• 생물환경조절학회지
• /
• 제27권1호
• /
• pp.80-85
• /
• 2018

이 연구는 CHO-CO와 PO필름이 시설 내 기온과 참외의 특성, 수량에 미치는 영향을 구명하고자 수행되었다. 2017년 1월 8일 기온의 일변화 조사에서 조광필름 처리구의 최고, 최저 및 평균 기온은 각각 $38.9^{\circ}C$, $13.4^{\circ}C$, $20.1^{\circ}C$ 이었고, PO필름 처리구에서 각각 $40.0^{\circ}C$, $14.9^{\circ}C$, $20.3^{\circ}C$로 처리 간 차이가 거의 없었고, 2월부터 5월까지 과실특성, 품질 및 수량 조사에서도 처리 간 차이가 없었다. 그러나 고온기인 8월 7일부터 1일간 기온의 일변화에서 조광필름 처리구의 최고, 최저 및 평균 기온은 각각 $47.2^{\circ}C$, $23.1^{\circ}C$, $32.4^{\circ}C$ 이었고, PO필름 처리구에서도 각각 $50.3^{\circ}C$, $23.6^{\circ}C$, $34.0^{\circ}C$로 조광필름 처리구에서 최고 및 평균기온이 각각 $3.1^{\circ}C$, $1.6^{\circ}C$ 더 낮았다. 특히 주간의 기온만 비교해 보면 저온기에는 차이가 거의 없지만 고온기에는 PO필름에 비해 조광필름 처리구에서 $3.0^{\circ}C$까지 기온이 낮아지는 것을 알 수 있었다. 2017년 5월 26일부터 8월 15일까지의 고온기의 품질 및 수량 조사에서도 PO필름 처리구에 비해 조광필름 처리구에서 과중이 371.6g으로 22.2g 더 가볍고, 태좌부의 당도는 $14.5^{\circ}brix$로 $1.4^{\circ}brix$ 더 높고, 과피의 색도(a값)도 12.3으로 1.5 더 높고, 상품과율도 89.4%로 8.0%P 증가하였고 10a당 상품수량도 2,694kg으로 26% 증가하였다. 결론적으로 고온기에 조광필름은 참외 생산에 효과적으로 이용될 수 있을 것이다.

• Journal of Biosystems Engineering
• /
• 제35권5호
• /
• pp.316-322
• /
• 2010

The packaging of fruits is very important because appropriate packaging can optimize the maintenance of freshness of fruits during their distribution in low or normal temperatures until the products reach consumers. The focus of this study was on the use of functional packaging materials for the post-harvest maintenance of the freshness of fruits. Oak charcoal has excellent far infrared emission and ethylene absorption qualities, and we developed a charcoal-processing packaging linerboard to evaluate the possibility for the use of charcoal as a functional packaging material for pears. Oriental pears of the Niitaka cultivar used in this study account for about 70% of pears harvested every year, and are a very popular domestic fruit in Korea. Pears packaged in packaging materials processed with charcoal were of significantly higher quality (p<0.05) than those packaged with conventional packaging materials, suggesting that charcoal-processed packaging materials can be used as functional packaging material for extending the storability and distribution time of fruits. Charcoal-coated linerboard was shown to be the most appropriate packaging material based on its compression strength, ethylene absorption performance, and the firmness and minimal weight loss of pears.

• 한국조리학회지
• /
• 제7권3호
• /
• pp.163-178
• /
• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• 원예과학기술지
• /
• 제33권4호
• /
• pp.525-534
• /
• 2015

The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and $2g{\cdot}L^{-1}$ CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at $-1^{\circ}C$ for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with $1g{\cdot}L^{-1}$ CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

