Physicochemical characteristics of vinegar pickled cabbages during storage were examined. 3x3 cm cube-shaped stems and leaves of cabbages examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix) for 12 hours, and salt and sugar penetration rate were measured at every 2 hours. The vinegar pickled cabbages were stored for 4 weeks at 3 different temperature conditions (5, 15, and 25℃), and sensory test and TPA test were performed at intervals of every week. The rates of salt and sugar penetration were faster on the leaves than on the stem of cabbage. Also, increase in salt and sugar concentration of solutions led to increase in salt and sugar permeation rate. As a result of sensory test, both leaves and stems of cabbages stored at 5℃ did not show any significant difference with storage time. However, preference degree of cabbages stored at 15 and 25℃ decreased significantly as increasing the storage time. Hardness and cohesiveness of pickled cabbage were increased significantly as the storage time increased, but storage temperature did not give any effect on them.

Differences in sugar and salt penetrarion rates of radish depending on size and concentration of solution were examined. 2x2x2 and 4x4x4 cm cube-shaped radish examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, Salt penetration rate of radish cut into 2x2x2 cm was faster than that of 4x4x4 cm in all salt solution. Size dependent sugar penetration showed same tendency with size dependent salt penetration. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

Differences in sugar and salt diffusion rates of cabbage depending on size and part were examined. Whole, 3x3 and 5×5 cube sliced cabbage examined indifferent pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, salt absorption depending on part was determined to be higher in leaf, followed by stem in all salt solution. Sugar distribution was also determined to be higher in leaf, followed by stem, showing same trend with salt diffusion. Salt diffusion was found to be highest in 3×3 sliced cabbage. Where as 5×5 sliced cabbage and then whole cabbage showed lower diffusion rate in all brix sugar solution. Size dependent sugar diffusion showed same tendency with size dependent salt diffusion. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

This study describes the result on PV system for evaluating the performance of small fishing boats. Photovoltaic system with 200 watts power generation facilities on the 3-ton fishing boat was carried. Load test was performed on the condition that the work lamps lit during night operations. As a result the performance can be used for more than two hours at 60 watt work lamps. The load test was performed on the condition that fishing vessels are on the cruising condition at sea. The solar power systems have been investigated as a power generation efficiency of about 36.55%. Additional tests show that the power generation efficiency is difficult to expect a maximum of 50% or more.Fuel consumption of fishing boats by installing a solar power system is reduced. Also the PV system is useful for the verification of their availability for fishing vessels as well as the satisfaction of the fishermen. The results for the durability of the photovoltaic device is acceptable, including a solar panel, controller and the performance exhibited no breakage in the harsh marine environment or failure so far. The installed PV system was confirmed that the durability with at least 2 years.