제주도산 (濟州島産) 담수조류 (淡水藻類)

정준,김성달,이갑숙 ( Jun Chung,Sung Dal Kim,Kap Suk Lee ) 한국하천호수학회 1972 생태와 환경 Vol.5 No.1·2

1) All of materials examined were composed of 5 classes, 11 orders, 2 suborders, 14 families, 30 genera, 82 species, 14 varieties. 2) Among them, those not previously reported in Korea are 1 class, 1 family, 2 genera, 21 species, 9 varieties. 3) Heribaudiella fluviatilis (Gom.) Svedelius belong to class Phaeophyceae, is first reported in Korea.

제주도산 (濟州島産) 담수조류 (淡水藻類) (Ⅱ)

정준,김성달,이갑숙 ( Jun Chung,Sung Dal Kim,Kap Suk Lee ) 한국하천호수학회 1972 생태와 환경 Vol.5 No.3·4

1) All of materials examined were composed of 8 orders, 2 suborders, 20 families, 45 genera, 108 species, 18 varieties, and 7 forms. 2) Among them, those not previously reported in Korea are 3 genera, 32 species, 9 varieties, 4 forms.

청과물 저장에 관한 연구(제1보)

손태화(Tae Hwa Sohn),최종욱(Jong Uck Choi),김성달(Sung Dal Kim) 한국식품과학회 1972 한국식품과학회지 Vol.4 No.1

토마토 과실의 성숙중 경도 및 무기성분의 변화

류복희(Bok-Hee Ryu),문광덕(Kwang-Deog Moon),김성달(Sung-Dal Kim),손태화(Tae-Hwa Sohn) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.2

성숙중 토마토 과실의 연화현상과 관련한 무기성분들의 함량 및 존재형태의 변화와 호흡량, 경도의 변화를 측정하였다. 성숙에 따라 토마토 과실의 호흡량은 감소하다가 개화후 42일경부터 증가하여 49일경에 climacteric maximum에 도달하였으며 그후 감소하였다. 토마토 과실의 경도변화는 개화후 45일까지는 큰 변화가 없었으나 그후 급격히 감소하였다. 토마토 과실의 무기성분으로 K, Ca, Mg의 함량은 높았으나 Zn, Fe, Mn, Cu 등은 소량으로 함유되어 있었다. 개화후 45일 이후 soluble Ca, Mg 및 K은 성숙에 따라 증가하였고 bound Ca, Mg은 크게 감소하였으며 그 밖의 다른 무기성분은 성숙중에 큰 변화를 나타내지 않았다. This study was conducted to investigate the relation of softening with the mineral components during ripening of tomato fruits. The mineral contents of Ca, K, Mg, Zn, Fe, Mn and Cu and its existence form, respiratory rate and hardness during ripening were evaluated. The respiratory rate of tomato fruits was decreased until 42 days after anthesis and then increased the climacteric maximum was found on 49 days after anthesis, then decreased. The hardness of tomato fruits during ripening did not change greatly until 45days after anthesis, then decreased markedly. The major mineral components of tomato fruits were K, Ca and Mg. Zn, Fe, Mn and Cu were the minor components. The contents of soluble Ca, Mg and K increased markedly and those of bound Ca and Mg decreasd markedly after 45days during ripening. However other components were not changed greatly.

Tomato 貯藏中의 熟度 및 成分變化에 關한 硏究

金聲達 대구효성 가톨릭 대학교 1975 연구논문집 Vol.16 No.1

綠熟果를 採取하여 10℃에서 常?區로 區分 貯藏했을 때의 irpeness score와 呼吸量 및 成分變化를 調査한 結果 處理區別에 따른 ripeness score의 變化를 볼 때 減?區가 常?區보다 着色이 되었으며 呼吸量과 비교해 볼 때 chimacteric mazimum에서 ripeness score는 4 이상이었다. 그리고 산, 당, vitamin C는 熟度가 진행됨에 따라 감소되는 경향이었다. This paper reported the investingation on the change of ripeness score, CO2-production and the chemical contents of tomato at green stage, Tomato fruits was at normal atmospheric pressure(below. NAP) and sub-atmospheric pressure (below SAP) at 10℃. The pigmentation of tomatoes which was stored at SAP ant the stage green was delayed. Compared with CO2-productions, ripeness scores was 4 degree at climateric maximum. The changes of sugar contents and vitamin C of tomatoes stored at SAP was apted to decrease more than those stored at NAP.

