This study was conducted to investigate enzymatic maceration of radish, cabbage, soybean sprout and carrot with cell separating enzymes in order to obtain individual cells. We studied the macerating properties of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC on vegetables. Degree of enzymatic maceration was decreasing order of radish, carrot, cabbage and soybean sprout. The degree of enzymatic maceration among macerating enzymes was decreasing order of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC. The degrees of enzymatic maceration of radish, carrot, soybean sprout and cabbage treated with Macerozyme R-200 for 2hr were 91.0, 80.6, 62.5 and 35.1%, respectively. Total pectin, color and viscosity of carrot macerates increased as the maceration rate increased.

항균력이 있는 것으로 확인된 대황 및 황련추출물을 오이, 호박, 상치 및 고추에 처리하였을 때 총균수가 감소하였다. 채소의 종류에 따라서 적절한 처리농도는 달랐는 데, 호박, 상치 및 고추는 100 ppm, 오이는 500 ppm 처리가 적절한 것으로 나타났다. 채소를 침지할 때의 시간은 10분 정도가 적절한 것으로 나타났으며, 세척수의 온도를 4로 높일 경우에도 채소류 표면의 총균수 감소 효과는 실온의 세척수와 비슷하였다. 또한 오이와 호박을 대

Lactic aicd bacteria(LAB)는 전통적으로 식품의 발효과정 중에 사용되는 미생물이다. Lactic acid bacteria를 이용한 bacteriocinogenic culture와 lactic acid bacteria에서 생산되는 산물은 식품의 부패에 원인이 되는 미생물과 병원성균에 대한 생육억제효과을 지니고 있다. 이러한 이유로 생선제품, 유제품. 육제품과 발효되지 않은 냉장식품 등의 식품저장에 lactic acid bacter

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene() caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20 and 140% at 0. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20 and 0. Minimally processed Chinese cabbage treated with l% CaCl2 at 20, and 1% CaCl2 and 1% NaCl at 0 has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel

Numerous variables affect product cooling rate of pressure cooling system for fruits and vegetables. These include carton vent area, initial and desired final product temperature, flow rate and temperature of the cooling air, product size, shape and thermal properties and product configuration(whether in bulk or packed in shipping cartons). This study was carried out to determine the influence of each of these variables as they affect cooling time. The opening ratio and number of the vent hole were recomended as 4∼10% and 2∼4ea., respectively, for a minimum alt flow resistance and for a uniform air flow pattern. In the cooling experiment for tomatoes and mandarins, optimum air flow rate was 0.04 m3/min.kg in terms of energy saving. The cooling air temperature should be about 2 less than the desired final product temperature for reducing cooling time.

We investigated concentrations of heavy metals(Cr, Cd, Zn, Fe, Pb, Cu, and Mn) and correlations between concentrations of heavy metals in the sediment, soil, weeds, and vegetables on the lower Nakdong river. Concentrations of heavy metals on the lower Milyang river was generally lower than those of other sampling area. In the soil, concentration of Pb is generally larger than that of other heavy metals. Generally, concentrations of heavy metals in the sediment show decreasing tendency as the sampling area moves toward downstream of the river, but those of in the soil and weeds show increasing tendency. There is no significant correlation between concentration of heavy metals in the soil-sediment, soil-vegetables, sediment-weeds, or vegetables-weeds. Only concentrations of Pb in the vegetables and those of in the weeds show very high correlation.

유용 취나물 5종류의 종간 유사도 및 종내 변이를 파악하기 위하여 38개체를 대상으로 PCR 방법을 이용하여 비교분석하였다. 사용된 62가지 primer 중에서 38개체 전체에서 band를 보여준 것은 10가지였고, 이를 통해 얻어진 총 band의 수는 176개로 나타났다. 종내변이는 청옥취가 31.1%에 해당하는 15개의 polymorphic band를 가져 변이가 가장 낮았으며 곰취는 61.1%로 가장 높게 나타났다. 군집분석 결과 조사된 38개체는 유사도 0.93에서 5종의 구분이 가능하였으며 38개체 각각은 유사도 0.62-0.99의 유사성을 갖는 것으로 나타났고 종내변이는 0.93이상으로 높게 나타나 변이가 적은 것으로 나타났다. 이상의 결과에서 PCR방법을 이용한 결과가 취나물 5종류를 구분하는데 유용하게 사용되었으며 군집분석 결과 종내 변이가 매우 낮은 것으로 나타났다.

To investigate the effect of several bactericides and fungicides against fruit & vegetable decay grapefruit seed extract(GFSE) was tested in a dilution solution. GFSE was shown to be effective against decay and rind breakdown and to extend the shelf-life of fruits and vegetables during storage and tiansport. Antimicrobial efficiency of GFSE on a wide spectra of gram + & - bacteria, moulds and yeasts was demonstrated by the measurement of minimal inhibitory concentrations performed (Bacteria 10-500ppm, Fungi:250-1,000ppm, Yeasts:100-250ppm). GFSE was separated and extracted into water-soluble fraction, water-insoluble and non-dialyzed fraction to isolate the antimicrobial substances. The water-soluble fraction showed the most active antimicrobial effect. The antimicrobial substances were isolated by gas chromatography. As the result of the isolation using GC, Peak-D was found to be the antimicrobial compound in GFSE. The identification of the most antimicrobial substance was carried out by using GC-MS.