진딧물 포식성 무당벌레의 성충을 대상으로 저온처리에 의한 생식적 휴면을 유도하였다. 성충의 인위적인 생식적 휴면의 유지는 4℃에서 5개월 정도까지 가능하며 먹이의 공급이 필요하지 않아 경제적인 무당벌레의 저장법이라 할 수 있다. 하절기를 포함한 계절에 구분 없이 무당벌레의 성충의 저온저장이 가능하여 필요시 어느 때라도 진딧물 발생지에 무당벌레를 공급할 수 있게 되었다. 휴면 후 25℃에서 수명과 산란력이 우수하며 생식호르몬인 juvenile hormone(JH)의 합성 유사체인 methoprene은 암컷의 초반기 생식력을 증진시키는 효과를 나타낸다.

To develop a kimchi with high sensory quality and storage stability, the optimum pasteurization time and temperature were investigated. Sliced kimchi with different acidity (0.3, 0.5, and 0.8%) was prepared and pasteurized at 65 or 75oC, then the microbiological (number of total aerobic bacteria, lactic acid bacteria, and yeasts), physicochemical, and sensory changes were measured. The viable counts of total aerobes, lactic acid bacteria, and yeasts as well as the values of pH and acidity changed rapidly in control. However, the growth of microorganisms was controlled by pasteurization treatments, and the changes of pH and acidity in the treated kimchi were much smaller than those of control, although acidity of the samples was different at the initial state. The sensory results indicated that the overall quality of kimchi samples pasteurized at 0.3 or 0.8% acidity was relatively lower than that for the samples at 0.5% acidity. Particularly, kimchi pasteurized at 65oC were high scored in quality attributes compared to the other samples, with preserving a desirable flavor during whole storage period.

메추리알의 저장성 향상을 위하여 세척수의 온도와 pH, 세척후의 mineral oil coating, 저장중 공기의 상대습도(RH)와 CO2의 영향을 비교하였다. 메추리알의 품질특성은 난황계수, Haugh unit, 중량감소를 측정하였다. 그 결과 세척수 온도 50oC와 pH 11.0의 KOH 용액이 수돗물이나 pH 3.5의 lactic acid 용액으로 세척한 것보다 저장성 향상에 효과가 있었다. 환경기체조건을 상대습도 70%와 3.0% CO2 농도로 조절한 것은 상대습도 80%와 2.0% CO2의 조건보다 저장 기간을 50% 이상 연장 시켰다. 또한 mineral oil로 coating 처리할 경우 50oC에서 알칼리 용액으로 세척한 후 상대습도 70% 및 3.0% CO2 조건에서 저장하는 것보다 54% 가량 저장성 향상에 효과가 있었다. 이러한 조건에서 저장온도를 4oC로 낮출 경우 3개월 이상의 저장이 가능하였으며 선정된 세척 및 환경기체 조건은 저장 중 메추리알의 무게의 감소도 크게 낮춰 주었으며, 특히 mineral oil coating은 무처리구와 비교할 때 2.5배 이상 무게감소를 억제하는데 효과적임을 알 수 있었다.

이 논문에서는 지하식 LNG 저장탱크의 설계조건 변화에 따른 구조거동에 대한 사례연구를 다루었다. 지하식 LNG 저장탱크의 설계에 있어서, 치적의 탱크 형상과 치수를 결정하는 것은 다양한 하중조건과 이들의 하중조합 하에서 더욱 향상된 구조거동을 위해 매우 중요하다. 저장 탱크의 설계단계에서 유지단계에 이르기까지 구조거동에 영향을 미치는 주요인자에 대한 분석과 평가가 이루어졌으며, 이러한 매개변수연구를 토대로 한 결과에 근거하여 지하식 LNG 저장탱크의 보다 합리적인 설계에 대한 기초자료를 제안하였다.

쌀에 대하여 aflatoxin 생성을 위한 기질로서의 능력을 알아보기 위하여 현미(청청벼) 시료에 Aspergillus parasiticus를 접종하고 조건을 달리하여 저장하면서 aflatoxin B₁의 생성을 관찰하였다. 시료중의 aflatoxin B₁의 분석은 ELISA를 이용하여 수행하였다. 현미 시료에서 aflatoxin B_1 생성에 가장 좋은 온도는 28℃였으며, 시료의 수분함량을 15.8%로 증가시킨 경우 aflatoxin B₁의 생성이 유의하게 증가하였고 (p<0.05), 고압증기멸균시킨 시료는 aflatoxin B_a 생성에 보다 효과적인 기질이 되었다. 실온에서 3개월 동안 저장한 현미에서는 15일 동안 저장한 경우에 비하여 aflatoxin B₁ 생성이 유의한 증가를 보였다(p<0.05). 따라서 저장온도 및 수분함량이 쌀에서도 aflatoxin B₁ 생성에 영향을 미치는 바를 나타내었으며, 또 시료의 상태 및 저장기간도 쌀에서 aflatoxin 생성 위험요인으로 작용할 수 있음이 제시되었다. 이러한 결과로부터 쌀이 aflatoxin 생성에 좋은 기질이 될 수 있는 것으로 평가된다.

