• Food Science and Preservation
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• v.1 no.1
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• pp.45-53
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• 1994

Circulation state and changes in quality during ripening of strawberry were investigated. Tissue damage of the fruit happened when it was harvested and selected. Strawberry has been harvested without considering of fruit temperature in the farm. It takes 25 hours from Goreung which is main production area of strawberry to retailer, and seasonal variation in the price was severe. Shelf-life of strawberry from Feb to Mar was 5-6 days, and was 24-30 hours from May to June. Desirable ripening stage was 28-30th day after blooming and 40th day and after this was over ripening stage when the degree of ripening estimated by color "a" value and color saturation. Overall eating quality and vitamin C contents and sugar content were more higher in the fruit of the desirable ripening stage than that of unripening and over ripening stage. The dark redness degree was high in the over ripening stage.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.6
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• pp.541-549
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• 1992

Lodging and rainfalls during ripening periods and ripening patterns were studied by the different maturing varieties and different seeding dates in labour saving-direct seeding cultivation of rice. Period of emergency in earlier seeding plot was longer than later seeding plot and standing seedlings per unit area and rate of standing seedlings were more and high by the later seeding date. Number of panicles per unit area was decreased by the later seeding dates. On the other hand, the rate of effective tillers was lowest at later seeding plot. Days from seeding to flowering were shortened by the later seeding dates due to the increase of daily growth temperature and reduce of day length. There was much rainfalls during ripening period of early maturing varietal group, however not much rainfalls during ripening period of medium and late maturing varietal groups. The degree of lodging at field was severer by the amount of rainfalls during ripening period. Earlier seeding plots and earlier maturing varietal groups. of used varieties were revealed heavier lodging compared to later seeding plots and later maturing varietal groups. Yield and yield related characteristics were high and good by the earlier seeding dates, especially ripening rate was clear.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.143-150
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• 1996

The studies was carried out to investigate ripening degree and functional properties of EMC produced with pancreatic protease and palatase ML. During production of EMC, the amounts of free amino acid and free fatty acid were increased with increasing the reaction time. The amount of total nitrogen(T-N) and water soluble nitrogen(WSN) were increased with increasing time. EMC had contents of 1.79eA T-N and 0.52o WSN at 60 min of hydrolysis time. SRI and FRI value had also a similar correlationship. On the gel filtration, 2 kinds of soluble proteining capacity was also shown in alkali solution. Furthermore the foaming stability had the same result as that of the solubility. The water absorption of EMC showed the highest level at pH 4.0 and 5.0.

• Korean Journal of Agricultural Science
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• v.7 no.1
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• pp.6-11
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• 1980

In order to find the interaction between phosphorus and nitrogen effects during low temperature treatment, experiments of rice planted late at low water temperature were conducted and the following results were obtained. As the application of phosphorus increased, the soluble nitrogen content in the rice plants was decreased, while the degree of ripening was improved, especially when the application of nitrogen increased. When the heading was promoted due to high temperature, degree of ripening was improved. The number of spikelets increased due to the increased application of nitrogen fertilizers, and then The effects of phosphorus application on the improvement of ripening was less apparent.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.615-620
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• 2006

Changes in chemical components caused by the degree of ripening and harvesting factors in Korean single-harvested peppers (SR211 vs. SR213 varieties) were analyzed. The ASTA color values of SR211 and SR213 were 104.23 and 189.66, respectively. Capsaicinoids contents of red, mixed, and green peppers of SR211 were 174.89, 157.00, and 192.01 mg/100 g, respectively. However, those in SR213 contanined <5 mg/100 g. Free sugar contents of red, mixed, and green fruits were 15.99%, 14.85%, and 8.03% in SR211 and 21.44%, 19.43%, and 8.10% in SR213, respectively, and those in SR211 and SR213 increased positively with the degree of ripening. L-ascorbic acids contents of red, mixed and green fruits were 11.41, 11.04, and 6.71 mg/g in SR211, respectively and 7.47, 7.16, and 3.66 mg/g in SR213, respectively and those in SR211 and SR213 increased positively with the degree of ripening. Changes in ASTA color values, capsaicinoids and free sugars in two varieties were monitored for 3 years. The characteristics of pungency and high redness were maintained in two varieties. Most notably, capsaicinoid contents of SR211 harvested in 2004 were above 250 mg/100 g in both red and green fruits.

