• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.406-412
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• 2014

The influence of rainfall during the ripening stage on pre-harvest sprouting, seed viability, and seed quality was investigated in two Korean rice cultivars, Shindongjin and Hopum. When the rainfall was artificially treated in a greenhouse, HP started to pre-harvest sprouting at three days of rainfall treatment (DRT), but Shindongjin did not show pre-harvest sprouting at 40 DAH treatment and just 0.3~0.8% at 50 DAH, which was much lower than 15.3~25.8% of Hopum in the same treatment. After harvest, the seed germination of Hopum decreased about 10~25% compared to non-treated seeds, but that of Shindongjin decreased much little rate than that of Hopum. The seed longevity tested by accelerated aging decreased with prolonged rainfall period in both cultivars, but the varietal difference was clear; Shindongjin could withstand longer accelerated aging than Hopum. Shindongjin maintained its germination (>50%) ability after 15 days of accelerated aging regardless of the rainfall treatment period and time, but Hopum dropped below 50% germination ability after only 5 days of accelerated aging. In conclusion, rainfall during the ripening stage induced not only pre-harvest sprouting, but also reduced seed quality and longevity during storage, which varied between two cultivars.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.65-73
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• 2011

Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16$^{\circ}C$ to develop desired cheese flavor and body characteristics. Long time with low temperature to ripen the cheese requires high expenses. So accelerated cheese ripening is a good potential for saving in industry. Methods for acceleration of cheese ripening are temperature control, addition of bacteria or enzymes. To develop the functionality of cheese, addition of microencapsulated various probiotics and nutrients, such as iron, removal of cholesterol by crosslinked ${\beta}$-cyclodextrin, lowering blood cholesterol and serum glucose by nanopowdered functional materials et al. are necessary. Therefore, this review focused on the functionality of cheese, such as the acceleration of cheese ripening, microencapsulated probiotics and iron, and cholesterol removal.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.12
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• pp.71-75
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• 1972

To investigate the effects of C. E. P. A(2-chloroethyl phosphonic acid) on the ripening of tobacco leaf, the effects on the yield and quality of leaf tobacco, this experiments were carried out during the period of from 1970 to 1971 at tobacco experiment station, Sosa, Korea and 3 locations. The results are summarized as follows. 1. The higher the C. E. P. A concentration was, the more the leaf ripening was accelerated. During the period from 3 to 4 days after treatment, the differences of leaf ripening among levels were prominent. 2. Treatment with C. E. P. A only on the upper surface of the tobacco leaf, accelerated the ripening of that particular part treated, but not apparently the other parts of leaf. 3. Distinctive acceleration of leaf ripening was, obserbed in the fully develope1lower leans, however, the upper leaves were indistinctive. 4. The higher C. E. P. A concentration was, the more the effect of ripening acceleration was. But the yield was reduced over 900ppm because of the low of growth of leaves and the reduced yield was 90% at the 3, 000ppm. So the proper concentration was regarded as 900ppm. 5. In the view point of the days of C. E. P. A ripening acceleration, it was shortened one days at 100 ppm, three days at 300ppm, three days at 450ppm, four days at 900ppm, seven days at 3, 000ppm. 6. In the point of curing process, it was possible that the curing time and fuel was reduced 29% and 45% respectively in the C. E. P. A treatment than the check. 7. Therefore, if it is treated the C. E. P. A at 900ppm in the tobacco cultivation, the quality shall be increased 13.5% and the price shall be increased 12% in the 10 Are. In the point of subsidiary affect, it is possible that the C. E. P. A ripening acceleration is shortened about 7 days at 3, 00ppm and curing time is shortened about 24 hours.

• Molecules and Cells
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• v.45 no.9
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• pp.660-672
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• 2022

The target of rapamycin complex (TORC) plays a key role in plant cell growth and survival by regulating the gene expression and metabolism according to environmental information. TORC activates transcription, mRNA translation, and anabolic processes under favorable conditions, thereby promoting plant growth and development. Tomato fruit ripening is a complex developmental process promoted by ethylene and specific transcription factors. TORC is known to modulate leaf senescence in tomato. In this study, we investigated the function of TORC in tomato fruit ripening using virus-induced gene silencing (VIGS) of the TORC genes, TOR, lethal with SEC13 protein 8 (LST8), and regulatory-associated protein of TOR (RAPTOR). Quantitative reverse transcription-polymerase chain reaction showed that the expression levels of tomato TORC genes were the highest in the orange stage during fruit development in Micro-Tom tomato. VIGS of these TORC genes using stage 2 tomato accelerated fruit ripening with premature orange/red coloring and decreased fruit growth, when control tobacco rattle virus 2 (TRV2)-myc fruits reached the mature green stage. TORC-deficient fruits showed early accumulation of carotenoid lycopene and reduced cellulose deposition in pericarp cell walls. The early ripening fruits had higher levels of transcripts related to fruit ripening transcription factors, ethylene biosynthesis, carotenoid synthesis, and cell wall modification. Finally, the early ripening phenotype in Micro-Tom tomato was reproduced in the commercial cultivar Moneymaker tomato by VIGS of the TORC genes. Collectively, these results demonstrate that TORC plays an important role in tomato fruit ripening by modulating the transcription of various ripening-related genes.

