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전해산성수 가습과 전해산성수 및 오존수 살균처리에 의한 저장포도의 품질 특성
장금일,이제홍,최성길,이희봉 경상대학교 농업생명과학연구원 2008 농업생명과학연구 Vol.42 No.2
In order to ensure a stable supply of grapes for consumers and to extend grape storage, we investigated changes in the quality of grapes (Vitis labruscana) stored after treatment with electrolyzed water humidification (EWH), electrolyzed water sterilization (EWS), and ozone water sterilization (OWS). We treated harvested ‘Sheridan’ and ‘Muscat Bailey A’ grapes with EWH, EWS, and OWS, and stored them at 0±1°C, 90±2% humidity for 60 days. After the EWH, EWS, and OWS treatment, the storability of the ‘Sheridan’ and ‘Muscat Bailey A’ grapes was increased, as compared with non-treatment, and ‘Sheridan’ kept better than ‘Muscat Bailey A’. The quality of the stored grapes maintained with the EWH treatment which decreased the rate of weight loss, and EWS treatment which decreased the rate of abnormal fruit development, berry abscission, saccharinity, and growth of fungi. The free sugar and anthocyanin contents in the pericarp decreased and increased gradually in both ‘Sheridan’ and ‘Muscat Bailey A’, respectively. Conversely, the total acidity of ‘Sheridan’ and ‘Muscat Bailey A’ decreased with storage, and decreased less in ‘Sheridan’. Only EWH treatment showed significances in the free sugar content, anthocyanin content, and total acidity among treatments. Ultimately, we postulate that EWH, OWS, and EWS extend the grape quality with storage, especially EWH is best effective in the maintain of weight and total acidity, and EWS is more effective than OWS in the maintain of other grape qualities. 본 연구에서는 포도의 저장성을 향상시킬 수 있는 방법을 모색하기 위하여 'Sheridan'과 'Muscat Bailey A' 품종을 전해산성수 가습처리와 오존수 살균처리 및 전해산성수 살균처리하여 0±1℃에서 90±2%의 상대습도에서 60일간 저장하면서 포도의 품질 특성을 조사하였다. 모든 처리구에서 대조구에 비하여 저장성이 향상된 것을 알 수 있었으며, 중량감모율, 비정상과 발생률, 탈립율, 당도 및 진균수 억제 효과는 처리구별로 무처리구에 비하여 전해산성수 가습처리하여 포도를 저장하였을 때 중량감모율이 가장 적게 변화하여 좋은 효율을 나타내었고, 오존수 살균처리 및 전해산성수 살균처리 방법에서 비정상과 발생률, 탈립율, 당도 및 진균수에 대한 억제 효율을 나타내었는데, 오존수 살균방법보다 전해산성수 살균방법에서 높은 효과를 나타났다. 유리당과 총산 함량은 저장기간의 증가에 따라 약간의 감소를 보였으며, 과피의 anthocyanin 함량도 약간 증가하였다. 본 실험결과 전해산성수 가습방법과 살균방법이 우수한 효과를 나타냄을 확인할 수 있었다.
VBNC Campylobacter jejuni의 회복특성
장금일,손진영,이희봉,김광엽 忠北大學校 農業科學硏究所 2003 農業科學硏究 Vol.20 No.-
We studied the characteristics of the recovery process where the coccoid (Viable but non-culturable, VBNC) form Campylobacter jejuni which was inactivated under aerobic condition with lower temperature (4 and 25 C jejuni ATCC 43429 strain did not recovered from VBNC form to active spiral form at 4 and 25, whereas C jejuni ATCC 33291 strain recoveredfro VBNC form at 25 Morphology and the fatty acid pattern of cell membrane of VBNC C. jejuni ATCC 33291 and ATCC 43429 were analyzed. The morphological differences between two C jejuni strains were verified using flow cytometry. C16 0(palmiticacid) and C19 0(cyclic fatty acid) showed decrease in the fatty acid composition of C. jejuni ATCC 33291 On the other hand, C19 0 in the fatty acid composition of C jejuni ATCC 43429 was increased and C14:1(myristoleic acid) was found only in C jejuni ATCC 43429 The differences in the fatty acid composition of C jejuni could be possibly related with the recovery of VBNC form C jejuni
장금일,안준배,김광엽 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
In this study, we developed a rapid Salmonella detection system and confirmed its detection efficiency using modified selective pre-enrichment and the 4-methyl umbelliferyl caprilate (MUCAP) test. Luria-Bertani (LB)medium without auto-fluorescence was modified by the addition of a bile salt mixture and sodium citrate as inhibitors, after which ferrous sulfate and sodium thiosulfate were added for the induction of H_2S gas. In a mixed culture of Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis in Salmonella detective modified LB (SDMLB)medium, S. enteritidis dominated regardless of their initial population size. Among 10 bacterial strains, Salmonella and Enterobacter spp. were cultured and distinguished by the H_2S test because the Enterobacter spp. was unable to produce H_2S gas in SDMLB medium. MUCAP testing produced blue fluorescence only for Salmonella spp. Tests for Salmonella using chicken skin and egg shells revealed the presence of Salmonella spp. Thus, foods carrying Salmonellae were detected rapidly and simply using this method.
