• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.223-229
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• 2022

This study was conducted to investigate the effect of packaging methods and sterilization treatment on storability and microbial control in paprika fruits. When treated with chlorine dioxide gas for 3, 6, and 12 hours and cold plasma gas for 1, 3, and 6 hours, and then packed in a carton box and stored in a 8 ± 1℃ chamber for 7 days, chlorine dioxide treated 12 hours and plasma treated 6 hours was prevented the development of E·coli and YM(yeast and mold). Accordingly, the control was treated with chlorine dioxide for 12 hours and plasma for 6 hours, packed using a carton box and 40,000 cc·m^-2·day^-1·atm^-1 OTR film (MAP), and stored in a 8 ± 1℃ chamber for 20 days. Fresh weight loss rate during storage was less than 1% in the MAP treatments, and the visual quality of the MAP treatments was above the marketability limit until the end of storage. There was no difference in the contents of oxygen, carbon dioxide, and ethylene in the film. In the case of firmness, the chlorine dioxide treatments was low, and the Hunter a^* value, which showed chromaticity, was highest in the Plasma 6h MAP treatment. Off-odor was investigated in the MAP treatments, but it was very low. The rate of mold growth on the fruit stalk of paprika was the fastest and highest in the chlorine dioxide treated box packaging treatments, and the lowest in the chlorine dioxide treated MAP treatments at the end of storage. The aerobic count in the pulp on the storage end date was the lowest in the plasma treated box packaging treatments, the lowest number of E·coli in the chlorine dioxide treated MAP treatments, and the lowest yeast & mold in the chlorine dioxide treated box packaging treatments. As a result, for the inhibition of microorganisms during paprika storage, it is considered appropriate to treat plasma for 6 hours before storage regardless of the packaging method.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.3
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• pp.341-348
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• 2010

To investigate the effect of continual pre-plant application of liquid pig manure (LPM) on malting barley growth, quality and soil environment in double cropping system of rice and malting barley, the liquid pig manure was applied after harvesting rice and malting barley for 3 years. Field experiment was designed with non-fertilizer, chemical fertilizer (CF) recommended by soil testing, rice (LPM 50%+CF 50%)+malting barley (CF 100%), rice (LPM 50%+CF 50%)+malting barley (LPM 50%+CF 50%), rice (LPM 100%)+malting barley (CF 100%) and rice (LPM 100%)+malting barley (LPM 100%). By continuous application of LPM 100%, the contents of available $P_2O_5$ and exchangeable K in the soil were increased. The available $P_2O_5$ increased from 243 to 350 mg $kg^{-1}$ and exchangeable K was changed 0.31 to 0.44 $cmol_{c}\;kg^{-1}$. However, the contents of available $P_2O_5$ and exchangeable K were not significant changes in rice (LPM 50%+CF 50%)+malting barley (LPM 50%+CF 50%) plot. Bulk density of soil was not affected by application of LPM. The microbial density was high in order of bacteria > actinomycetes > fungi. The population of aerobic bacteria in rice (LPM 100%)+malting barley (LPM 100%) plot was higher than other plots. The ratio of aerobic bacteria/fungi and biomass C content were the highest in rice (LPM 100%)+malting barley (LPM 100%) plot. The yield of malting barley was increased 22% by increasing culm length, panicle length, No. of panicle and 1,000 grains as 358 kg $10a^{-1}$ in rice (LPM 100%)+malting barley (LPM 100%) plot compared with 294 kg $10a^{-1}$ in rice (CF 100%)+malting barley (CF 100%) plot. The content of ${\beta}$-glucan was low by 4.5 and 4.4% in non-fertilizer and rice (CF 100%)+malting barley (CF 100%) plot, respectively. The content of crude protein was the lowest by 8.2% in non-fertilizer and rice (CF 100%)+malting barley (CF 100%) plot and the quality of malting barley was good as within 11%.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.143-154
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• 2016

