As goods and services powered by AI continue to proliferate, scholarly opinion seems to consider that current WTO law is insufficient to regulate trade in AI-powered products. The following reasons can help explain this perceived insufficiency of the WTO law: (a) AI-powered products are difficult to categorise within the perceived goods/services dichotomy under WTO law, thus causing uncertainties as to the applicable legal regime; and (b) the WTO law has yet to respond to the need for national governments to strike a balance between trade and controversial trade practices regarding AI-powered products. This paper argues that while current WTO law is far from perfect, it does partly regulate trade in AI-powered products. The following observations substantiate the partial regulation of trade in AI-powered products by the WTO law: (a) AI-powered products cannot escape existing WTO disciplines on trade in goods and trade in services, by virtue of either the involvement of AI or the perceived goods/services dichotomy; and (b) efforts to balance trade/non-trade interests associated with trade in AI-powered products are allowed under the GATT/GATS’ ‘public morals’ and security exceptions.

The objective of this study was to verify the stability of nutrient composition by using herbal medicine by-products as an alternative food source and to examine the growth effect on Protaeria brevitarsis seulensis larvae. As a result of comparing the nutritional components of food source, crude protein, crude fat, and crude ash content, except crude fiber content, was high in both non-fermented and fermented medicinal herbal by-products. Especially, crude protein content was highest. Cadmium, lead, mercury, and other heavy metals were not detected and thus stability as alternative food was confirmed. The growth comparison based on the feeding sources showed no significant difference between the fermented oak sawdust fed control group and the herbal medicine by-products fed laboratory group from week 1 to week 3. The weight of a 4 week larva was 0.137 g in the control group and 0.671 g in the laboratory group and so began to reveal differences at a significant level (p<0.05). As a result of comparing weights of Protaetia brevitarsis seulensis larvae according to the level of herbal medicine by-product addition, HMB40 recorded the heaviest weight in week 7. Statistical analysis showed that there was no significant difference in each body weights of HMB40 and HMB80 at week 5 (p<0.05). These results indicate that if the shipping date of an edible insect is a third instar larva, it arrives at the time of shipment at week 5. Thus feeding HMB40 and HMB80 at the 5th week is the most effective.

가공식품에서 폴리아크릴산나트륨에 대한 분석 방법을 size-exclusion chromatography를 사용하여 개발하고 유통중인 가공식품에 대해 모니터링 하였다. 분석조건에 대하여 GF-7M HQ column과 UV / VIS 검출기를 피크 모양과 선형성을 기준으로 선택하였으며, 유속, column oven 온도 및 이동상은 각각 0.6 mL/min, 45℃ 및 50 mM sodium phosphate buffer (pH 9.0)으로 선정되었다. 시료의 전처리를 위하여 pH 7.0의 50 mM sodium phosphate buffer로 20℃, 150 rpm에서 3 시간 동안 추출하였다. 확립된 분석법을 검증한 결과 적절한 선택성을 나타내었으며, 검량선은 50~500 mg/L의 범위에서 선정되었고, 이때 검량선의 상관계수(R2)는 0.9985로 나타났다. 폴리아크릴산나트륨의 검출한계(LOD)는 10.95 mg/kg으로 정량한계(LOQ)는 33.19mg/kg의 값을 얻었으며, 정밀도는 intra-day의 경우 3.0~8.3%를, inter day의 경우 1.3~2.6%로 확인되었다. 정확도는 intra-day의 경우 99.6~127.6%를 나타내었으며, interday의 경우 94.3~121.9%로 확인되었다. 유통 중인 가공식품 125품목을 대상으로 폴리아크릴산나트륨의 함유량을 분석한 결과 40품목에서 검출되었으며, 검출량은 식품첨가물공전의 규격인 0.2% 미만으로 검출되었다. 본 연구 결과는 size-exclusion chromatography에 의한 분석방법이 가공식품에서 폴리아크릴산나트륨을 분석하는데 적용할 수 있는 적합한 방법이라는 것을 나타내었다.