에틸렌 흡착제와 활성탄 처리에 의한 저장 포도의 품질 특성
장금일(Keum-Il Jang),이제홍(Je-Hong Lee),김광엽(Kwang-Yup Kim),정헌상(Heon-Sang Jeong),이희봉(Hee-Bong Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.9
포도의 저장성을 향상시킬 수 있는 방법을 모색하기 위하여 ‘Sheridan’과 ‘Muscat Bailey A’ 품종을 에틸렌 흡착제 및 0.1, 0.5, 1.0 및 2.0%의 활성탄을 처리하여 0±1℃에서 90±2%의 습도상태에서 60일간 저장하면서 중량감모율, 비정상과 발생률, 탈립율, 당도, 유리당함량, 총산, anthocyanin 색소 함량, 진균수를 조사하였다. 전체적으로 ‘Sheridan’, ‘Muscat Bailey A’ 두 품종 모두 무처리에 비하여 에틸렌 흡착제 및 활성탄을 처리하였을 때 저장성이 증가하였다. 품종별로는 ‘Sheridan’이 ‘Muscat Bailey A’보다 저장성이 우수하였으며, 처리구별로 무처리구에 비하여 에틸렌 흡착제, 활성탄 수준이 높을수록 중량감모율, 비정상과 발생률, 탈립율, 당도 및 진균수의 증가에 대한 억제 효율이 높게 나타났다. 그리고 유리당 함량 및 포도과피의 anthocyianin 함량을 조사한 결과 ‘Sheridan’, ‘Muscat Bailey A’ 두 품종 모두 저장 기간 중 유리당 함량 및 포도 과피의 anthocyanin 함량이 조금 증가하였고, 품종별로는 ‘Sheridan’이 ‘Muscat Bailey A’보다 증가율이 높게 나타났지만, 처리구간 유의적인 차이는 적었다, 또한, 총산은 ‘Sheridan’과 ‘Muscat Bailey A’ 두 품종 모두 저장 기간 중 감소하는 경향을 나타낸 반면, 처리구별 차이는 적었고 품종별로는 ‘Sheridan’이 ‘Muscat Bailey A’보다 적게 감소하였다. 전체적인 결과를 종합해보면 포도 저장 중 활성탄 처리 효과가 에틸렌 흡착제에 의한 효과와 유사하게 저장성을 향상시키는 결과를 나타내었으며, 처리구별로는 에틸렌 흡착제, 2% 활성탄>1% 활성탄>0.5% 활성탄 처리 순으로 저장성이 우수하게 나타났다. In order to ensure a stable supply of grapes for consumers and to extend grape storage, we investigated changes in the quality of grapes (Vitis labruscana) stored after treatment with ethylene-absorbent (EA) or activated charcoal (AC). We treated harvested ‘Sheridan’ and ‘Muscat Bailey A’ grapes with EA and with 0.1, 0.5, 1.0, and 2.0% (w/w) AC, and stored them at 0±1℃, 90±2% humidity for 60 days. After the EA or AC treatment, the storability of the ‘Sheridan’ and ‘Muscat Bailey A’ grapes was increased, as compared with non-treatment, and ‘Sheridan’ kept better than ‘Muscat Bailey A’. The quality of the stored grapes maintained with EA or the amount of AC, which decreased the rate of weight loss, abnormal fruit development, berry abscission, saccharinity, and growth of fungi. The free sugar and anthocyanin contents in the pericarp increased gradually in both ‘Sheridan’ and ‘Muscat Bailey A’, and increased more in ‘Sheridan’. Conversely, the total acidity of ‘Sheridan’ and ‘Muscat Bailey A’ decreased with storage, and decreased less in ‘Sheridan’. There were no differences in the free sugar content, anthocyanin content, and total acidity among treatments. The changes in grape quality with storage were delayed in the order of EA, 2% AC, 1% AC, 0.5% AC, and 0.1% AC. Ultimately, we postulate that EA and 2% AC best maintain the qualities of grape, and extend the grape storage period.