• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.172-178
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• 2004

When soybean sprouts aye grown in the closed condition (where the ratio of $\textrm{O}_2$ and $\textrm{CO}_2$ is 7 ： 3), amount of $\textrm{CO}_2$ is increased and $\textrm{O}_2$ is decreased with the passage of time. At the same time, the amount of ethylene is automatically increased. By increasing the concentration of ethylene gas up to 0.5-1.0 ppm in the growth room, the length of sprouts was restricted to 6-7 cm and the thickness of sprouts was increased to 2.70$\pm$0.30 mm. The production of good quality sprouts which were fat and short was possible without application of any growth regulators such as indole-3-acetic acid known to have accumulation problem in humane body. To maintain the freshness during the transportation and prevent sprouts from rotting and bad smell at market, cold storage at 2-$5^{\circ}$ and airtightness which will restrict photosynthesis and respiration (higher than $10^{\circ}$) are needed. The freshness of sprouts is depended on the increase of $\textrm{CO}_2$ and the depletion of $\textrm{O}_2$ in the package. When the sprouts were stored below 1$0^{\circ}C$ (preferably below 8$^{\circ}C$), the concentration of $\textrm{CO}_2$ in the package remained below 30% for more than 60 hours, which was possible to keep sprouts in freshness without any offensive odor, But sprouts were maintained at $13^{\circ}$ for more than 25 hours, the concentration of $\textrm{CO}_2$ increased over 30% and produced an offensive odor. The little amount of $\textrm{O}_2$ gas was existing for 30 hours at $5^{\circ}$ but it was disappeared completely within 7 hours over $10^{\circ}$ and the sprouts became rot and produced severe offensive odor.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.35-41
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• 2006

This study was conducted to establish the post-harvest management system in rice. Harvested hulled rice was gathered into large-scale bag and combine bag, in which the rice quality and the influence on quality change were investigated on various storage periods and moisture contents. Moisture content of hulled rice ranged from 23.7% to 28.8% on different harvest times, which grew lower as harvesting time was delayed. When desiccation was retarded hulled rice in large scale bag was changed in color and emitted an of offensive odor in 3 days and that in combine bag showed similar symptom in 4 days. Inner temperature in large scale bag was changed a lot when the storage period was prolonged and also the moisture content was higher while that in combine bag increased regularly corresponding to the moisture content at the time of harvest. Moisture content of hulled rice stored in large-scale bag increased 2 days after harvest and the more moisture content showed the more increased tendency, while in the case of combine bag the moisture content was not changed much whether the hulled rice contained low or high moisture content in harvesting. As desiccation was delayed fatty acid increased much more in large-scale bag than in combine bag even though protein and amylose contentwere not changed. As desiccation was delayed more and hulled rice contained moisture more in harvesting head rice ratio of brown rice decreased and green-kerneled rice and damaged grain ratio increased and quality of milled rice also became deteriorated. As a result, desiccation day to minimize the deterioration of rice quality was estimated 1-2 days in large scale bag and 2-3 days in combine bag after harvesting.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.57-64
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• 1997

The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1867-1872
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• 2010

Microbe and quality changes of vacuum-packaged ready-to-eat lettuce were analyzed. While the vacuumpackaged lettuce after chlorine sanitizer were stored at $5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$ for 7 days, viable numbers of total aerobic bacteria (TAB), coliform, E. coli, food-borne pathogens and lactic acids bacteria (LAB) were counted with gas production and sensory evaluation. Before the storage, only TAB of 2 log CFU/g and coliform of 1 log CFU/g were detected and LAB was not detected. TAB, coliform and LAB increased by 1 log CFU/g at $5^{\circ}C$ for 7 days without any detection of the pathogens. Sensory evaluations for off-flavour and crispness dropped to half the best value at 5 day storage. TAB and coliform increased by 3 log CFU/g and 2 log CFU/g, respectively, but LAB grew very actively by 4 log CFU/g under anaerobic environment and only B. cereus were detected after enrichment of the lettuce at $15^{\circ}C$ for 3 days. The evaluations for off-flavour and crispness were half the best value for 3 days. However, TAB and coliform increased by 3 log CFU/g, 1 log CFU/g, and 4 log CFU/g, respectively only at 1 day storage under $25^{\circ}C$. Also B. cereus were detected after enrichment and the sensory evaluation were half the best value within 1 day storage. Therefore, preservation at the lowest temperature possible is required for growth inhibition of the bacteria contaminated in the lettuce. Interestingly, LAB among them grew most actively under the anaerobic condition and the adulteration of lettuce might be closely related with the growth of LAB.

