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Changes in Quality of Oriental Melon ‘Smartkkul’ During Vessel Transportation
Ji-Weon Choi,Min-Sun Chang,Ji Hyun Lee,Yoonpyo Hong,Ji Gang Kim 한국원예학회 2018 원예과학기술지 Vol.36 No.4
This study was carried out to assess different postharvest treatments of oriental melon (Cucumis melo var. makuwa Makino) for vessel export to Singapore and to investigate the competitiveness of Korean oriental melon in local markets in Singapore. Oriental melon fruits were grown and harvested from a commercial greenhouse in Seongju, Korea. Oriental melons were treated with 5 different applications: washing with water and 5-kg bulk packaging in a corrugated box covered with polypropylene film (control), washing with water and 5-kg bulk packaging in a corrugated box covered with polyethylene film coated with pegmatite (W+B+F), the W+B+F treatment with the addition of absorption paper (W+B+F+P), washing with water and small packaging, in which two oriental melons were packaged in a polyethylene terephthalate (PET) tray, and 8 trays were placed into each corrugated box (W+S), and washing with 0.5% chitosan solution and small packaging (CW+S). After the treatments, the melon fruits were stored for 1 day at 13°C followed by a 9-day transportation to Singapore at 3°C in a shipping container, and a 3-day distribution to the markets at 18°C. The control treatment resulted in the highest and the fastest weight loss. The W+B+F treatment was effective in reducing surface browning of oriental melon and marketability was the highest at 71.4% with this treatment after arrival in Singapore. The W+S and CW+S treatments showed no decay 3 days after arrival in Singapore. The firmness of W+C+F-treated melon fruit was higher than in the other treatments during distribution at 18°C after export. The soluble solids content of the seed was higher than in the flesh of oriental melon fruit. This study indicated that the W+B+F treatment of oriental melon before export was effective in maintaining freshness during export to Singapore.
Ji Yun Lee,Ji Hyun Kim,Ji Myung Choi,Hyemee Kim,Weon Taek Seo,Eun Ju Cho,Hyun Young Kim 한국응용생명화학회 2023 Journal of Applied Biological Chemistry (J. Appl. Vol.66 No.-
This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2- picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS+), hydroxyl (·OH), and superoxide (O2 -) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher ·OH and O2 radical scavenging activities, compared with DPPH and ABTS+ radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.
Ji-Weon Choi,Ji-Hyun Lee,Jin-Su Lee,Chang-Kug Kim,Yoon Pyo Hong,Yeoung-Seuk Bae 한국버섯학회 2017 버섯 Vol.21 No.2
The effects of Postharvest CO2 treatment on the quality and shelf life of oyster mushroom packaged with oriented polypropylene (OPP) film bag were investigated. On the day of harvest, the ‘Gonji-7ho’ oyster mushroom grown by bottle cultivation of Jangheung County, Korea transferred to a laboratory in Wanju County and were cooled in a cold room at 3°C for 1 day and then treated with 30% or 50% CO2 for 3 hours at 3°C. After the CO2 treatment, 400 g of oyster mushroom were sealed into 20 μm thick OPP film bag (width: 29 cm, length: 24 cm) used in the actual farmhouse. The package gas composition, hardness, color change, off-flavor index, browning index, and overall quality were evaluated during storage at room temperature (RT) for 6 days and at 3°C for 21 days. As a result, During storage at RT, the concentration of carbon dioxide in the bag of 30%, 50% CO2 were higher than untreated and shelf-life of oyster mushroom at 50% CO2 was reduced 1 day due to off-flavor while 30% CO2 or untreated was 2 days. During storage at 3°C, the concentration of carbon dioxide in the bag was kept low at 30%, 50% CO2 treatment compared to untreated, the respiration of oyster mushroom at 30, 50% CO2 were lower than untreated during initial 7 days storage at 3°C, but ethylene production were not different. The hardness of oyster mushroom at 30% CO2 was higher, the lightness (L* value) of stem surface was higher, the yellowness (b* value), browning index was lower and odor index was lower than untreated or 50% CO2. 30% CO2 treated oyster mushroom packaged with OPP film bag kept 4.2~16.2% O2 and 4.2~15.5% CO2 concentration in the bag during storage at 3°C, and showed highest overall quality index. Marketable shelf-life was assessed 10 days for untreated, 17 days for 30% CO2, and 16 days for 50% CO2, respectively.
최지원(Ji Weon Choi),신일섭(Il Sheob Shin),양해조(Haejo Yang),이지현(Ji Hyun Lee),임수연(Sooyeon Lim) 한국원예학회 2021 한국원예학회 학술발표요지 Vol.2021 No.10
강진과 당진 수국 재배 농가에서 르네이트, 아도라, 로얄네이비, 레볼류션은 오전 7~10시, 화이트볼과 로얄블루는 16~18시에 절화를 채취하여 줄기 하단의 엽을 제거하고 10엽 내외를 남긴 후에 2~24시간 물올림을 하고, 줄기를 60~70cm 길이로 끝을 대각선으로 절단하여 물올림용액을 채운 물대롱을 끼운 다음, 꽃을 보호하기 위한 비닐 슬리브를 씌워 유통용 종이상자에 담아 5 ± 1°C 냉장차로 국립원예특작과학원으로 운반하였으며, 유통용 종이상자에 담긴 상태로 저온저장고(5 ± 1°C)에 보관 후 절화의 줄기길이를 40cm로 맞춰 절단한 뒤에 상단 2엽을 남기고 보존용액을 800~900mL 채운 플라스틱 화병에 꽃아 절화 화관끼리 서로 닿지 않도록 배치하여 절화수명 및 관련 특성 분석을 실시하였다. 물올림 용액으로 수돗물과 크리잘 RVB을 사용하고, 보존용액으로 크리잘 프로 2와 3, 수돗물을 사용하여 처리하였다. 품종에 따라 절화수명에 뚜렷한 차이를 보여 르네이트가 11~12.5일로 가장 짧고, 레볼루션이 34~43.8일로 가장 길었다. 대부분 물올림 용액과 보존용액에 따라 절화수명에 큰 차이를 보이지 않았지만, 레볼류션은 0.5% 크리잘 RVB 물올림 + 0.5% 크리잘 프로 3 보존용액에서 수돗물보다 10일 정도 절화수명이 연장되었다. 그러나 로얄네이비, 화이트볼, 로얄블루 품종은 수돗물을 물올림 용액으로 사용하였을 때 0.5% 크리잘 RVB보다 절화수명이 보다 긴 경향이었으나 처리간 유의적인 차이는 없었다. 품종별 손실요인은 아도라는 목굽음, 르네이트와 로얄블루, 로얄네이비는 갈변과 위조, 화이트 볼은 목굽음, 녹변, 위조, 레볼류션은 갈변, 위조였다. 화관과 꽃잎으로 보여지는 꽃받침이 다른 수국 품종에 비해 작지만 레볼루션이 절화수명이 다른 품종이 비해 유의적으로 길어 장기간 수송에 적합한 것으로 판단된다.