저온저장 온도 및 저장기간이 키위 "골드"의 품질 유지에 미치는 효과

양용준,임병선,Yang, Yong-Joon,Lim, Byung-Seon The Korea Academia-Industrial cooperation Society 2017 한국산학기술학회논문지 Vol.18 No.1

The effects of temperature and length of cold storage on the quality maintenance of fresh "Gold" kiwifruit were investigated. Physio-chemical properties were analyzed in kiwifruit held at $2^{\circ}C$ and $6^{\circ}C$ temperatures compared to fruit at room temperature ($20{\sim}28^{\circ}C$) during 8 weeks of storage. Low temperatures ($2^{\circ}C$ and $6^{\circ}C$) significantly delayed softening and soluble solids content (SSC) accumulation compared to higher temperature ($20{\sim}28^{\circ}C$). Physico-chemical properties of fruits, including weight losses, firmness, SSC, titratable acidity (TA), SSC/TA ratio, and flesh color properties were monitored during storage. Fast firmness loss was detected in fruit stored at higher temperatures compared to low temperature ($2^{\circ}C$). Similar results were observed for acidity according to storage temperature and length of cold storage, whereas SSC increased to the limited values (%Brix) during storage. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter for all treatments. SSC accumulation rates decreased from 5 weeks after storage probably due to differences between initial and ripe kiwifruits, and SSC decreased with each passing week due to natural starch conversion over time. The SSC/acid ratio increased from 18 to 27 until 5 weeks after storage and then slowly declined in all kiwifruit stored at different low temperatures. Sensory evaluation results showed no differences in kiwifruit flesh color stored at two storage temperatures of $2^{\circ}C$ and $6^{\circ}C$. 본 연구는 키위 과일의 수출 시 최적 수송온도를 구명하기 위하여 같은 수송조건을 설정한 시물레이션실험을 수행하였다. 수송온도로 $2^{\circ}C$와 $6^{\circ}C$ 조건을 설정하고 이와 비교한 실험군으로 변온조건으로 상온($20{\sim}28^{\circ}C$)을 두어 과실의 여러 물리화학적 변화를 조사하였다. 과실의 경도는 $2^{\circ}C$에서 가장 높게 유지되었고 이와 유기산 함량의 유지에서도 같은 결과였다. 가용성 당함량은 저온 저장 5주까지 완만히 증가하다가 그 이후 감소하기 시작하였는데 저온 처리간 차이는 크지 않았다. 이에 비하여 상온에서의 가용성 당함량은 저장 3주후에 과실이 부패하여 측정이 불가능하였다. 키위 과실의 당산비는 저온저장 5주 까지 18에서 27까지 크게 증가하여 과실의 품질이 크게 향상되다가 그 이후 감소하기 시작하였다. 이 결과로 키위는 전형적인 수확 후 호흡급등형 과실의 패턴을 보였고 저온처리 간에는 차이가 크지 않았다. 관능검사를 통하여 저장중인 키위 과육의 색을 조사한 결과, 저온처리($2^{\circ}C$와 $6^{\circ}C$)에서 차이가 크지 않았다.

