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손종록,김기종,김선림,손영구 한국국제농업개발학회 1999 韓國國際農業開發學會誌 Vol.11 No.4
Korea is belong to the temperate zone and have four season, for this reason most of agricultural products are simultaneously harvested within a certain period of the year. As a result, the prices of fresh agricultural products which have short self-life are fluctuated and the balance of demand and supply is unstable. The post-harvest quality control of vegetable corns is relatively difficult because they maintaining the high levels of respiration and rapid physico-chemical changes. So, it is considered as very important facts that the understanding of related factors that might be affected the physiological activities of harvested vegetable corns and the development of post-harvest quality control techniques to prevent the quality changes of vegetable corns. The waxy corns are consumed only as a kind of vegetable in the few of oriental countries including korea. However, few researches and reports have been made refer to the post-harvest quality control of vegetable waxy corns. The objectives of this report were to mainly provide the post-harvest quality control information about the vegetable corns and to invoke the researcher's concerning.
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손종록,김재현,이정일,윤영환,김제규,황흥구,문헌팔 韓國作物學會 2002 한국작물학회지 Vol.47 No.S
Rice quality is much dependent on the pre-and post harvest management. There are many parameters which influence rice or cooked rice qualitys such as cultivars, climate, soil, harvest time, drying, milling, storage, safety, nutritive value, taste, marketing, eating, cooking conditions, and each nations' food culture. Thus, vice evaluation might not be carried out by only some parameters. Physicochemical evaluation of rice deals with amy-lose content, gelatinizing property, and its relation with taste. The amylose content of good vice in Korea is defined at 17 to 20%. Other parameters considered are as follows; ratio of protein body-1 per total protein amount in relation to taste, and oleic/linoleic acid ratio in relation to storage safety. The rice higher Mg/K ratio is considered as high quality. The optimum value is over 1.5 to 1.6. It was reported that the contents of oligosaccharide, glutamic acid or its derivatives and its proportionalities have high corelation with the taste of rice. Major aromatic compounds in rice have been known as hexanal, acetone, pentanal, butanal, octanal, and heptanal. Recently, it was found that muco-polysaccharides are solubilized during cooking. Cooked rice surface is coated by the muco-polysaccharide. The muco-polysaccharide aye contributing to the consistency and collecting free amino acids and vitamins. Thus, these parameters might be regarded as important items for quality and taste evaluation of rice. Ingredients of rice related with the taste are not confined to the total rice grain. In the internal kernel, starch is main component but nitrogen and mineral compounds are localized at the external kernel. The ingredients related with taste are contained in 91 to 86% part of the outside kernel. For safety that is considered an important evaluation item of rice quality, each residual tolerance limit for agricultural chemicals must be adopted in our country. During drying, rice quality can decline by the reasons of high drying temperature, overdrying, and rapid drying. These result in cracked grain or decolored kernel. Intrinsic enzymes react partially during the rice storage. Because of these enzymes, starch, lipid, or protein can be slowly degraded, resulting in the decline of appearance quality, occurrence of aging aroma, and increased hardness of cooked rice. Milling conditions concerned with quality are paddy quality, milling method, and milling machines. To produce high quality rice, head rice must contain over three fourths of the normal rice kernels, and broken, damaged, colored, and immature kernels must be eliminated. In addition to milling equipment, color sorter and length grader must be installed for the production of such rice. Head rice was examined using the 45 brand rices circulating in Korea, Japan, America, Australia, and China. It was found that the head rice rate of brand rice in our country was approximately 57.4% and 80-86% in foreign countries. In order to develop a rice quality evaluation system, evaluation of technics must be further developed : more detailed measure of qualities, search for taste-related components, creation and grade classification of quality evaluation factors at each management stage of treatment after harvest, evaluation of rice as food material as well as for rice cooking, and method development for simple evaluation and establishment of equation for palatability. On policy concerns, the following must be conducted : development of price discrimination in conformity to rice cultivar and grade under the basis of quality evaluation method, fixation of head rice branding, and introduction of low temperature circulation.
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손종록,김기종,이종기,유용환,손영구,정근복 한국콩연구회 2000 韓國콩硏究會誌 Vol.17 No.2
두류의 건조, 저장, 가공등 일련의 수확후 관리 실태를 조사하여 우리실정에 맞는 최적 수확후 관리체계기술을 확립하기 위하여 조사결과 추후 연구 되어야 할 사항은 다음과 같다. 1. 풋콩의 식미, 색깔, 크기 및 충실도 등을 고려한 수확적기의 구멍이 필요했다. 2. 풋콩의 상품성 저하의 원인이 되는 탈협기에 의한 협의 상처를 최소화 할 수 있는 새로운 탈협방법 및 기계의 개발도 요구되었다. 3. 풋콩 가공공정에서는 식미에 적합한 염농도, 증자시간 및 온도, 냉동온도 등의 구명이 필요했다. 4. 풋콩의 수출을 위하여는 외국인이 선호하는 규격에 적합한 품종개발과 재배기술개발이 요구되었다. 5. 가공용 콩의 수확시 손실 감소를 위한 콤바인의 운영방법 및 수확적기의 구명이 필요했다. 6. 가공용 콩의 상품성 향상을 위하여 콩의 크기별 선별이 되어야하고 크기별 건조특성 및 저장성 등도 향후 연구되어야 할 것으로 지적되었다. Since the current realities of drying, storage, and processing of harvested soybean were investigated, the following particulars listed below should be researched to develop the optimum post-harvest management system for soybean : The optimum harvest time should be determined in terms of food quality of vegetable soybean such as taste, color, seed size, and matureness. New techniques and machines should be developed for dehulling of pods in order to prevent quality changes of vegetable soybean caused by mechanical damages on the pods. Salt concentration, duration and temperature for both boiling and freezing should be determined to improve eating quality during the freeze storage of vegetable soybean. New varieties and cultivation methodologies should be developed to meet the standard of foreign consumers for export of vegetable soybean. The optimum operation of combine and harvesting time for the efficient mechanical harvest should be determined to reduce harvesting loss of soybean. Harvested soybeans should be primarily classified in terms of seed size, and their drying characters and storability should he determined by seed size as well.
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孫鍾錄,崔宇永,金燦祚 충남대학교 농업과학연구소 1983 農業技術硏究報告 Vol.10 No.1
Fundamental study was carried out to elucidate the mechanisms of biological degradation of dyestuff in environments. A few bacterial strains which were capable of degrading amarnath were obtained from soil through an extensive screening program and identified by microbiolological properties. Conditions for bacterial growth and amaranth degradation were characterized and optimized, and the degradation products were identified. The results were as follows. 1. The most active strain A12-1 to be capable of degradation of amaranth was identified as Pseudomonas sp. 2. Optimal conditions for growth of the strain A12-1 were:35℃ and pH 7.5, and growth was markedly increaesd by aeration. 3. Degradation of amaranth by the strain was accessed under similar conditions for growth, however significantly inhibited when the culture was aerated. 4. Both bacterial growth and amaranth degradation were gradually decreased with increased concentration of amaranth in the culture. 5. Reaction of the crude enzyme from the strain A12-1 was optimal at 35℃ and pH 7.5 for degrading amaranth. 6. Sodium naphthionate and R-amino salt were found to be the products of amaranth degradation by the strain A12-1.
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