• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.272-275
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• 1991

The effects of storage temperature and relative humidity (RH), and immersion treatment (30min) of sliced onions in various soluble starch solutions(1-3%; w/v) at $25^{\circ}C$ before air dehydration on caking and water absorption degree of powedered onion were analyzed. In the range of 15 to $35^{\circ}C$, the caking tendency of powdered onion increased with temperature at a constant RH (70% RH). The caking degree of powdered onion also increased as increasing the storage RH, at $25^{\circ}C$. Storage starchpreteatment significantly reduced the water absorption and caking degree of powdered onion under ambient condition. A pretreatment of soluble starch solution(3%) reduced almost 80% the caking of powdered onion compared to that of control.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.145-151
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• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• International Journal of Industrial Entomology and Biomaterials
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• v.40 no.2
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• pp.33-40
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• 2020

Recently mulberry has been commercialized but it loses its marketability rapidly after harvest. In this study, characteristics of mulberry were examined at different storage temperature after harvest using the typical Korean mulberry cultivars. Postharvest spoilage fungi on the various mulberry cultivars, Cheongilppong, Daeshim, and Gwasang No. 2 was observed 2, 2, and 1 d, respectively, after harvest at 28℃. However, at 4℃, the day was 8, 7, and 4 d, respectively. At 28℃ storage condition, the weight loss behavior of mulberry did not showed significantly different among them. However, at 4℃ storage condition, mulberry Cheongilppong loses its weight rapidly compared to Daeshim and Gwasang No. 2. Sugar content of mulberry stored at 4℃ was nearly constant, but stored at 28℃ decreased with storage time. The acidity of mulberry slightly decreased with storage time and then increased. Juice leakage of frozen mulberry leaked abruptly within 6 h from the fruit body and then flattened at 25℃. The results of our study, the postharvest characteristics of mulberry were affected by mulberry cultivar and need to further study to increase the shelf life.

• Journal of Practical Agriculture & Fisheries Research
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• v.12 no.1
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• pp.53-62
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• 2010

This study was designed to examine whether 'Hongro' apples packaged with natural calcium-coated package papers was fresher maintained than fruit held in not-packaged tray, and whether postharvest physiology of the fruits was affected by calcium-coated papers, or not. The summarized results were as follows; Soluble solids contents and firmness of fruit were higher room temperature(20~25℃) after 4 week and 14 week in cold storage(0~1℃) by calcium-coated package papers. but total acid contents in juice and Hunter a value of peel were trended to decrease in room temperature and cold storage. Weight loss of fruit, decay fruit and CO₂ evolution were decreased by calcium and wax-coated package papers in room temperature storage condition. Also, excellent fruits increased. Ethylene evolution in fruit were not different by package paper and storage condition.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.1
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• pp.65-71
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• 1987

In order to obtain the most suitable ageing term of Flue-cured tobacco in natural condition, leaf tobacco packed in hogshead and stored in leaf tobacco warehouse for 4 years, and the changes of major physico-chemical components were examined at three months intervals, As storage time goes by, except the moisture content, general chemical components of leaf tobacco were decreased until about 9-15 months of storage. Among them, decrement of total sugar was the most significant. After 18 months storage, the chlorophyll was decreased by 50% of initial stage. The content of essential oils, solanone, damascenone, megastigmatrienone I, II, III, IV, were approached the maximum between 12 months and 15 months of storage and then lessened by degrees.

• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.7-12
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• 1988

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

• Journal of the Korean Applied Science and Technology
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• v.4 no.2
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• pp.15-18
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• 1987

The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at $60^{\circ}C$ with illumination of 9,000 lux. Changes of peroxide value, total carbonyl value, and absorbance at 232 nm of lipids extracted from Ramyon were investigated during storage. The storage stability of Ramyon prepared with oils containing TBHQ had better than that prepared with a mixture of BHA and BHT. The Ramyon prepared with 4 part of rapeseed oil to 6 part of tallow containing 0.02% BHA/BHT showed higher storage stability than that prepared with palm oil alone but showed lower stability than that prepared with tallow alone both under the same condition of antioxidant treatment.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2001.10a
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• pp.275-280
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• 2001

The purpose of this study was to investigate the air flow characteristics of the rock bed storage for solar-heated greenhouse design. Heat storage material was gravels and experiments were performed under constant inside temperature condition. The experimental parameters were operation method and air flow rate of fan. It was resulted that the temperature and amount of heat stored in rock-bed increased as the increase of air flow velocity and were more influenced by operation of inlet fan than outlet fan.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.47-52
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• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.