• 한국버섯학회지
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• 제11권4호
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• pp.297-302
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• 2013

주요 수출버섯인 큰느타리버섯의 적합한 수확 후 관리방법을 개발하기 위해 저온 저장 후 유통온도와 갈변방지처리에 따른 품질변화를 분석한 결과, 수확 후 예냉단계에서 $ClO_2$ 처리를 하여 포장하여 저온저장 후 $20^{\circ}C$ 유통시 무처리보다 신선도가 우수했으며, $10{\sim}15^{\circ}C$에서 유통할 때는 18일까지 판매가능한 신선도가 유지되어 무처리보다 3~6일 연장되어 농가에서 출하 후 매장까지 신선도 유지에는 낮은 온도관리가 가장 주요한 요인임을 확인할 수 있었다.

• 한국산학기술학회논문지
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• 제9권6호
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• pp.1882-1888
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• 2008

1-MCP(1-methylcyclopropene) 처리에 의한 오이 'Baekdadaki'의 수확 후 품질에 관한 연구를 수행하였다. 1-MCP의 농도별 250ppb, 500ppb, 1,000ppb 처리 후 상온과 저온($10^{\circ}C$)으로 나누어 저장하면서 생리적 특성변화 및 호흡율, 에틸렌 발생율을 조사하였다. 물리화학적 특성변화로 생체중과 경도는 상온, 저온 모두 저장 중 감소하였고 1-MCP 처리중에는 저온의 500ppb 에서 가장 적은 감소율을 보였다. 노화의 지표인 과피 b값은 상온괴 저온 모두 1-MCP 250, 1,000ppb에서 가장 높은 증가율을 보였고 저온저장 15일째에 황화와 함께 과실 무름 현상이 나타났다. 오이의 저온저장 15일 동안 1-MCP 500ppb 처리에서 가장 낮은 부패율을 나타내어 상품성을 상대적으로 높게 유지하였다. 호흡율은 1-MCP 250ppb 처리에서 높은 증가율을 보였고, 에틸렌 발생량은 상온 저장된 1,000ppb 에서 저장 6일 동안 가장 높은 증가율을 보였다. 오이 'Baekdadaki' 품종의 수확 후 품질은 1-MCP 500ppb 농도에서 가장 좋은 품질을 유지하였고 여러 농도의 1-MCP 처리에서 에틸렌 생성이 억제되지는 않았다.

• The Plant Pathology Journal
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• 제35권1호
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• pp.77-83
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• 2019

Chlorine dioxide ($ClO_2$) can be used as an alternative disinfectant for controlling fungal contamination during postharvest storage. In this study, we tested the in vitro and in vivo inhibitory effects of gaseous $ClO_2$ against Diaporthe batatas SP-d1, the causal agent of sweetpotato dry rot. In in vitro tests, spore suspensions of SP-d1 spread on acidified potato dextrose agar were treated with various $ClO_2$ concentrations (1-20 ppm) for 0-60 min. Fungal growth was significantly inhibited at 1 ppm of $ClO_2$ treatment for 30 min, and completely inhibited at 20 ppm. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by $ClO_2$ treatment with different concentrations and durations. Lesion diameters were not significantly different between the tested $ClO_2$ concentrations; however, lesion diameters significantly decreased upon increasing the exposure time. Similarly, fungal populations decreased at the tested $ClO_2$ concentrations over time. However, the sliced tissue itself hardened after 60-min $ClO_2$ treatments, especially at 20 ppm of $ClO_2$. When sweetpotato roots were dip-inoculated in spore suspensions for 10 min prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations decreased with increasing $ClO_2$ concentrations. Taken together, these results showed that gaseous $ClO_2$ could significantly inhibit D. batatas growth and dry rot development in sweetpotato. Overall, gaseous $ClO_2$ could be used to control this fungal disease during the postharvest storage of sweetpotato.