• Journal of Ocean Engineering and Technology
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• v.14 no.1
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• pp.37-43
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• 2000

$PbTiO_3$ was prepared by addition of lead-tltanium mixed aqueous solution to an ethanol solution of oxalic acid. The influence of various ripening factors was invesigated. On the basis of the results in the mono-component system we studied the foramtion of $PbTiO_3$ phase with various ripening conditions. The $PbTiO_3$ phase formation was accelerated with the ripening time temperature and ultrasonic irradiation.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.3
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• pp.91-96
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• 2023

To verify the quality of bubbles during the use of quartz glass crucibles (QC), an appropriate accelerated testing method was proposed. The bubble state of discarded waste crucibles obtained from actual Czochralski (Cz) processes was analyzed, and optimal heat treatment conditions were suggested by varying temperature, pressure, and time using the QC test piece. By subjecting the samples to heat treatment at 1450℃, 0.4 Torr, and 40 hours, it was possible to control the bubble size and density to a similar level as those generated in the actual Cz process. In particular, by selecting a relatively lower pressure of 0.4 Torr compared to the typical range of 10~20 Torr applied in the Cz process, the time required for accelerated bubble formation testing could be reduced. However, it was determined that increasing the heat treatment temperature to 1550℃ led to the phenomenon of Ostwald ripening, resulting in larger bubbles and a rapid decrease in density. Therefore, it was concluded that it was not a suitable condition for the desired b ake test.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.4
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• pp.345-350
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• 1998

In order to evaluate the feed value of rice straw as influenced by ripening stage, and to determine the effects of chemical treatments and ensiling on its feeding value, in situ studies using a rumen fistulated Korean cow nylon bag technique, and digestion trials with sheep were conducted. Experiments were conducted at the Experimental Farms, Woosuk University, Wanju in 1998. The results obtained are summarized as follows; 1. The contents of crude protein and crude fat were decreased(P<0.05), while those of crude fiber and crude ash were increased as the ripening of rice straw progressed. The content of NDF was not affected by the ripening stage. After the yellow stage hemicellulose was remarkably decreased while cellulose and lignin were increased. 2. Degradation of rice straw NDF in the rumen was most rapid when at the heading stage, but degradation of straws after the milky stage were similar each other. Degradation of rice straw ADF, on the other hand, did not show any difference with advancing ripening stage. In Conclusion, the change of chemical composition and degradation rate of rice straw in the rumen under the different ripening stage, it can be concluded that the lignification of rice straw was accelerated after the heading stage.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.510-516
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• 1993

This study was conducted to investigate biochemical characteristics of enzyme-added cheese base slurries during accelerated ripening. Trichloroacetic acid (TCA) soluble nitrogen of cheese base slurries increased rapidly during the first day of ripening and the rate of increase slowed down thereafter. Cheese base slurries showed lower level in the production of the nitrogen than Cheddar cheese slurries. Producctions of phosphotungstic (PTA) soluble amino nitrogen also showed similar trends as TCA soluble nitrogen. Electrophoresis revealed that all caseins in both cheese base slurries and Cheddar cheese slurries were hydrolyzed, but whey proteins in cheese base slurries were little hydrolyzed. Cheese base slurries produced free amino acids little more than half of Cheddar cheese slurries. Both slurries showed similar increasing trend in production of short-chain free fatty acids. The specificity of the fatty acids in the slurries was similar to that of natural ripened cheese. The results of this study showed that addition of enzyme was effective to accelerate cheese base ripening.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.170-170
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• 2003

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.194-199
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• 1975

The physiological and chemical investigations to explain the after-ripening processes in got green pepper fruit were carried out by treating the fruit with ethephon either alone or with phenylalanine. The studied metabolic changes in fruit during after-ripening period was carbon dioxide and oxygen concentration in interior of the pepper fruit, total carotenoid, ${\beta}-carotene$, total sugar, and free reducing sugar in pepper fruit. These metabolic changes were explained inrelation to the color enhancement judged by the color score to explain the after-ripening processes. Ethephon treatment at 500 ppm significantly accelerated color enhancement as compared to the control and further ethephon treatment increased the number by 20 percent which was not possible in control during same after-ripening period. The oxygen concentration in interior of the pepper fruit during after-ripening period was increased in control when the color score (color enhancement) increased rapidly. However, with ethephon treatment, the oxygen concentration was decreased when the color score increased. Although total and free reducing sugar content were decreased during the after-ripening period total carotenoid and ${\beta}-carotene$ content was increased by 50 and 200 percent, respectively, over control. Also the capsaicin contents was increased by 20 percent by ethephon treatment over control. Although phenylalanine treatment did not affect the capsaicin content, capsaicin content tended to be increased by phenylalanine treatment when treated with ethephon. Acknowledgements: This work was supported by funds from Korean Traders Scholarship Foundation.