• Korean journal of applied entomology
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• v.21 no.3 s.52
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• pp.133-137
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• 1982

An experiment was conducted to find out the proper and effective fumigation method for harvested fresh chestnuts produced in Korea. Fumigation with phosphine, causing damages on chestnuts by rapid corruption or change in color on pericarp, did not completely kill chestnut curculio and nut fruit tortrix larvae in harvested fresh chestnuts regardless of long exposure of chestnuts to phosphine. Any damages not being appeared by fumigant, fumigation with methyl bromide at $40g/m^3$ for 4 hours at $21^{\circ}C$ would retain the low control against inclusion of any chestnut pests tested. Though fumigation with methyl bromide at $50g/m^3$ for 24hours was effective against any larvae of chestnut insects control, they caused serious damages by making the flesh surface of harvested fresh chests dark or dense brown. However, fumigation with methyl bromide at $50g/m^3$ for 4 hours at $21^{\circ}C$ resulted in complete kill of larvae of Curculio dentipes and Carpocapsa splendana in harvested fresh chestnuts with no significant damages on the treated fruits.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.24-31
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• 2002

This experiment was conducted to improve the market quality of fresh strawberries through postharvest treatment of $CO_2$ at commercial level. Postharvest application of $CO_2$ increased flesh firmness regardless of ripeness of strawberries. Firmness further increased in berries of full maturity but the actual firmness was higher in less mature berries. The optimal condition of $CO_2$ treatment was above 15% of $CO_2$ for 4 hours during cooling of harvested fruit. Residual effect of firmness increase was remained until simulated shipment as well as retail condition for 1 days at ambient temperature. Market quality of full ripe fruit at harvest significantly reduced due turning skin color to dark red and dryness of physically injured surface. Result indicated that a short term application of $CO_2$ during cooling has a benefit for keeping freshness of strawberries during export and local marketing.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.47-60
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• 1977

A $7{\sim}10%$ aqueous phosphate solution comprised of 85% sodium tripolyphosphate and 15% sodium hexametaphosphate was injected into tuna flesh prior to precook until the fish weight increased approximately $4{\sim}10%$. The experiments were conducted at a commercial tuna processing plant using Yellowfin tuna (Thunnus albacares) of $45{\sim}68kg$ and $7.3{\sim}10.5kg$ sizes, and Skipjack tuna (Euthynnus pelamis) of $4.5{\sim}5.0kg$ size. The experimental results showed that the phosphate treatment resulted in: 1. Approximately $5{\sim}8%$ increase in yield and somewhat more moist meat with the large Yellowfin. 2. Approximately $3{\sim}8%$ increase in yield with the smaller Yellowfin. 3. Approximately $1{\sim}4%$ increase in yield with the Skipjack. 4. Minimal improvement in color and flavor.

• Journal of Fashion Business
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• v.9 no.6
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• pp.12-28
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• 2005

The purpose of this study is to help develop high quality brassieres with functionality and comfort, fitting adolescents' physical features during their growth period. This study conducts a comparative analysis of juvenile brassiere and adult brassiere to identify the problems of brassieres in the market. The raw data for this study was processed by SPSS 10.1. The results of this study are summarized as follows: 1. The results of this survey show that the girls' satisfaction of their breasts has correlations between breast protrusion degree and volume. The girls think that if they have protrusive breasts their breast volume is big, and their breast satisfaction level shows high. 2. The results show that the objective of brassiere wearing is to prevent breasts sag and rupture, make good breast shape, balance their entire body shape, and make beautiful outer garment line. Brassiere functions are to prevent jiggle of breasts, make a good body line, and cover the nipples. For the grader school students, they are wearing brassiere to make a good balanced body and as their breasts developed, they are wearing brassiere for beautiful body shape not just to cover up their breasts. 3. In regard to brassiere cup size recognition, as students have higher grade at school, they have better recognition abouxt their cup size. As they are better aware of their cup size, they have better satisfaction with their cup size. Therefore, choosing the right size of brassiere for their bust is very important. 4. Girl students' brassiere preference shows that 317 students (56.9%) prefer white for brassiere colors, following pink and flesh color. Their most preferred brassiere material is cotton (354 people, 63.6%) because cotton is not sensitive even for weak skin. For brassiere style, 273 students (49%) prefer round style, following spots and mold. Their most preferred brassiere style is stake. In addition, brassiere should not press their breasts because their breasts are developing during puberty period.

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.115-121
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• 2021

The evaluation of package temperature for fresh preservation of cucumber was investigated. The fresh cucumber is available in markets of Korea during whole seasons, for the help of farmer, distributor and consumer. Cucumbers were stored within cardboard boxes packaging covered with low density polyethylene (LDPE) at different temperatures (5, 10, 15 and 20℃). Changes in weight loss, hue angle, firmness, moisture content and general appearance (shape of cucumber) were investigated during storage of cucumbers. General appearance index with non-packaging decreased more than with LDPE film packaging at 5℃ and 10℃. During storage of cucumbers, general appearance index as freshness showed packaging effect at low temperature than room temperature. In the fresh weight loss, the packaged cucumbers were less reduced than that of the non-packaging ones. At color change, Hue angle of cucumber stored within low temperature with film packaging decreased gradually during storage. However remarkable change in hue angle were observed in cucumber within LDPE film packaging treatments of 15℃ and 20℃ storage. The effect of hue angle with packaging appears differently depending on the storage temperature conditions. The firmness and moisture content of cucumber flesh were not affected by packaging and storage temperature. In this experiment, cucumbers packaged with LDPE film at 5℃ and 10℃ were the most desirable for extending the quality. These results suggest that packaging of low temperature treatments in combination could be effective in prolonging the shelf life of cucumber.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.184-187
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• 2008