The objectives of this study were to determine in vitro dry matter and energy utilization of hatchery waste products and to confirm whether in vivo energy digestibility of hatchery waste products could be estimated using in vitro data. Two in vitro assays were conducted for infertile eggs, unhatched eggs, culled chicks, and a mixture(20% dried infertile eggs, 20% dried unhatched eggs, and 60% dried culled chicks). In Exp.1, in vitro dry matter disappearance (IVDMD) of hatchery waste products was determined. In Exp.2, in vitro energy disappearance (IVED) was determined using undigested residues from Exp.1. The IVDMD of infertile eggs, unhatched eggs, culled chicks, and the mixture were 81.7, 88.7, 83.9, and 85.4%, respectively. The IVED of the test ingredients were 74.4, 85.1, 77.6, and 79.8%, respectively. Both IVDMD and IVED were greater in unhatched eggs compared with infertile eggs and culled chicks (p<0.05). In vivo energy digestibility was estimated well using prediction equations for hatchery waste products developed in the present study: In vivo energy digestibility(%) = 2.52 × IVDMD (%) – 133.95 with r2 = 0.70 and in vivo energy digestibility(%) = 1.63 × IVED(%) – 50.03 with r2 = 0.67. In conclusion, energy utilization of unhatched eggs was the greatest among test ingredients and energy utilization of hatchery waste products can be estimated using data from in vitro procedures.

본 연구는 국내에서 생산되거나 해외에서 수입되어 국내에서 유통되는 수산물 중에서 두족류를 문어류, 낙지류, 오징어류, 주꾸미류, 꼴뚜기류의 5개 그룹으로 구분하여 분석하였다. 두족류 5개 그룹을 판별을 하기 위해 미토콘드리아에 존재하는 유전자를 분석하였고, 그 중에서 COI (mitochondrial cytochrome C oxidase subunit I), 16s rRNA (16s ribosomal RNA), 12s rRNA (12s ribosomal RNA) 내에서 상당히 유사한 DNA 서열 부분과 일부 서열 변화 부분이 확인되었다. 명확하게 두족류 5개 그룹 판별을 하기 위해 COI, 16s rRNA, 12s rRNA 유전자의 일부 서열 변화 부분에서 그룹 특이적 프라이머 세트를 디자인하였다. 국내·외에서 확보한 두족류 시료(참문어, 낙지, 살오징어, 아메리카 대왕오징어, 갑오징어, 주꾸미, 모래주꾸미, 하이야주꾸미, 참꼴뚜기, 창꼴뚜기, 한치꼴뚜기)의 genomic DNA을 추출하여 각 그룹의 특이적 프라이머를 이용하여 SYBR 기반의 real-time PCR 시스템에 의해 분석되었고, threshold cycle (Ct) value와 같은 real-time PCR 결과 분석에 의해 두족류 내 그룹 판별이 가능하였다(Table 3).

In this paper, the recovery and nanoparticle synthesis of Ag from low temperature co-fired ceramic (LTCC) by-products are studied. The effect of reaction behavior on Ag leaching conditions from the LTCC by-products is confirmed. The optimum leaching conditions are determined to be: 5 M HNO3, a reaction temperature of 75℃, and a pulp density of 50 g/L at 60 min. For the selective recovery of Ag, the [Cl]/[Ag] equivalence ratio experiment is performed using added HCl; most of the Ag (more than 99%) is recovered. The XRD and MP-AES results confirm that the powder is AgCl and that impurities are at less than 1%. Ag nanoparticles are synthesized using a chemical reduction process for recycling, NaBH4 and PVP are used as reducing agents and dispersion stabilizers. UV-vis and FE-SEM results show that AgCl powder is precipitated and that Ag nanoparticles are synthesized. Ag nanoparticles of 100% Ag are obtained under the chemical reaction conditions.

