최근 국내에서 개발된 송풍식 양파 줄기절단기를 수확기 양 파 엽 절단에 활용할 경우 적정 작업 조건을 구명하기 위해서 이 실험을 수행하였다. 처리구 중 식물체 엽 건조가 가장 많이 진행된(엽 건조 정도 : 66.3%, 엽 수분함량 : 50.5%) 6월 20일 엽 절단 처리구에서 평균 잔여 엽장은 6.7±3.5cm로서 작업 후 적정 잔여 엽장에 해당되는 범위인 4－10cm에 포함되므로 기계 엽 절단 성능이 처리구 중 가장 우수한 것으로 판단된다. 줄기절단기 이용 양파 엽 기계 절단 시 평균 작업 속도는 0.17m·s-1였는데, 이는 인력 엽 절단 처리구의 평균 작업 속도 인 0.05m·s-1보다 3.4배 정도 빨랐으며, 이를 통해 해당 기종 을 이용하여 10a 면적을 작업할 경우에는 인력 작업(1인 기준) 에 비해 2.6시간 정도를 절감할 수 있을 것으로 기대된다. 또한 기계 엽 절단 처리구에서의 손상구 발생률은 1.3%로서 인력 엽 절단 처리구의 0.0%에 비해 높았는데, 이로 인해 기계 엽 절단 처리구가 인력 엽 절단 처리구보다 저장 중 양파 구 부패 율이 평균적으로 높았던 것으로 판단된다. 처리별 저장 특성 을 살펴보면, 저장 8개월 후 구 부위(기부, 정부)별 부패율은 기계 엽 절단 후 잔여 엽장이 5.0cm 미만인 처리구에서 잔여 엽장이 5.0cm 이상인 처리구보다 높았다. 이는 잔여 엽 길이 가 5.0cm 미만인 처리구에서는 5.0cm 이상인 처리구보다 저 장 중 구 부패를 유발하는 병원균의 감염이 쉬우므로 장기 저 장 시 부패율이 높은 것으로 생각된다. 본 실험 결과와 실험 기 종의 성능 목표(작업 후 잔여 엽장 : 5cm) 및 양파 수확 시 적정 잔여 엽장에 관한 기존의 연구결과 등을 종합적으로 고려할 경우, 본 실험에 사용된 줄기절단기 이용 양파 엽 절단 시 양파 의 적정 잔여 엽장은 5－10cm 정도일 것으로 판단된다.

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

The objective of the present study was to evaluate the effect of storage type and period on the quality of rye hay. The rye “Gogu” was sown on October 15, 2020, and harvested on April 22, 2021 (heading stage). The rye hay was prepared in two wrapping conditions (wrapping and unwrapping) and two storage period (3 and 6 months). In regards to their visual appearance, the forage quality score was higher in wrapped rye hay than in unwrapped rye hay. In all groups, there was no difference in appearance between inside and outside. The moisture content of wrapped rye hay was maintained at the initial level until 6 months. However, the moisture content of unwrapped rye hay was increased at 3 months of storage, and then decreased at 6 months of storage. Crude protein content was higher in wrapped rye hay than in unwrapped rye hay, whereas NDF and ADF contents were lower within wrapped rye hay than within unwrapped rye hay (p<0.05). In conclusion, wrapping rye is effective method for long-term storage that reduces the effect of external environment.

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4°C or 25°C for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

본 연구에서는 수확 후 저장 기간에 따른 절화 장미의 수명 변화를 알아보았다. 절화장미 ‘Antique Curl’을 수확 직후 4℃ 암조건의 저장고에서 0일(무처리), 1일, 3일, 5일, 7일간 보존 용액 처리 후 습식 저장하였다. 저장이 끝난 절화는 24℃ 실 내 광환경으로 옮겨 절화 보존제 유무 조건에서 절화수명을 조사하였다. 그 결과, 절화수명은 저장기간 3일차까지는 20일 전후로 높았으나, 5일차 이후 유의적으로 감소했다. 절화 보 존제는 절화수명 연장에 효과적이지는 않았으나 절화의 꽃목 굽음 현상을 완화시켰다. 엽록소 형광(Fv/Fm)은 저장 기간과 관계없이 0.78~0.82 수준으로 나타났으며 저장기간에 의한 광 생리 기능저하는 확인되지 않았다. 결과적으로 절화장미 ‘Antique Curl’의 상업적 저장 기한은 최대 5일로 확인되었다.

