• Applied Biological Chemistry
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• v.36 no.6
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• pp.495-501
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• 1993

This experiment was carried out to find out the dormancy physiology, method of softening culture and evaluation of nutritional value of wild garlic, Ulrung-native Allium victorialis var. platyphyllum. In March, a new bulbs, the shoot and bulbs began to develop until the bulbs showed their complete dormant states in late August. The bulbs renewed to another one in every years. When shoots germinated about $1{\sim}2\;cm$ from mother bulbs, the soft tissues in the mother bublbs was degenerated and finally remained as only fiberous tissues unlike the other bulbaceous plants. There was a high inhibiting activities like ABA in the bulbs. This is believed that this inhibiting substance like ABA in the bulbs is related to the dormancy of wild garlic. Although the immatured bulbs, harvested at May and June, was treated with chilling for 90 days, it didn't germinate their shooting, but the matured bulbs, harvested at July and August, could germinate their shooting over 1 cm in 75 and 60 days chilling treatment, respectively. The shoot elongation was promoted by the longer chilling periods, the later harvesting day and the dark condition. The crude fiber content of leaf and stem increased at more expanded leaf and higher light intensity condition. Since the shoots, grown from germinating to leaf expanding time, had a good quality for food stuff and had less crude fibers, we supposed this period is to be most appropriate for harvesting time.

• Journal of Life Science
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• v.19 no.8
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• pp.1177-1182
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• 2009

In order to establish in vitro infection model for research of plant pathogen based on tissue softening disease in napa cabbage, eighty independent bacterial strains were isolated from the softened napa cabbage tissues. Eight bacterial isolates were primarily screened with the generation of reproducible tissue softening disease to fresh napa cabbages within 24${\sim}$48 hours after inoculation. Through various microbiological biochemical and morphological examinations, three Gram (-) isolates which harbor independent biological properties were finally chosen, and named as RBI, RB2 and RB6. Collective results obtained from API 20E test and analyses of VITEK 2 COMPACT and nucleotide sequences of 165 rRNA of each isolate proposed that isolates RBI and RB2 are close to the Erwinia carotovora subsp. odorifera, and RB6 is close to the Erwinia carotovora subsp. carotovora. These isolates grew optimally at $30^{\circ}C$ with neutral pH culture condition. The isolates caused softening tissue disease with dose-dependent manner regardless of pre-surface damages of napa cabbage. Minimum dose to cause soft rot disease for RBI, RB2 or RB6 were $8.0{\times}10^8$ CFU/mt $10^9$ CFU/ml or $4.7{\times}10^6$ CFU/ml respectively. These isolates caused tissue softening disease to eggplant, paprika and napa cabbage out of 14 different tested vegetables, indicating that these isolates damages specific plant tissues. The bacterial isolates obtained in this research and in vitro plant infection model will be adapted in the understanding of the mechanism of pathogenesis by plant pathogen.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.201-207
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• 2019

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.82-90
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• 2010

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

• Food Science and Preservation
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• v.16 no.3
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• pp.327-332
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• 2009

Kiwifruits conventionally grown (CG), grown with low levels of chemicals (LCG), and organically grown (OG), were kept in cold storage for 24 weeks. Firmness gradually decreased with increasing storage time, regardless of cultivation mode, and the rate of softening was slightly higher in OG than in CG or LCG fruit. Neither dry matter level nor sensory values differed with varying types of cultivation. Soluble solid content increased with storage time, whereas acidity decreased in all fruit. Reducing sugar content increased notably until 12 weeks of storage, whereas starch content significantly decreased. The rate of OG fruit decay abruptly increased mid-storage and reached 35% 24 weeks after storage. Most fruit decayed due to infection with Botritis cinerea, regardless of cultivation type. Respiration and ethylene content peaked at mid-storage and were both slightly higher in OG fruit than in CG or LCG fruit. The shelf life of kiwifruit was reduced in OG fruit by increased fruit decay and softening during storage.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.59-65
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• 2020

The domestic sleep industry is rapidly increasing in market size as it is linked to sleep apnea in the longterm care insurance for the elderly and domestic IT technology. In addition, due to the aging society, the government's support policy is also increasing, and many domestic companies are focusing on the sleep industry. Therefore, this study intends to examine the development strategies of the domestic sleep industry due to the increased social interest and corporate activities. To this end, a survey of 108 domestic companies was conducted by means of a Frequency Analysis, revealing some problems, such as poor sleep companies, insufficient resources for technology development, and limitations in distribution channels. As a result, it was found that for the development of the domestic sleep industry, strategies to strengthen the ecosystem, such as softening strategies through the sleep technology culture, strengthening ecosystems such as revitalizing industrial connections, and reforming laws and regulations, are urgent.

• Journal of the Korea Safety Management & Science
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• v.24 no.3
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• pp.55-60
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• 2022

The effect of motion taping on the grasping power of the wrist is investigated and here Based on the data obtained from the This study was conducted to provide a theoretical background for the study. Motion taping was performed on the wrist for middle-aged people between 50s and 60s, and the change in wrist gripping power through an electronic dynamometer was tested. According to the wrist grip test results, it was investigated that the application of motion taping has a great effect on the gripping power of the wrist. It is hoped that motion taping will be a tool to reduce musculoskeletal industrial accidents, and it will be helpful to improve the quality of life of workers by reducing the labor intensity or softening the wrist through motion taping.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.