• Food Science and Preservation
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• v.9 no.1
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• pp.14-18
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• 2002

The weight per pumpkin was usually 4∼8 kg, and that of 'Changnyung I', 'Changsu' and 'Hoengsung' were more than 10 kg. Pumpkins from 'Nonsan', 'Samcheok' and 'Yoju' were less than 2 kg. Pumpkin shapes were flat-round in 12 pumpkins including 'Boeun' pumpkin, round in 5 pumpkins including 'changnyung II'pumpkin and long-oval in others. The content of soluble solids was 14.4 。Brix in 'Samcheok' pumpkin and it was more than 12 。Brix in 'Hapcheon' and 'Imsil' pumpkins. 'L'values in fruit flesh were lunged from 60 to 80. But 'a' and 'b' value was affected by pumpkin varieties. Soluble solids in pumpkin juice were 5.00∼9.90 。Brix. It was the highest such as 9.90 。Brix in juice from 'Jeju I ' pumpkin. Yields of pumpkin juice were 53.0∼68.0% in crude type and 48.8∼61.4% in clean type. The yield of juice was the highest in 'Yangku' pumpkin. Color acceptability of juice was the highest in 'Uljin' pumpkin.

• Food Science and Preservation
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• v.9 no.2
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• pp.148-153
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• 2002

Effect of the thickness of low density polyethylene(LDPE) Film as packaging material on changes in physicochemical characteristics of mature-green mume (Prunus mume Sieb. et Zucc) fruits during storage at different temperatures(0, 10 and 25$\^{C}$) were investigated. Fruit samples stored in pouches with 30㎛ thickness of LDPE film maintained well not only external qualities such as Shape and firmness, but also internal chemical properties such as pH, acidity, the content of soluble solid and chlorophyll, and color, comparing with samples stored without packaging material or in other pouches with different film thickness(20 and 40㎛). From the results, it was found that the maintenance of quality of mature-green mume fruits during storage at 0, 10 and 25$\^{C}$ closely related to the changes in respiratory conditions for fruits affected by the film thickness of the packaging material.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.101-118
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• 2002

This study focuses on the ideas that Chok-Du-Ri(족두리)ㆍHwa-Gwan(화관) are mentioned a substitute preventing abuses of luxury mood by Gache(가채) as the sharpest social problem at that time. First, the origin of Chok-Du-Ri(족두리) was introduced from Ko-Ko-Gwan(고고관) of Mongo(몽고) in Korea dynasty, then was linked to Chosun. That is, Ko-Ko(고고) started from headgear reflecting spiritual view of the northen people, its size was getting smaller passing through Ming(명) dynasty, its essential decoration changed and it carried out Jeon-Ja(전자) remaining decoration nature by real accessories, then it might be descended to Chosun. Second, Hwa-Gwan(화관) is very different from Nanaec(난액) of Chosun Dynasty Records, rather Jeonia, the original form of Chok-Du-Ri, is more similar to it. Third, its decoration like color, jewel, pattern etc influenced wishes of this life like sex, prosperity, glory, longevity, blessing, wealth and fame. Fourth, Chok-Du-Ri(족두리) was restored a substitute for Gache(가채), it was accessory for preventing luxury life, besides it was modeled from headgear in China, Chosun people had it. It is worthwhile as it was based on Chosun Sinocentrism(조선중화주의) in the latter period of Chosun and made it the fruit of that age. Moreover, in those days Qing(청) society accepted the advanced culture and institutional profit of Qing(청) actually, social mood is that home and overseas policy was corrected in many parts, Chok-Du-RiㆍHwa-Gwan were mentioned a substitute of Gache, symbol of luxury. It shows one part of Practical Thougth that abolishes vanity and affectation and makes useful profits in the latter period of Chosun.

• Korean Journal of Plant Taxonomy
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• v.36 no.2
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• pp.153-161
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• 2006

Two Unrecorded species from Jeju Province are reported: Maesa japonica of Maesaceae which is unrecorded family and Cardamine tanakae of Brassicaceae. Monotypic family Maesaceae, is distinguished from Myrsinaceae and Primulaceae by having pedicels with a pair of bracteoles, flowers without staminodia, semi-inferior ovary and indehiscent fruits with many seeds. M. japonica is readily distinguishable from M. salicifolia in China and M. montana var. formosana in Taiwan and Japan by shapes of blades, corolla and bracteoles, the presence/absence of serrulation of leaf margins, ratio of length of corolla tube and corolla lobes, feature and color of fruit surface. C. tanakae is most similar to Korean endemic C. glechomifolia in morphology, however, the two taxa are readily distinguishable by the number of leaflets of cauline leaves, size of terminal leaflets, number of flowers per inflorescence, the presence of whitish hairs on ovary and fruits.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.513-518
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• 2004

The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L* values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a* and b* values in the all plots during storage was the lowest in KPM and in order of KPM

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.365-377
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• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.332-338
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• 2017

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period in new mid-season Asian pear (Pyrus pyrifolia Nakai) 'Changjo'. Flesh firmness of untreated control fruits was maintained with a hardness of 20.2 N until day 14 of simulated marketing but decreased rapidly to 6.2 N at day 21 of simulated marketing; losing its commercial quality. However, the firmness of 1-MCP treated fruits remained high (> 20.7 N) during the same period. Quality indices such as soluble solids content and titratable acidity in 'Changjo' pear did not show any significant differences during simulated marketing period regardless of 1-MCP treatment. For the difference in skin color, redness ($a^*$) tended to increase as simulated marketing period became longer, and 1-MCP treatment delayed this change by 7 days compared to the untreated fruits. No decrease occurred in ethylene production level with 1-MCP treatment in 'Changjo' pear. Meanwhile, 1-MCP treated pears showed a significantly lower respiration rate compared to the untreated fruits. Also, 1-MCP treatment effectively reduced the incidence of physiological disorders including internal flesh browning and mealiness symptoms during simulated marketing periods of 21 and 14 days, respectively. Therefore, we conclude that the use of 1-MCP is recommended for quality maintenance and for prevention of physiological disorders during simulated marketing periods of ${\geq}7days$ for mid-season Asian pear 'Changjo'.

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.47-57
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• 2011

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).

• 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.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.