This study was conducted to establish an appropriate period of use of sawdust spawn at low temperatures and a nutrient supplement medium for cultivation of Lentinula edodes ‘Hwadam’. Of the nutrient supplements, the total yield of rice bran (5%) + corn flour (5%) treatments were 673.3 g, which was higher than rice bran (551.6 g) and wheat bran (546.7 g) treatments, respectively. As shown by the growth of Lentinula edodes ‘hwadam' during to the sawdust spawn storage period (at 4oC), the period of spawn running, browning, fruiting body formation, and development was 27 d, 81 d, 5 d, and 11-13 d, respectively, regardless of the length of the storage period at 4 oC. After 3 months of storage of sawdust spawn, the number of fruiting bodies and yield decreased as the storage period increased. Therefore, the period of use of sawdust spawn (at 4 oC) for the stable production of fruiting bodies of Lentinula edodes ‘Hwadam’ was a maximum of 3 months.

본 연구에서는 양파플레이크를 상대습도 90%의 환경에서 저장온도를 달리하여 저장했으며 70일간 저장 중 품질 특성 변화를 관찰하였다. 저장기간이 지남에 따라 외관이 어두워졌으며 저장온도가 높을수록 품질특성이 빠르게 변화하는 것을 확인할 수 있다. 수분활성도는 저장기간이 지날수록 높아졌으며 저장 70일에서는 건조식품의 수분활성도 기준인 0.6을 넘어섰다. 또한, 저장온도가 높을수록 유의적으로 증가하는 경향을 보였다. 저장기간이 지남에 따라 갈변도는 증가하고 L값은 낮아지는 경향을 보였는데 이는 저장 중 수분활성도의 증가로 인해 갈변이 빠르게 진행되었기 때문으로 보인다. a값은 20oC, 30oC의 경우 저장 기간에 따른 유의적 차이가 없었으며 40oC에서는 저장기간 중 감소하는 경향을 보였다. 저장초기 5.04였던 pH는 모든 처리구가 낮아지는 경향을 보였으며 40oC에서 급격하게 감소하였다. 가용성 고형분함량 또한 수분의 영향으로 수분 활성도가 증가함에 따라 감소하였다. 일반세균의 경우 저장 7일까지는 성장을 보이지 않다가, 저장 21일까지 30oC 와 40oC에서 일반세균의 생장이 더 높은 것으로 나타났다. 저장온도 20oC에서는 일반세균이 지속적으로 나타났지만 30oC, 40oC에서는 양파후레이크의 품질이 변화하면서 생육 환경이 맞지 않아 검출되지 않았다. 대장균과 황색포도상 구균은 저장기간 동안 검출되지 않았다. 이러한 결과를 종합해볼 때, 양파플레이크 저장 시 수분의 증가가 양파플레이크 품질 특성에 큰 요인이 될 것으로 생각되며 낮은온도에서 수분을 흡습하지 않도록 저장하는 것이 양파플레이크의 품질을 유지하기 위한 적합한 방법으로 판단된다.

본 연구는 시중에 유통 중인 유산균 첨가 시료 6개를 7개월 동안 저장하여, 유산균 생균 수의 변화와 우수 균종을 분리 및 분석하고자 하였다. 제품별 저장 기간에 따라 유산균 생균 수의 변화는 MRS agar에서 9.04 Log CFU/g에서 7.20 Log CFU/g, BCP agar에 서 8.96 Log CFU/g에서 7.63 Log CFU/g으로 7개월이 경과한 후에 유의적으로 감소하였다. 식품위생검사기관에서 기간별 시료의 평균 유산균 생균 수는 6.58 Log CFU/g 이상 유지하여, 본 연구 결과와 76.0%–100% 일치하는 경향을 나타냈다. 제품의 유 산균 표시 함량은 2.7×106–6.2×106 CFU/g으로 표시되었으며, 본 연구 결과에서 1.5×107–1.4×108 CFU/g 이상 검출되어 실제 외포장지의 표시 함량은 올바른 표시에 부합되었다. 검출된 유산균 중 우점종(85%)을 최종 선발하여 16S rRNA 유전자 염기서열 분석 결과, Lactiplantibacillus(identity 100%), Streptococcus thermophilus 10%(identity 99%) 및 Weissella confusa 5% (identity 99%)로 동정되었다. 이는 본 연구의 시료에서 검출된 우수 균주로, 위 균주 외에 또 다른 우수한 균주를 선발하여 식품에 접목하는 연구가 필요한 것으로 생각된다. 또한 6개 제품 모두 7개 월 후 유산균 수 함량이 107–108 CFU/g으로 확인되었으며, 실험한 제품류(비스킷류, 샌드류 및 초콜릿류)의 외포장지에 표시된 유산균 함량은 본 실험의 결과보다 적게 표시되었으며, 유통기한(6개월) 동안 유산균의 함량은 유지되었다.