본 연구에서는 우리나라 식품공전에서 불검출 물질로 관리하고 있는 니트로빈(nitrovin)에 대해 고감도 정량·정성 분석이 가능한 LC-MS/MS를 적용하여 적합한 분석법을 제시하고자 하였다. 수산물 시료는 아세토니트릴/물로 추 출하고 아세토니트릴 포화 헥산으로 지방을 제거하여 고상추출 카트리지를 적용하여 정제하였다. 분석물질은 전기분무이온화방법의 positive mode에서 이온화하여 MRM 조건을 확립하여 분석하였다. 개선된 시험법은 CODEX CAC/GL-71 가이드라인에 따라서 정확성, 정밀성, 직선성, 정량한계에 대한 검증을 통하여 유효성을 확인하였다. 본 실험에서의 정량한계는 0.001 mg/kg 수준이며, 정량한계를 포함하는 표준시료에서 얻어진 검량선의 상관계수(r2)는 0.985 이상으로 시험법의 직선성이 유효함을 판단할 수 있었다. 또한, 수산물(넙치, 장어 및 새우) 시료에 대한 니트 로빈의 평균 회수율과 변동 계수는 72.1~122%, 2.9~16.9% 로 확인되어 정확성 및 정밀성이 CODEX가이드라인에 부합하였다. 따라서, 개선된 니트로빈 정량분석법은 수산물 중 니트로빈을 분석하는데 적합하며, 니트로빈에 대한 지속적인 잔류실태조사에 활용되어 수산물 중 니트로빈의 안전관리에 기여할 것으로 판단된다.

Recent approaches and opinions support that shipping companies must take precautionary measures against financial risks and design steadier steps for financial management. The key to developing, implementing, and managing a successful hedging strategy is to use effective forecasting systems and appropriate financial derivative products. The key objective of this study is to control risks from bunker cost fluctuations using financial derivative products. To do so, a time-series analysis is conducted using a dataset derived from a bunker index system. The artificial neural network method is used for time-series analysis with a mean absolute percentage error of 0.9182105. Next, progress predictions of bunker costs and hedging strategies are determined to use financial derivative products against their risks. Finally, this study concludes that forward agreements can serve as the perfect protection mechanism against bunker risks in tramp shipping.

본 연구에서는 자원내 포함된 역청의 경질화 과정에서 배출 및 회수되는 가스상 물질 및 고체상 물질을 활용하기 위한 기초 성상이 조사되었다. 이를 위하여 열분해 온도 별 역청성 오일의 전환에 대한 열분해반응 기초특성이 조사되었다. 또한 실험실 규모의 고정층 반응기를 이용하여 반응온도에 따른 가스 및 고체상 분산물의 특성을 조사하였다. 그 결과 550 ℃에서 약 17%의 오일 수율을 얻었으며, 부산물로는 CH4, CaCO3 및 CaO를 회수할 수 있음을 확인하였다.

HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발 되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프 로필렌글리콜 분석을 위한 전처리 조건으로는 20oC에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성(R2) 은 0.9873으로 측정되었다. HPLC system에 의한 알긴산 프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ) 는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5% 이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴 산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다.

There has been much interest in recycling electronic wastes in order to mitigate environmental problems and to recover the large amount of constituent metals. Silver recovery from electronic waste is extensively studied because of environmental and economic benefits and the use of silver in fabricating nanodevices. Hydrometallurgical processing is often used for silver recovery because it has the advantages of low cost and ease of control. Research on synthesis recovered silver into nanoparticles is needed for application to transistors and solar cells. In this study, silver is selectively recovered from the by-product of electrodes. Silver precursors are prepared using the dissolution characteristics of the leaching solution. In the liquid reduction process, silver nanoparticles are synthesized under various surfactant conditions and then analyzed. The purity of the recovered silver is 99.24%, and the average particle size of the silver nanoparticles is 68 nm.

