• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.78-83
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• 2006

The objective of this study was to examine effect of ethylene removal apparatus on fruit quality of 'Niitaka' pear (Pyrus pyrifolia) in case of a double storage of apples and pears in a storage room. Ethylene and carbon dioxide concentration were efficiently decreased by the ethylene removal apparatus. Fruit weight loss was high at double storage of apples and pears (DAP) in a storage room compared with storage of pears. Fruit core browning was $5{\sim}22.5%$ at the fruits in DAP, but as setting ethylene removal apparatus it was not occurred till 90 days after storage. Soluble solids content and fruit peel hardness were not different among the treatments. Accordingly, a double storage of apples and pears in a storage room is possible as setting ethylene removal apparatus.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.526-530
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• 2007

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.607-612
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• 2011

The occurrence of grape berry shattering and decay is influenced by the pre- and/or postharvest infection of decay organisms and pest. Postharvest infection is associated with physical damage due to rough handling. To control quality loss during storage of table grapes, the effects of slow releasing $SO^2$ pad on storability of 'Rosario Bianco' (Vitis vinifera) and 'Campbell Early' (Vitis labruscana) grapes were examined, respectively. The $SO^2$ concentration in package of tables grapes reached to at about 40 $ug{\cdot}L^{-1}$ after 40 days of treatment and remained more than 80 days above 15 $ug{\cdot}L^{-1}$. Decay was found in untreated 'Rosario Bianco' and 'Campbell Early' grapes at each for 44 and 85 days after storage, but not in $SO^2$ pad treated grapes. The storage potential of grape berries at $0^{\circ}C$ increased 2~3 times depending on cultivar by $SO^2$ pad treatment. The application of $SO^2$ pad is confirmed to be effective on the increase of market potential with minimizing quality loss such as berry shattering and decay.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.97-104
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• 2015

Antioxidant activity of dropwort fermented extract (DFE) was measured according to fermentation period, and liver protective effects were examined using Sprague-Dawley rats. Total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities increased up to 60~80 days and then decreased slightly. Proper fermentation time for DFE was more than 60 days and less than 80 days. Administration of alcohol to rats for 10 days at 10 mL/kg/day raised serum AST, ALT, total cholesterol, and triglyceride (TG) levels, which were then lowered by DFE and sugar liquid with the same soluble solids. While sugar liquid increased the blood lipid profile, especially TG levels, DFE had no effect due to its antioxidant activity. When TBARS content of the DFE group in liver tissue significantly decreased in a concentration-dependent manner compared to that of the ALH group (p<0.05). Liver damage was recovered by DFE treatment and was confirmed by hamatoxylin-eosin staining. These results suggest that DFE has a protective effect against alcohol-induced hepatotoxicity in SD rats.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.521-529
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• 2022

This study evaluated the effects of agricultural reflective film and HANSPEK film on the fruit quality attributes and peel color variables of 'Fuji' apples. The reflective films were applied under the tree canopies at 20 and 30 days before harvest (DBH), and a tree with no films was used as the control. Depending on the measurement locations, the light intensity was 7.4 - 14.6% higher in the reflective film treatments than that of the control. However, no difference in the light intensity was observed between the reflective and HASPEK films. In addition, the light intensity was not also different between the 20 and 30 DBH. At harvest, the flesh firmness, fruit weight, soluble solids content, titratable acidity, and internal ethylene concentration were not different regardless of the type of reflective film and treatment time. In addition, the peel color variables were not affected in the equatorial region. However, in the calyx region, the L* and b* values were decreased, and the a* value was increased by the reflective and HANSPEK films compared with the control. Hence, the hue angle was decreased to near 0^o (red), and the peel color was improved. Therefore, this study suggests that the application of the HANSPEK film under a tree canopy could improve the fruit peel color of 'Fuji' apples.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.5
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• pp.959-970
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• 2000

A laboratory-scale experiment was conducted to investigate the effect of soluble microbial products(SMP) on permeate flux in the submerged membrane separation activated sludge process. Continuous and batch filtration test were operated to understand mechanism of relationship between membrane fouling and SMP. Synthetic wastewater(phenol) was used as a carbon source. Hydraulic retention time(HRT) and mixed-liquor volatile suspended solids(MLVSS) of the reactor were kept at 12 hours and 9.000mg VSS/L, respectively. Batch filtration tests ($J_{60}/J_o$) using the mixed liquor from reactor showed that the increase of accumulated SMP concentration in the reactor caused to the decreasing permeate flux and the increasing of the adhesion matters which form cake and gel layer. The resistance value of cake layer was measured $2.9{\times}10^{10}{\sim}4.0{\times}10^{10}(1/m)$, this value showed more significant effect on flux drop than that of among other resistance layers. Batch phenol-degradation experiment was conducted to observe SMP type expected $SMP_{nd}$ and $SMP_{e}$ (SMP resulted from endogenous cell decomposition), these are non-biodegradable high molecular weight organic matter and playa significant role in permeate flux drop. Also, SMP concentration was accumulated as increased of HRT against flux drop.

• Journal of Life Science
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• v.27 no.1
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• pp.23-31
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• 2017

This study was performed to determine the ethanol ratios (30%, 50%, 70%, and 90%) of extraction solvent of Seomaeyakssuk (Artemisia Argyi H.) prepared using different methods (drying at room temperature [D], aging at $60^{\circ}C$ for 7 days after drying [AD], and roasting for 30 min at $160^{\circ}C$ after drying [RD]). The extract yield of the D extracts was lower than that of the AD and RD extracts, but the ethanol concentration of extract solvent did not affect. The L, a, and b values of the D extracts were highest, whereas those of the AD extracts were lowest. No clear trend was observed in the ethanol ratios. The soluble solids, total phenol, total flavonoid, jaceosidin, and eupatilin contents of each extract varied significantly, with RD > AD > D. The soluble solids significantly increased by ethanol ratio of extraction solvent, but other phytochemicals contents of 50% and 70% ethanol extracts were higher than others without affecting the processing methods. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest (77.71%) in the 70% ethanol extract obtained from RD. 2,2-azinbis-(3-ethylbenzo-thiazoline-6-sulphonate(ABTS) radical scavenging activity was significantly higher in 30-70% ethanol extract than 90% ethanol extract from RD. The results suggest that the contents of active ingredients and radical scavenging activity of ethanol extracts from Seomaeyakssuk were highest in the RD extract using 50-70% ethanol.

• Food Science and Preservation
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• v.17 no.6
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• pp.807-813
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• 2010

Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to $24^{\circ}Brix$ was performed using several industrial wine yeasts, including Saccharomyces cerevisiae $OC_2$, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains $OC_2$ and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation, $OC_2$ wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as $OC_2$ wine but a slightly lower overall acceptance score.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.