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RISS 인기검색어
- 검색키워드
- 저자 : Ki Wung Kwak (검색결과 15 건)
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Ki Wung Kwak,Jong Nam Park,Jang Hun Kyong,Cheon Soon Jeong 한국원예학회 2007 Horticulture, Environment, and Biotechnology Vol.48 No.3
This study was conducted to investigate the effects of high CO₂ short-term treatment on the physiological characteristics and the quality changes in fresh-cut cabbage. Fresh-cut cabbages were placed in barrier film and sealed up with air (control) or 30, 60, and 90% CO₂ balanced with N₂ for 6 h at room temperature. Fresh-cut cabbages were separately packaged with a wrap, and then stored at 13℃ for 3 days. Respiration and production of ethylene increased immediately after CO₂ treatment. The blackening and yellowing appeared on the cut surface of cabbages and red cabbage, respectively, as the storage period was extended. However, the discoloration of cabbages was delayed with high CO₂ treatment. CO₂ treatment of 90% maintained effectively ascorbic acid contents after 3 days storage at 13℃. Weight loss was somewhat high in fresh-cut cabbages treated with CO₂ but was found insignificant.
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양액재배중 NaCl 첨가와 CaCl₂ 엽면시비가 머스크멜론의 저장성에 미치는 영향
곽기웅(Ki-Wung Kwak),박성민(Sung-Min Park),박종남(Jong-Nam Park),정천순(Cheon-Soon Jeong) 한국원예학회 2004 원예과학기술지 Vol.22 No.2
During the hydroponic culture of muskmelon, the effect of adding NaCl in nutrient solution and supplying CaCl₂ on the leaves of muskmelon on respiration and the changes in fruit quality during storage was evaluated. The rate of respiration was higher in fruit with NaCl treatment, but lower with CaCl₂ treatment than in control. The rate of respiration was much lower in fruit stored at low temperature, 5°C, than at room temperature, about 26°C. Same trends were obtained in the production of ethylene at low and room temperatures. The pulp firmness was lower in NaCl treated fruits, while higher in CaCl₂ treated fruits. Muskmelon fruits from control without CaCl₂ application were stored about five days at room temperature, whereas fruits treated with CaCl₂ can be stored about 20 days at low temperature. Soluble solid and total sugar contents in muskmelon fruit were higher in the both NaCl and CaCl₂ treatment than in control. The contents in fruits from NaCl treatment decreased during storage. The concentration of ethanol was much higher in NaCl treated fruits, but treatment with NaCl produced low amount of ethanol. NaCl treatment can produce high concentration of sugars in muskmelon fruits, but the shelf-life was decreased in the fruit. The storage problem can be avoided by the leaf application of CaCl₂.
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Effects of High Concentration CO2 Treatment on the Blackening and Quality Changes of Cut Cabbage
박종남,정천순,Ki Wung Kwak,Jang Hyun Kyong,Sang Jun Park,Seok Hyun Eom 한국원예학회 2007 Horticulture, Environment, and Biotechnology Vol.48 No.6
This study was carried out to investigate the effects of high concentration CO2 treatment on the blackening and quality changes of cut cabbage. Cut cabbages were exposed to air (control), 30, 60, and 90% CO2, for 9 h at 13℃, and then stored for 3 days at room temperature (27±4℃). PPO activity was lower in the cut cabbages treated with CO2 than in the control. Total phenolics concentration decreased slowly in the cut cabbages as PPO activity was inhibited by CO2. Fastened blackening occurred in the control during storage, and there was positive relationship between blackening index and PPO activity. Higher respiration rates and ethylene production induced by high CO2 treatment were rapidly restored to the initial levels as storage period was extended. In contrast, production of ethylene increased constantly up to the second day of storage in the control with decay. At the end of storage, total sugar concentrations were lowest in 90% CO2, while weight loss and ascorbic acid contents were not significantly different among the treatments.
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