배추를 저장하는 동안 품질을 유지하기 위한 방안으로 1-methylcyclopropene(1-MCP) 처리효과를 확인하였다. 수확된 배추는 즉시 실험실로 옮겨와 4개의 그룹(차압예 냉 (forced-air cooling, FAC) 처리구, FAC + 0.03mm LLDPE film(Liner) 처리구, FAC + 2μL·L-1 1-MCP(1- MCP) 처리구, FAC + 1-MCP + Liner 처리구)으로 분류하여 각각의 처리를 실시한 후 2oC, 95% RH 저온에서 저장하였다. 저장중 품질변화는 무게 감모율, 가용성 고형물 함량, 경도, 그리고 색도(CIE L*, a*, b*, chroma, hue angle)를 통해 확인하였다. 저장기간 동안 각 실험구의 감모율은 Liner 처리에 의해서 감소하였다. 저장기간 6주가 경과되면 FAC + 1-MCP + Liner 처리구는 12.5%의 감모율을 보이면서 다른 처리구들에 비해서 감모율을 최소화하였다. 가용성 고형물의 함량은 수확 시 2.5oBrix였으며, 저장기간이 3주 경과되면서 FAC + 1-MCP + Liner 처리구에서 수확 시의 값이 유지된 반면, 다른 처리구 들은 증가하였다. 배추의 경도는 수 확 직후 24.0N 이었으며, FAC + 1-MCP + Liner 처리 구에서 저장 6주 경과 후 22.6N으로 수확 당시의 경도가 유지되는 경향을 보였다. 저장 기간 동안 배춧잎의 색 변화는 CIE a*와 hue angle 값으로 확인할 수 있으며, 1-MCP 만을 처리할 경우에는 색도 변화에 영향을 미치지 않는 반면 1-MCP를 처리한 다음 Liner 포장을 실시하면 CIE a*와 hue angle의 변화를 최소화 시키면 서 수확 당시의 색도를 유지시킬 수 있었다. 이상의 결 과에서 1-MCP 처리는 배추 력광 품종 저장에는 효과가 미비하나, Liner와 함께 처리할 경우 6주까지 품질유지가 가능하였다.

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. ‘Choongwang’ Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at 4°C. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.

‘원황’ 배(Pyrus pyrifolia Nakai)나무에 착과수준을 주당 54개(60%착과), 90개[100%착과구(관행)], 126개 (140%착과)로 조절 하였을 때 가지의 생장, 저장양분 및 과실생산과 익년에 삽수의 생장에 미치는 영향을 조사하기 위하여 2년간 수행되었다. 주당 착과량이 증가하면 도장지 생장이 감소하였고 1년생 가지의 탄수화물 과다량 무기원소 및 유리당 농도가 감소하는 경향이 나타났다. 관행 대비 140% 착과처리구는 두 해 모두 수량이 약 35톤으로 가장 높았지만 평균과중과 과실 크기 및 과육당도는 다소 낮은 수준이었다. 하지만 140% 착과처리구는 60%와 100% 착과 처리구 보다 년간 천 만원 이상의 소득증대가 관찰되었다. -20oC 처리에서 삽수의 발아율은 뚜렷한 감소가 나타나지 않았고, - 30oC에서는 140% 착과처리구에서 70% 이하로 감소되었다. 저온에서 삽수의 전해질 누출률은 적과수준에 따라서 크게 차이는 없었다.

To stabilize the supply of kimchi by extending the storage period of spring kimchi cabbage, this study manufactured kimchi from spring kimchi cabbage under varying storage conditions and periods, and analyzed their quality and sensory characteristics following the maturing period. Trimming loss was lowest in the group of plasma+reverse direction+predrying+ HDPE film processing. The salting yield of spring kimchi cabbage stored for 12 weeks was lower than that of spring kimchi cabbage stored for 6 weeks, and the kimchi yield was low in the pre-treatment group of spring kimchi cabbage stored for 12 weeks. The firmness was slightly different according to the storage period from one month of maturation. From the perspective of pH and acidity, the maturation in the reverse direction+pre-drying+HDPE film processing group was slower than that in the normal group (<0.05). In the sensory evaluation, the preference was increased in the low temperature storage processing group as the maturation period was increased (<0.05).