Recent research has shown that many companies in the fashion industry are increasingly weaving close relationships with the art world, to appropriate art values and meanings to be associated with their own products and brands (Hagdtvedt & Patrick, 2008a; 2008b). Businesses related to the fashion luxury sector have been especially prone to using such strategies to transform their products into true artworks to address the issue of commodification resulting from high production volumes (Dion and Arnoult, 2011; Riot, Chameret & Rigaud, 2013). Over the past two decades, the luxury market has undergone huge structural changes through mergers and acquisitions that have transformed an industry made up of small, family businesses into major financial conglomerates and brand owners (Roux & Floch, 1996; Crane 2012). Secondly, globalization and openness to new fast-growing markets such as Asia, have led these luxury conglomerates to increase sales volumes, failing in one of the basic characteristics of such goods: rarity. But if the real rarity of luxury products is a promise that companies can no longer guarantee their own consumers, the elitism of these products can be ensured through an artificial rarity. Jean-Noël Kapferer used the neologism artification recently introduced by French sociologists Nathalie Heinich and Roberta Shapiro and applied it to the analysis of luxury goods (Kapferer, 2012; 2014; Heinich and Shapiro, 2012; Shapiro and Heinich, 2012). He stressed that a strategy based on art implemented by luxury companies is useful mainly to support the perception of rarity by the final consumer. Artification is based on the notion that art –related objects or persons are associated with positive values. Enhancing a corporate image in the consumer’s mind means building positive ties to the brand that will initiate a form of benevolence towards the brand, providing the legitimization of corporate actions and, in some cases, resulting in the purchase of goods and services produced and distributed by the company (Keller, 1993; Aaker, 1996; Aaker & Joachimsthaler, 2000; Keller, 2003). We decided to analyse the effect of Artification on brand value by focusing on the four dimensions of Awareness, Image, Quality and Loyalty by using the same CbBE ( Customer-based Brand Equity) structure previous authors tested on country of origin effect on consumers, based on the main hypotheses further explained (Pappu, Quester & Cooksey, 2006). The first hypothesis relates to the dimension of Awareness and aims to test the level of brand recognition in final consumers when the logo is modified by an artist. • H1 – Consumers’ awareness remains strong when the brand is ‘artified’. We analyze then the Image, as the second dimension of CbBE. Due to the complexity of this dimension, we posited two hypotheses connected to it: • H2a – Consumers’ free associations to the brand are connected to the artworld when the brand is ‘artified’ (e.g. consumers indicate words as art, contemporary art or the name of the artist). • H2b – Consumers’ evaluation of the brand image points to stronger positive associations when the brand is ‘artified’ The last two hypotheses we mention are connected to the dimensions of Quality and Loyalty: • H3 – Consumers’ evaluation of Quality increases when the brand is ‘artified’.  H4 – Consumers’ Loyalty to the brand increases when the brand is ‘artified’. • The analysis was conducted through a between-subjects randomized experiment and manipulated art presence (with art versus without art). Starting from the same panel, two groups were created: one including the treatment (visual arts) and one including no treatment at all. Furthermore, we limited ourselves in this experiment to images of products and pattern created by Louis Vuitton that are actually on the market, associating them randomly to the research units in order to obtain two statistically consistent groups subjected to the different treatment (with art or without art)4. The two groups were labelled ‘artified’ group and control group, the first grouping the respondents to the questionnaire containing images of Louis Vuitton Logo, pattern and product modified by art collaboration with Yayoi Kusama; and the second grouping the respondents to the questionnaire containing images of Louis Vuitton Logo, pattern and product in its standard design. The questionnaire was distributed between the months of May and June 2015 via Qualtrics survey software. It was divided into four distinct blocks: the first concerned the presentation of the survey, the declaration of authorization signed by the participants and the demographic information; the second and the third blocks of questions were identical, with the same series of questions but based on different images used. There were 880 respondents, 825 of whom correctly filled the questionnaire we submitted to them. The control group was made of 413 respondents, 73.13 % of whom were female and 26.87 % male. The ‘artified’ group was made of 71.60 % female and 28.40 % male. We analyzed the four dimensions of Awareness, Image, Quality and Loyalty individually and in a comparative manner between the control and ‘artified’ groups. In the CbBE model, dimensions are analyzed individually since Awareness and brand Image measures are not comparable because they are collected through different measure methods, respectively through multiple choice and open-ended questions. Such dimensions as Image, Quality and Loyalty which were raised through Likert scales were then subjected to mono multivariate statistical analysis. The main results are shown in table 1. By reading the results for CbBE, Hypothesis H1 [Consumers’ awareness remain strong when the brand is ‘artified’] has been confirmed. The aided brand awareness shows no important differences between the two groups, so visual artists may modify logos or the appearance of luxury products without the fear of compromising brand awareness in the final consumers. Hypothesis H2a [Consumers’ free associations to the brand are connected to the arts when the brand is ‘artified’ (e.g. the word art, contemporary art or the name of the artist)] was not confirmed. Hypothesis H2b was partially confirmed as Generic Associations and Brand Personality were impacted by the use of the visual arts, while Organizational Associations were not. Brand loyalty and Perceived Quality were not impacted by the Visual Arts either, so Hypothesis H3 and H4 were not confirmed. As a main result for CbBE analysis, the Visual Arts have an impact on Customer-based Brand Equity, limited to Brand Image dimensions. The fact that Brand Image is one of the most complex dimensions of brand value opens the way to the development of future analysis and research in the visual arts as external source for brand equity, especially for Brand Personality. The main results of our research show that an artification effect is visible especially at the level of brand image and brand personality, two complex and valuable components of Brand Value from a consumer perspective. This opens to further in-depth analysis of these two components for future research. Large luxury groups (such as Cartier and Prada) have long used an art-based strategy to increase the value of their products, avoiding the risk of a loss of prestige perceived by the final consumer who would no longer recognize the exclusivity of a product that seems to be increasingly more industrial than handmade. Art can therefore contribute to alter and rework the image and market position of a specific brand or an entire product line, ensuring the transition from an ordinary image to a prestigious one, or strengthening the existing prestigious perception (Hetsroni & Tukachinsky, 2005; Lee et Al., 2015). We believe that a strategy based on art implemented by luxury companies is beneficial mainly to support the perception of rarity by the final consumer. Luxury goods would have to be unique or at least not produced in too high volumes precisely because of their craftsmanship and the care with which they are made. Rarity is not compatible with the increase in sales volumes required by the financial holdings that own the same luxury brands (Roux and Lipovetsky, 2003; Kapferer, 2012; 2014; 2015). The artification process we researched would have exactly the dual purpose of improving the brand image of companies that apply it, while increasing the perception of luxury in end consumers. What is more, we believe that the luxury brands from the industry sector that belong to large financial conglomerates now have the strength to simultaneously apply all the components in the artification process, by sustaining activities of sponsorship, philanthropy or generic collaboration with artists. The fact that luxury products are an integral part of the world of visual arts combined with the fact luxury brands have now the strong support base of large financial conglomerates can ensure the right economic and cultural support needed for the application of such a strategy. In the case of fashion companies, we believe artification is a process in itinere. In our experiment free associations to the brand show that only 2 consumers out of 880 remembered or knew the name of the artist (Yayoi Kusama) and 10 people indicated the substantive ‘art’ or ‘contemporary arts’ as free associations in the ‘artified group’ (only 2 in the control group). This shows that luxury brands ‘art-based strategy cannot only concentrate on temporary collaborations with artists. Luxury brands as Louis Vuitton must act as art institutions able to display arts collections to the widest public and bestow art status and global recognition to collaborating artists (Masè and Cedrola, 2017). This strategy relies on LV ability to raise consumers’ awareness of the arts. While the art-oriented public recognizes artistic collaborations, the larger public does not yet is still very much aware of new designs. Novelty is equally perceived by both, but is partially decoded by one category of consumers.

