• Food Science and Preservation
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• v.19 no.6
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• pp.939-945
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• 2012

In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was $5.18{\times}10^2{\sim}1.68{\times}10^7$ CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.

• Food Science and Preservation
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• v.21 no.1
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• pp.140-145
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• 2014

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately $25.07{\sim}42.93^{\circ}Brix$ and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26~10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81~25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

• Korean Journal of Environment and Ecology
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• v.36 no.1
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• pp.56-71
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• 2022

This study was conducted to build basic terrestrial insect data for the management of the persimmon plantations in the Sangju dried persimmon agricultural area. The survey identified terrestrial insect species were 7 orders, 77 families, and 1,925 individuals of 177 species. And the number of species that appeared in each village was in the order of Seoman II Village in Naeseo Township > Seoman I Village in Naeseo Township > Soeun Village in Oenam Township. Hemiptera and Coleoptera predominated throughout the site due to the characteristics of the cultivated land. The special species were 13 Korean endemic species, 2 vulnerable (VU) species, 22 least concern (LC) species, 42 not-evaluated (NE) species on the national red list, and 2 species of ecosystem disturbance wildlife. A result of the cluster analysis identified the Ectmetopterus micantulusas the dominant species and Ceutorhynchus albosuturalisas the subdominant species. The species diversity (H') was 1.1636-1.6022, evenness (J') was 0.6748-0.7611, and dominance (D) was in the range of 0.2389-0.3252.

• Food Science and Preservation
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• v.6 no.2
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• pp.184-187
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• 1999

This study was conducted to analyze distribution properties on astringent Persimmons(Diosyros Kaki L). We selected one hundred farms in Sangju and Cheongdo regions, which ale major region of astringent persimmon production in Kyungpook province, and surveyed the selling type and the optimal farm scale. As a result of economic analysis, between manufacturing and selling of dried persimmon and producing and selling of fresh persimmon, the former made the higher gross receipts, income and net income recorded by 187, 136 and 162 respectively, comparing with the latter 100. So, manufacturing and selling of dried persimmon from astringent persimmon is a way of raising operation outcome.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• Journal of the Korean association of regional geographers
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• v.8 no.3
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• pp.281-294
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• 2002

Inhabitants make a specific cultural landscape in various ways according to his culture. In this paper, I consider the characteristics of cultural landscapes distributed in Sangju. I divide Sangju-City Area owing to physical criteria(relief and drainage basin}, appreciate them according to human criteria(administrative district of Joseon Period, dialects, periodical market area} and classify into 6 small regions: (1) Nakyang Region is the traditionally central place based on alluvial plain marginal to Byeongseong stream and Dong stream, and on hills of Sabeol. (2) Nakdong Region is the traffic center which the water transport of Nakdong river and the land transport of Yeongnamdaero cross each other. (3) The upstream region of Byungseong stream is the agricultural region connected with Nakyang Region. (4) Jungmo Region is a intermontane basin where grape cultivation using its specific climate flourish. (5) Wharyeong Region is a mountainous sightseeing district based on the beautiful scenery and Gyeonwhueon's remains of Sogni mountains and Yongyu valley. (6) Hamnyeong Region is the district of Goryeonggaya realm where 3 whites(cocoon, dried persimmon, rice) are abundant.

• Korean Journal of Poultry Science
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• v.46 no.2
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• pp.87-94
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• 2019

Huge amount of persimmon peels, which are byproducts usually arising after making dried persimmons from fresh persimmons, are generated in fall, every year. As the dry matter of persimmon peel contains carbohydrates over 80%, it could be a good candidate for feed. In this study, we evaluated the persimmon peel as a feed resource for a hen laying eggs. Persimmon peel has lower ratio of crude protein and fat composition while higher ratio of crude fiber composition compared to a basal laying hen feed. Feeding the persimmon peel by adding to the feed at the level of 2% or 5% did not affect the egg-laying rate from beginning to the peak of laying. In addition, feeding the persimmon peel did not affect the egg quality either, as the pH, Haugh unit, yolk color and shell thickness of the egg were not different from each other. The composition of amino acids and fatty acids were also almost same for each other, except for the linolenic acid which was slightly higher in the persimmon peel feeding groups. In conclusion, addition of persimmon peel to the feed up to 5% might be helpful to increase the income and reduce the waste produced from the agricultural byproduct.

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.422-427
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• 2018

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.

• Journal of Korean Society of Rural Planning
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• v.20 no.1
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• pp.147-159
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• 2014

This study aims to draw up a basic plan to construct an agricultural theme park in a farming city as a way of establishing its regional identity represented by "Three Whites". Sangju, Kyongsangbuk-do which is the subject area of the study has been well-known for "Three Whites (rice, silkworm cocoon and dried persimmon)." The purpose of the study is to take a closer look at the folk life and culture of Sangju and develop tourism resources to promote regional development and competitiveness of the city. This study was conducted in several phases in consideration of the characteristics of plan and design, on the basis of the theoretical review of agricultural tourism. In the first phase, planning conditions were analyzed as per development objectives. In the second phase, strategies and concepts were established for the theme park, based on which development methods were decided by phase and facility. Then, a preliminary review was conducted on functions and facilities to introduce to the theme park. In the third phase, a comprehensive plan was drawn up, which includes basic plans for respective parts. In consideration of the characteristics of the study, construction was not looked at in detail. The total size of land subject to the study is approx. $97,960m^2$, which was divided into four separate zones--Sambaek Cultural Experience Zone, Natural Observation & Experience Zone, Agricultural Life Experience Zone and other facilities zone--in order to connect facilities, functions and experience with the physical characteristics of the city, and separate space planning was conducted for each zone. The outcome of the study carries significance as an example of alternative tourism which considers regional characteristics, develops local resources and makes use of obsolete rural facilities, in what is called the eco-friendly development where nature and eco-system, landscape and culture, and recreation and leisure come together as one.

• Food Science and Preservation
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• v.25 no.1
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• pp.44-51
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• 2018

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately $-22--23^{\circ}C$, $-19--18^{\circ}C$ and $-25^{\circ}C$ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of $a^*$ and $b^*$ were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.