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

제조 조건을 달리한 4가지 chitin으로부터 제조된 chitosan의 물리화학적 특성인 점도와 탈아세틸화도를 측정하였으며, 4종류의 chitosan이 첨가된 깍두기를 제조하여 chitosan을 첨가하지 않은 깍두기를 대조군으로 하여 20℃에서 2일, 4일, 6일, 8일간 저장하면서 저장기간에 따른 pH, 적정산도, 깍두기 국물의 점도 및 미생물 수의 변화를 측정한 결과는 다음과 같다. Chitosan 용액의 정도는 313.1~98.8 cps로 나타났으며, chitin 추출시 염산의 농도가 낮은 것이 점도가 높았으며, 반응 온도가 낮을 때 더 높은 점도를 나타냈다. 그리고 chitosan 용액의 유동학적 특성은 의가소성 유체(pseudoplastic fluid)의 특성을 나타내었다. IR 분석 결과 chitosan의 탈아세틸화도는 92~96%로 높게 나타나, 점도와는 달리 chitosan의 원료가 되는 chitin의 제조조건에 의해서는 크게 영향받지 않았다. 모든 시료군에서 저장기간이 길어짐에 따라 pH는 감소하고 적정산도는 증가하는 경향을 나타냈으며, 대조군에 비해 chitosan 첨가군이 pH는 높고 적정산도는 낮은 값을 계속 유지하였다. 깍두기 국물의 점도는 저장기간이 길어짐에 따라 감소하는 경향을 나타냈고, 저장 8일째에는 대조군이 chitosan 첨가군에 비해 점도가 높게 나타났다. 총균수는 저장기간 전반에 걸쳐 chitosan 첨가군의 경우가 대조군에 비해 약간 많았고, Leuconostoc 속 미생물 수는 약간 적은 경향을 나타냈다. 또한 김치의 부패균으로 알려진 Lac. plantarum의 수에 있어서는 제조시 HCl의 농도가 낮고, 반응 온도가 높은 chitosan C를 첨가한 군이 대조군이나 다른 chitosan 첨가군에 비해 저장시 증가 속도가 약간 느렸다.

Background : The purpose to improved the quality of oriental medicinal herbs, contribute to the enlargement of farm’s income. The study is investigated the effect of high-quality stabilized production and reasonable drying methods, different storage conditions and package mediums for established GAP guide book in Angelica acutiloba Siebold & Zucc. Methods and Results : Loss rate of drying method checked into 2 treatment, natural drying (218 hr. by sunshine) and heating dryer for 24 - 53 hr with Angelica acutiloba root of two years. After cleaning, first drying days by temperature, After cutting, second drying days by temperature under 40℃, 50℃ and 60℃. Changes hunter color values and quality by different storage conditions 2 treatment were normal temperature by indoor 20℃ and low temperature under refrigerating, 4℃. Storage period for 60 days, 120 days and 180 days with package 3 mediums under PE (polyethylene package), PP (polypropylene gunny sack) and WP (woven net package). Conclusion : After first cleaning, reasonable hot air drying method in Angelica acutiloba root. Secondary drying oven after cutting, the temperature regulated in 40℃ and 50℃, the lowest loss rates. Packing material storage conditions are dry roots in the colorimetry that maintained at room temperature storage than PP packaging, cold storage for long-term stability to PE treatment.

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately -22--23℃, -19--18℃ and -25℃ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of a* and b* were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film (100μm, 15×20 cm, 75±2 cmHg) and storaging at 2℃, Dungkunma was peeled out and cut to dice type (2.0±0.5 cm3), and then washed and blanched using hot water (at 90±2℃ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, 40℃ and 50℃ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film (100 μm, 15×20 cm) with vacuum treatment (75±2 cmHg) and stored at 2℃ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at 50℃ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was 1.88±0.18 log CFU/g during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

Background:The purpose of improving the quality of oriental medicinal herbs is to contribute to the improvement of the income of farm. The present study investigated the effect of reasonable drying methods, different storage conditions and packageing materials on quality and stability of Scutellaria baicalensis Georgi and for developing GAP (good agricultural practice) guide book.Methods and Results:Three methods of drying Scutellaria baicalensis roots produced over two years were used to estimate loss rate owing to drying, storage, and packaging. The methods of drying were categorized into natural drying (36 - 60 h by sunshine), drying with heat dryer (2 - 10 h), or drying with gas bulk dryer (2 - 10 h). After cleaning, and initial drying for a few days under controlled temperature conditions, the second phase of drying was carried out at 35, 45 and 55°C. Changes in hunter color values and quality under the two studied storage treatments (at 20°C indoors and at 4°C in a refigerator) were evaluated. Storage period for 60, 120, and 180 days in three packaging materials, PE (polyethylene package), PP (polypropylene gunnysack), and WP (watertight packing paper) were studied.Conclusions:Initial cleaning, reasonable gas drying and hot air drying, and drying in an oven at 35 and 45°C after cutting the roots resulted in the lowest loss rates in S. Baicalensis root. Hunter color valuse indicated that stroage of dry roots at room temperature was better than PP packaging, and that cold stroage was better than PE packaging for long-term stability.

Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber’s physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature (23±2°C) under cool-white fluorescent light after storage for 1 month at different temperatures (4°C, 20°C). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at 4°C while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ΔE values of washed potatoes previously stored at 4°C for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ΔE value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ΔE value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.

We compared the germination rate of dehisced ginseng (Panax ginseng) seeds that were dried under two different conditions, slowly at 15℃ [relative humidity (RH) 10-12%] and rapidly under a laminar airflow cabinet at 25℃ (RH 22-25%). The measurements showed that drying rate and seed moisture content (SMC) play important roles in storage ability and vigor. The seeds that were dried rapidly at 25℃ showed high GR compared with the seeds that were dried at 15℃ after 6 and 12 months of storage at -80℃ irrespective of MC. Seeds dried slowly at 15℃ with MC higher than 7.0% showed high GR maintenance after storage at -18℃ and at 4℃ in comparison with rapidly dried seeds. However, the GR of the slowly desiccated seeds decreased as mean SMC was reduced to less than 5.0%, whereas the rapidly dried seeds were distinguished by significantly high GR irrespective of the storage conditions. The ginseng seeds desiccated under different conditions showed differences in storage performance. Seeds with 7-9% MC that were dried slowly at 15℃ for 5-7 days showed high GR after 4℃ and -18℃ storage; however, longer periods of desiccation decreased the germination level remarkably compared with that of rapidly dried seeds.

The consumption of waxy corn is steadily increasing in Korea. Waxy corn is harvested before it reaches full maturity and consumed immediately or follwing cold storage. Glutinous and sweet kernels are preferred due to their high palatability. The kernel properties can change rapidly following harvest, and, therefore, optimal conditions to maintain the kernel quality of corn should be identified. In addition, the timing of harvest of waxy corn ear should be also determined for optimal marketable corn production. From 10 days after silking (DAS) to25 DAS. fresh ear weight and single kernel weight rapidly increased from 78.3 g and 1.13 g, respectively, to 224.9 and 3.61 g, respectively. However, by 30 DAS both fresh and single kernel weight decreased by 10.6% and 6.1%, respectively. Kernel hardness significantly increased up to 25 DAS, and a further slight increase in kernel hardness was observed at 30 DAS. Total sugar content in kernel decreased from 12.5% at 10 DAS to 3.5% at 35 DAS, which was the result of the conversion of sugars to starch during ear development. Crude protein content in kernel did not vary significantly in comparison to kernel hardness. During storage of ear, kernel hardness increased from 726 g cm-2 at harvest to 1,894 g cm-2 following 28 days of storage at a low temperature (0°C). Kernel hardness increased 2.5 fold from 15 DAS to 30 DAS. Soluble protein level in kernel increased until 10 DAS, following which a slight decrease was observed. The soluble protein content decreased from 1.85% at 5 DAS to 1.45% at 35 DAS. Total sugar content in kernel decreased regardless of storage temperature; however, the rate of reduction was lower at 0°C than that observed following storage at 4°C and 10°C. The rate of reduction in kernel moisture content was also lower at 0°C than that observed at 4°C and 10°C.

Background : Most of cases in korea, distributed herbal medications are storaged in room temperature and it causes many insect pests during storage. Despite the fact, there is little research about storage conditions. Temperature and humidity in storehouse are highly related with pests’ overwintering, generation length and the number of occurrence in summer. Consequently, in this research, major pests’ overwintering was studied by reviewing facility condition, temperature and humidity in major regional storehouses. The results of this would help to develop how to manage pest occurrence in distributed herbal medications. Methods and Results : For this study, storage facilities was investigated at different regions including Gyeongdong Market in Seoul, the pharmaceutical company in Daegu and farmhouse in Youngcheon by monitering temperature, humidity, ventilator, air conditioning and heating on ground and underground places from June 2014 to July 2016. including Upon investigation, most of building using for storage had simple ventilators. Whereas in case of farmhouse, it is vulnerable to maintaining quality. Because most farmhouse had temporary buildings which are difficult to control temperature and humidity. In addition, among the other surveyed warehouses, Basement in the Gyeongdong Market had most favorable condition for pest overwintering. The lowest temperature of it was seldom below zero maintaining level of about 1.5℃ and average temperature was about 10℃ in underground warehouse during winter. And the ground warehouse of Daegu had similar patterns in temperature and humidity with that of Seoul in that being over 0℃ even in the winter. In Youngcheon, the temperature of farmhouse was below zero degree and the daily range of temperature and humidity was wide. It caused difficulty of overwintering of insect pests but possible to inhabit. Conclusion : According to a study by Han-Mo, Koo(1997), it was impossible to overwinter for Lasioderma serricorne F. which is dominant medicinal plants’ pest in north of the Chungcheong region’s warehouse due to low temperature. But in case of investigated warehouses, it was possible to overwinter because of the high temperature in office building or basement storage area. In order to make prediction of pest occurrence and comprehensive measures, it is urgent to take more investigation by regional groups and types of storage.

This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% CO2+2% O2 and 1% CO2+0.5% O2, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% CO2+2% O2 increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.