• Title, Summary, Keyword: storability

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Bulb Storability of Red and Yellow Onion (Allium cepa L.) Cultivars Grown in Korea

  • Nam, Euri;Cho, Dong Youn;Lee, Eul-Tai;Kim, Cheol-Woo;Han, Taeho;Yoon, Moo-Kyoung;Kim, Sunggil
    • Korean Journal of Breeding Science
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    • v.43 no.2
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    • pp.126-132
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    • 2011
  • The bulb storability of eight red and ten yellow onion (Allium cepa L.) cultivars grown primarily in Korea was evaluated. During storage, sprouting occurred earlier in red cultivars than in yellow cultivars. In addition, the ratio of sprouted to unsprouted bulbs increased more rapidly in red cultivars than in yellow cultivars. However, not all yellow cultivars had strong storabilities. Bulb storability of three yellow cultivars was as poor as that of red cultivars, suggesting only a slight possibility of a pleiotropic effect of color and bulb storability. Meanwhile, $F_3$ lines of a red cultivar selected based on stronger storabilities showed intermediate storabilities between those of the red and yellow cultivars, implying that strong storability could be obtained by successive selection. In contrast, $F_1$ hybrids from crosses between yellow and red breeding lines showed poor storability compared with the yellow cultivars, indicating that poor storability may be dominant over strong storability. The relationships between color and other traits that potentially affect storability, such as fresh and dry weight, water content, and firmness of bulbs, were evaluated. No significant differences in these traits were observed between the two colors, although the water content of yellow cultivars and the dry weight of red cultivars were slightly higher than their counterparts. Correlation analyses between bulb storability and other traits, including weight, water content, and firmness, also showed no significant correlations. In this study, no correlations were identified between bulb color, storability, and other traits. However, based on these results, red cultivars with stronger storabilities could be developed through successive selection of bulbs with stronger storabilities.

Self-Decomposition Characteristic of Concentrated Hydrogen Peroxide with Temperature and Stabilizer (저장 온도와 안정제 양에 따른 고농도 과산화수소의 자연 분해 특성)

  • Chung, Seung-Mi;An, Sung-Yong;Kwon, Se-Jin
    • Journal of the Korean Society of Propulsion Engineers
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    • v.13 no.4
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    • pp.16-21
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    • 2009
  • This paper introduces the methods of hydrogen peroxide storage test and storability of concentrated hydrogen peroxide is estimated. Using the method of simple concentration measuring, storability was evaluated. Experiment variables were the amount of stabilizer in hydrogen peroxide, storage temperature, and caps of vessels. The experiments were performed during 8 months to 24 months. High purity hydrogen peroxide had much better storability than hydrogen peroxide with much stabilizer. In addition, the case using paraffin film which did not react with hydrogen peroxide for covering showed better storability. The temperature is very important variable in hydrogen peroxide storage. So, when hydrogen peroxide was under $10^{\circ}C$ storability of hydrogen peroxide is much improved.

Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Niitaka' Pear Fruit ('신고' 배 과실의 품질특성 및 관능검사에 따른 적정 저장기간 판정)

  • Park, Youn-Moon;Choi, Jong-Soo
    • Horticultural Science & Technology
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    • v.17 no.3
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    • pp.341-343
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    • 1999
  • Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

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Effect of Natural Porous Materials on Storability of LDPE Packaged Sweet Persimmon 'Fuyu' (다공성 천연 소재가 '부유' 단감의 저장성에 미치는 영향)

  • Kim, Yong-Hun;Park, Jee-Sung;Kim, Kun-Woo
    • Protected Horticulture and Plant Factory
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    • v.24 no.2
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    • pp.79-84
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    • 2015
  • This study was carried out in order to develop an economical and convenient way to improve storability of sweet persimmon 'Fuyu'. Natural porous materials (bamboo active carbon, chaff charcoal, and Ge-lite) pouching bags were enveloped in the conventional LDPE (low density polyethylene) package during room temperature and low temperature storage. The changes of soluble solids content, flesh firmness, flavor, decay, and softening of sweet persimmon were investigated in the 1- or 2-week intervals. The LDPE packaging with bamboo active carbon treatment was confirmed to maintain longer storability and higher quality than the LDPE packaging only. This method is expected to be applied to both of conventional and organic farming as an economical and convenient way to improve storability on long term storage and during distribution.

The Effects of Treatment with Ethylene-Producing Tablets on the Quality and Storability of Banana (Musa sp.)

  • Belew, Derbew;Park, Do Su;Tilahun, Shimeles;Jeong, Cheon Soon
    • Horticultural Science & Technology
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    • v.34 no.5
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    • pp.746-754
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    • 2016
  • This study was conducted to assess the effect of ethylene producing tablet (patent no.10-1574011) and treatment period on quality and storability of banana (AAA - Cavendish group) fruit imported into Korea from the Philippines. Three and five days of treatment periods, and different concentrations of ethylene tablet (50 ppmv, 100 ppmv) and control (standard ethylene gas treatment at a concentration of 100 ppmv) were used for the study. Slightly higher respiration rate was observed in banana fruits treated with 50 ppmv in both 3 and 5 days after treatments as compared to the control. Better storability was observed with banana fruits treated with 50 ppmv and 100 ppmv as compared to the control. All the treatments were shown a decrease in firmness as the storage days proceeded. The highest firmness was recorded from 50 ppmv on the initial day of storage while the lowest was recorded from 100 ppmv on 9 day storage. It was observed that banana fruits could be stored for up to 12 days without losing their color quality in all treatments except for the control. However, the quality of fruits at the control rapidly decreased (lost marketability) after 9 days of storage. Banana fruits treated with ethylene tablet with 100 ppmv for 5 days recorded the highest soluble solids content (SSC) at the beginning of storage period which was similar with the control. However, banana fruits treated with ethylene tablet with 100 ppmv for 3 days showed better storability than the control. On the other hand, ethylene tablet with 50 ppmv for 5 days of treatment has extended banana shelf life without affecting peel color, firmness and SSC content. Hence, these results indicate that banana fruits treated with ethylene tablet with 100 ppmv for 3 days or /and 50 ppmv for 5 days are an optimum for ripening of banana to be used for market and ultimate consumption.