본 연구는 마이크로파 저온진공건조 기술을 이용하여 고효율 인삼개발을 하고자 하였다. 홍삼 제조 공정에서 증삼 후 60-70℃에서 24시간 동안 건조하고 다시 40℃에서 72시간동안 건조한 열풍 건 조 홍삼과 증삼 후 마이크로파 저온진공건조기에서 900 watt, 2.45 MHz, 50 mmHg 조건으로 5시간동 안 건조하고 다시 750 mmHg로 2시간동안 건조한 홍삼으로 조직 관찰, 관능평가, 진세노사이드 및 조 사포닌 함량 변화 등을 비교하였다. 그 결과, 마이크로파 저온진공 홍삼은 색도가 밝은 색으로, 표면적 은 다공성 조직으로 변화하였으며, 향미를 높이고 쓴 맛을 크게 감소시킴과 동시에 단 맛을 증가시켜 종합적인 선호도를 높였다. 또한, 단시간에 진세노사이드 Rg1과 Rb1 함량을 열풍 건조 홍삼에 비해 1시 간대에서 약 6배, 8배가 증가되었으나, Rg3 함량에서는 큰 차이가 나타나지 않았다. 마지막으로 조사포 닌 함량은 10-20분대부터 크게 증가하여 이후 지속적으로 높은 함량이 나타났다. 이와 같은 결과를 종 합해보면, 마이크로파 저온진공홍삼은 열풍 건조 홍삼에 비해 다공성 조직 변화를 통해 단시간에 진세노 사이드 및 조사포닌에 대한 추출 수율을 높이고 향미와 식감을 개선시켜 홍삼에 대한 선호도를 높일 수 있음을 확인되었다.