1-MCP 처리가 단감 ‘부유’의 저온저장 중 과실품질에 미치는 영향

양용준(Yong-Joon Yang),박희주(Hee-Ju Park) 한국원예학회 2009 한국원예학회 학술발표요지 Vol.2009 No.5

온수침지가 단감 ‘부유’의 연화억제와 저장성향상에 미치는 영향

양용준(Yong-Joon Yang),박희주(Hee-Ju Park) 한국원예학회 2009 한국원예학회 학술발표요지 Vol.2009 No.5

1-Methylcyclopropence(1-MCP) 처리가 오이의 신선도 유지에 미치는 영향

양용준(Yang, Yong-Joon) 한국산학기술학회 2008 한국산학기술학회논문지 Vol.9 No.6

1-MCP(1-methylcyclopropene) 처리에 의한 오이 ‘Baekdadaki’의 수확 후 품질에 관한 연구를 수행하였다. 1-MCP의 농도별 25Oppb, 500ppb, 1,00Oppb 처리 후 상온과 저온(10℃)으로 나누어 저장하면서 생리적 특성변화 및 호흡율, 에틸렌 발생율을 조사하였다. 물리화학적 특성변화로 생체중과 경도는 상온, 저온 모두 저장 중 감소하였고 1-MCP 처리중에는 저온의 500ppb 에서 가장 적은 감소율을 보였다. 노화의 지표인 과피 b값은 상온과 저온 모두 1-MCP 250, 1,0000pb에서 가장 높은 증가율을 보였고 저온저장 15일째에 황화와 함께 과실 무름 현상이 나타났다. 오이의 저온저장 15일 동안 1-MCP 500ppb 처리에서 가장 낮은 부패율을 나타내어 상품성을 상대적으로 높게 유지 하였다. 호흡율은 1-MCP 250ppb 처리에서 높은 증가율을 보였고, 에틸렌 발생량은 상온 저장된 1,000ppb 에서 저장 6일 동안 가장 높은 증가율을 보였다. 오이 ’Baekdadaki’ 품종의 수확 후 품질은 1-MCP 500ppb 농도에서 가장 좋은 품질을 유지하였고 여러 농도의 1-MCP 처리에서 에틸렌 생성이 억제되지는 않았다. Effects of I-MCP(l-methylcyciopropene) on the postharvest life and fruit quality of cucumber ‘Baekdadaki’ were investigated. Cucumber were held at room and cold chamber(10℃) treated with several concentrations of 1-MCP. Physico-chemical characteristics such as fresh weight and firmness were greatly varied during storage, and the treatment with 1-MCP(500ppb) showed the minimal loss of the values at harvest. The peel b value representing a senescence process was higher investigated in I-MCP(250 and 1,000ppb treatment, and led to the apparent yellowing and softening after cold storage for 15 days. 1-MCP(500ppb) showed lower decay rate and better marketability of cucumber than other treatments after cold storage for 15 days. The respiration rate was higher found in cucumber treated with 1-MCP(250ppb) than in other treatment. Ethylene evolution was most detected in cucumber treated with 1-MCP(1000ppb) after room storage for 6 days. 1-MCP did not affect the production of ethylene in cucumber during room and cold storage.

백합 ‘르네브’ 구근의 개화품질에 미치는 저장배지 및 저장조건

양용준(Yong-Joon Yang),박희주(Hee-Ju Park) 한국원예학회 2009 한국원예학회 학술발표요지 Vol.2009 No.5

영어와 한국어의 간접화행 비교 분석

양용준 ( Yang¸ Yong-joon ) 한국현대영어영문학회 2020 현대영어영문학 Vol.64 No.4

The purpose of this paper is to examine the usage of indirect speech act in English and Korean through a questionnaire. Although all the language expressions we use in our daily life are speech act, the meanings conveyed can vary depending on the speaker's expression or the listener's understanding. Differences in language of the time, social, and culture will naturally exist, but it can be predicted that language differences between generations in one culture will further accelerate. Direct speech act can be easily accepted in any language, but indirect speech act is difficult to understand because of habits and customs arising from social and cultural differences. In recent years, it can be considered that the meaning of indirect speech act brought about by generational differences is accelerating more than ever. As the survey results show, they are well aware of the speech act, but if they go to the sub-classification of direct speech act and indirect speech act, they tend to feel difficult to understand. The expressions of indirect speech act in English and Korean are frequently used in the form of questions, statements, and commands, and in the order of frequency, the order of question, statement, and command was followed. In conclusion, we examined the meaning, usage, and degree of use of indirect speech act in English and Korean, and investigated how to pay attention in using indirect speech act in the future through a survey. The students who responded to the questionnaire are students majoring in English, so the same answer to the question about the ease of use and understanding of indirect speech act is that they use the same expressions of indirect speech act in both languages, whether consciously or unconsciously. However, there may be a slight difference between expression and frequency. (Jeju National University)

1-MCP 처리농도가 포도 ‘Campbell Early’와 ‘Kyoho’의 품질에 미치는 영향

양용준(Yong Joon Yang),박희주(Hee Ju Park),박용문(Youn Moon Park) 한국원예학회 2008 한국원예학회 학술발표요지 Vol.2008 No.5

1-MCP 처리가 복숭아 ‘미백’의 저장 중 과실품질에 미치는 영향

양용준(Yong Joon Yang),박희주(Hee Ju Park) 한국원예학회 2009 한국원예학회 학술발표요지 Vol.2009 No.10

봄배추의 품질과 색깔에 미치는 CA저장의 효과

양용준(YANG Yong-Joon),강란(KANG Ran),이시열(LEE Si-Yul),장탁중(CHANG Tag-Jung) 한국원예학회 1993 한국원예학회 학술발표요지 Vol.11 No.2

영어와 한국어의 공범주 현상 비교 분석

양용준 ( Yang Yong-joon ) 한국현대영어영문학회 2018 현대영어영문학 Vol.62 No.4

The purpose of this paper is to find the common points and differences between the two languages by studying the movement and traces of English and Korean. It is to make sure that there is no inconvenience in understanding and using more exact meaning in actual language life. There are common points between English and Korean movements, but there are also differences. The movement of English can be generally divided into three kinds. They are NP-movement, SAI movement and Wh-movement and are relatively limited movements. Korean movement can be divided into five categories: subject movement, mystery movement, shuffling, nuclear movement, and post-supplementation. The English movements show relatively limited movements, whereas the Korean movements show free movements. When English or Korean move, the moved elements leave traces in the position before the original movement. Based on the principle of public category, it does not appear voiced, but it is the place where it appears internally. According to the trace theory, the position before moving and the moving elements should be the index and satisfy not only Chomsky’s binding theory, but also the conditions of antecedent governance and minimality. (Jeju National University)