사과 果汁의 酸 및 糖含量과 嗜好性과의 關係

金聲達 대구효성가톨릭대학교 1985 연구논문집 Vol.31 No.1

The purpose of this study is to examine the relations between acidity and sugar concentration in apple beverge containig 10%, 20% and 30% apple juice and the consumers' preference. The following results were obtainned through sensory evalation. 1. Beverage sample containing 10% uice with 0.4%acid had higher preference than other sample containing same amount of juice with different acidity. (p<0.05). But beverage sample with 20% and 30% uice did not differ significantly in preferene as acidity changed. As for the effect of sugar concentration, samples with Brix value of 14 and 15 haad higher preference, regardless of juice content. (p<0.05). 2. Sour taste was proportional to acidity in beverage, but was reduced as either sugar or juice content was increased. However, the effect of juice was less than that of sugar. 3. Sweet taste was the determinant factor for the taste resulting from different combinations of acid and sugar in apple deverage.

Tomato果實의 鮮度維持에 關한 硏究 : 環境壓力條件이 呼吸抑制 및 成分變化에 미치는 影響 Effects of Environmental Pressure on Respiration Inhibition and Storage ability in Tomato Fruit

金聲達 대구효성가톨릭대학교 1972 연구논문집 Vol.10 No.1

This study was made on change of respiration inhibition and storage elements of tomato fruit under reduced atmospheric pressure in comparison with normal pressure. The results obtained were as follows: 1) The respiration was low under condition of 660mm Hg in the pressure of storage room than under condition of 760mm Hg and 560mm Hg. 2) Co₂was constant from three days after storage when Ventilation was 2ml/min and from early storage stage when it was 50ml/min. 3) The decreasing rate of total acid, total sugar and vitamin C was lower under reduced atmospheric pressure than under normal pressure. 4) The reduced weight ratio was low under reduced atmospheric pressure.

Tomato 果實의 着色에 미치는 環境壓力의 影響

金聲達 대구효성가톨릭대학교 1982 연구논문집 Vol.24 No.3

In order to elucidate the extension of shelf-life of tomato fruits under thesub-atmospheric pressure storage, the respiratory amount, the degree of ma-turity, and the change of chlorophyll, Iycopen. and carotene content whichare closely connected with the coloration of tomato fruits have been investi-gated. The results obtained are as follows: The loss of chlorophyll was slower in the sub-atmospheric treatment than thenormal, and the lower the pressure was, the less its loss was. And the strikingdegree of its loss was revealed during during the climacteric rise of respiration. The production of Iycopence was also affected by the sub-atospheric treatment,and the amount of its production was supressed under the sub-atmosphericpressure than the normal. The lower the degree of atmospheric pressure was.the less the amount of its production was. The carotene content was increased during the storage, but it showed a slightincrease without being much affected by the storage conditions. The maturity was retarded to a higher degree in the sub-atospheric treatmentthan the normal, and the degree of maturity was considerably retarded inaccordance with the low degree of atmospheric pressure.

減壓法에 依한 사과 Preserve 製造에 關한 硏究 : 第1報 糖液의 濃度.處理時間 및 眞空度가 果肉의 糖吸收度에 미치는 影響

李盛雨,金聲達 대구 효성가톨릭대학교 1968 연구논문집 Vol.1968 No.3

Absorption of sugar was investigated by varying the concentration of sugar solution and the period of treatment by employing the diminished pressure method on apple. The absorpiton of sugar was found to be very conspicuous when the vacum pressure showed more than 60mm Hg. However, the period of treatment did not show any effect on the absorption of sugar.

