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.

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.

The pound net fishery is very important one in Korean coastal fishery and it need to grasp the characteristics of the net affected by many factors. It is considered that the structure and the shape of the pound net can be changed by the direction and speed of current, wave height, depth and conditions of sea bed. However, most of all, the speed of current and wave height influence more upon the pound net than any other factors to deform and flutter. In this study, author carried out the experiments with a model of double one-side pound net made by the similarity law as 1:100 scales at a real experimental area, and additionally the model net experiments were conducted in the circulating water channel in Pukyong National University. The author analyzed the data of transformation of shape and tension of the model pound net to recognize the characteristics of the current and wave acting on it. Regardless of the direction of flow affecting on the fish court net or bag net, the deformed angle and depth to the side panel and bottom of box nets becomes bigger as the wave gets higher and the period of wave is faster. The tension in both upward or downward tends to be changed by the speed of wave. Those value of changes occurred similarly in either fish court net or bag net. Generally, when bag net is located at upward of flow, the value of tension was bigger 10% than any other location or nets. Regardless of the setting direction, the tension of the pound net is increased in proportion to flow speed, wave height and period of wave, and it becomes bigger about 15-30% at upward to flow than downward. Where the flow is upward in the court net, the tension in the wave increased to 37% compared to the one in the flow only in the condition of flow of 0.1-0.3m/s. Where the flow is upward in the bag net, the tension in the wave increased to 52% in the flow of 0.1m/s, and the tension increased to 48% in the flow of 0.2-0.3m/s.

This study was carried out to offer fundamental data for improving the fishing efficiency of the Danish seine. The net height and the shape in the water was measured to analyze the efficiency of the existing Danish seine. And then, an improved fishing gear was developed based on the results and was tested in the field. Measuring devices were attached on center of a ground rope and a head rope. The net height is the spread distance between the ground rope and the head rope, which was measured on the different ratio of buoyancy. The results are obtained as follows. The net height estimated from the design plan of horizontal hanging ratio 0.40 in the existing Danish seine A and B estimated both 4.94m. The net height of the existing Danish seine A and B was respectively 1.8m and 2.3m, which form 36.4% and 46.2% of the net height estimated from the design plan. Buoyancy was changed as 79.5% and 96.2% relative to the sinking force in the existing Danish seine. The net height of 79.5% was 3.95m which increased to 80% of the estimated net height. The other shows the same result with the first case. It is not necessarily that the high buoyancy/sinking force ratio make the high net height, 80% is adequate as the buoyancy/sinking force ratio. In case of the improved Danish seine, the mean net height was about 5.0m, means 58.3% of estimated net height 8.58m.

Present study was conducted to improve the spring frame net trap for conger eel, Conger myriaster which prevents by-catch and protects immature fish. A series of comparative fishing experiment was carried out in water off the south-east coast of Korea from Nov. 2004 to Jul. 2005. And analyzed the amount of catch, by-catch rate, and CPUE, etc. of experimental traps which were the spring frame net traps, sorted four types of flappers. And the compared gear was a plastic conger eel pot. The conclusions were as follows. By-catch rates of spring frame net trap with the compressed flapper bound by nylon mono-filament was about 0-3%. CPUE of spring frame net trap with the compressed flapper was about 50-60% lower than that of traditional and plastic pot. And in case of conger eel that the total length is over 350mm, CPUE was little different on each type of flapper of every mesh size.

본 연구는 국내에서 유통되고 있는 계란의 유통 중 신선도를 예측하기 위하여 적정 품질지표를 선정하고자 수행되었다. 산란 직후 0, 10, 20 및 30˚C에서 저장하면서 중량감모율, 비중, 색도, 난황계수, 난백계수, Haugh unit(HU), pH 및 관능특성 변화를 조사한 후 각 품질특성과 관능적 기호도와의 상관관계를 분석하였다. 저장온도에 따른 중량감모율, 비중, 난황계수, 난백계수 및 HU와 기호도와의 상관관계는 모든 온도 조건에서 유의적인 상관관계를 나타내었다(p＜0.05). 특히 중량감모율과 기호도와의 상관관계는 0, 10, 20 및 30˚C에서 각각 r = -0.78, r = -0.93, r = -0.95 및 r = -0.99로 난백계수와 기호도와의 상관관계는 r = 0.66, r = 0.89, r = 0.89 및 r = 0.93으로 그리고 HU와 기호도와의 상관계수는 r = 0.64, r = 0.92, r = 0.96 및 r = 0.98로 유의적으로 온도가 높을수록 높은 상관계수를 보였다(p＜0.01). 반면에 색도와 pH는 각기 상이한 결과를 나타내어 품질평가 자료로 이용하기에는 추가 연구가 필요한 것으로 여겨진다. 따라서 모든 저장온도에서 관능적 기호도와 높은 상관관계를 나타낸 중량감모율, 비중, 난황계수, 난백계수 및 HU의 변화를 계란의 유통 중 신선도 예측을 위한 품질지표로 선정하여 적용하는 것이 적절한 것으로 판단되었다.

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.

본 연구에서는 독특한 향과 맛으로 인하여 한식 요리에 많이 이용되고 있는 도라지를 다양한 동결채소로서 식품소재화하기 위한 수단으로 블랜칭 처리 조건 설정 연구가 시도되었다. 블랜칭 처리는 열수에서 1-5분동안 처리하였으며 처리 후 에서 24시간동안 급속동결시켜 에서 보관하면서 분석하였다. 블랜칭처리에 따른 동결 도라지의 품질변화는 색도, 경도, 총균 및 대장균군 수 및 관능검사에 의해 평가하였다. 블랜칭 처리한 다음 동결 전후의 도라지의 표면

본 연구에서는 수확시기가 다른 머스크멜론을 이용하여 1-MCP를 처리한 후 멜론의 선도연장 및 품질유지에 미치는 영향을 조사하였다. 모든 시료에서는 저장기간이 지날수록 감모율이 증가하는 경향을 보였으며 동일한 저장일에는 숙기에 관계없이 1-MCP 처리구가 무처리구 보다 감모율이 적게 나타났다. 경도는 숙기와 관계없이 1-MCP 처리구가 무처리구 보다 높은 값을 나타내었으며, 무처리구에서는 저장 10일부터 경도가 급격히 감소되는 반면 1-MCP 처

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from CFU/100 , CFU/100 , and CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to CFU/100 and CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were CFU/plate and , respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to CFU/100 , CFU/100 , and CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to CFU/100 and CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to CFU/plate and , respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.