• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.

• Food Science and Preservation
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• v.10 no.4
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• pp.454-458
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• 2003

This study was conducted to enhance the quality and peach (Yumyung) by ozone treatment. The ozone concentration and treatment time in soaking of peach were 0.1, 0.3 and 0.5 ppm and 30 min respectively. Fruit brix degree, titratable acidity, hardness, colors values, and rotten rate were determined in ripening grade Yumyung peach and when fruits were placed at ambient temperuture(25$^{\circ}C$) during 20 days. No great difference occured between control group and all ozone treatment samples in the changes of brix degree, titratable acidity, hardness and color values at my sampling period. However, the rotten rate of ozone-treated peach stored at 25$^{\circ}C$ was lower than that of control sample. The orders of rotten rate in peaches stored for 15 days at 25$^{\circ}C$ were control products > 0.1ppm ozone-treated > 0.3ppm ozone-treated) 0.5ppm ozone-treated. Therefore, optimal renditions of Yumyung peach stored by ozone treatment at ambient temperature during 20 days were ozone concentration of 0.5ppm, treatment time of 30min, and ozone treatment frequency of four times.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.7-10
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• 2013

A packaging system integrated in primary and secondary packages to deliver consumers fresh peach in the produce supply chain was designed and its effectiveness on quality preservation was tested. The master packaging system was designed to contain 6 individual polypropylene film (PP, $30{\mu}m$ thickness) packages of 300 g peach fruit inside $35{\mu}m$ thick low density polyethylene (LDPE) bag located in a corrugated paperboard box. As a variable to attain the desired package atmosphere around the fruit during cold storage and subsequent retail display at higher temperature, different numbers (1, 3 and 7) of microperforations in $59{\mu}m$ diameter were tested on the individual PP packages. As control treatment, six fruits were placed without wrapping in a corrugated paperboard box. During the storage at $5^{\circ}C$, the control and individual packages were periodically separated from the box or master package, moved to the simulated retail shelf conditions of $20^{\circ}C$ and then stored for 3 more days with package atmosphere and fruit quality being measured. The package with 7 microperforations was the best in the ability to attain beneficial MA of 6~10% $O_2$ and 11~19% $CO_2$ around the fruit during the chilled storage at $5^{\circ}C$ and simulated retail display at $20^{\circ}C$. Packages with smaller number of microperforations resulted in anaerobic atmosphere at the low temperature storage and/or the subsequent high temperature display. Compared to control, all the treatments with master packaging system gave better retention of fruit firmness with significantly less weight loss.

• Food Science and Preservation
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• v.25 no.1
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• pp.90-97
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• 2018

Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.495-501
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• 2010

Peaches (Prunus persica) are less popular than the fresh fruits, because their flesh gets soft faster. So many breeders focused on their aim to firmness. Other breeders focused on juiciness, flavor and aroma. Breeding requires much labor, time and money. To reduce these requirements, many scientists develop many SSR, CAPS and SCAR makers. New peach varieties bred in our National Institute of Horticultural & Herbal Science (NIHHS) such as, Cheonhong, Suhong and Harhong are yellow flesh cultivars and Yumyeong, Baekmijosaeng, Baekhyang, Jinmi, Soomee, Mihong, Misshong and Yumee are white flesh cultivars. These peach cultivars are planted in orchard of Korea. To assert breeding cultivar patents and prevent patent disputes, we detected cultivar-specific DNA fragment using 235 sets of Operon RAPD primers, analyzed 134 DNA sequences and constructed SCAR primers. To confirm the cultivar-specific SCAR markers, we applied candidate SCAR primers to 30 peach cultivars widely cultivated in Korea. These selected lines are included father and mother lines that were used to develop new varieties in NIHHS. Using fourteen SCAR primer sets, we characterized thirty cultivars selected. The SCAR marker is expected to serve as molecular evidence distinguishing different peach varieties.

• Korean journal of applied entomology
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• v.63 no.1
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• pp.33-42
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• 2024

The green peach aphid, Myzus persicae is a representative agricultural insect pest that is polyphagous and causes serious damage to tobacco, potatoes, peppers, cabbage, and peaches. In this study, we analyzed the level of development of insecticide resistance to λ-cyhalothrin, imidacloprid, and flupyradifurone and the point mutations (R81T, L1014F, M918L) in 12 field populations of M. persicae. In addition, the expression level of CYP6CY3, a cytochrome P450 gene, was analyzed through qRT-PCR. As a result, λ-cyhalothrin showed high resistance ratio (RR) of > 200 in all 12 populations. Imidacloprid and flupyradifurone showed high RR of >200 in YS, UR, HY, and WJ populations. The R81T was detected in approximately 50%, L1014F in approximately 33.3%, and M918L in 100% of the 12 populations. Additionally, the expression level of subunit CYP6CY3 was highest in imidacloprid-resistant population (YS). These results suggest that M918L point mutation can be used as λ-cyhalothrin-resistance molecular diagnostic and R81T point mutation and the high expression of CYP6CY3 can be used as imidacloprid-resistance molecular diagnostic markers.

