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떫은감 ‘청도반시’ 과실의 수확 후 품질에 미치는 에틸렌의 영향
임병선(Byung-Seon Lim),이진수(Jin-Su Lee),김지강(Ji-Gang Kim),천종필(Jong-Pil Chun),오소영(Soh-Young Oh),인수연(Soo-Yeon In) 한국원예학회 2015 원예과학기술지 Vol.33 No.5
본 실험은 떫은감(청도반시) 과실의 적정 홍시제조 온도를 구명하고 에틸렌 처리효과를 알아보기 위하여 수행되었다. 과실은 수확 후 각각 20, 15 및 10℃의 온도에 저장하였고, 에틸렌처리는 각 온도별 10μL·L<SUP>-1</SUP>의 농도를 지속적으로 처리하였다. 온도가 높은 저장조건일수록 과실의 후숙을 촉진하였다. 반면, 저장온도 20℃는 후숙은 촉진되지만 과실의 노화가 빠르게 촉진되고, 10℃의 경우 떫은맛이 잔류하므로 15℃에서 처리하는 것이 가장 양호하였다. 에틸렌발생제 처리는 감 과실을 후숙시키는데 효과적인 것으로 조사되었으며, 박스 내 플라스틱필름을 이용하는 것이 가장 바람직할 것으로 생각되었다. This study was conducted to investigate the optimum storage temperature and the effect of ethylene on the postharvest quality of astringent persimmon (Diospyros kaki L) ‘Cheongdobansi’ fruits. We treated fruits with 10 μL·L<SUP>-1</SUP> ethylene at 20, 15 and 10℃. Our results indicated that higher storage temperature rapidly reduced firmness and astringency. The soft persimmon fruits s tored at 15℃ showed the best quality relative to the fruits stored at 20℃ and 10℃. Our findings also showed that ethylene generators, which are sold on the market, can effectively induce persimmons to soften in plastic film.
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수종의 엔진 구동형 니켈-타이타늄 합금파일의 절삭각에 따른 근관성형 효과에 관한 전자현미경적 연구
전인수,금기연,박성호,윤태철 大韓齒科保存學會 2002 Restorative Dentistry & Endodontics Vol.27 No.6
The purpose of this in vitro study was to compare the effects of root canal debridement following rotary Ni-Ti instruments with positive versus negative rake angle. Seventy sound, extracted human anterior teeth & premolars were randomly divided into four groups. The used rotary instruments were Ni-Ti HERO642(Micro-Mega in France, 20 specimens), Ni-Ti ProFile(Maillefer, Ballaigues, Switzerland, 20 specimen), stainless steel engine reamer(Mani, Matutani Seisakusho Co.,Japan, 20 specimen) and negative control group(10 specimens) was only extirpated with barbed broach(Mani, Matsutani Seisakusho Co., Japan) Group 1 & 2 teeth were prepared to a #40 at the apex followed by 1 mm using crown-down technique. Group 3 teeth were instrumented from a #15 to a #40 in sequential order. After preparation and final irrigation, the roots split longitudinally into a bucco-lingual direction. Root halves were cross-sectioned in apical third portion again. all root specimens were prepared for SEM investigation & photographed. Separate evaluations were undertaken for smear layer on prepared walls with a five score-index for each using reference photograph in root halves. the penetration depth of smear layer into dentinal tubules was also estimated in the other halves. the following results were obtained : 1. Smear layer was observed on all the prepared walls with three experimental groups except negative control group 2. Smear layer characteristics1) HERO 642 groups showed snowy & dusty appearance & were observed only few some dentinal tubuli open on the prepared walls, and the penetration depth of it into dential tubules may be 1-2 ㎛ thick. 2) ProFile groups showed shiny & burnished appearance & complete root canal wall covered by a homogenous smear layer with no open dentinal tubuli and penetration depth of it into dentinal tubules may be 1-2㎛ thick. 3) Engine reamer groups showed obviously file's passed tracks on the prepared walls & were observed complete root canal wall covered by a homogenous smear layer with no open dintinal tubuli. The results revealed that a completely clean root canal could not be achieved regardless of positive & negative rake angle, which is in accordance with the majority of studies on root canal cleanliness In conclusion, throughout irrigation with antibacterial solutions or chelating agents is recommended to remove the smear layer on prepared canal walls.
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참다래 ‘한라골드’ 과실의 수확 후 품질에 미치는 온도 및 에틸렌의 영향
임병선,이진수,인수연,박희주,양용준,장선희 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2
:Most consumers prefer to purchase kiwifruit that are near ripe. To ensure good tasting, kiwifruit should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwifruit. But, it needs correct temperature and ethylene concentration, and testing the new ethylene generator. This study was conducted to investigate the optimum storage temperature and the effect of ethylene on the postharvest quality of kiwifruit(Actinidia deliciosa cv. ‘Halla Gold’). The three levels of ethylene concentrations such as 10, 50, and 100 μL·L-1 were treated in fresh kiwifruit at 10, 15, and 20oC. Higher storage temperatures and ethylene concentrations softened the kiwifruit quickly and led to the loss of acidity rapidly while soluble solids content of the fruits increased to the significantly recognized extent during the same storage period. Quality features of kiwifruits stored at 15 and 20oC were better than the fruits at 10oC. Ethylene generator in the kiwifruits box could maintain 50~100 μL·L-1 that was possible for making kiwifruit soften. Also, it gives the possibility of usage in the market.
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