• 한국식품저장유통학회지
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• 제5권2호
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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.

• 한국식품저장유통학회지
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• 제5권2호
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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.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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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.

• 터널과지하공간
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• 제7권2호
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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.

• 한국잡초학회지
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• 제15권3호
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• pp.183-187
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• 1995

갯드렁새 종자의 저장조건별 발아특성을 조사하여 연중 균일한 종자의 발아율을 유지시키면서, 이들을 방제할 수 있는 약제의 개발을 위한 실험종자로 이용하고자 일련의 실험을 수행한 결과는 다음과 같다. 1. 종자의 발아유기에는 저온습윤처리가 효과적이었으며 1개월 처리시 80% 이상의 종자가 발아되었다. 2. 실온건조저장된 종자는 2주일간의 저온습윤 처리로 70% 이상이 발아되었다. 3. 갯드렁새 종자의 발아율은 항온조건 보다 변온조건에서 높았으며 최적 발아온도는 35/$25^{\circ}C$의 변온조건이었다. 4. 갯드렁새 종자는 강피에 비하여 내염성이 현저하게 높았다. 강피는 0.5%의 NaCl 농도에서 거의 발아되지 않았으나 갯드렁새는 1.0%에서도 60% 이상의 발아율을 나타내어 간척지에서의 발아에 보다 유리하였다.

• 한국약용작물학회지
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• 제23권5호
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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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• 제17권2호
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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.

• 한국연초학회지
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• 제23권1호
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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.

• 한국포장학회지
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• 제14권1호
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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.

• 한국작물학회지
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• 제30권2호
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• pp.201-206
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• 1985

유전자원의 장기 안전보존 관리의 기초자료를 얻고자 농촌진흥청 종자저온 저장실에 보관되어 있는 수도 품종중 저장기간이 96, 86. 55, 20개월된 일반계 3품종, 다수계 1품종 모두 4품종을 공시하고 저장조건에 따른 발아력을 30~32$^{\circ}C$와 15~17$^{\circ}C$에서 시험 조사한 결과를 요약하면 다음과 같다. 1 저장온도에 따른 발아율은 30~32$^{\circ}C$의 발아적온에서는 공시품종 모두 89 % 이상이었고 15~17$^{\circ}C$의 저온에서도 통일을 제외하고는 80 % 이상의 발아율을 보였으며 평균 발아일수 및 발아계수도 저장온도에 따른 차이는 인정할 수 없었다. 2. 저장기간에 따른 발아는 30~32$^{\circ}C$의 발아적온에서는 발아율, 평균 발아일수 및 발아계수의 차이가 없었으며 15~17$^{\circ}C$의 저온에서는 저장기간이 길수록 평균 발아일수가 길었고 발아율 및 발아계수가 낮은 경향이었으며 다수계품종(통일)이 일반계품종에 비하여 저온에서의 발아율이 낮았다. 3. 저장기간이 길수록 이당 발아 개체의 출현율이 높은 경향이었다. 4. 저장시 종자내 수분 함량이 높고 공기유통이 되지않는 용기(polyethlene)의 밀봉저장에서 발아력의 상실이 빨랐다.