This research investigated the effects of the plant growth regulators (PGRs) on fruit characteristics and storability of ‘Shine Muscat’ grapes. The objective was to identify effective PGR treatment methods for high-quality production and efficient storage. The characteristics of ‘Shine Muscat’ fruits were more affected by the secondary treatment applied 14 days after full bloom than by the primary treatment applied at full bloom. The fruits treated with thidiazuron (TDZ) in the secondary treatment showed higher weight. However, the forchlorfenuron (CPPU) treated fruits exhibited lower acidity and higher soluble solids content, which led to a higher sugar-to-acid ratio. Additionally, it had higher firmness, contributing to a good texture and a brighter yellow-green skin color, thus indicating better quality. The storage period for ‘Shine Muscat’ varies depending on the storage method: up to 60 days in cold storage and up to 110 days in Controlled Atmosphere (CA) storage. Like other kinds of fruits, CA storage was more effective for long-term storage. Furthermore, considering that the quality characteristics manifested during the prestorage PGR treatment were maintained during CA storage, secondary treatment with CPPU was deemed effective for optimal quality and storage.

This study was carried out to verify the effect of increasing the ambient temperature around apple trees by directly blowing warm-air under the slender spindle apple training system using an agricultural warm-air blower and ducts used in plastic house cultivation to develop late frost damage reduction technology during the blooming season. The temperature increase effect around apple trees owing to the operating warm-air blowing ducts was most evident at a height of 30 cm from the ground surface. At this height, the branch ducts made of Oxford fabric and Solartex showed a raised ambient temperature of about 2.6oC and 1.1oC, respectively. However, the temperature rising effect at a height of 130 cm and 230 cm from the ground surface owing to the operating warm-air blowing ducts was not distinct compared to that in the control. The effect of raising ambient temperature around apple trees through the operation of warm-air blowing ducts was found to be greater as the ambient temperature did not severely drop below the freezing temperature. Damage to the central flower in the apple inflorescence at the pink stage was significantly reduced in the warm-air blowing ducts made of Oxford fabric (42.8%) compared to that in the control (73.2%). However, the damage to other flowers except the central one was not significant compared to that in the control. The fruiting rate of the central and other flowers in the apple inflorescence depending on the operating warm-air blowing ducts was significantly increased compared to that in the control. The fruiting rates of central and other flowers depending on the ducts materials, such as Oxford fabric, and Solartex, and that of the control were 38.3%/82.7%, 31.4%/82.7%, and 0.5%/61.1%, respectively. In conclusion, in the case of open-field apple orchards, if the warm-air blowing duct is installed close to the laterals where frost damage mainly occurs in the slender- spindle dense cultivation system, the damage caused by late frost in the vicinity of blooming time can be reduced to some extent.

This study investigated the changes in fruit quality characteristics and how they correlated with the storage conditions and storage period. The firmness of peaches stored in cold storage decreased rapidly after 14 days (13.0 N), but the firmness of peaches stored in CA storage remained high for 28 days (20.9 N). The titratable acidity of peaches stored in cold storage decreased rapidly from 0.23 to 0.26% after 21 days, but there was no change until 7 days for peaches stored in CA storage, and then it decreased to 0.23% after 28 days. The soluble solid content increased significantly as the storage period elapsed under cold storage, but there was no notable difference for CA storage. After 28 days of storage, the weight loss rate of peaches stored in CA storage(8%) was lower than peaches stored in cold storage( 23%). The was significant background color for peaches stored in cold storage after 7 days, and changed to a completely different color after 28 days of storage. As for the correlation between the quality characteristics of peach fruits stored at low temperatures, weight loss rate, sunny side ΔE value, background color lightness, background color redness, and ΔE value showed high correlations, and CA storage showed high correlations with weight loss rate and coloration. In conclusion, according to our study results, 'Kunika' peaches can be stored for 14 days in low-temperature storage and up to 28 days in CA storage, and it is thought that the weight loss rate, firmness, and coloration during storage can be used as factors for quality prediction.

To predict the quality of Fuji apples, this study investigated the characteristics and correlations of their fruit quality according to storage method and storage period. Fuji apples were stored in cold storage at 0oC for 250 days with no treatment, with 1-MCP treatment, and under controlled atmosphere (CA) storage. According to the storage method, the weight loss was the lowest in the CA-treated group (3.43%) until 250 days, and the change in fruit firmness was the least in the 1-MCP group. The titratable acidity remained above 0.2% for 1-MCP and CA storage until 250 days and decreased to 0.1% for cold storage. The principal component analysis showed a difference in quality between the 1-MCP group, CA group, and cold storage group after 200 days of storage. Six types of volatile components were commonly detected in all storage methods, while three types of independent components with a low threshold were detected in 1-MCP. Weight loss, titrable acidity, and firmness were highly correlated with physicochemical quality, and CA storage was judged to be a long-term storage technology that satisfies consumers’ tastes by maintaining excellent flavor and quality.

소고기의 건식 숙성 기간을 단축하고자 연육과 관련된 효소 활성이 높은 15-36oC 온도범위에서 저습도로 숙성할 수 있는 라디오파 숙성장치를 개발하였다. 이 장치는 평행 판 전극 사이에 소고기를 넣고 라디오파를 가하여 유전가열이 되는 현상으로 고기의 온도를 높였고, 냉풍을 이용하여 습도를 낮춰서 고기표면이 건조되게 하였다. 이 장치를 이용하여 2등급 소고기 채끝 부위를 숙성시킨 결과 40 W/ kg로 가열하여 고기 품온이 30oC를 초과하는 온도 범위 24 h 숙성할 경우 12.3%, 10-30oC 온도 범위에서 숙성시킬 경우 55.2% 연육효과가 나타났다. 라디오파 숙성 중 제상 과정 없이 냉풍을 계속 가할 경우 미생물 증식에 의한 문제가 발생하지 않았으며, 이러한 연육 효과는 기존 건식숙 성 21일간 절단강도 17% 감소하는 것에 비해 매우 단시간 나타난 것으로 숙성기간을 크게 단축할 수 있음을 확인 하였다. 닭고기와 돼지고기는 육질의 차이로 라디오파 숙성에 의한 연육 효과가 나타나지 않았다.