• International Journal of Industrial Entomology and Biomaterials
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• 제40권2호
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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.

• 한국식품영양과학회지
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• 제34권2호
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• pp.291-297
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• 2005

소비자의 기호 및 상품성을 높이고 다시마, 청매실, 동충하초, 키토산의 여러 성분과 영양 및 기능성이 향상된 저염 멸치액젓을 개발하고자, 5년간 숙성시킨 멸치액젓(식염 26%)에 끓인 물로 염 농도를 14 및 17%으로 조정한 후 다시마, 청매실, 동충하초, 키토산을 첨가하여 150일 동안 후 숙성하면서 나타나는 제품의 품질특성을 분석하였다. 저장기간 동안에 pH는 서서히 감소하였고, 아미노질소 및 휘발성 염기 질소량은 저장 50일째까지 증가하였다가, 일정한 값을 유지하였으며, TBA 값은 저장 50일째까지 증가하였다가 감소하였다. 생균수를 비롯한 젖산균, 단백질분해균 및 곰팡이균은 후 숙성이 진행됨에 따라 다소 일정한 증가율을 나타내었다. 다시마, 청매실, 동충하초 및 키토산 첨가에 따른 제품 열화현상은 저장 150일째까지는 나타나지 않아서, 저염 멸치액젓으로 상품화의 개발이 가능함을 확인하였다. 하지만 숙성 150일부터는 관능적으로 다소 감소함을 볼 수 있어서 유통기한에 대한 실험과 제조된 저염 멸치액젓에 대한 기능성 검증에 대한 실험이 추가적으로 필요하다고 본다.

• Journal of Ginseng Research
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• 제19권1호
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• pp.62-72
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• 1995

During the controlled atmosphere storage (CA), fresh ginseng showed good appearance in quality, and other deterioration of freshness was not observed until 12 weeks. On the other hand, MA storage had kept freshness only in treatment of 1 until 8 weeks. There was no significant difference between treated and non-treated sample with preservatives, and not treated sample was not infected with various different fungi. Moisture contents and hardness of ginseng in all treatments were not changed much until 12 weeks, and surface shrinkage did not occur either. But shear stress increased somewhat in all treatments after 12 weeks. The granule of microstructure in tissue diminished slightly. The apparent Quality of red ginseng was good until 4 weeks of treatment. But as time passed, white skin and wrinkled skin were generated and darkened in its color. B-1 in CA and E-1 in MA were found to be the most favorable one. The content of crude saponin did not change significantly during storage of CA or MA by preservation conditions and period. Though a small increase in saponin content from 4.92% to 5.43% was recognized in B-1, which was treated with preservative and 6.0% In B-2, control, this could rather explain increment of soluble component by butanol. Thus, there was no change in total contents of ginsenoside pattern and composition of each content. The Rbl content in B-1 and B-2 were 0.98%, and 0.97%, respectively, whereas that of control was 0.96%. E-1 of MA, treated with preservative was 5.32% after 12 weeks, but was 5.73% in control, indicating that ginsenosides pattern was quite similar to that of CA storage.

• 한국환경과학회지
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• 제14권8호
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• pp.793-800
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• 2005

We isolated and identified microorganisms from the aerial environment of domestic museums. The fungi, Penicillium spp., Alternaria spp., and Cladosporium spp. were isolated in many museums. It seems that these fungi are related to biological degradation of textile remains. A total of 14 kinds of bacterial strains were isolated: Acinetobacter spp., Pseudomonas spp., Neisseria spp., Alcaligenes spp., Shigella spp., Klebsiella spp., Corynebacterium spp., Aerococcus spp., Bacillus spp., Micrococcus spp., Citrobacter spp., Erwinia spp., Salmonella spp., and Providencia spp. Acinetobacter spp., Pseudomonas spp., Neisseria spp., and Alcaligenes spp. were the predominate bacteria found in samples with a variety of bacteria. This suggests that there is a relationship between bacteria and the damage of textile remains. In the museum, we isolated Alternaria spp, Geotrichum spp., Penicillium spp. Acinetobacter spp., Pseudomonas spp., Alcaligenes spp. from the entrance, exhibit hall and storage, but they were found in smaller number and species in the exhibit cases and paulownia cases. We concluded that paulownia cases were not influenced by the microorganisms because of quality of care provided by the museum staff. Corynebacterium spp., and Bacillus spp. were not detected at the entrance and exhibit hall but were detected in paulownia cases. It is presumed that those bacteria did not flow in from outside, but resulted from contaminants in paulownia cases. In the distribution of microorganisms associated with textile remains, more fungi were detected than bacteria. Acinetobacter spp., Pseudomonas spp., and Neisseria spp., were isolated from silk items. Penicillium spp. and Cladosporium spp. were isolated in the silk and hump items. Aspergillus spp. and Penicillium spp. were isolated from the cotton items. On the other hands, there were no fungi strains in the wool items. Most of the isolated strains from textile remains were aerial microorganisms from the museum environment. These results suggest that textile remains were apt to contaminated by contact with the air.

