• Food Science and Preservation
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• v.6 no.1
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• pp.1-6
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• 1999

Fresh gingers, harvested in Seosan, Choongcheongnam-do, were pre-treated by a washing-pasteurizing-drying process, a curing process, and non-treated, respectively. Then they were stored in a lab-scale storage room(12$^{\circ}C$, >92%RH) to investigate the effect of pre-treatment methods on the quality changes during long-term storage. Weight loss of ginger during storage showed ranges in 0.7∼4.3%, and the weight of gingers pre-treated by washing-drying process showed a tendency to change less than those treated by curing. After storage of 130 days, spoilage rates were about 20% in non-treated, 11% in curing treated, and 12% in washing-drying treated ginger,, showing the effect of pre-treatment. The final rate of sprouting was 13∼15% regardless of treatment methods. The firmness of gingers showed a tendency to decrease in stored ginger for the longer period; however, the values were ranged from 1,200 to 1,400 g/$\textrm{cm}^2$, that is hard enough to show a marketable quality. The contents of reducing sugar showed a tendency to increase with the lapse of storage time.

• Food Science and Preservation
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• v.12 no.3
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• pp.252-256
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• 2005

For increasing shelf-life, melons with different washing and packaging were evaluated during storage at room temperature. Hardness and weight of melon was decreased during storage period and, after 12 days, severe rotten or decay appeared on melons except melon with ozone-water. Organoleptic test on color, appearance, taste and texture showed maximum values on melons eith ozone-water washing. Particularly, spots have been shown on all packaged melons in the later storage, except melons washed with ozone-water. According to these results, ozone-water washing was effective for keeping the high quality of melons.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.8
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• pp.3845-3848
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• 2016

This study was undertaken to determine the incidence of subsequent oophorectomy due to ovarian pathology or ovarian cancer in women with prior hysterectomy for benign gynecologic conditions at Chiang Mai University Hospital. Medical records of women who underwent hysterectomy for benign gynecologic diseases and precancerous lesions between January 1, 2004 and December 31, 2013 at Chiang Mai University Hospital were retrospectively reviewed. The incidence and indications of oophorectomy following hysterectomy were analyzed. During the study period, 1,035 women had hysterectomy for benign gynecologic conditions. Of these, 590 women underwent hysterectomy with bilateral salpingo-oophorectomy and 445 hysterectomy with bilateral ovarian preservation or unilateral salpingo-oophorectomy. The median age was 47 years (range, 11-75 years). Ten women (2.45 %) had subsequent oophorectomy for benign ovarian cysts. No case of ovarian cancer was found. The mean time interval between hysterectomy and subsequent oophorectomy was 43.1 months (range, 2-97 months) and the mean follow-up time for this patient cohort was 51 months (range, 1.3-124.9 months). According to our hospital-based data, the incidence of subsequent oophorectomy in women with prior hysterectomy for benign gynecologic conditions is low and all represent benign conditions.

• Food Science and Preservation
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• v.1 no.2
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.

• The Journal of Korean Medicine
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• v.19 no.1
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• pp.410-418
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• 1998

From the ancient times, herbs, animals and minerals were used as natural medicine to cure human disease in diverse ways. One of the representative forms in oral intake is decoction. But medicinal decoction degenerates as time passes just as all foods do by the environmental factors, such as micro-organism, enzyme, light and the air. Nowadays, as medicinal decoctions are kept in bottles and retort pouch for longtime, some standard data for preservation is necessary. In order to measure the standard statistics for safe preservation, Youngsunjetongeum used to treat rheumatism, and gout 'were used. According to this experiment which measured pH, specific gravity, analgesic effect and anti-inflammatory effect, the results were as follows: 1. No remarkable change was found in pH and in the specific gravity of decoction. 2. As for the analgesic effect induced by acetic acid in mice, no remarkable decrease in its medicinal efficacy was found, until the 9th day, but it showed in its medicinal efficacy from the 11th day. 3. As for the resultant anti-inflammatory effect caused by vascular permeability, induced by carrageenin and acetic acid, no remarkable decrease in its medicinal efficacy was found until the 9th day, but showed decrease in its medicinal efficacy from 11th day. In conclusion, keeping the natural medicinal decoction more than 9 days should be avoided.

• Food Science and Preservation
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• v.3 no.2
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• Food Science and Preservation
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• v.5 no.2
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• pp.123-126
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• 1998

This study was carried out investigate to optimum levels of nitrogen and phosphate fertilizer to get a higher yield and a quality of an onion(Allium Cepa L.) from 1993 to 1994. Three fertilizer levels were applied with 120, 240 and 360kg/ha of nitrogen and 100, 200 and 300kg/ha of P2O5 during the onion growing season. After harvesting the onion, it was storaged at given deposit. The growth and yield of the onion were better at the fertilizer levels of both 240 and 360kg/ha of nitrogen and of both 200 and 300kg/ha of P2O5 than at the level of 120kg/ha in nitrogen and 100kg/ha of P2O5. The content of total nitrogen and P2O5 in plant was decreased with reduced application levels of nitrogen and phosphate fertilizer. The rotting rate was higher at the levels of both 360kg/ha in nitrogen and 300kg/ha in P2O5 than the other treatment during the storage period. The sprouting rate tended to be high at 240kg/ha of nitrogen and 100kg/ha of P2O5.

• Food Science and Preservation
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• v.5 no.2
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• pp.138-143
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• 1998

The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.

• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Food Science and Preservation
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• v.2 no.1
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.