LC-MS/MS를 이용하여 신속하고 정밀한 카벤다짐 분석법을 연구하였다. 농산물 중 카벤다짐은 acetonitrile로 추 출한 후 SPE cartridge을 이용하여 전처리를 수행하였으며, 최소 검출한계 및 정량한계는 각각 0.001과 0.004 mg/kg 이었다. 농산물에 각각 1.0 mg/kg 및 0.02 mg/kg 농도의 카벤다짐을 첨가하여 분석 시 회수율과 정밀성은 각각 상추 가 84.9%, 1.0% 및 87.8%, 3.8% 얼갈이배추가 83.4%, 1.5% 및 86.8%, 2.7% 양배추가 86.4%, 2.0% 및 77.3%, 1.5% 근대가 83.3%, 0.2% 및 86.8%, 2.0 % 이었으며, 콩 나물은 85.9%, 3.0% 및 90.1%, 1.3%, 그리고 숙주나물이 83.3%, 2.0% 및 85.9%, 1.9% 로 조사되었다. 본 연구의 시험법은 식품공전의 다성분분석법에 비해 신속하고 정밀 한 분석법으로 농산물에 대한 카벤다짐 분석에 적합한 것으로 조사되었다.

감마분광분석 시스템 상에서는 226Ra(186.2 keV)과 235U(185.7 keV)가 방출하는 감마선 에너지의 피크 중첩이 발생한다. 226Ra의 직접분석을 위해서는 중첩된 피크로부터 235U의 기여를 제거해주거나 보정상수를 이용하여 실제 226Ra의 방사능 값 으로 보정 해주어야 한다. 235U가 방출하는 다른 감마선 피크를 참조하여 235U의 기여를 제거할 경우 복잡한 수계산이 필요하며, 참조피크에서 기인하는 큰 불확도로 인해 높은 정량한계를 갖는다. 반면에 보정상수를 이용하여 226Ra을 평가할 경우 간단한 계산으로 평가가 가능하며, 간접측정시 요구되는 222Rn의 용기건전성과 방사평형 복구기간이 필요하지 않아 226Ra의 신속 측정시 유용한 방법이다. 따라서 해당 방법을 통해 원료물질 3종과 공정부산물 3종, 총 93여개 시료에 대해서 보정상수로 산출된 226Ra의 방사능 농도와 방사평형 된 214Bi의 방사능 농도의 비교를 통해 유효성을 확인하였다. 대부분 ± 20% 내에서 유효하였지만 인산석고의 경우 약 50%의 오차를 보였다. 이는 보정상수를 유도하기 위한 가정 중 238U과 226Ra의 방사평형 관계가 달라진 것으로 판단된다. 특이성을 반영한 보정상수를 적용하여 226Ra의 방사능 농도에 대한 유효성을 평가한 결 과 약 ±10%로 좀 더 정밀한 결과를 얻을 수 있었다. 본 연구에서 산출된 보정상수를 통한 226Ra의 방사능 농도 평가 방법은 복잡한 수계산이 필요하지 않고 용기선택으로부터 자유로우며 방사평형 복구를 위한 기간이 필요하지 않아 원료물질 및 공정부산물의 226Ra의 신속한 농도 분포 평가시 유효한 방법이다.

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers’ preference. The sliced ‘Shin-go (Niitaka)’ pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at 1℃ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ΔE value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.