Jong Gyu Kim Is working for Faculty of Food and Health Sciences, Keimyung University of Korea (South) from 1993. She is in teaching and research capacity. She is now in sabbatical leave and joining University of Washing, U. S. A. She is a specialist in the field of Food and Environmental Hygiene. She has more than 100 publications in the peer-reviewed scientific journals, and edited more than five books.
This study was performed to investigate a long-term impact of climate change on the capture of offshore fisheries in Korea over the past three decades and their effect on the consumer price index (CPI) of popular fish species for Korean cousin. The data used were official data such as Jeongsun Marine Survey and specialized agencies for the past 30 years (1981~2010). Time series analysis, regression analysis and correlation analysis were used. Not only land surface temperature but also sea surface temperature of offshore waters increased over the past 30 years, and both have positively correlated (p < 0.01). The rise of sea surface temperature in the East Sea was especially prominent than those in the South Sea and the West/Yellow Sea. The capture fisheries production in offshore fisheries has overall declined gradually and only 36% in 2010. In particular, the cold-water fish species such as Alaska/walleye pollack and Sailfin sandfish have almost disappeared or much decreased, while warm-water fish species such as anchovy, squid, and common mackerel have increased. Korean’s aquatic food consumption has increased in recent years and is at a global level, however, the self-sufficiency rate declined considerably to 77.9% in 2010. Among the fish species preferred in Korea, the production quantity of largehead hairtail and Alaska/walleye pollack had a significant effect on total CPI (p < 0.01). The CPI of Pacific saury tended to be similar to the total CPI during the past 30 years, reflecting overall consumer prices. These results indicate that global warming affected not only sea water temperature rise, but also had remarkable impact on the production of offshore fisheries. The decreased supply of the offshore fisheries and increased demand may result in occurring fishflation. There is need for policy response and strategies and implementation to ensure a stable supply of fishery products.
Soon Ok Woo is working as a Professor at National Institute of Agricultural Sciences, Republic of Korea. She has extended her valuable service for many years and has been a recipient of many awards and grants. Her international experience includes various programs, contributions and has participated in different countries for study in diverse fields.
Propolis is a health food, known for high antioxidant and antimicrobial effects. Fresh cut vegetables that are rapidly increasing in consumption have recently faced the problem storability fall down after washing. To improve storability of fresh cut vegetables, various studies are being carried out. In this study, using the characteristics of propolis, we performed this study to improve the he storability of fresh cut vegetables. An 18% solution of propolis extracts solution was prepared, and this solution was diluted from 0.001 to 1%, and the fresh vegetables were dipped in it (cabbage lettuce, perilla leaf, and lettuce). Vegetables were measured with the sensory evaluation and hardness after each treatment by placing them in a certain period of time at room temperature and refrigerator. The results showed that the storage stability is excellent compared tonon-treated, as diluted from 0.1 to 0.01%. Propolis solution is to improve the shelf life of fresh cut vegetables.