Korea University Professor Koo Kangmo Develops Technology to Inhibit Browning in Oriental Melons

The research team led by Professor Koo Kangmo of the Department of Plant Biotechnology at Korea University Graduate School has developed a technology to inhibit browning in oriental melons.

Korea University announced on the 17th that the research team was recognized for contributing to strengthening the competitiveness of the agricultural export industry through their study titled "Research on the Principle of Browning Inhibition in Oriental Melons and the Development of Maritime Export Technology for Agricultural Products."

This research aims to address the issues of browning and quality degradation in oriental melons that occur during long-distance maritime export. Professor Koo analyzed the causes of quality deterioration in oriental melons and developed packaging material selection and hot water treatment technologies to maintain freshness.

Professor Koo stated, "This achievement is significant in establishing a sustainable export system for Korean agricultural products through maritime shipping and in settling a high value-added distribution model."

Meanwhile, Professor Koo was selected as a joint researcher for the "2024 Top 100 Outstanding National R&D Achievements," organized by the Ministry of Science and ICT, and received the Minister of Science and ICT Award as a distinguished contributor to national R&D on April 21.

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