Echinochloa crus-galli seeds was completely inhibited by 0.5% NaCl. This result indicates that D. fusca has an advantage over E. crus-galli to survive in reclaimed 1and from the sea.

• Korean Journal of Medicinal Crop Science
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• v.23 no.5
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• pp.370-378
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• 2015

Background : Aruncus dioicus var. kamtschaticus, functional wild vegetable, is perennial herb and young leaves with soft texture are generally used as edible food. So the demand for the vegetable has increased recently. This study was carried out to determine the effects of temperature and shading on germination characteristics of A. dioicus. Methods and Results : The experiment was performed by temperature and shading treatments. Seed pre-treatment before the germination experiment was carried out by the storage in low temperature ($4^{\circ}C$) under wet condition (LTW) for 0, 15, 30, 45 and 60 days and shading treatment were 35%, 50%, and 75% under control, BA (6-benzyladenine) and $GA_3$ (gibberellic acid) condition for 24 hours. Increasing the length of the storage periods led to increases seed germination percent in low temperature ($4^{\circ}C$) under wet condition (LTW), germination rate of A. dioicus seed was the highest at $15^{\circ}C$ with 60 days of seed pre-treatment. In the case of seeds pre-treatment with LTW, the more temperature went up, the more days to 50% of Germination of Final Germination Rate ($T_{50}$) went down. As a result of surveying shading treatment, germination rate was the highest in control of 35% shading and the next higher was in control of 50% shading. Conclusions : It is concluded that the temperature and shading are important factors to produce A. dioicus. Also, We suggest these results as basic data of A. dioicus for sexual propagation.

• Journal of Biosystems Engineering
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• v.17 no.2
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• pp.156-170
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• 1992

The force-deformation relationship gives the basic physical properties of the fruits such as the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point. These informations are very important to study the stress-strain relationships of the fruits. This study was conducted to analyze those physical properties according to the sampling position of the fruits, and to determine the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point of the fruits for two different storage conditions(low temperature and normal temperature) and the storage period, and to investigate the effect of loading rate on those physical properties, the hysteresis on the loading-unloading condition and the degree of elasticity of the fruits. The results of the study were as follows : 1. The physical properties(BS, US, BD, and RD) of the test specimen selected from the different sampling positions were quite different. The values of the physical properties were shown smallest ones at the cheek of the fruits, and the statistical test results of the physical properties between the cheek from the other two positions of the fruits showed that there were significant difference at the 1 % level between them. 2. The effect of loading rate on the physical properties of the fruits was relatively large, all the considered physical propertis of the fruits increased with the loading rate, but the hysteresis loss decreased with it. 3. The physical properties of the fruits according to the storage conditions and period showed different, and the bioyield deformation and the rupture deformation of the fruits increased with the storage period, but the bioyield strength and the ultimate strength of the fruits decreased with it. The effect of the storage conditions on the those physical properties showed that the normal temperature storage condition was a little higher than the low temperature storage condition. 4. As a whole, it was shown that the bioyield strength and the ultimate strength of the pear decreased a little faster than those of the apple, and the bioyield deformation and rupture deformation of the pear increased a little faster than those of apple at the two storage conditions.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.1
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• pp.19-30
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• 2001

This study was carried out to investigate the influences of environmental condition in storage room, moisture content and packing weight of leaf on the carbonization of processed flue-cured leaf tobacco, and find out a regression model able to pre-estimate the degree of carbonization. The influence of temperature and humidity in storage room on the carbonization was high,, while that of packing weight was relatively low, However, high moisture content and packing weight of leaf accelerated the carbonization under the high temperature and humidity condition. Thus the leaf tobacco under the condition of 4$0^{\circ}C$, 7$0^{\circ}C$ R.H. in storage room, 16% moisture content and 286 kg/box of packing weight could be carbonized within one month. The pH, total sugar content, lightness(L) and yellowness(b) of leaf were closely related to carbonization of leaf during storage. There were significant regression and yellowness of leaf. It is considered that the certification and/or pre-estimation of carbonization during storage may be possible by applying the regression equation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.31-33
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• 2008

The effects of packaging conditions on freshness extension of green pepper were investigated during 30days of storage at $10^{\circ}C$ and $18^{\circ}C$ Corrugated cardboard and EPS box used as packaging materials. The rate of weigh loss, vitamin C and chlorophyll contents, and hunter color of green paper were changed last significantly in the samples stored in the EPS box at low temperature storage condition($10^{\circ}C$) among treatments. The combination of EPS box and low temperature was the most effective treatment to extend the storability of green pepper.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.2
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• pp.201-206
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• 1985

This experiment was carried out to get the basic information about long term storage (Temp.: -10${\pm}$1$^{\circ}C$ and -l${\pm}$1$^{\circ}C$, RH; 30${\pm}$6) of rice germplasm by using three Japonica and one Indica x Japonica cultivars based on the storage periods (96, 86, 58 and 20 months). The germination ability, based on the storing periods, was tested under the conditions of 30-32$^{\circ}C$ and 15-17$^{\circ}C$ air temperature. The results obtained are summarized as follows: 1. There were no significant differences between the short and long term storage conditions in the percentage of germination, average germination period, germination coefficient of the four varieties tested under both 15-17$^{\circ}C$ of low and 30-32$^{\circ}C$ of optimum temperature conditions. 2. Eventhough there were no significant differences in germination depending on the storage periods under optimum temperature condition (30-32$^{\circ}C$). Longer storage duration resulted in lower germination percentage, longer average germination period and lower germination coefficient under low temperature condition (15-17$^{\circ}C$). Comparing the varieties, the germination percentage of a Indica/Japonica cultivar "Tongil" was lower than that of Japonica cultivars under the low temperature condition (15-17$^{\circ}C$). 3. The longer period of storage, the more abnormal plants had appeared. 4. The germination ability was lost earlier under the condition of high moisture content in the seed and non-ventilation container.