• Korean Journal of Plant Resources
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• v.37 no.3
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• pp.263-269
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• 2024

Embryos of early-ripening peaches could not achieve physiological maturation or undergo abortion before harvest. Embryo rescue is an effective strategy to rescue embryos from early-ripening peaches. Thus, the current study was carried out to determine the appropriate developmental stage and optimal medium composition for embryo rescue in early-ripening peach. Development of open-pollinated 'Yumi' fruit was investigated from 20 to 90 days after full bloom (DAFB) to explore period occurring endocarp hardening. After endocarp hardening, embryo development was observed by light microscopes. Shoot and root meristems were observed at 65 DAFB and embryo size rapidly increased at 75 DAFB. Embryos collected at 75, 80, 85, and 90 DAFB were cultured on four media based on Driver and Kuniyuki (DKW) medium. Germination rate of embryos cultured on four media gradually increased from 75 to 90 DAFB and reached 100% at 90 DAFB. Notably, M3 medium (0.5 DKW supplemented with 6-benzylaminopurine (BAP) 1.0 ㎎/L) displayed the highest germination rate at 75 and 80 DAFB stages. Growth and development of shoot and root were pronounced in plantlet cultured at 90 DAFB stage. While delayed shoot growth was evident in plantlets cultured at 75, 80, and 85 DAFB stages, this retardation could be overcome through the application of growth regulators, particularly in M3 and M4 (0.5 DKW supplemented with BAP 1.0 ㎎/L and indole-3-butyric acid 0.5 ㎎/L) media. Remarkably, roots of plantlet grown in M4 medium exhibited limited elongation. In conclusion, germination rate of embryo and growth of embryo cultured plantlet can be enhanced by collecting seeds from early-ripening 'Yumi' at the 90 DAFB stage and conducting embryo culture using the M3 medium.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.182.3-182
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• 1976

A laboratory study was made for developing an fermentative method of producing conventional Korean soy sauce type of product from sandfish and defatted soy bean Koji of Aspergillus oryzae as raw material and enzme source, respectively. As an attempt to shorten the fermentation period, the admixture, consisting of pre-chopped sandfish slurry and the Koji of Asp. oryzae (100：15, wet fish weight/dry Koji weight) with added water equal to the fish weight (v/w), was first allowed, while being agitated at 450rpm, to undergo digestion for a 5 hour period at $50^{\circ}C$ with no added salt and then then, after adding 20％ salt (w/v), the hydrolysate mixture was ripened for up to 13 weeks at $30^{\circ}C$ and $45^{\circ}C,$ At intervals, an aliquot was withdrawn for determining microbiological, chemical and organoleptic changes taking place in the sandfish-defatted soy bean koji mixture during both digestion and ripening period.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.57-62
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• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Proceedings of the Korean Society of Crop Science Conference
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• 1995.05a
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• pp.90-91
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• 1995

• Food Science of Animal Resources
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• v.38 no.2
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• pp.302-314
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• 2018

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

• Food Science and Preservation
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• v.14 no.5
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• pp.511-515
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• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Korean Journal of Medicinal Crop Science
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• v.27 no.3
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• pp.167-172
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• 2019

Background: Angelica acutiloba Kitagawa belongs to the flowering plant family Apiaceae. Its young leaves are consumed as a vegetable, and its roots have medicinal properties. This study was conducted to analyze the seed germination characteristics of A. acutiloba according to its ripening stages. Methods and Results: The seeds were harvested from a research farm managed by the Department of Herbal Crop Research, Rural Development Administration in 2018 and were divided into six groups according to their specific gravities. In particular, we studied the effect of harvesting periods and umbel orders on seed characteristics. The results showed that the rates of germination, emergence, and early growth improved as the specific gravity of the seeds increased. In addition, the germination rates of the seeds harvested in mid July and early August were significantly higher than those harvested in the other seasons, and the seeds obtained from the first floret had the greatest mass and weight. Conclusions: In this study, we demonstrated that it is possible to improve the germination rate by appropriate selection of seeds and harvesting period both of which are closely related to seed maturity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.49-54
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• 1982

Experiments were carried out to establish physiological maturity determination criteria with reference to visibly easy measurement in barley in 1980 at Suweon. Thirty-three cultivars and lines from 500 crossing blocks were classified into 4 heading groups, and 5 variables; moisture content, discoloration of awn, exsertion, lemma and flag leaf were measured. There were highly negative correlations between heading date and ripening periods (r=-0.656$^{**}$ ), so early heading types had longer ripening periods. Comparing with the variables used for maturity determination, moisture content and discoloration of lemma were most sensitive to development of grain-filling. Those two variables, alone or in combination could be used to screen many genotypes of barley for physiological maturity. In determination of maturity with reference to visibly easy measurement, color of lemma changed stably and was the most useful way and discolor of flag leaf increased the accuracy of determination. The color of lemma at this time was Grayish yellow, and the mean moisture content was about 33 percent in 33 barley cultivars and lines.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.153-157
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• 1981

After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.