• The Plant Pathology Journal
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• 제35권5호
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• pp.437-444
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• 2019

Chlorine dioxide ($ClO_2$) has been widely used as an effective disinfectant to control fungal contamination during postharvest crop storage. In this study, Fusarium oxysporum f. sp. batatas SP-f6 from the black rot symptom of sweetpotato was isolated and identified using phylogenetic analysis of elongation factor 1-${\alpha}$ gene; we further examined the in vitro and in vivo inhibitory activities of $ClO_2$ gas against the fungus. In the in vitro medium tests, fungal population was significantly inhibited upon increasing the concentration and exposure time. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by treatment using various $ClO_2$ concentrations and treatment times to assess fungus-induced disease development in the slices. Lesion diameters decreased at the tested $ClO_2$ concentrations over time. When sweetpotato roots were dip-inoculated in spore suspensions prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations significantly decreased at the tested concentrations for 30-60 min. Taken together, these results showed that $ClO_2$ gas can effectively inhibit fungal growth and disease development caused by F. oxysporum f. sp. batatas on sweetpotato. Therefore, $ClO_2$ gas may be used as a sanitizer to control this fungus during postharvest storage of sweetpotato.

• 한국산학기술학회논문지
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• 제18권6호
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• pp.478-485
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• 2017

본 연구는 레드키위 과실의 수확 후 숙성반응에 미치는 이산화탄소와 외부 에틸렌처리 효과를 구명하기 위하여 수행되었다. 저장온도 $10^{\circ}C$에 75일 저장 기간 중 레드키위의 숙성과정에 영향을 미치는 이산화탄소와 에틸렌 처리 효과를 구명하기 위하여 과실의 생체 중, 경도, 가용성 당 함량, 유기산 및 시장성 품질 등 물리 화학적 특성을 분석하였다. 레드키위의 생체중은 이산화탄소 처리로 저장 75일후 까지 무 처리와 에틸렌 처리에 비하여 가장 적게 감소된 반면 에틸렌 처리된 과실은 가장 빠르게 감소되었다. 에틸렌 처리과실의 경도는 $10^{\circ}C$ 저온저장 27일 후 4.2kg에서 1.2kg으로 감소된 반면, 이산화탄소 처리된 레드키위 과실은 저장 54일 후까지 1.8kg을 유지하였다. 가용성 당 함량(%)은 에틸렌처리로 $10^{\circ}C$ 저장 27일 후 가장 높은 값을 보인 반면 이산화탄소 처리된 과실에서는 64일 저장 후 가장 높게 나타났다. 레드 키위 과실의 유기산함량은 이산화탄소 처리에서 대조 구와 에틸렌 처리된 과실에 비하여 $10^{\circ}C$에 41일 저장 동안 통계적으로 유의성 있는 높은 값을 유지하였다. 당산 비는 75일 저장 기간 동안 대조 구와 에틸렌 처리된 과일에 비하여 이산화탄소 처리된 키위 과실이 가장 낮은 값을 보였다. 본 연구에서 이산화탄소 처리가 수확 후 레드 키위 과실의 숙성지연과 시장성 품질유지에 매우 효과적으로 나타나 향후 키위 산업에 상업적인 목적으로 이용 가능할 것으로 밝혀졌다.

• 한국화예디자인학연구
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• 제45호
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• pp.3-12
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• 2021

에틸렌 활성 저해제인 1-methylcyclopropene(1-MCP)는 기체 물질로 에틸렌의 수용체 결합을 막아 노화 및 위조를 지연시킨다. 본 연구에서는 리시안셔스 'Voyage'와 심비디움 'Lapine Hat'에 다양한 1-MCP 전처리 기간(0시간(대조구), 1시간, 4시간)을 두어 수확 후 품질을 조사하였다. 리시안셔스 'Voyage'에서 1-MCP 4시간 처리 시 수분 흡수율은 14.5%로 대조구(9.8%)에 비하여 높았으며, 화폭은 3-11일 동안 가장 길게 유지되었다. 두 품종 모두 절화 수명은 1-MCP 처리 시간의 영향을 받지 않았다. 1-MCP 처리는 절화의 종류와 품종에 따라 미치는 영향이 상이하였으며, 전처리 효과를 극대화하기 위해서는 처리 기간과 농도의 복합 연구가 더욱 요구된다.