In this study, we investigated the effects of the ripening level (50% and 100%), storage temperature (1°C and 10°C), and storage period (0, 7, and 14 days) on the fruit quality of the strawberry (Fragaria × ananassa Duch) cultivars “Arihyang” and “Kuemsil”, which are commonly grown for export in South Korea. Strawberry plants of each cultivar were grown in a plastic greenhouse, and fruit samples were harvested in January 2019 to evaluate the fruit hardness, gray mold rot, anthocyanin content, sugar content, and antioxidant activity. We found that “Arihyang” had a greater fruit hardness than “Kuemsil” across all storage periods excluding the day of harvest, and that fruit stored at 1°C had a greater hardness than fruit stored at room temperature (10 ± 2°C) for both cultivars. In incidence of gray mold rat, “Kuemsil” had a higher than “Arihyang”. The soluble solid content was highest at 7 days after harvest for both cultivars, with the exception of “Kuemsil” following storage at 1°C. The anthocyanin content was higher in “Arihyang” than in “Kuemsil” and was also greater in fruit that had been stored at room temperature due to the faster ripening time. Finally, the DPPH activity of fully ripened fruit tended to decrease as the storage period increased, while the ABTS activity was the same across all treatments. These findings demonstrate that “Arihyang” are more advantageous for long-term distribution as well as export than “Kuemsil”, and recommend that the two new cultivars of strawberry be cool stored at 100% ripening state and eaten within 7 days.

This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

본 연구는 우리나라의 주요 조림수종인 자작나무(Betulaplatyphylla var. japonica Hara.) 종자의 저장기간 및 온도처리에 따른 발아 특성을 구명하고자 수행되었다. 공시수종 종자는 각각 1996년, 2003년, 2012년, 2013년, 2014년, 2015년, 2016년 채집된 자작나무 종자이며, 발아실험은 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, 35℃의 온도 조건에서 실시하였다. 저장기간에 따른 발아율(GR)의 조사 결과 2012 년 이전에 채집된 종자에서는 발아가 전혀 되지 않았다. 저장기간별 발아율은 2015년에 채집된 종자가 모든 온도에서 가장 높았고, 저장기간이 길어질수록 낮은 것으로 조사되었다. 온도별 발아율의 경우 1 5℃ 이하의 온도 조건에서는 모든 종자에서 발아가 전혀 되지 않고, 30℃에서 가장 높은 발아율을 보였 다. 그 외의 발아특성은 저장기간이 짧은 종자이고 발아율이 높은 온도일수록 발아기(T50)와 평균발아일 수(MGT)가 낮고 발아속도(GS)가 높은 경향을 보였다. 발아균일도(GU)는 상대적으로 고온인 35℃에서 높은 것으로 나타났다.

This study was carried out to obtain the basic quality characteristics, like moisture contents, hunter color value, total polyphenol, starch, amylose, and ash contents and pasting characteristics of sweet potato cultivars according to storage periods. Moisture contents of all the varieties decreased with long storage period, and were lower in dry type than tender and moist type sweet potato. Lightness(L value) of sweet potato flesh was decreased in Shinyulmi, Daeyumi, Shinhwangmi but other seven cultivars showed increasing trend. Redness(a value) was increased in Sinyulmi, Sinhwangmi, Sinjami and yellowness (b value) increased in Yeonjami only. The total polyphenol contents increased in Dahomi, Sinjami up to 4 months of storage and all other varieties showed decrease during storage period. The starch contents also decreased with storage period. The amylose contents showed different by the cultivars. The ash contents in all varieties ranged from 1.1 to 1.7%, and there was no difference among varieties and storage periods. There was no change in pasting temperature during storage periods. Peak viscosity, through viscosity, breakdown and final viscosity were different according to storage periods and cultivars. But setback tended to increase in all cultivars.

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at 4°C. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.