• Research in Community and Public Health Nursing
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• v.11 no.1
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• pp.262-277
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• 2000

In order to find out the sex- and age-related prevalence rate of allergic diseases in the community. as well as the causes of those diseases. questionnaires were given to 2.415 subjects (1.206 males and 1.209 females) from May to June. 1998. As a second stage. skin tests were given to 452 of the original subjects between July and August. 1998. Finally. from March to November 1999. the results of the tests were compared with those of other countries to make a comparative analysis of epidemiological research on allergic diseases. The results of this study were as follows: The frequency of allergic symptoms by sex was 50.1% in males and 56.7% in females. respectively, which displayed significant difference between males and females(p<.01). By age, the frequency of allergic symptoms in males was highest for those under the age of 9 at 60.6%, whereas in females the highest frequency was between the ages of 30 to 39 at 75.1 %. The relationship between economic level of the subjects and their frequency of allergic diseases showed significant difference (P<.05). There was a high degree of correlation between family history and the frequency of allergic diseases(P<.01). In allergic symptoms, the highest prevalence in both males and females occurred with urticaria, itch and skin rash (33.6% with males and 38.0% with females). Rhinitis, nasal blocking and sneezing had the second highest frequency in both sexes (11.8% of males and 14.0% of females). With regard to the causes of allergic symptoms among the people with allergies, the rate in males was 30.1% in food. 25.0% in pollen, and among females the rate was 30.7% in food, 26.6% in pollen. The frequency of food allergies by sex was 25.6% in males and 25.8% in females, with little difference between males and females, and by age, males of the ages between 40 to 49 and females of the ages between 30 and 39 showed the highest frequency, 31.8% and 32.6% respectively. Among 585 people with food allergies, the sympoms occurring with the allergy in males were 81.5% with urticaria, itch and skin rash. 5.9% with diarrhea and stomachache, and 5.2% with rhinitis, nasal blocking and sneezing. Among females with food allergies, the symptoms were 82.6% with urticaria, itch, skin rash, 9.1% with diarrhea and stomachache, and 4.7% with rhinitis, nasal blocking and sneezing. The type of food most often causing allergy in males was mackerel (6.6%) and females peaches (7.4%). In respect to a positive rate in the skin test by sex, of the 379 males taking the skin test, 21.4% were positive for allergies, whereas 14.7% of the 346 females tested were positive. Among food items found to cause positive allergic reactions, hops had the highest frequency in males (58.9%) and whole eggs had the greatest effect on females (36.4%). The estimated prevalence of food allergies in terms of skin tests was 5.0% of 1.206 males and 3.6% of 1.209 females. In the estimated frequency of food allergy by age group, males of the ages between 40 and 49 and females of the ages from 30 to 39 had the highest rate (6.5% with males and 4.5% with females). In a comparative analysis of epidemiological research on allergic diseases by country group, allergic diseases occurred in 18-50% of each population studied, and the occurrence of allergic diseases when categorized according to symptoms displayed the following as such: allergic rhinitis (3.8-52%), allergic asthma (1.6-17%), and atopy dermatitis (0.33-20.4%). The prevalence of food-related allergies was 6.6-64.9% and the foods causing allergies frequently included milk, eggs, eggs, peanuts, fish, etc.

