• 원예과학기술지
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• 제33권5호
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• pp.712-721
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• 2015

동양배의 교배육종 효율을 증진시키기 위하여 13품종의 교배친을 이용한 15개 교배조합으로부터 얻어진 실생 4,035주를 시험재료로 과실숙기에 대한 유전력, 양친 평균과 실생 평균과의 상관과 후대 실생의 분포 특성을 분석하였다. 10년간 조사된 교배친 13품종의 숙기 평균과 표준편차 및 변이계수를 분석한 결과 대부분의 조생종의 숙기가 만생종에 비해 숙기 변이가 큰 것으로 나타났다. 그러나 모든 품종의 숙기 변이 계수는 0.92-3.41사이로 과실의 다른 형질에 비해 변이 폭이 좁고 안정된 형질임을 보여주었다. 유전력은 대부분의 조합에서 0.8 이상의 높은 값을 나타내었다. 숙기의 유전력은 다른 형질에 비해 매우 높아 표현형에 의해 양친을 선택하여 교배하였을 때 후대 실생의 평균치를 추정할 수 있었다. 교배 실생의 숙기 변이의 방향은 만생종 품종을 교배친으로 한 조합에서는 교배 실생의 평균숙기가 양친 평균보다 빨라 만생에 비해 조생이 우성으로 작용하는 것으로 생각되었다. 그러나 중생종 ${\times}$ 조생종 조합이나 중생종 ${\times}$ 중생종 조합에서는 평균 숙기와 거의 일치되었다. 배 과실 숙기의 양친 평균과 실생 평균간에는 높은 정의 상관(r = $0.68^{**}$)이 인정되었다. 배 과실의 숙기와 과중 사이에 밀접한 상관이 존재함으로 숙기에 대해 선발을 행하는 경우 과중에 대해서도 간접적으로 선발이 가능한 것으로 판단되었다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1068-1076
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• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Asian-Australasian Journal of Animal Sciences
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• 제28권5호
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• 한국환경농학회지
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• 제38권4호
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• pp.314-320
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• 2019

BACKGROUND: As consumption of unripe mandarin increases, its cultivation has increased in open field cultivation areas. Because unripe mandarin must be harvested before ripening and color change, the optimum harvest time must be determined. This study investigated the effect of the harvest season on the yield of unripe fruit and biennial flowering of 'Miyagawa' satsuma mandarin. METHODS AND RESULTS: Two areas of unripe mandarin orchard were selected, and the yield, fruit growth, working time, and flowering of trees the following year were investigated. Fruit was harvested at 40, 60, 80, 100, and 120 days after full bloom and at general ripening. Fruit yield of unripe mandarin increased with later harvest time from 100^th to 120^th day except normal ripening. The next year, biennial occurred with normal ripening and harvesting, but not at the 120^th day after full bloom. At the 40^th day (earliest harvest time), summer and autumn shoots were present, but not after the 100^th day. The 40^th day required the most harvesting time; because the time gradually decreased with later harvest, the harvest time was shortest on the 120^th day, and general ripening occurred shortly after the 120^th day. CONCLUSION: Harvesting of unripe mandarin 100-120 days after full bloom was ideal to reduce harvesting time, enhance yield, and enable flowering the following year.

• 한국식품조리과학회지
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• 제10권1호
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• pp.29-34
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• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• 현장농수산연구지
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• 제9권1호
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• pp.91-104
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• 2007

The special project was conducted at the cooperative farm where located at Yakjeon-ri Sukcheon-gun Pyeongannam-do, the Democratic People's Republic of Korea. This farm was firstly introduced a newly developed technology-"Bokto seeding technology" for rice cultivation from the Republic of Korea. Total acreage of rice paddy field cultivated by this technology was 800ha and the average yield was 7.17t/ha with paddy rice which was higher by 109.2% than that of the transplanting method for rice cultivation. In general rice disease was decreased at the Bokto seeded rice plant compared to the transplanted rice plant and root activity was higher in Bokto seeded rice. Optimum seeding amount was determined at rate of 90kg/ha in Pyeongdo 5(early ripening variety) and 110kg/ha at Pyeongdo 11(medium ripening variety) and Pyeongyang 43(late ripening variety), respectively. A recommended sowing time was within late April for late ripening variety like Pyeongyang 43, May 1-5 for medium ripening variety, and May 5-15 for early ripening variety.

