• KOREAN JOURNAL OF CROP SCIENCE
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• v.12
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• pp.71-75
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• 1972

To investigate the effects of C. E. P. A(2-chloroethyl phosphonic acid) on the ripening of tobacco leaf, the effects on the yield and quality of leaf tobacco, this experiments were carried out during the period of from 1970 to 1971 at tobacco experiment station, Sosa, Korea and 3 locations. The results are summarized as follows. 1. The higher the C. E. P. A concentration was, the more the leaf ripening was accelerated. During the period from 3 to 4 days after treatment, the differences of leaf ripening among levels were prominent. 2. Treatment with C. E. P. A only on the upper surface of the tobacco leaf, accelerated the ripening of that particular part treated, but not apparently the other parts of leaf. 3. Distinctive acceleration of leaf ripening was, obserbed in the fully develope1lower leans, however, the upper leaves were indistinctive. 4. The higher C. E. P. A concentration was, the more the effect of ripening acceleration was. But the yield was reduced over 900ppm because of the low of growth of leaves and the reduced yield was 90% at the 3, 000ppm. So the proper concentration was regarded as 900ppm. 5. In the view point of the days of C. E. P. A ripening acceleration, it was shortened one days at 100 ppm, three days at 300ppm, three days at 450ppm, four days at 900ppm, seven days at 3, 000ppm. 6. In the point of curing process, it was possible that the curing time and fuel was reduced 29% and 45% respectively in the C. E. P. A treatment than the check. 7. Therefore, if it is treated the C. E. P. A at 900ppm in the tobacco cultivation, the quality shall be increased 13.5% and the price shall be increased 12% in the 10 Are. In the point of subsidiary affect, it is possible that the C. E. P. A ripening acceleration is shortened about 7 days at 3, 00ppm and curing time is shortened about 24 hours.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.64-77
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• 2018

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

• Journal of architectural history
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• v.7 no.4 s.17
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• pp.93-102
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• 1998

There are several treatises about architectural characteristics of Hyangkyo. But those treatises usually treat with the types of site plans or structural characteristics without the historic background. So there needs the approaching methods with the historic background to study about the architecture of Hyangky. This study aims at the sample research about the architecture of Hyangkyo in beginnig period. Kyodong hyangkyo is the first building in hyangkyo. There are some architectural characteristics in this building comparing with the Hyangkyo in ripening period. Such characteristics apper in the site plan of educational spaces and in the floor plans of Myongryundang, Dongjae, Seojae. And there appear some characteristecs in ritual spaces such as the architectural structure of Daesungjun, and the position of stone establishment (Kwansedae, Saengdan) The ritual form of Kyodong hyangkyo has no special characteristics compering with the Hyangkyo in ripening period. These rictual form has kept the general rule of ritura form through the history.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.142-146
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• 2016

Ripening conditions of the winter squash 'Bochang' were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter 'b' value of the skin was 2.42. At 25 and $30^{\circ}C$, the Hunter 'b' values were recorded at approximately 6.91 and 7.56, respectively. At $35^{\circ}C$, the Hunter 'b' value was increased to about 7.79 on day 9. Furthermore, at $35^{\circ}C$, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of $25^{\circ}C$ for 18-21 days and at $30^{\circ}C$ for 12-15 days are suitable for the optimum ripening of winter squash.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.481-487
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• 2010

The ripening behavior of three apple cultivars, 'Tsugaru', 'Hongro' and 'Fuji' was distinctive and the involvement of POLYGALACTURONASE(PG) in the fruit softening process was confirmed to be ethylene dependent. Fruit softening is genetically coordinated by the action of several cell wall enzymes, including PG which depolymerizes cell wall pectin. Also, loss of firmness is associated with increasing of the ripening hormone, ethylene. In this work, climacteric ripening of three apple cultivars, Tsugaru, Hongro and Fuji, producing different ethylene levels and ripening responses, was examined. Correspondingly in Fuji, a linear and basal ethylene level was observed over the entire period of measurements, and Tsugaru and Hongro displayed a typical climacteric rise in ethylene production. Transcript accumulation of genes involved in ethylene biosynthesis (MdACS3 and MdACO1) and MdPG1 was studied in Tsugaru, Hongro and Fuji cultivars. Expression of MdACO1 transcripts was shown in all three ripened apple fruits. However, the MdACS3 and MdPG1 were transcribed differently in these cultivars. Comparing the MdPG1 of 'Tsugaru', 'Hongro' and 'Fuji', structural difference was discovered by genomic Southern analysis. Overall results pointed out that MdACS3 and MdPG1 play an important role in regulation of fruit ripening in apple cultivar.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.636-649
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• 2021

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a_w) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.24-25
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• 1986

• Plant Breeding and Biotechnology
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• v.6 no.4
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• pp.363-380
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• 2018

Wheat is frequently exposed to high temperature during anthesis and ripening period, which resulted in yield loss and detrimental end-use-quality. The transcriptome analysis of wheat under high temperature stress during the early stage of the grain filling period was undertaken. Three expression patterns of differentially expressed genes (DEGs) during grain filling period were identified. The DEGs of seed storage protein and starch-branching enzyme showed continuous increases in their expressions during high temperature stress, as well as during the recovery period. The activities of the enzymes responsible for the elimination of antioxidants were significantly affected by exposure to high temperature stress. Only the WAS-2 family genes showed increased transcription levels under high temperature stress in dehulled spikelets. The relative transcription levels for sub-genome specific WAS-2 genes suggested that WAS-2 genes reacted with over-expression under high temperature stress and decreased back to normal expression during recovery. We propose the role of WAS-2 as a protective mechanism during the stage of grain development under high temperature in spikelets.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.160-167
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• 2019

This study was conducted to investigate the effect of initial ripening condition placed within a kimchi refrigerator and this result will be used as basic data for the development of fermentation system of Kimchi refrigerator. Hardness significantly decreased as the storage period longer. Lactic acid and Lactobacillus spp. showed a large amount until 8 weeks, but one without initial ripening contained much lower. The content of lactic acid bacteria increased from 4.50 logCFU/mL to 6.70 ~ 7.47 logCFU/mL and decreased to 5.08 ~ 6.10 logCFU/mL according to storage period. Consumer preferred $15^{\circ}C/52h$ samples rather than others in two weeks. $15^{\circ}C/36h$ and $6^{\circ}C/113h$ samples were significantly preferred during the whole storage period. These results indicate that the initial fermentation conditions affect the taste and fermentation degree of kimchi during the storage period.