Chinese cabbage is produced and consumed as a main material for kimchi and as a staple vegetable in Korea throughout the year. However, due to environmental changes unbalance between supply and demand is repeated annually, requiring development of long-term storage technologies. Chinese cabbages, were harvested, put in plastic boxes, and precooled at 2oC for 24 hours using forced air precooler. After precooling, Chinese cabbages were MAP-treated with 0.02 mm HDPE film and functional film and stored at low temperature (1±0.5oC). The weight-loss rates after 9-weeks of storage were 8.47% in the control group, 4.07% in the HDPE film-treated group, and 3.07% in the functional film-treated group, respectively, suppressing weight loss. Trimming loss rate after 6-weeks of storage was 6.86% in the functional film MAP-treated group and lower than 7.50% in the control group. In the sensory test with 7 points as the limit of commodity, the control group lost it after 6-weeks of storage while the MAP-treated groups retained over 7 points. The functional film MAP-treated group showed over 6 points for processing as kimchi until 9-weeks of storage, proving that Pallet-type MAP storage is effective for extending storage life of spring Chinese cabbage.

본 시험은 ‘아드리아’와 ‘로지타’ 절화수국(Hydrangeamacrophylla L.)을 생장시키는데 있어서 양분용탈과 환경오염을 감소시키기 위한 적정 화분크기와 양액 공급 횟수를 구명하고자 2012년에 온실에서 수행하였다. 화분크기(5, 10, 20L)와 양액공급 횟수(4, 8, 12회)를 처리주효과로 하여 교호작용을 관찰하였다. 화분크기에 관계없이양액공급 횟수를 늘릴수록 공급량과 용탈량이 증가하였다. 10L화분-12회양액 공급으로 처리 하였을 때 ‘아드리아’의 초장, 경경, 절간 수, 엽수와 엽폭, 화장과 화폭이상대적으로 증가하였다. 화분크기와 양액공급 횟수가 적었을 때 ‘아드리아’ 생장은 감소하는 경향을 보였다. 10L-8회 또는 10L-12회 처리 시 ‘로지타’의 초장, 경경, 엽장, 그리고 화장과 화폭이 연장되었고, 화분크기와 양액공급 횟수가 가장 적었을 때 초장과 경경 그리고 화장이 감소되었다. ‘아드리아’의 생체중은 10L-12회, 20L-8회, 20L-12회 처리에서 증가하였고, 화분크기와 양액공급횟수가 적었을 때 생체중의 감소가 나타났다. ‘로지타’는5L-4회 처리 시 빈약한 생체중을 보였다. 양분이용효율은 4회 공급 시 두 품종 모두에서 0.56-0.92g•L−1으로높은 수준을 보였으며, 12회 공급 시 0.24-0.31g•L−1으로 낮은 수준을 보였다. ‘아드리아’ 엽내 대량무기성분 함량은 10L-12회 처리 시 비교적 높게 나타났고 ‘로지타’는 20L-12회 처리에서 인산과 칼륨 그리고 칼슘함량이높게 나타났다.

본 연구는 전정방법이 ‘홍이슬’ 포도나무(Vitis vinifera L.)의 생장, 과실품질, 그리고 생산량에 대하여 어떠한 영향을 미치는 지를 규명하기 위하여 2012년과 2013년에 수행되었다. 단초전정, 중초전정, 단초+장초전정, 그리고 단초전정+장초유인의 네 가지 전정방법이 시험처리에 이용되었다. 1. 단초전정 +장초유인은 신초발생수를 가장 크게 증가시켰고, 빈가지수를 감소시키면서 착과수를 증가시킨 반면에 단초전정은 신초수를 감소시키면서 신초장과 빈가지 수를 증가시켰다. 2. 단초전정 +장초유인은 과실수량을 크게 증가시켰고, 과방과 과립의 특성은 처리 간에 유의성 있는 차이가 나타나지 않았다. 3. 단초전정 +장초유인은 과실의 당도와, 당산비, 과피의 적색을 나타내는 a*값을 크게 증가시켰다. 4. 단초전정은 과실의 안토시아닌 함량을 크게 감소시켰다.