• Korean Journal of Agricultural and Forest Meteorology
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• v.2 no.4
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• pp.148-155
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• 2000

The typhoon and flooding injury in rice were investigated both the region of downpour at the middle of August and the region of typhoon 'Yanni' at the late of September, 1998 in Kyongbuk provincial of Korea. More than 10% of rice stem were buried by soil inundation, the heading was delayed and the high node tiller was brought out. Yield components were deteriorated and yield was reduced. As the clay in the muddy water was attached on grains of rice, the yield was greatly reduced by reason of low grain filling ratio and polished rice ratio. The injury of muddy water was less at yellow ripening stage than at early ripening stage. On the other hand, the muddy water injury was reduced by the fungicide 'Benomyl' and 'Daconil' treatments. The degree of lodging according to varieties and ripening stages was not made a great difference, while the lodging was mainly occurred in the early transplanting time. In a week after lodging, viviparous spikes were occurred in almost all varieties, the degree of viviparity was shown highly in order of early maturing, middle maturing and late maturing varieties in the field as well as in laboratory test. The viviperous spikes were greatly occurred in the lodging toward hill space within row than row space because the more grains were touched on the ground.

• The Journal of the Petrological Society of Korea
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• v.5 no.2
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• pp.161-167
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• 1996

The CSD (crystal size distribution) of diopside crystals in the calc-silicate hornfels of the Hwanggangni Formation intruded by the Cretaceous Daeyasan granite shows the patterns of continuous nucleation and growth. There is correlation between the distance from the intrusion contact and the slopes from the linear part of log(population density) vs. size diagrams. In the log(population density) vs. size diagrams of the samples systematically collected from the intrusion contact, two different groups are recognized; the slopes for the samples near the intrusion contact (horizontal distance from the contact less than 50m) are gentler (1500$cm^{-1}$) than those for the samples away from the intrusion contact (2500$cm^{-1}$, distance from the contact greater than 100 m). These differences may reflect the differences in growth rates and crystallization time, or the differences in diopside-forming reactions. All of the log(population density) vs. size diagrams show depletion of smaller crystals. The observed depletion may be due to Ostwald ripening or the changes in nucleation rates as the reactant phases diminishes. Similar grouping is also possible for the observed degree of depletion of smaller crystals; the depletion decreases with increasing distance from the intrusion contact, suggesting temperature-dependent rates of Ostwald ripening.

• Natural Product Sciences
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• v.15 no.3
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• pp.156-161
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• 2009

Rubus coreanus, commonly known as 'red raspberry' is used as a traditional oriental medicine in Korea for the management of diseases such as impotence, spermatorrhea and athsma, and for allergies, in combination with other herbal preparations, in many centuries. We undertook a comparison of the hepatoprotective effect of ethanol extracts of the unripe (UREx) and ripe (RREx) R. coreanus extract against acetaminophen (AAP) induced hepatotoxicity in rats. UREx reduced the elevated alanine aminotransferase (ALP), aspartate aminotransferase (AST), total bilirubin (TB), alkaline phosphatase (AP), lipid peroxide and nitric oxide content which had been increased by AAP administration. UREx also increased the cellular glutathione (GSH) content and induced the glutathione-S-transferase (GST), glutathione peroxidase (GSH-Px) content which had been decreased by AAP. RREx did not exhibit strong hepatoprotective effect or antioxidant activity under the same conditions. The experimental results show that the degree of the ripening of R. coreanus affects the hepatoprotective activity in the AAP-intoxicated rats. These findings of a protective mechanism are supportive evidence for the utility of unripened R. coreanus in traditional medicine for liver ailments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.274-278
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• 1994

Correlation between pH and color of Kimchi during fermentation was investigated to visually evaluate the fermentation degree of Chinese cabbage Kimchi. Color "a" and 'H" values in the white part, "a", "H" and "C" values in the green part of the Kimchi showed a high correlation with pH, respectively. "a" and "H" values of Kimchi juice. "L" and "V" values of red pepper attached to kimchi had a high correlation with pH. The color of the white part was light greenish white in unripended Kimchi, but changed to redish in ripended kimchi. Green part changed from light green to redish green as ripening. Red pepper powder attached to kimchi showed redish color in unripening, but changed to yellowish re din over ripening.