• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.408-412
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• 1984

This study was intended to investigate the physiological effect of gamma irradiation at 50, 100 and 500 Gy on the garlic bulbs stored at low temperature of $3\;{\pm}\;1\;^{\circ}C$ and a relative humidity of 70-80%, and room temperature of $12\;{\pm}\;5\;^{\circ}C$ and a relative humidity of 75-85%, respectively for 10 months. Irradiation treatment stimulated temporary the respiration of garlic, which was greatly affected by storage conditions later. Sprouting of garlic was effectively inhibited in the all irradiated and low temperature groups until 10 months of storage, while the nonirradiated and 50 Gy groups were partially rooted around the 4th month after storage under both conditions. Weight loss and spoilage were shown to be little affected by irradiation until the nonirradiated garlic sprouted, and at the latter stage of storage period, the optimum dose of irradiation showed a significant effect on the reduction of weight loss and spoilage in stored garlic. It was also found that irradiation for sprout inhibition did not influence the firmness of garlic cloves.

• Korean Journal of Weed Science
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• v.18 no.2
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• pp.136-145
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• 1998

This study was conducted to determine the growth characteristics, and the effect of plant growth regulators on the sprouting and growth of purple nutsedge(Cyperus rotundus L.) in order to establish effective control system in lawn ground. The flowering of purple nutsedge was initiated 30 days after transplanting regardless of the transplanting time. Low temperature less than $10^{\circ}C$ after flowering was required for tuber formation, showing that the tuberization was related to air temperature. Shoot number and dry weight of underground portion of purple nutsedge was slightly affected by plant growth regulators such as benzylamino purine, abscisic acid, brassinosteroid and jasmonate. Imazaquin applied at 1, 2 and 3 weeks after transplanting induced multi-shooting and inhibited shoot growth indicating that the herbicide played a role as plant growth regulator at a concentration of 30 and 60g ai/10a. The greatest inhibition of purple nutsedge was obtained by pyrazosulfuron-ethyl as applied 1 weeks after transplanting, showing almost 100% control of purple nutsedge. Tuber of purple nutsedge composed of 61.83% of moisture, 31.60% of carbohydrates, 4.03% of crude protein, 1.57% of crude fat and 0.97% of crude ash.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.