• 한국작물학회지
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• 제47권3호
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• pp.254-258
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• 2002

앙식미 쌀생산을 위한 기초 정보를 얻고자 조생종인 대진벼, 중생종인 서진벼, 중만생종인 추청벼를 공시하여 농가포장 조건에서 수확시기에 따른 수량과 품질특성을 검토한 결과는 다음과 같다. 1. 백미의 단백질 함량은 대진벼, 서진벼, 추청벼 모두 수확시기가 출수후 40일에서 70일로 늦어짐에 따라 유의하게 증가하는 경향이었다. 2. 식미계에 의한 식미치는 대진벼, 서진벼, 추청벼 모두 출수후 40일에 수확시 유의하게 높았고 출수후 70일로 늦어짐에 따라 낮아지는 경향이었다. 3. 수량과 식미를 함께 고려한 수확적기는 대진벼는 출수후 40-50일, 서진벼와 추청벼는 출수후 40-60일이나 앙식미를 위하여는 3품종 모두 출수후 40-50일에 수확하여야 할 것으로 판단되었다. 4. 식미를 좋게 하는 등숙적산온도는 대진벼와 서진벼는 120$0^{\circ}C$, 추청벼는 110$0^{\circ}C$ 정도일 것으로 추정되었다. 5. 식미치는 백미의 단백질함량과는 매우 유의하고도 직선적인 부의 상관(-0.94$^{**}$ )을 나타내었고 아밀로스함량과는 매우 유의한 정상관(0.66$^{**}$ )을 나타내었다. 6. 식미치는 적산등숙온도와 매우 유의하도고 직선적인 부의 상관(-0.79$^{**}$ )을 나타내어 등숙기간중 적산온도가 낮을수록 식미치가 높았다

• 한국식품과학회지
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• 제43권3호
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• pp.341-347
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• 2011

토종 복분자 딸기 열매를 이용하여 건강식품을 개발하기 위하여 성숙시기에 따라 토종 복분자 딸기 열매의 구성성분, 이화학적 특성과 항산화활성을 조사하였다. 숙성시기에 따라 미숙과, 중숙과 및 완숙과를 전남 곡성군에서 수확하여 동결건조하여 분말을 제조하고 분쇄과정에서 씨를 분리하여 비교하였다. 완숙된 토종복분자 딸기의 열매분말은 밝은 적색을 띠었으나 북미산 복분자 딸기 열매 분말은 칙칙한 검붉은색이었으며 토종 복분자 열매 씨는 북미산에 비해 더 부드럽고 작았다. 숙성시기에 따라 조단백질, 조지질과 총 당 함량은 증가하였고 회분과 총 식이섬유 함량은 감소하였다. 유리당은 fructose, glucose와 rhamnose가 분석되었는데 fructose가 가장 많았다. 아미노산은 aspartic acid와 glutamic acid를 많이 함유하고 있으며 필수아미노산 중에는 leucine함량이 높았다. 무기질 중 위해금속은 검출되지 않았고 성숙에 따라 감소경향을 보이며 K와 Ca함량이 높았다. 유기산도 성숙에 따라 감소하였으며 citric acid가 가장 많은 비율을 차지하였다. 총 페놀함량은 미숙과(12.84 mg/100 g)가 가장 높았고 중숙과와 완숙과(9.38, 9.66 mg/100 g)는 유사하였다. DPPH 자유라디칼 소거능으로 분석한 항산화활성은 86.21-81.22%로 미숙과가 높았고 성숙에 따라 감소하였다.

• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.289-295
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• 2016

Curcumin is a flavonoid found in the rhizome of the turmeric plant (Curcuma longa L.) and has recently attracted interest because it has numerous biological functions and therapeutic properties. In the present study, we attempted to incorporate curcumin into medium-chain triglyceride (MCT) nanoemulsions (0.15 wt% curcumin, 10 wt% MCT oil, and 10 wt% emulsifiers) with various emulsifiers [polyoxyethylene (20) sorbitan monolaurate (Tween-20), sorbitan monooleate (SM), and soy lecithin (SL)]. The physicochemical properties of the nanoemulsions including the Ostwald ripening stability were investigated. The initial droplet size was found to be 89.08 nm for the nanoemulsion with 10 wt% Tween-20 (control), and when Tween-20 was partially replaced with SM and SL, the size decreased: 73.43 nm with 4 wt% SM+6 wt% Tween-20 and 67.68 nm with 4 wt% SL+6 wt% Tween-20 (prepared at 15,000 psi). When the nanoemulsions were stored for 28 days at room temperature, the droplet size increased as the storage time increased. The largest increase was observed for the control nanoemulsion, followed by the 4 wt% SL+6 wt% Tween-20 and 4 wt% SM+6 wt% Tween-20 systems. The Turbiscan dispersion stability results strongly supported the relationship between droplet size and storage time. The time-dependent increase in droplet size was attributed to the Ostwald ripening phenomenon. Thus, the Ostwald ripening stability of curcumin-loaded MCT nanoemulsions with Tween-20 was considerably improved by partially replacing the Tween-20 with SM or SL. In addition, curcumin may have acted as an Ostwald ripening inhibitor.