• 생물환경조절학회지
• /
• 제1권2호
• /
• pp.175-180
• /
• 1992

수경재배에 적합한 방울토마토 품종선발에 관한 연구결과, 배양액 공급후 시간이 흐를수록 배양액의 pH는 상승했으며 EC는 감소했다. ‘미니캐롤’은 모두 다발화방이었으며, ‘체르시미니’와 ‘뽀뽀’는 single, double, 다발화방이 골고루 나타났다. 각 품종간 생육정도는 별다른 차이를 보이지 않았으나, 수확량에 있어서는 ‘미니캐롤’이 세 품종 중 단연 많았으며, ‘뽀뽀’와 ‘체르시미니’는 별 차이를 보이지 않았다. 당도, 당산비, vitamin C등의 과실의 내적품질은 ‘미니캐롤’에서 좋았다. 관능검사결과 ‘미니캐롤’이 과육의 부드러움, 먹기편한 정도, 껍질의 연도도 등에서 제일 높은 점수를 받아, 세 품종 중 시장성이 가장 좋은 것으로 나타났다.

• 한국식품영양과학회지
• /
• 제23권2호
• /
• pp.315-321
• /
• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• 원예과학기술지
• /
• 제29권6호
• /
• pp.592-599
• /
• 2011

Plum is a climacteric fruit and softening is a serious problem for storage and transportation. Thus $1{\mu}L{\cdot}L^{-1}$ of 1-methylcyclopropene (1-MCP) was applied to plums to prolong their shelf life and maintain quality. Japanese plums (Prunus salicina cv. Formosa) were stored at $20^{\circ}C$ and $0^{\circ}C$ for 14 days and 46 days respectively, with or without 1-MCP treatment. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h. Ethylene production and respiration rate were strongly inhibited in 1-MCP-treated fruits at $20^{\circ}C$. It was also observed that there was less ethanol and acetaldehyde evaporation in 1-MCP-treated fruits stored at $20^{\circ}C$ compared to those in control fruits not treated with 1-MCP. Fruit qualities, such as firmness, titratable acidity (TA), skin color, and decay, changed more slowly in 1-MCP-treated fruits stored at $20^{\circ}C$ than in untreated fruits. There were no differences in the ethylene production or respiration rate between the groups of fruits stored at $0^{\circ}C$ throughout the experiment. Chilling injury was also inhibited by the application of 1-MCP during storage at $0^{\circ}C$. When the fruits stored at $0^{\circ}C$ with or without 1-MCP were transferred to $20^{\circ}C$ after 25 days, the differences in ethylene production and respiration rate, firmness, TA, TSS, and acetaldehyde and ethanol evaporation between the initial (after being stored at $0^{\circ}C$ for 25 days) and the final measurements (after being stored at $0^{\circ}C$ for 25 days and then transferred to $20^{\circ}C$ for three days) were lower in 1-MCP treated fruits than in non-treated fruits. The postharvest application of 1-MCP in Formosa plums showed positive effects at both $0^{\circ}C$ and $20^{\circ}C$ storage conditions with regard to quality, such as low ethylene production and low respiration rates, firmness, TA, ethanol, and acetaldehyde evaporation, chilling injury, and decay.

• 한국자원식물학회지
• /
• 제24권4호
• /
• pp.472-481
• /
• 2011

본 연구는 한약탕제 찌꺼기를 친환경 퇴비자원으로서 재활용하기 위하여 발효과정을 거친 퇴비(MHWC; medicinal herb waste compost)와 계분퇴비(PMC; poultry manure compost) 및 이들을 혼합한 퇴비(MHWC+PMC, 1:1)를 식재 2년생 복분자 포장에 무처리(UC; untreated control, 0), 20, 40 Mg/ha로 각각 처리하였다. 밭 토양의 화학성과 수확한 복분자 과실의 수량 및 당도변화 조사 결과는 다음과 같다. 토양 pH는 UC보다 모두 증가하여 유의적인 pH 변화 조절기능이 인정되었다. EC는 MHWC 처리구가 UC보다 0.56-0.46 배 감소를 보였으며, PMC 처리구와 차이가 있었다. 유기물 함량과 질소함량은 퇴비 종류와 무관하게 증가하였고, 가장 증가된 퇴비는 MHWC이었다. 유효인산함량은 퇴비 종류 및 처리량에 따른 차이가 있었다. 각 퇴비를 처리한 토양의 중금속 함량은 토양오염우려기준보다 낮았다. MHWC 처리구의 수량과 당도는 다른 처리구에 비해 높은 경향을 나타내었다. 이상의 결과로 보아, MHWC 처리는 복분자 경작지의 토양환경개선과 더불어 복분자 과실의 수량 및 당도를 향상시키는 효과적인 퇴비자원인 것으로 사료된다.