• 한국식품영양학회지
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• 제28권3호
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• pp.422-427
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• 2015

본 연구에서는 커피전문점과 유통용 제품으로 시판되는 더치커피의 미생물 오염 실태를 조사하고, 보관온도에 따른 오염실태의 변화를 관찰하였다. 커피전문점에서 구입한 더치커피에서는 구입 당일 실험한 결과, 평균 $35.2{\pm}15.8CFU/mL$의 일반 세균수를 나타내었고, 이를 밀봉하여 실온과 냉장온도에서 5일간 보관 후 다시 실시한 실험에서는 실온에 보관 시 평균 $78.4{\pm}29.7CFU/mL$, 냉장보관 시 평균 $51.2{\pm}32.1CFU/mL$의 일반 세균수를 나타내 실온보관 시 식품위생법의 기준에 육박하는 수치를 나타내었다. 10일이 경과했을 때에는 오염의 정도가 더 크게 나타나, 실온보관 시료에서는 $98.5{\pm}58.4CFU/mL$, 냉장보관 시료에서는 $86.7{\pm}44.2CFU/mL$로 나타났다. 백화점이나 인터넷 등에서 포장판매되는 더치커피의 경우에는 초기 일반 세균수가 $39.6{\pm}20.1CFU/mL$로 커피전문점의 일반세균수와 크게 차이가 없었다. 그러나 더치시료를 5일간 보관한 후에 일반 세균수를 측정하였더니, 0일과 비교해서 별 차이를 보이지 않는 특이한 현상을 나타내었다. 이러한 현상을 냉장보관이나 실온보관한 모든 시료에서 관찰되었다. 대장균군은 커피 전문점 시료나 포장판매되는 더치커피 어떤 시료에서도 발견되지 않았다. 구입 즉시 실시한 곰팡이 실험에서 측정 대상 시료의 60% 정도에서 곰팡이가 검출되었고, 나타난 균수는 $2.6{\pm}1.7CFU/mL$였다. 이러한 곰팡이는 실온보관 시 5일 후 $2.1{\pm}1.6CFU/mL$, 10일 후 $3.0{\pm}2.4CFU/mL$로 날짜의 경과에 따라 크게 변화하지 않았으며, 냉장보관 시에도 5일 후 $3.5{\pm}2.7CFU/mL$, 10일 후에는 $3.2{\pm}2.9CFU/mL$를 나타내었다. 실온보관과 냉장보관한 더치커피의 곰팡이균수에서는 통계적으로 유의한 차이가 발견되지 않았다($p{\geq}0.05$). 인터넷 등에서 판매하는 포장판매용 더치커피에서는 $3.5{\pm}3.4CFU/mL$의 곰팡이가 발견되었는데, 총 9개 시료 중 6개 시료나 되어 높은 검출률을 보이고 있었다. 커피전문점의 결과보다 다소 높은 군집수를 보였으나, 통계적으로 유의한 차이는 나타나지 않았다. 일반적으로 음용하는 5배수로 희석하여 실온과 냉장온도에 보관하고 5일과 10일에 다시 곰팡이 실험을 실시하였더니, 커피전문점에서 구매한 더치커피의 경우와 마찬가지로 군집의 수가 크게 늘지 않고 비슷한 수를 보이고 있음이 알 수 있었다. 보관한 온도에 의한 차이도 나타나지 않았다.