Tomato 貯藏中 有機酸의 變化에 關한 硏究

金聲達 대구효성가톨릭대학교 1974 연구논문집 Vol.14 No.1

1973年에 栽培하여 收穫한 Tomato "米壽"를 常壓區와 感壓區로 區分하여 貯藏中의 有機酸 및 其他 成分의 變化에 對한 調査를 한結果는 다음과 같다. 1.Tomato 果實을 外壁, gelatin狀 組織, 胎座 3部位로 區分하여 調査한바 (1) 全酸의 含量을 gelatin狀 組織>胎座>外壁의 順이었고 貯藏 期間中 이 順位는 그대로 維持되었다. 貯藏區別로는 SAP區는 貯藏 初期에는 減少하다가 다시 上昇하였으나 NAP區에서는 繼續 減少하는 傾向이 있다. (2) 遊離酸의 含量에 있어서는 部位別 順位는 全酸과 同一하였다. 그러나 貯藏 期間中의 變化에 있어서는 全酸에 比하여 多少 減少 하는 傾向이었다. (3) 結合酸의 含量은 胎座>外壁 gelatin狀 組織의 順이었으며 貯藏 末期에는 貯藏區別로 볼 때 多少 差異가 있었다. (4) 糖의 含量은 外壁>胎座> gelatin狀 組織의 順이었고 ascorbic acid의 含量은 gelatin狀 組織>胎座>外壁의 順으로 糖과는 若干 다르게 나타났다. 2. 有機酸의 變化에 있어서는 (1) 全酸의 70∼80%는 citric acid이고 10∼20%는 maric acid이며 그 外에 oxalic acid, fumaric acid, acetic acid의 順으로 含有되어 있었다. (2) 貯藏區別 各酸의 變化는 ㉠ citric acid는 sigmoid 形의 變化를 보였으며 貯藏區別로 볼때 NAP區의 變化가 SAP區보다 크게 나타났다. ㉡ malic acid는 貯藏區別로 많은 差異가 있었다. 卽 貯藏 期間中 NAP區는 繼續 減少하였으나 SAP區는 貯藏 初期에 減少하다가 增加하였다. Tomato, Mishu-variety which was grown at field harvested, was used in this experiment. This experiment, dividing at Normal Atmospheric Pressure (NAP) and Sub-Atmospheric Pressure (SAP) was carried out to research about changes of organic acid and other components during the storage of Tomato fruits at 10℃. The results obtained were as follows; 1. Changes of total, free and combined acid a. Contents of total acid was contined orderly gelatinous pulp>placenta>outer well, and this order was constant during storage. In changes of total acid at treated-condition it in SAP-part was decreased at the beginning of storage and after that increased. But it in NAP-part was continously decreased till terminal of storage. b. In changes of free acid the order of it's contents was similar to total acid, but changes of free acid was apt to reduced more than it of total acid, c. Contents of combined acid was orderly placenta > outer wall > gelatinous pulp, and this order was apt to be changed more or less in accordence with stored-conditions at the end of storage. d. Suger-contents was orderly outer wall> placenta> gelatinous pulp, and ascorbic acid-contents was gelatinous pulp> placenta> Outer wall. 2. Changes of organic acid; a. Citric and malic acid in total acid were 70-80 and 10-20% relatively, and other acid except citic and malic acid was acetic, fumaric and oxalic acid. b. Changes of citric acid durings storage showed sigmoid type, and NAP-part was more decreased than SAP-part. c. Changes of malic acid during storage was different between SAP and NAP-part; Malic acid at NAP-part was continoutly reduced during storage, but it at SAP-part was decreased at begining of storage and increased agin.