• Restorative Dentistry and Endodontics
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• v.36 no.3
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• pp.203-210
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• 2011

Objectives: The purpose of this study was to evaluate the effect of various application methods of one-step self-etch adhesives to microtensile resin-dentin bond strength. Materials and Methods: Thirty-six extracted human molars were used. The teeth were assigned randomly to twelve groups (n = 15), according to the three different adhesive systems (Clearfil Tri-S Bond, Adper Prompt L-Pop, G-Bond) and application methods. The adhesive systems were applied on the dentin as follows: 1) The single coating, 2) The double coating, 3) Manual agitation, 4) Ultrasonic agitation. Following the adhesive application, light-cure composite resin was constructed. The restored teeth were stored in distilled water at room temperature for 24 hours, and prepared 15 specimens per groups. Then microtensile bond strength was measured and the failure mode was examined. Results: Manual agitation and ultrasonic agitation of adhesive significantly increased the microtensile bond strength than single coating and double coating did. Double coating of adhesive significantly increased the microtensile bond strength than single coating did and there was no significant difference between the manual agitation and ultrasonic agitation group. There was significant difference in microtensile bonding strength among all adhesives and Clearfil Tri-S Bond showed the highest bond strength. Conclusions: In one-step self-etching adhesives, there was significant difference according to application methods and type of adhesives. No matter of the material, the manual or ultrasonic agitation of the adhesive showed significantly higher microtensile bond strength.

• Journal of Chest Surgery
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• v.31 no.10
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• pp.919-923
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• 1998

Background: Calcific degeneration is unavoidable in either homo- or heterografts implanted in the human body. We have developed a calcification-resistant cardiovascular tissue patch using a novel technique of anticalcification. Materials and methods: Fresh bovine pericardium was harvested at the slaughter house and transfered to the laboratory in Hank's solution. After trimming and fixing the pericardium, it was embedded in 4$^{\circ}C$ 0.65% glutaraldehyde for a week and then washed by phosphate-buffered saline(PBS) of pH 7.4. This prepared pericardium was then stored in 2.5% sulphonated polyethyleneoxide(PEO-SO3) solution for 2 days at room temperature and reversed by 4$^{\circ}C$ NaBH4 solution for 16 hours. To evaluate the calcification-resistance of surface modified bovine pericardium with PEO-SO3, either glutaraldehyde- treated(GA group, n=4) or PEO-SO3-treated pericardial patch(PEO-SO3 group, n=4) was implanted into adult mongrel dog to reconstruct the main pulmonary artery and the descending aorta using a partial clamp technique. After 1 month follow-up, the implanted patches were retrieved to evaluate the pathologic findings and the content of calcium and phosphorous. Results: The PEO-SO3 group showed substantially less retraction and significantly less calcium deposition than the GA group in both aortic(7.10$\pm$1.05 vs. 13.81$\pm$2.33 mg/g of dried tissue) and pulmonary positions(1.55$\pm$0.29 vs. 6.72$\pm$0.70 mg/g)(p<0.01). Phosphorous contents were also less in the PEO-SO3 group than the GA group significantly, 8.11$\pm$1.07 mg/g vs. 19.33$\pm$4.31 mg/g in the aortic and 2.58$\pm$0.40 vs. 12.60$\pm$3.40 mg/g in thepulmonary position(p<0.01). Conclusions: These findings suggest that PEO-SO3 modified bovine pericardium is highly calcification-resistant but further study is needed to evaluate the long-term biological safety and compatibility of the prosthesis.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.7-12
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• 2018

This study was conducted to determine effects of precooling and storage methods on asparagus spears' quality such as changes of fresh weight and color during simulated export distribution. Two types of precooling methods, air cooling and hydrocooling, were applied prior to packaging by comparing with no precooling as a control. Asparagus spears were packed with oxygen transmission rate (OTR) film for modified atmosphere packaging (MAP) and perforated (PF) film for a conventional packaging. All treatments were stored at $8^{\circ}C$ for 20 hours, and subsequently at $4^{\circ}C$ by final storage day, which is simulated distribution temperature condition from Yanggu, Korea to Shimonoseki, Japan. The half cooling time was 12 minutes for air cooling and 15 seconds for the hydrocooling, indicating precooling process of asparagus spears faster with the hydrocooling. Rates of respiration and ethylene production were lowest with hydrocooling. Fresh weight loss was higher, approximately 11%, at the control condition in conventional storage, compared with the MAP, less than 0.5%. Carbon dioxide and oxygen content in the MAP was in the permissible ranges for asparagus spears under recommended CA/MA conditions under both the air cooling and hydrocooling. Ethylene content in the film package was lower with the precooling treatment. Firmness of stems was lowest with the hydrocooling prior to the MAP. Visual quality, off-odor, and hue angle value were best with hydrocooling prior to the MAP. In conclusion, the combination of hydrocooling with the MAP is effective in preserving quality during the export distribution process.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.9-18
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• 2006

Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20$^{\circ}$C than those in 7$^{\circ}$C, in which spores were broken out at 7 and 14 day. No incidences of thermoduric bacteria were founded until 14 days in two groups of UHT milks, but high level of counts (<300${\sim}$<3,000 CFU/ml) after 21 days at 20$^{\circ}$C and 40${\sim}$3,600 CFU/ml at 7$^{\circ}$C were detected, respectively. Psychrotrophic bacteria were higher in UHT milk than in UHT-ESL milk, in which began to detect at 28 days. No post-pasteurization contamination by salmonella spp. and staphylococcus aureus were found throughout the experimental periods. One may conclude that the shelf life of UHT milk under cold-chains system can be extended up to 21days, as long as UHT treated milk are filled in sterilized containers by aseptic packaging system.