Residual Nitrite and Rancidity of Dry Pork Meat Products -A Rancidity and Storability of Home-made Dry Sausage and Dry Ham and Public Taste of Dry Ham- (돈육가공저장식품(豚肉加工貯藏食品)의 Nitrite 잔존량(殘存量)과 지방산패(脂肪酸敗) -가내제조(家內製造)한 Dry Sausage와 Dry Ham의 지방산패(脂肪酸敗) 및 저장성(貯藏性)과 Dry Ham의 기호도에(嗜好度)에 관(關)하여-)

  • Woo, Soon-Ja;Maeng, Young-Sun
    • Korean Journal of Food Science and Technology
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    • v.15 no.1
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    • pp.6-11
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    • 1983
  • The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

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Studies on the Qualities and Storability of Soybean Oil-Added Milled Rice (대두유 첨가 도정 쌀의 특성 및 저장성에 관한 연구)

  • Lee, Boung-Young;Kim, Young-Bei;Son, Jong-Rok;Yoon, In-Wha;Han, Pan-Ju;Min, Young-Kyoo
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.248-250
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    • 1991
  • This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

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Storability and Material Compatibility Test of Blended Hydrogen Peroxide Propellant (블렌딩 기법을 적용한 과산화수소 추진제의 저장성 및 재료 적합성 평가)

  • Lee, Jeong-Sub;Jang, Dong-Wuk;Kwon, Se-Jin
    • Proceedings of the Korean Society of Propulsion Engineers Conference
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    • pp.150-158
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    • 2011
  • Blending method was applied to increase the performance of hydrogen peroxide which is called green propellant. 90 wt.% hydrogen peroxide was blended with ethanol which is less toxic fuel, and there was no storability decrease due to fuel addition. Inconel X750 and Tophet A showed good compatibility and high heat resistance, and SUS 316L was compatible. Al2O3, Y2O3, and ZrO2, were coated on the material to improve heat resistance, and it was proved from endurance test that Y2O3 coating is not suitable and adhesive strength between coating and material is related with allowable temperature of material. Thruster test was performed to confirm the performance increase by blending method, and chamber temperature was $870^{\circ}C$ which is higher than $760^{\circ}C$ that is adiabatic chamber temperature of 90 wt.% hydrogen peroxide.

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Storability and Material Compatibility Test of Blended Hydrogen Peroxide Propellant (블렌딩 기법을 적용한 과산화수소 추진제의 저장성 및 재료 적합성 평가)

  • Lee, Jeong-Sub;Jang, Dong-Wuk;Kwon, Se-Jin
    • Journal of the Korean Society of Propulsion Engineers
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    • v.16 no.5
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    • pp.20-28
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    • 2012
  • Blending method was applied to increase the performance of hydrogen peroxide which is called green propellant. 90 wt.% hydrogen peroxide was blended with ethanol which is less toxic fuel, and there was no storability decrease due to fuel addition. Inconel X750 and Tophet A showed good compatibility and high heat resistance, and SUS 316L was compatible. $Al_2O_3$, $Y_2O_3$, and $ZrO_2$, were coated on the material to improve heat resistance, and it was proved from endurance test that $Y_2O_3$ coating is not suitable and adhesive strength between coating and material is related with allowable temperature of material. Thruster test was performed to confirm the performance increase by blending method, and chamber temperature was $870^{\circ}C$ which is higher than $760^{\circ}C$ that is adiabatic chamber temperature of 90 wt.% hydrogen peroxide.

Yield and Storability of Spring Transplanted Onion Cultivars in the Middle Area of the Korean Peninsula (중부지방에서 플러그 육묘에 의한 춘파 양파 품종의 생육과 저장성)

  • Lee, Jung-Soo;Park, Su-Hyung;Park, De-Young;Lee, Youn-Suk;Chun, Chang-Hoo
    • Protected Horticulture and Plant Factory
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    • v.18 no.1
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    • pp.51-59
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    • 2009
  • Bulb onion cultivation area has been restricted in southern part of Korea to avoid blotting and bulb division. The traditional culture method is transplanting bare-rooted plantlet into the field at the end of summer and harvesting at the beginning of next summer. The hot weather and weak plantlets occasionally causes unstable supply of onions in autumn. In order to enlarge cultivation area and to reduce culture period, long nursery system using plug tray and spring transplanting was tried. Forty cultivars collected from Korea and Japan were nursed using 200-plug tray and transplanted to the field in spring. Marketable yield was not related to the seedling size but lodging time. Cultivar of 'Hamasodachi' was lodged early and resulted low marketable yield. Cultivar of 'Cheonjudaego' was not lodged and yielded high but not in accordance with storability. Generally early lodged cultivars showed low storability. In order to avoid rainy harvesting season, cultivars requires excessive long time for lodging is not recommended for spring culture. Using plug nursery and spring transplanting, we successfully produced marketable onions in 3 months. But immediate using of the harvested onion is recommended. The storability of produced onions showed different result among cultivars, storage of spring onion was not recommended.