• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.35-40
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• 2015

Effect of packaging and storage methods for enhancing the shelf life and improving the postharvest quality of lettuce (Lactuca sativa L.) was studied during high temperature period. Lettuces were packed using four packaging and storage types: (A) plastic box container (control); (B) plastic box container covered with high density polyethylene (HDPE) film; (C) plastic box container with lettuce wrapped in linear low-density polyethylene (LLD-PE) film; and (D) plastic box container with lettuce with its stem. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated. The lettuce wrapped with LLD-PE film inside the plastic box container showed the lowest weight loss, highest SPAD value and best appearance compared to those exposed to the other packaging and storage methods during the three-week storage at $2^{\circ}C$. The results indicate that the marketability of lettuce can be optimized if proper packaging and storing is adopted. Prolonging the freshness even on low temperature storage will increase the potential of its sale ability in the domestic market even during summer season.

• Food Science and Preservation
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• v.18 no.4
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• pp.467-474
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• 2011

As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at $-3^{\circ}C$, followed by $-1.5^{\circ}C$ and $0^{\circ}C$. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of 'unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at $-3^{\circ}C$, 14 weeks at $-1.5^{\circ}C$ and 16 weeks at $-0^{\circ}C$ during storage (p < 0.05).

• Horticultural Science & Technology
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• v.32 no.1
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• pp.33-40
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• 2014

This study was carried out to understand the physiological characteristics of early-matured 'Hanareum' (Pyrus pyrifolia Nakai) pears through anatomical structure and fruit characteristics and also the changes according to gibberellin (GA) treatment. The pericarp at full bloom consists of outer epidermis, hypodermis, parenchyma cell, and inner epidermis from the exterior and five types of vascular bundle tissues. Cork cell layer was formed at 70 days after full bloom (DAFB) in non-treated fruits and formed at 60 DAFB in GA treated fruits. Cell division period was from full bloom (FB) to 40 DAFB and then fruit enlargement was accomplished by the cell growth. Comparison of the fruit enlargement and fruit structure development by GA treatment or non-treatment showed that cell division of 'Hanaerum' fruits did not affect the GA treatment but fruit enlargement was affected cell growth. Fruit stalk of GA treatment fruits was larger than non-treated fruits from 40 DAFB which correspond to the period of the stop of cell division and 'Hanareum' was regarded GA treatment expedite of vascular bundle tissue growth and relatively increased nutrient transport to fruit. In addition to, average fruit quality between the non-treatment and GA treatment showed that fruit weight was higher in fruits treated by GA but firmness was lower and probably was effected fruit storing in 'Hanareum' pear.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.221-228
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• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.

• Journal of Bio-Environment Control
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• v.17 no.1
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• pp.20-25
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• 2008

This study was conducted to develop the industrial producing technology of sprout vegetables using the cut twigs of woody plants. We have cut the twigs of wild mulberry tree on 13 April,2006 to examine the sprouting rate as affected by the storage conditions on relative humidity of $40{\sim}50%$ and $80{\sim}90%$ under $4{\sim}6^{\circ}C$ temperature. And we have also investigated the sprouting growth following those storage period of twigs cut with $1{\sim}3$ buds. The longer storage periods, the less survival rate of wild mulberry twigs cut. The sprouting rate of cut twigs gathered on the day which had not stored at low temperature was 97.4%. And The sprouting rate at the relative humidity of $40{\sim}50%$ after storing at low temperature for 122 days were 34.2%, and that of at $80{\sim}90%$ relative humidity was 85.7%. The longer storage periods, the more the number, length and width of sprouts. Therefore, the twigs of a wild mulberry trees cut with $1{\sim}3$ buds were able to produce the sprout vegetables under the condition of temperature $4{\sim}6^{\circ}C$ and relative humidity $80{\sim}90%$.