본 연구에서는 열전소자와 플라즈마 장치를 삽입하여 제작된 컨테이너와 기존의 사용되고 있는 스티로폼(EPS)박스에 소고기를 저장하면서 저장 중 품질특성을 조사하였다. 온도변화 측정 결과 저장기간 동안 TCS-1 컨테이너가 2℃ 이하로 온도유지가 잘 되는 것으로 측정되었다. EPS박스는 저장 3일 이후 소고기가 부패되어 더 이상 실험이 불가능 하였다. 소고기의 신선도를 나타내는 휘발성염기질소(VBN)과 지방산패도(TBA)값의 측정 결과, 저장 7일째 TCS-1의 VBN은 7.72 mg%, TBA는 0.52 mgMA/kg, TCS-2의 VBN 값은 9.20 mg%, TBA는 0.91 mgMA/kg로 측정되어 TCS-1이 TCS-2 보다 유의적으로 적은 증가율을 나타내어 소고기의 신선도를 더 잘 유지하는 것으로 판단되었다. 미생물 변화는 저장 7일 TCS-1은 4.62 log CFU/g, TCS-2는 7.09 log CFU/g으로 측정되어 TCS-1이 유의적으로 미생물 증식 억제에 효과적인 것으로 나타났다. 기호도 조사 또한 저장 7일째 TEU-1은 모든 항목에서 6.5점 이상의 평가를 받았으나 TCS-2는 4.1 이하의 평가를 받아 소고기의 상품성이 상실된 것으로 판단되었다. 모든 분석항목에서 TCS-1이 TCS-2보다 소고기 신선도 유지에 효과적인 것으로 판단되었다.

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at 5℃). The result of color value, on 21 day, ΔE value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

The efficacy of an experimentally designed cold chain container and a currently used styrofoam container was investigated with respect to important factors affecting the quality of fresh beef during storage under different conditions. The temperature in the TEPP-1 container was maintained at 5℃ using a phase change material (PCM) during transport and delivery. During storage in the TEPP-1 container, no significant difference was observed in pH of beef, but color decreased slightly, which does not affect the desire to purchase. After storage for 7 days, the rate of VBN and TBA in the TEPP-1 container, was lower than that in the TEPP-2 container. Drip loss was lower in the TEPP-1 container (0.87%) than in the TEPP-2 container (1.78%). No significant changes were observed in microbal count until 4 days in either of the containers, but after storage for 7 days, the count increased significantly. Microbial count in TEPP-1 was 6.65 log CFU/mL and that in TEPP-2 was 7.62 log CFU/mL. The results of sensory evaluations indicated that the overall acceptability of beef after storage for 7 days was better in the TEPP-1 container than in the TEPP-2 container. The EPS container was inferior in comparison with TEPP-1 and TEPP-2. It was impossible to continue the experiment using the EPS container after 3 days. These results suggest that the experimentally designed TEPP-1 container can be used for beef transport and delivery for 7 days without significantly affecting the quality of beef.

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at –40℃ for 24 h, and stored at –20℃. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at 103 CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to 102 CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at 2℃ or 7℃ for 30 days after their harvest, were kept at 10℃ for 27 days (total: 57 days). On the fifth day of storage at 10℃ (35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were 10.8 °brix and 0.26% in all the groups. After 27 days of storage at 10℃ (on the 57th day overall), the values were highest in the 2-PA group with 9.7 °brix and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at 10℃ (35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at 2℃ for 30 days after they were harvested.