The purpose of this study was investigated the quality changes before and after harvesting, storage and, processing of onion. Experiments were carried out to compare the effect on the characteristics of the postharvest from preharvest factors using onion. This experiment had identified the characteristics of harvested onions after cultivating with several preharvest factors such as the light and water conditions. These tests were conducted in an onion growth in the field, storage, and processing of fresh-cut during a laboratory periods of 2 years. In first year, onion cultivars ('Kars' and 'Pop') were produced under stable or unstable environment conditions, these onions were stored at low temperature(0?). Measurement was evaluated by the growth amount after harvesting, and the fresh weight loss and respiration rate during storage. According to different culture conditions and storage temperatures, it was investigated the properties of the fresh-cut onion. Growth of onion was varied depending on the cultivars and culture conditions. The amount of growth on 'Kars' and 'Pop' onions were decreased by excessive soil water conditions with shading. These influences were found the morphological differences resulting for the cell tissue of onion being rough and large. Onion cultivated in excessive soil water with shading affected the degree of its respiration rate and fresh weight loss during storage. Ones in excessive soil water with shading were higher than the control in fresh weight loss and respiration rate, respectively. However fresh-cut onion could not investigated to clarify the difference due to effects of cultivation condition and storage temperature on some measure items such as electrolyte leakage and microbial number change. There was a change of only electrolyte leakage depending on the storage temperature, rather than cultivated conditions before harvesting factor. The results showed that the onion grown on in the good environment was represented to a good quality produce even after harvesting.

• Korean Journal of Organic Agriculture
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• v.10 no.3
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• pp.67-77
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• 2002

This study was conducted to investigate an effects on ago-chemical alternative materials such as the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan used for amount and qualities of fruits and to examine the pest protection efficiency for their uses in the apple and pear orchard farms. An apple yields in the orchard cultivated with using the ago-chemical alternative materials without appling the fertilizer and pesticides were decreased at 56% relative to the conventional farming practice method. Also, it was indicated that there was difficult to produce the fruits with marketability because the small sizes of fruits were produced. For the quality of fruits, the brix of apple produced in the orchard cultivated with using the ago-chemical alternative materials was similar, but Vitamin C content was greater than that of the conventional farming practice method. As a results of treating with the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan instead of applying pesticides, the fruit disease in the Chitosan treatment was a little decreased, but was great occurred in the other treatments compared with the conventional farming practice mehod. However, it observed that brix and Vitamin C content of apple produced in the Chitosan, brown rice vinegar, fermented plan juice and fish amino acid treatments and in the Chitosan, brown rice vinegar, charcoal power and peat moss treatments were greater than those of the conventional farming practice method, respectively. Over all, it considered that there was very difficult to manage the orchard depended on the ago-chemical alternative materials without appling the chemical fertilizer and pesticides in the apple orchard, but it might be proper to use the ago-chemical alternative materials as an auxiliary means to decrease the appling amount of chemical fertilizer and pesticides. Furthermore, the general effects on the ago-chemical alternative materials to the perennial fruits should be investigated with considering the changes of soil fertility, soil microbial status and natural enemy creatures after treating them for a long time.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Economic and Environmental Geology
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• v.36 no.1
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• pp.27-38
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• 2003

Arsenic contamination around Au-Ag mining areas occurs mainly from the oxidation of arsenopyrite which is frequently contained in mine tailings. In weathered tailings, oxidation of sulfide minerals typically results in the formation of abundant ferric (oxy)hydroxides or (oxy)hydroxysulfates near the tailings surface, and arsenic may be associated with these secondary precipitates. In this study, solid phases of arsenic in weathered tailings of some Au-Ag mines were investigated through the SEM/EDS and sequential extraction analyses. The stability of As solid phases and the leaching potential were assessed with the variation of pH and Eh conditions. Oxidation of sulfides in the tailings samples was indicated by depletion of S molar concentrations compared to As and heavy metals. Under XRD examinations, jarosite as an Fe-oxyhydroxysulfate was found in the tailings of Deokeum, Dongil and Dadeok, and scorodite as an As-bearing crystalline mineral was identified from Dadeok which has the highest concentration of As (4.36 wt.%). Beudantite-like phases and some Pb-arsenates were also found under SEM/EDS analysis, and most of As phases were associated with Fe-(oxy)hydroxides and (oxy)hydroxysulfates despite a few arsenopyrite from Samgwang and Gubong. Sequential extraction analysis also showed that As was present predominantly as coprecipitated with Fe hydroxides from Dongil, Dadeok and Myungbong (72∼99%), and as sulfides (58%) and Fe hydroxide-associated forms (40%) from Samgwang and Gubong. In the tailings leaching experiment, As was released with high amounts by the dissolution of As-bearing Fe(oxy)hydroxysulfates in the lowest pH (2.7) conditions of Deokeum, and by desorption under alkaline conditions of Samgwang and Gubong. Higher leaching rates of arsenite(+3) were found under acidic conditions, which pose a higher risk to water quality. Changes in pH and Eh conditions coupled with microbial processes could influence the stabilities of the As solid phases, and thus, time amendments or landfilling of weathered tailings may result in enhanced As mobilization.