• Journal of the Korea Society for Simulation
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• v.25 no.2
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• pp.31-40
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• 2016

Wireless sensor networks have been used in many applications such as marine environment, army installation, etc. The sensor data is very important, because all these applications depend on sensor data. The possibility of communication failures becomes high since the surrounding environment of a wireless sense network has an sensitive effect on its communications. In particular, communication failures in underwater communications occur more frequently because of a narrow bandwidth, slow transmission speed, noises from the surrounding environments and so on. In cases of communication failures, the sensor data can be lost in the sensor data delivery process and these kinds of sensor data losses can make critical huge physical damages on human or environments in applications such as fire surveillance systems. For this reason, although a few of studies for storing and compressing sensor data have been proposed, there are lots of difficulties in actual realization of the studies due to none-existence of the framework using network communications. In this paper, we propose a framework for reducing loss of the sensor data and analyze its performance. The our analyzed results in non-framework application show a decreasing data recovery rate, T/t, as t time passes after a network failure, where T is a time period to fill the storage with sensor data after the network failure. Moreover, all the sensor data generated after a network failure are the errors impossible to recover. But, on the other hand, the analyzed results in framework application show 100% data recovery rate with 2~6% data error rate after data recovery.

• Journal of Oriental Neuropsychiatry
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• v.11 no.2
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• pp.131-140
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• 2000

The clinical study was carried out the 41 patients with conversion disorder who were treated in Dae Jeon University Oriental Hospital from 26 september 1998 to 21 september 2000.The results were summarized as follows.1. The ratio of male and female was 4:37 and in the age distribution, the highest frequence was 40s, in descending order over 50s, 30s, 20s, 10s and mental attack was the most inducing factor.2. In distribution of the period of the clinical history. within one day was the highest percentage and in admission period most of the patients were from four days to seven days.3. In symptoms and signs, physical symptoms were more than mental symptoms, physical symptoms had many muscle-skeleton-system symptoms and they were in descending order general body weakness. headache, anorexia, chest discomfort, dyspepsia, dizziness, four extremities numbness, insomnia, dysarthria, anxiety, four extremities tremor. palpitation. nausea, vomiting, facial numbness.4. In classification of Four Human coporeal constitution the number of patients, Sho-Eum-In(少陰人) was remarked mostly and most of female patients had no past history of the conversion disorder.5. In distribution of the prescription, drugs of regulating gi such as BUNSIMGIEUM(分心氣飮) were many, in descending order drugs of growing heart and warming gall bladder such as ONDAMTANGGAMI(溫膽湯加味), drugs of maintaining patency for the flow of gi such as CHUNGGANSOYOSAN(淸肝逍遙散), drugs of decomposing food and asending gi such as PYUNGJINGUNBITANG(平陳健脾湯), drugs of storing blood and relaxing the mind such as SAMULGUIBITANG(四物歸脾湯). drugs of removing sputum and cooling heart such as CHUNGSIMDODAMTANG 淸心導痰湯).6. In distribution of the treatments, the group of drug and acupuncture and aroma-therapy was many, in acup uncture TAEGUKCHIMBUP(太極針法) was mainly used. in therapy inhalation type of Lavender and Rosewood was many and the type of Peppermint and Rosemary massaging epigastric-chest, and neck was many.7. In distribution of the treatment result, in 15 patients(36.6%) symptoms were eliminated from four to seven days, in 13 patients(31.7%) symptoms were not changed. in 12 patients(29.3%) symptoms were eliminated from two to three days. in 1 patients(2.4%) symptoms were eliminated whin one day.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.209-214
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• 1997

The canned fruit flesh of orange (Onju, Citrus unshi Marc.) was stored at $5^{\circ}C,\;15^{\circ}C,\;and{\;}30^{\circ}C$ for 4 months and the contents of sugar, organic acids and vitamin C of stored orange were investigated. The contents of reducing sugar of orange stored for 4 months slightly increased from 4.91% to $5.39{\sim}7.95%$ and decreased as the temperature rised. The sugar was composed of $6.63{\sim}18.09%$ sucrose, $3.86{\sim}9.12%$ glucose and $3.59{\sim}9.51%$ fructose. The content of sucrose used in manufacturing process was the highest and decreased as the temperature rised and as the storage period prolonged, whereas the contents of glucose and fructose increased as the storage period prolonged. The content of citric acid in the sample was the highest $(50.41{\sim}90.15\;mg%)$ among the-citric, malic, maleic, ${\alpha}-ketoglutaric$ and oxalic acids. The organic acids decreased as the temperature rised after storage for 4 months. The content of vitamin C was $8.28{\sim}14.29\;mg%$ and decreased most pronouncedly at $30^{\circ}C$ after storage. The color of the samples did not change significantly, but the degree of transparency, L was $20.41{\sim}23.01$ after storing the sample.