• 한국식품저장유통학회지
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• 제5권2호
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국작물학회지
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• 제32권1호
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• pp.86-91
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• 1987

우리나라 사람들의 기호에 알맞는 단옥수수의 수확적기를 구명하기 위하여 3개 보통단옥수수 품종(Great Bell, 단옥 001, Golden Cross Bantam)과 초당옥수수 1개 품종(Crisp Super Sweet 720)을 공시하여 1985년과 1986년에 걸쳐 시험하였다. 시료를 출사 후 15일부터 27일 혹은 33일까지 3일간격으르 심취하여 성숙과정에 따른 종실의 발달, 당, 가용성 고형물, 맞 등의 변화와 이들 상호간의 관계를 조사하여 수확적기를 결정하였으며 그 결과를 요약하면 다음과 같다. 1. 보통단옥수수인 Golden Cross Bantam은 출수후 15일부터 33일까지 입중. 종실건물비율, 전분함량이 계속 증가하였으나 초당옥수수인 Crigp Su-per Sweet 720은 출사 후 27일 이후에는 이들의 증가가 완만하였고 전분축적도 Golden Cross Bant-am보다 훨씬 적었다. 2. 가용성 고형물은 3개 보통단옥수수 품종은 출사 후 27일 혹은 33일까지 증가하였으나 Crisp Super Sweat 720은 24일까지 증가한 후 30일 까지는 같은 수준으로 유지한 후 감소하였다. 수확기의 가용성 고형물은 보통단옥수수 품종이 Criap Super Sweat 720 보다 훨씬 높았다. 3. 종실의 sucrose, fructose. glucose 함양은 3개 보통단옥수수 품종에서는 출사 후 15일에 1∼2％로서 비슷하였으나 그 후 fructose와 glucose는 감소하고, sucrose는 출사 21∼24일까지 증가한 후 감소하여 전당함양은 출사 후 15∼21 일까지는 높게 유지된 후 급격히 감소하였다. 초당옥수수에서는 sucrose, fructose, glucose 모두 출사 후 24 일까지 증가한 후 감소하였다. 따라서 수확기의 주된 당성분은 Sucrose이었으며 최고전당함양은 보통옥수수보다 2∼3배 높았다. 4. 맛을 기준으로 한 수확적기는 출사 후 27일이었다. 가변성 고형물과 맛과는 같은 품종에서는 정의 상관이 있었으나 전당함량과 맛과는 관계가 없거나 부의 상관이 있었다. 전당함양과 가용성 고형물과는 관계가 없거나 부의 상관이 있었다.

• Membrane and Water Treatment
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• 제8권4호
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• pp.337-353
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• 2017

Membrane fouling at different solids retention times (SRT) (7, 12 and 20 days) was studied under well-controlled conditions in a laboratory-scale aerobic submerged membrane bioreactor under constant biomass concentration using a synthetic high strength wastewater. An increase in SRT was found to improve membrane performance and this correlated to changes in the total production of bound extracellular polymeric substances (EPS), and the composition and properties of bound EPS using X-ray photoelectron spectroscopy (XPS) and Fourier transform-infrared spectroscopy (FTIR) and floc sizes. A larger amount of total bound EPS was found at the lowest SRT (7 days) tested but the ratio of proteins (PN) to carbohydrates (CH) in bound EPS increased with an increase in SRT. Similarly, the quantity of soluble microbial products (SMP) decreased with an increase in SRT and the SMP PN/CH ratio increased with an increase in SRT. SMP concentrations positively correlated to the percentage of membrane pore blocking resistance. The quantity of total bound EPS and total SMP positively corresponded to the membrane fouling rate, while the PN/CH ratio in the bound EPS and SMP negatively correlated to the membrane fouling rate. The results show that both the quantity and composition of bound EPS and SMP and floc sizes are important in controlling membrane fouling.

• 생물환경조절학회지
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• 제15권4호
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• pp.335-339
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• 2006

관수량조절이 시설 토마토 과실의 당도 증진과 수량에 미치는 영향을 분석한 결과, 관수량은 관행 관수 (-l5kPa)에 비해 -20kPa, -30kPa 및 -40kPa 처리에서 각각 11%, 25% 및 41%가 절감되었다. 전반적으로 과실의 당도는 관수량을 줄임으로써 급격하게 증가한 반면 수량은 감소하는 경향을 보였으며 화방 간에 뚜렷한 차이가 있었다. 관행 관수에 비해 관수량을 줄이면 1화방에서는 수량 감소 없이 당도가 증가하였지만, 2화방과 3화방에서는 당도 증가와 더불어 수량 감소가 심하였다. 과실의 당도는 화방에 따라 처리 간 차이가 있었지만, 평균 당도는 관행관수 처리에서는 $5.4^{\circ}Brix$인데 비해 -30kPa와 -40kPa처리에서는 각각 $6.2^{\circ}Brix$와 $7.0^{\circ}Brix$로 15%와 30%증가하였다. 총수량은 관행 관수 대비 -30kPa과 -40kPa 처리에서 각각 13.6%와 26.4% 감소하였지만, 과실크기를 기준으로 한 상품과는 -30kPa과 -40kPa 처리에서 각각 27.8%와 25.9% 증가하였다.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.251-257
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• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

• Food Science and Biotechnology
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• 제18권3호
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• pp.636-640
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• 2009

The effect of post-cut vanillin treatment at high concentrations on changes of quality and microorganism in fresh-cut apples was studied. Apples (Malus domestica Borkh. cv. Fuji) were sliced, treated by dipping in different vanillin solution, 0, 40, 80, and 120 mM, packed in polyethylene bag, and then stored for up to 3 weeks at $4^{\circ}C$. Changes in total aerobic bacteria, yeast and molds, browning, soluble solids, and titratable acidity during storage were investigated. Growth of total aerobic bacteria throughout storage was strongly inhibited by vanillin regardless of treatment concentrations. Growth of yeast and molds was inhibited by vanillin of all concentrations until 2 weeks of storage. Levels of browning index, soluble solids, and titratable acidity were not significant difference among the treatment conditions until 2 weeks of storage. However, when stored for 3 weeks, browning index increased more at 80 or 120 mM vanillin, while soluble solids and titratable acidity more be decreased by 120 mM vanillin as compared with other treatment conditions. These results show that the usage of vanillin in processing of fresh-cut apples had a limitation for maintaining quality.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• 한국식품과학회지
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• 제20권2호
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• pp.205-212
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• 1988

마늘의 영하온도에서 저장시 나타나는 내한성(耐寒性)의 원인규명을 위하여 인편의 성분조성이 빙점 강하에 미치는 영향에 대하여 시험하였다. 생체(生體)마늘의 성분조성의 특징은 가용성고형분이 $40^{\circ}$ Brix(건물기준액 90%)로 일반과채류의 $10^{\circ}$ Brix에 비(比)하여 월등히 높았으며 그 구성은 총 90%중 당류가 70% 단백질이 20%였다 그리고 불용성 고형분 10%의 조성은 회분 3% 조섬유 3%였고 그외 지방, 탄수화물 및 단백질을 합(合)하여 4%정도로 되어 있었다. 마늘 성분중 당류는 fructosan이 주종(主種)이었으며 이들은 $1{\sim}29$ 중합도(Polymerization degree)의 것이 혼재되어 있으며 특히 $4{\sim}5$중합도의 것이 전체 50%이상으로 가장 많았다. 마늘의 내한성 지표인 빙점은 수용성고형분 농도가 높을수록 낮았고 동일농도일 경우에는 저중합도(低重合度)의 fructosan일수록 낮았다.