• Cartoon and Animation Studies
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• s.51
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• pp.361-390
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• 2018

Users of KakaoTalk emoticons use Kakao Talk emoticons as means of communicating their emotions in virtual space. Emotional state is represented by design element (auxiliary, color, form, motion) and storytelling element contained in emoticons. The purpose of this study is to investigate the factors of the storytelling and design elements of kakaoTalk emoticons and how they prefer the kakaoTalk emoticons as emotional expression means. In terms of storytelling, crocodiles, peaches, dogs, ducks, lions, moles, and rabbits were made up of ordinary fruits and animals. Most of the emoticons are composed of stories with unique personality, and each story has a complex one by one, which makes it easy for users to approach and use them. In terms of design, I used various auxiliary elements (flame, sweat, tears, runny nose, angry eyes, etc.) to express angry, sincere, nervous, begging, joy, and sadness. The color elements consisted of most of the warm color series with the unique colors (green, red, yellow, pink, white, black, brown, etc.) of emoticon characters regardless of feelings of joy, anger, sadness, pleasure. The form factor is composed of a round shape when expressing factors such as joy and sadness. On the other hand, when FRODO and NEO express sadness and anger, they represent the shape of a rectangle. The motion elements are horizontal, vertical, and oblique expressions of APPEACH, NEO, TUBE, and JAY-G, expressing emotional expressions of sadness, anger, and pleasure. APEACH, TUBE, MUZI & / Shows the dynamic impression of the oblique and the radiation / back / forward / rotation. The anger of TUBE and FRODO shows horizontal / vertical / diagonal and radial motion. As a result of this study, storytelling is structured in accordance with each emoticon character. In terms of design, auxiliary elements such as flame, sweat, and tears are represented by images. The color elements used the unique colors of the character series regardless of the difference of emotion. The form factor represented various movements for each emotion expression. These findings will contribute to the development of communication, emotional design and industrial aspects. Despite the significance of the above paper, I would like to point out that the analysis framework of the storytelling and the semiotic analysis of the supplementary elements are not considered as limitations of the study.

• Korean journal of applied entomology
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• v.16 no.2 s.31
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• pp.127-131
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• 1977

This experiment was conducted to evaluate the insect-proof netting, chemical sprays, application of attractants, fruit bagging and light trapping as the control methods of the fruit piercing moths in the orchards on reclaimed land in Sugyeri, Goksung, Chonnam Province, during June to October in 1976. The results are summarized as follows; 1. Insect-proof. netting effectively decreased fruit damage, compared as to the control, down to $9.4\%$ from $38.3\%$ in plum, $2.5\%$ from $53.0\%$ in peaches and $10.0\%$ from $29.0\%$ in grapes. 2. The control effects of chemicals varied significantly among the 7 insecticides tested: Deoclean, Naphthalene, and Thiometon were more effective to the fruit damages as low as $2.0\%,\; 3.6\%,\;and\;5.9\%$ respectively. while the fruit damage was rather high, $9.8\%$ for Demeton, $10.1\%$, for Takju +lead arsenate and $14.2\%$ for Padan. ,3. In the test with 7 attractants, the largest number of moths attracted and killed was 416.by Takju+brown sugar and the next was 307 by Takju+venegor while this number was 141 by mixed solution (see text) which is rather lower than expectation The fruit damage was lowest in Takju+honey and$5.2\%$, the next was $5.60\%$ for Takju+venegor and the highest was $12.0\%$, Takju alone. 4. Fruit bagging with polyethylene film effectively decreased the fruit damage from the inserts but brought about severe fruit rot and delay ripening. Meanwhile, paper bagging was less effective in preventing insects, resulting in $17.5\%$ fruit damage, however, gave no adverse effect other than slight Belay in ripening. 5. Light trapping was hardly expected to be a method of controlling these fruit piercing moths. However, the number of collected moths swarmed by electric light was 10.8 for can-descence, 0.95 for blue, and 0.22 for yellow light.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.881-887
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• 2014

To prolong the shelf-life of domestic peaches, samples were treated with 30 ppm of aqueous chlorine dioxide ($ClO_2$) for 0~15 minute, after which the spoilage rate, changes in physico-chemical and sensory properties of treated samples were investigated. The control showed spoilage at day 4, and then 31.25% of control showed spoilage at day 8. However, samples treated with aqueous $ClO_2$ had no spoilage at day 4. On day 6, only 6.25% of samples treated with aqueous $ClO_2$ for 5 min showed spoilage. After 8 days, no spoilage was observed for samples treated with aqueous $ClO_2$ for 10 and 15 min. The weight change of the control was higher than that of aqueous $ClO_2$ treated samples for 8 days of storage. There were no differences in pH of samples among the treatments, but they were increased by storage time. Although there were no initial differences in the firmness of samples among the treatments, firmness of the control sample was decreased faster than those of the aqueous $ClO_2$ treated samples for 8 days of storage. No significant changes in lightness, redness and yellowness of the samples by aqueous $ClO_2$ treatment were observed during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period were not different among treatments. However, all scores of the control were decreased faster than those of aqueous $ClO_2$ treated samples during storage.