• 한국식품과학회지
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• 제11권2호
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• pp.131-137
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• 1979

수삼(水蔘)을 CA저장(貯藏)하여 그 저장효과(貯藏?果)를 검토하고 또 저장(貯藏)한 수삼(水蔘)으로 가공(加工)한 홍삼(紅蔘)의 품질(品質)을 평가(評價)한 결과(結果)는 다음과 같다. 1. 수삼(水蔘)을 보통 냉장(冷藏)하니 저장(貯藏) 100일(日) 부터 곰팡이가 발생하였으나 CA저장(貯藏)의 경우는 6개월(個月) 후(後)에 도 외관(外觀)에 이상(異狀)이 없었다. 2. 수삼(水蔘)의 중량감(重量減)은 저장(貯藏) 180일(日)에서 냉장구(冷藏區)가 9%, CA구(區)가 $4{\sim}5%$이었다. 또 경도(硬度)는 CA구(區)가 냉장구(冷藏區)보다 높았다. 3. 수삼(水蔘)은 저장(貯藏)에 따라 고미(苦味)가 감소(減少)하였고, 냉장구(冷藏區)는 CA구(區)보다 감소(減少)가 컸다. 4. 수삼(水蓼)의 호흡량(呼吸量)은 전(全) 저장기간(貯藏期間)을 통하여 CA구(區)는 냉장구(冷藏區)보다 낮았다. 5. 저장(貯藏) 180일(日)의 수삼(水蓼)으로 가공(加工)한 홍삼(紅蓼)은 gel화(化)가 불완전(不完全)하고, 껍질이 유리(遊離)되었을 뿐만 아니라 total saponin함량(含量)이 크게 감소(減少)하였다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• 한국식품위생안전성학회지
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• 제15권3호
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• pp.256-261
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• 2000

숙면에 감마선을 조사하여 상온에 보관하면서 보존기간중의 미생물 및 일반 품질특성 변화를 조사하였다. 숙면의 곰팡이는 5 kGy의 감마선 조사에 의하여 완전 사멸되었으며 일반세균은 5 kG)에서 2 log cycle, 10 kGy에서 4 log cycle수준으로 감소하였고 10 kGy에서 안정적으로 미생물의 생장이 억제되었다 숙면의 pH는 보존기간을 통하여 점차 낮아졌으나 감마선을 조사한 시료는 pH의 강하가 지연되었고 수분활성도는 보존기간을 통하여 증가하였으나 감마선 조사에 의한 각 시료간의 차이는 없었다 기계적 물성 측정결과, 감마선 조사는 보존초기에는 면의 stickiness를 낮추었으나 보존기간의 경과에 따라 오히려 대조구에 비하여 stickiness가 높아졌다.

• Journal of Microbiology and Biotechnology
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• 제21권5호
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• pp.455-463
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• 2011

Metallothioneins are a class of small cysteine-rich proteins that have been associated with increased tolerance to metal and oxidative stresses in animals, plants, and fungi. We investigated a metallothionein-like (mt-like) gene shown previously to be upregulated in fruiting bodies of the fungus Agaricus bisporus in response to post-harvest storage. Analysis of an A. bisporus genomic DNA cosmid library identified two similar mt-like genes (met1 and met2) arranged as a bidirectional gene pair transcribed from the same promoter region. The promoter contained regulatory elements including 9 metal responsive elements and a CAAT box region 220 bp downstream of met1 that showed striking similarity to a feature in Coprinopsis cinerea mt-like gene promoters. Transcriptional analysis showed that both met genes are significantly and rapidly (within 3 hours) upregulated during post-harvest storage and expression is significantly greater in stipe and cap tissues compared with the gills. However, a strong directionality of the promoter was demonstrated, as transcript levels of met1 were at least two orders of magnitude greater than those of met2 in all samples tested.

• 펄프종이기술
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• 제34권2호
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• pp.32-41
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• 2002

To prolong freshness and to reduce a decay rate of cut flowers during storage and distribution, a new packaging paper was developed with grapefruit seed extracts(GFSE) as a natural microorganism control agent. The GFSE was fractionated in order to identify antibiotic fractions by HPLC equipped with C18-reverse phase column chromatography. Among the active fractions, three ones were identified as 1-chloro-2-methyl-benzene (ο-toluene), N, N-dimethyl-benzenemethaneamine, and 1-〔2-(2-ethylethoxy)ethoxy〕-4-(1,1,3,3- tetra methyl)-benzene, while the other three remained unidentified. The GFSE-added paper displayed an effective inhibitory activity against putrefactive bacteria and fungi which were involved in the decay of flowers. Despite excellent antimicrobial acts of the GFSE-treated packaging paper, it was not possible to prevent the cut flowers from being dehydrated during storage, which led to the reduction of their fresh weight. However, additional treatment for giving water- repellency property to the GFSE-treated paper decreased a reduction rate of the fresh weight up to around 50% compared to the only GFSE-treated one.