• Food Science and Preservation
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• v.16 no.6
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• pp.824-829
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• 2009

Changes in pH, viable microbial count, chemical freshness, texture, and sensory qualities of Sing Sing Hoe (SSH, fresh-sliced raw fish) were measured over 15 days at $4^{\circ}C$, $-20^{\circ}C$, and $-80^{\circ}C$. The initial pH of SSH was 6.25 at all three storage temperatures, and pH increased slightly after 12 days to pH 6.48 and pH 6.55 at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. The range in viable cell count was 104-106 CFU/g, regardless of storage temperature. The initial content of volatile basic nitrogen (VBN) was 5.8 mg/100 g and became 8.2 mg/100 g or less, and 7.9 mg/100 g or less after 15 days at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. However, pH and VBN values increased significantly after 3 days of storage at $4^{\circ}C$. At this temperature, the K-value was 22.3% after 6 days and 40% or more after 15 days. At $-20^{\circ}C$, the K-value was 9.6% or less after 6 days and 21% or less after 15 days of storage. At $-80^{\circ}C$, the K-value was 8.5% or less after 9 days and 20% or less after 15 days of storage. Compared with the K-value of live fish muscle (10%), freshness similar to that of live fish was maintained for 6 days under both $-20^{\circ}C$ and $-80^{\circ}C$ storage conditions. There was no significant change in texture during storage of SSH at $-20^{\circ}C$ or $-80^{\circ}C$, but SSH stored at $4^{\circ}C$ showed a decrease in texture quality during storage. Sensory scores were high for material stored for up to 3 days at $4^{\circ}C$ and 6 days at $-20^{\circ}C$ or $-80^{\circ}C$. The overall freshness of SSH was maintained for up to 6 days, in comparison with fresh-sliced raw fish, under both frozen storage conditions.

• Microbiology and Biotechnology Letters
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• v.43 no.1
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• pp.38-44
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• 2015

This study was conducted to investigate the effects of electrolyzed water (EW) and hot-air-drying with ultraviolet light (UV) to reduce coliform bacteria of Undaria pinnatifida (UP). The UP was washed in the order of 15% EW, tap water (TW), and distilled water (DW) under following conditions: 15% EW for 10 min (washing: 1 time), TW for 1 min, and DW for 10 min (washing: 5 times). Viable cells, coliform, and mold counts were at 10²-10³ CFU/g in untreated samples. After EW treatment, viable cells, coliform, and molds were not detected in whole samples or on the surface of UP. But, after hot-air-drying at 48°C for 48 h, the number of viable cells, coliform, and molds were 10¹-10⁵ CFU/g. After hot-air-drying at 48°C for 48 h with UV (12-48 h), viable cells, coliform, and molds were not detected in whole samples or on the surface of UP. In respect of color value, there were no significant changes. In sensory evaluation, the UP with hot-air-drying with UV (12 h) had the highest score in overall preference among UV treatment groups. These results suggest that the treatments at 15% EW for 10 min and hot-air-drying at 48°C for 48 h with UV (12 h) were effective to reduce coliform bacteria of the dried Undaria pinnatifida.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.4
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• pp.339-349
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• 2010

The uses of the polypropylene bulk bags having the loading capacities more than 500 kg are increasing in Korea recently as a storage container for rough rice. This study was performed to obtain the basic information on the changes of temperature and relative humidity in the bulk-bag-stored high moisture rough rice during waiting for drying. At the moisture content more than 22% on wet weight basis of paddy, the bulk-bag inside temperature rose up to more than $40^{\circ}C$ and then slid down during storage. For example, in case of Hwaseongbyeo, 26.5% moisture content of rough rice (MCRR) harvested at 46 days after heading (DAH) showed $54.5^{\circ}C$ of peak temperature at 66.8 hours after bulk-bag loading, 22.5% MCRR harvested at 52 DAH exhibited $42.0^{\circ}C$ at 81.1 hours, and 19.7% MCRR harvested at 55 DAH displayed $38.9^{\circ}C$ at 119.0 hours. There were a good linear relationship between peak temperatures of bulk-bag inside and moisture contents of paddy ($r^2$=0.89 in 2005, and 0.87 in 2006), while the slope and intercept of the linear regression equation was affected by the environmental conditions such as ambient temperatures and microbial flora. The peak temperatures increased with the rate of about $2.74-3.33^{\circ}C$ per every 1% increase of moisture content at higher moisture contents of paddy than 19%. The relative humidity varied depending on bulk-bag inside temperature and rough rice moisture content, and showed the range of 94.2% to 99.9% in the central point of the bulk-bag. The results suggested that a rapid drying treatment as soon as possible was needed to produce a good quality of rice when the paddy of high moisture more than 22% on wet basis was harvested in a bulk-bag especially at high ambient temperature.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.