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RISS 인기검색어
- 검색키워드
- 저자 : 백준필 ( J. P. Ba ) (검색결과 3 건)
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백준필 ( J. P. Ba다 ),이귀현 ( G. H. Lee ),강호민 ( H. M. Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2014 강원 농업생명환경연구 Vol.26 No.1
This study was conducted to compare the quality characteristics between Yanngu, Gangwon and the other production in Ligularia stenocephala and Asparagus officinalis. Three Yanggu products, Yanggu A, B, and C, were selected for this research in both crops. Chlorophyll, vitamin C, fragrance, fresh weight, color, and amino acid contents were compared for quality characteristics. Ligularia stenocephala showed higher vitamin C contents than the other product but chlorophyll content did not show any differences. In the fragrance, Yanggu had little less total aromatic constituents than other locations but Yanggu products had better composition of major essential aromatic compounds. Asparagus officinalis showed better fresh weight and stem diameter as well as amino acid contents which had got more higher concentration than other location product. But among the Yanggu products, which had different levels of amino acid, Yanggu C was less than any other location. Color and firmness did not show any difference.
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백준필 ( J. P. Ba다 ),이귀현 ( G. H. Lee ),강호민 ( H. M. Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2014 강원 농업생명환경연구 Vol.26 No.1
This study was conducted to compare the quality characteristics between Yanngu, Gangwon and the other productions in melon and watermelon. Three Yanggu products, Yanggu A, B, and C, were selected for this research in both crops. Soluble solid, % of citric acid, color, firmness and vitamin C contents were compared for quality characteristics. The melon was showed better soluble solid contents and firmness than the other location product. These two factors were important in marketable quality. Yanggu watermelons did not appear the significant differences in color, % of citric acid contents, and vitamin C but it had higher contents in soluble solid and firmness than the other location product. In this research, Yanggu, Gangwon province products showed the best results in soluble solid contents and firmness, these factors indicated the local product had better sales values.
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레이져 가공 OTR 필름 종류가 저장온도에 따른 몇 가지 엽채류의 MA 저장에 미치는 영향
정민재 ( M. J. Jeong ),최인이 ( I. L. Choi ),홍성미 ( S. M. Hong ),윤혁성 ( H. S. Yoon ),백준필 ( J. P. Ba ),강호민 ( H. M. Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2014 강원 농업생명환경연구 Vol.26 No.2
These studies were conducted to find the effects of laser ablation OTR film types on MA package in perilla leaf, rape, pak choi and chicory sort of leaf vegetable. They were treated at two different temperature conditions and storage for 7 days, except the rape 25℃ treatment, which was stored for 5 days with four types of laser ablation film such as 3,000 cc, 5,000 cc, 7,000 cc and 10,000 cc/m2·day·atm films for perilla leaf and pak choi, 10,000 cc, 20,000 cc, 30,000 cc and 40,000 cc for rape, as 5,000 cc, 7,000 cc, 10,000 cc and 20,000 cc for chicory. In the all treatments, fresh weight loss rate was lower than 0.8% in 12℃, 1.6% in 25℃ except for the 10,000 cc film of perilla leaf. In the carbon dioxide contents, perilla leaf was maintained at the lowest in 12℃ and 25℃ for 10,000 cc, rape was maintained 3-4% in 30,000 cc and 40,000 cc at 12℃, and more than 6% in all film when finish stored at 25℃, pak choi was maintained about 5% except for the 3,000 cc film in 12℃, and chicory was showed average 3% that slightly higher at 12℃ in the 20,000 cc and increase more than 12% at 25℃ in all treat films. Ethylene content tended to be low with higher gas transmission film, but rape treated with the 10,000 cc and pak choi treated with the 3,000 cc film showed low content than average. It was considered that high carbon dioxide and low oxygen content inhibited ethylene occurrence. Rape was highly damaged by yellowing, but perilla leaf cleared. The 5,000 cc film at 12℃, 7,000 cc film at 25℃ for perilla leaf and the 10,000 cc film at 12, 25℃ for rape and 3,000 cc film at 12, 25℃ for pak choi and the 20,000 cc film at 12℃, 5,000 cc film at 25℃ for chicory had the best visual quality through panel test. In the off-flavor, the 7,000 cc film at 12, 25℃ for perilla leaf and 20,000 cc film at 12, 25℃ for rape and 7,000 cc film at 12℃, the 3,000 cc film at 25℃ for pak choi and 5,000 cc film at 12, 25℃ for chicory showed the best results. The conclusion was 5,000 cc and 10,000 cc films were the best film for MA storage at 12℃ and 25℃ in perilla leaf because it showed the best quality of visual quality and off-flavor. In the case of rape, 12℃ treatment was better than 25℃, and the 10,000 cc film showed the best results in carbon dioxide contents and off-flavor. In pak choi, the 3,000 cc film treatment was better than other films at off-flavor, carbon dioxide and visual quality for 12℃ MA storage, and the 10,000 cc film treatment was better than other films at off-flavor and visual quality. The 20,000 cc firm was the most reasonable treatment in both storage temperatures for chicory.
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