• Journal of Biosystems Engineering
• /
• 제27권1호
• /
• pp.59-66
• /
• 2002

The objectives of the study were to analyze the acoustic characteristics related to the internal quality factors of watermelon(Citrulus Vulgaris Schrad). Among the various internal quality factors, only four factors such as ripeness, inside cavity, yellow belt and blood flesh were considered in this study. Relationships between the internal quality factors, the day after fruit set and the day after harvest were also investigated. Test apparatus was the same as the apparatus described in the previous study(Choi et at., 2000). The selected sample was divided into four groups; 69 samples used for ripeness tests 56 samples for ripeness test along the day after fruit set and for yellow belt detection, 60 samples for ripeness along the day after harvest 44 samples fur blood flesh detection. It was shown that the first peak frequencies shifted to the lower range and the energy ratios of the bandwidths between 0∼550 Hz to the bandwidths between 850∼2500 Hz increased as the day after fruit set elapsed. Since the acoustic responses of the watermelon such as frequency and magnitude began to change from 10 days after harvest, the storage period of watermelon in a normal temperature condition seemed to be approximately 10 days after harvest. The ratios of the first peak amplitude to the maximum peak amplitude fur the sound watermelon showed the higher value than that fur watermelon with cavity inside, and the separation between the sound and cavity inside could be accomplished by the ratio value of 0.25. The energy ratios (0∼550 Hz/850∼2,500 Hz) for the watermelon with cavity inside showed the higher value than 2.3. The frequency characteristics of the yellow belt watermelon appeared mostly in the range of 600∼900 Hz frequencies. The yellow belt watermelon showing the energy spectral density function at this frequency range to be over 70 seemed to be not a marketable commodity, The energy ratios(0∼550 Hz/850∼2,500 Hz) for the blood flesh watermelon showed the higher value than 3.5.

• 원예과학기술지
• /
• 제34권6호
• /
• pp.959-965
• /
• 2016

껍질째 먹는 배 '조이스킨'은 1994년 국립원예특작과학원 배연구소에서 '황금배'와 '조생적'을 교배하였다. 317개 교배실생 중 식미가 우수하고 껍질을 벗기지 않고 먹을 수 있는 '17-04-53'을 2006년 최초로 선발하고 2006년부터 2011년까지 9개 지역, 10개 장소에서 지역적응 시험을 거친 후, 최종 선발하여 '조이스킨'으로 명명하였다. '조이스킨'은 '황금배'와 마찬가지로 수세가 강하고, 반개장형이다. '조이스킨'의 평균 만개기는 4월 21일로 '황금배'와 유사하며 숙기는 9월 6-8일로 '황금배' 보다 7-8일 이상 빠르고 과형은 원형, 성숙기에는 선황색을 띈다. 평균과중은 320 g 내외, 과육경도는 $2.5kg/8mm{\varphi}$로 '황금배'와 유사하였다. blade type으로 측정한 '조이스킨'의 과피경도는 22.9 N으로 '황금배' 29.9 N과 유의한 차이를 보였다. '만풍배', '신고', '황금배', '조이스킨'의 과피 석세포를 phloroglucinol-HCl로 염색하여 조사한 결과, '조이스킨'은 석세포의 크기가 작고 개수도 적은 경향을 보였다. '조이스킨'은 2012년 4월 19일에 국립종자원에 2012-311로 품종보호를 출원하였으며, 2016년 2월 품종등록(grant number, 5895) 되었다.