• 농업과학연구
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• 제20권1호
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• pp.1-8
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• 1993

동양배 과실의 수확후 처리 중 polyethylene film 포장은 저장중 수분상실에 의한 감량 방지에 매우 효과적이었으나 과피흑변을 증가시킬 수 있으며 장기간 저장시에는 오히려 상품성을 저하시킬 우려가 있다. Ethylene 제거제는 장기저장시 과피면의 생리적 장해의 발생을 다소간 억제시킨 결과를 나타내였으나 심부현상에는 뚜렷한 효과를 나타내지 않았다. 따라서 ethylene 제거제의 활용은 polyethylene film 포장내에 삽입하여 적용하는 것보다는 저장고내의 ethylene을 직접적으로 제거하는데 활용하는 것이 효과적일 것으로 확인되었다. 피막제 Prolong 처리는 과피변을 과습하게 하여 저장중 심한 흑변을 일으킬 수 있고 또한 감량방지 효과가 인정되지 않아 저장전 처리방법으로는 부적합하였다.

• Mycobiology
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• 제46권3호
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• pp.242-253
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• 2018

Onion (Allium cepa L.) is one of the major vegetable crops in Korea that are damaged and lost by pathogenic fungal infection during storage due to a lack of proper storage conditions. The aim of this study was to determine an appropriate control measure using thymol to increase the shelf life of onions. To control fungal infections that occur during low-temperature storage, it is necessary to identify the predominant fungal pathogens that appear in low-temperature storage houses. Botrytis aclada was found to be the most predominant fungal pathogen during low-temperature storage. The antifungal activity of the plant essential oil thymol was tested and compared to that of the existing sulfur treatments. B. aclada growth was significantly inhibited up to 16 weeks with spray treatments using a thymol solution. To identify an appropriate method for treating onions in a low-temperature storage house, thymol was delivered by two fumigation treatment methods, either by heating it in the granule form or as a solution at low-temperature storage conditions (in vivo). We confirmed that the disease severity was reduced up to 96% by fumigating thymol solution compared to the untreated control. The efficacy of the fumigation of thymol solution was validated by testing onions in a low-temperature storage house in Muan, Jeollanam-do. Based on these results, the present study suggests that fumigation of the thymol solution as a natural preservative and fungicide can be used as an eco-friendly substitute for existing methods to control postharvest disease in long-term storage crops on a commercial scale.

• 농업과학연구
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• 제43권3호
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• The Plant Pathology Journal
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• 제32권5호
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• pp.460-468
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• 2016

To study the control of postharvest decay caused by Colletotrichum gloeosporioides and Penicillium expansum, gamma irradiation alone or in combination with fumigation was evaluated to extend the shelf life of apples in South Korea. An irradiation dose of 2.0 kGy resulted in the maximum inhibition of C. gloeosporioides and P. expansum spore germination. The gamma irradiation dose required to reduce the spore germination by 90% was 0.22 and 0.35 kGy for C. gloeosporioides and P. expansum, respectively. Microscopic observations revealed that when the fungal spores were treated with gamma irradiation (4.0 kGy), conidial germination was stopped completely resulting in no germ tube formation in C. gloeosporioides. Treatment with the eco-friendly fumigant ethanedinitrile had a greater antifungal activity against C. gloeosporioides and P. expansum in comparison with the non-treated control under in vitro conditions. The in vitro antifungal effects of the gamma irradiation and fumigation treatments allowed us to further study the effects of the combined treatments to control postharvest decay on stored apples. Interestingly, when apples were treated with gamma irradiation in combined with fumigation, disease inhibition increased more at lower (< 0.4 kGy) than at higher doses of irradiation, suggesting that combined treatments reduced the necessary irradiation dose in phytosanitary irradiation processing under storage conditions.