A new early maturing satsuma mandarin (Citrus unshiu Marc.) 'Haryejosaeng' was developed as a nucellar seedling selection of 'Tachima Wase' (C. unshiu Marc.) that was crossed with C. natsudaidai Hayata at the National Institute of Subtropical Agriculture in Jeju island in 1992. The 'Jegam ga No. 2', a first selection from the seedlings fruited in 2001 was finally named "Haryejosaeng" through field evaluation trials at three locations in Jeju island from 2003 to 2004. 'Haryejosaeng' produces seedless fruit maturing in early November, and has higher soluble solids and lower acidity than 'Miyagawa Wase', the leading early-maturing satsuma mandarin cultivar in Jeju island. Fruit weight is moderate at about 80~90 g and its shape is compressed-oblate globose with a light orange color. The rind thickness of about 2 mm provides easy peeling. The flesh shows light orange colored and contains 10 to 11 Brix and 1 to 1.1% acidity when mature. Tree shows vigorous growth and spreading thornless twigs. Alternate bearing is similar to 'Miyagawa Wase'. 'Haryejosaeng' is susceptible to citrus scab disease and melanose, but resistant to citrus canker.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.424-427
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• 2019

A persimmon (Diospyros kaki L. Thunb.) cultivar, 'Chosi', which was a cross between 'Johongsi' and 'Nishimurawase' in 2000, was finally selected in 2010. 'Chosi' persimmon fruits were harvested in Sept. 19 in Naju, with a medium fruit size of 161 g, on average, and high soluble solids of approximately 15.3 °Bx. The flesh tastes good, with a crispy texture, and the juice is rich. The shape of the fruit is round oblate, and the skin color is orange; the appearance is graceful. Physiological disorders, such as stylar-end cracking or skin fine cracking, rarely occur in this cultivar. (Registration No. 7075)

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.30-30
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• 2020

본 연구는 현재 공주대학교 포장에 유전자원으로 보존하는 재래종의 매실나무 열매(청매실)에 대한 활용 가능성의 유익한 정보 및 식품학적 특성과 효능의 기초 정보를 제공하기 위하여 실시하였다. 대한민국 매실나무 집단의 열매(청매실) 무게는 평균 10.5±5.2g이었고, 범위 3.0~35.4g, 변이계수 49.5%를 나타내어 매우 다양한 무게 분포를 보였다. 청매실의 무게별 분포비율은 무게 5.1~10.0g이 50.5%로서 가장 높았고 다음으로 무게 10.1~15.0g이 27.1%, 15.1~20.0g이 10.4%, 5.0g 이하가 8.3% 순이었다. 청매실의 과육색은 백록색이 50.5%로 가장 많았으며, 다음으로 연등색이 36.5%, 등색이 12.5%, 유백색과 암등색이 각각 0.5% 순이었다. 그러나 청매실의 과육색은 황매실 성숙기 및 성숙도에 따라 과피색과 과육색이 다를 것으로 판단되었다. 청매실의 당도는 평균 6.84±0.93이었으며, 범위 4.45~8.76 °Brix로 다양하였다. 당도는 동일한 무게 집단 내에서 개체 자원 간에 다양한 변이를 나타내었으나 무게 집단별 차이를 나타내지 않았으며 변이계수도 유사한 수치이었다.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.95-105
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• 2013

This study has been conducted to investigate the effect of Urea and K₂SO₄ treatment at stone hardening stage and 20 days before harvest on soil chemical properties, mineral nutrient concentration and quality of 'Mibaekdo' fruit peach. K concentration after Urea and K₂SO₄ treatment in soil was increased significantly by Urea 162g+K₂SO₄ 188g/tree(standard amount) treatment at stone hardening stage, K₂SO₄ 1.0% tree-spray, Urea 81g+K₂SO₄ 94g/tree(half amount), Urea 162g+K₂SO₄ 188g/tree and Urea 324g+K₂SO₄ 376g/tree(double amount) soil treatment before harvest 20 days compared to control. T-N, K and Ca concentration in leaf was increased significantly by all treatment. but Na concentration in leaf was increased by Urea 0.5% and K₂SO₄ 1.0% tree-spray treatment before harvest 20 days. T-N concentration in fruit skin was increased significantly by standard amount soil treatment, which decreased by K₂SO₄ 1.0% tree-spray and half amount soil treatment. T-N, K and Ca concentration in fruit flesh(1~10mm depth flesh from peel) were increased markedly by all treatment excepted Urea 0.5% tree-spray. The leaf weight at harvest was increased markedly by Urea 0.5% tree-spray, standard amount and double amount treatment before harvest 20 days. Fruit weight was increased significantly by standard amount compared to all treatment. Red fruit skin(Hunter a value) progress was effective by K₂SO₄ tree-spray, half amount and double amount treatment before harvest 20 days. Fruit SSC was increased significantly by Urea 0.5% and K₂SO₄ tree-spray before harvest 20 days, standard amount treatment at stone hardening stage compared to control.