• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2004.10a
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• pp.67-72
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml $h^{-1}\;m^{-2}\;atm^{-1}$ at $5^{\circ}C\;and\;99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%\;CO_2+1\;or\;20\%\;O_2,\;8\%\;CO_2+1\;or\;20\%\;O_2,\;or\;12\%\;CO_2+20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2+1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown using black polyethylene mulch under NF was over 7-fold that of slices from tomato fruit grown using hairy vetch under Tom-Cast. When stored at $20^{\circ}C$, slices from light-red tomato fruit grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomato fruit grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomato fruit from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing. Experiments were conducted to determine if ethylene influences chilling injury, as measured by percentage of slices exhibiting water-soaked areas in fresh-cut tomato slices of 'Mountain Pride' and 'Sunbeam' tomato (Lycopersicon esculentum Mill.). Ethylene concentration in containers without ventilation significantly increased during storage at $5^{\circ}C$, whereas little or no accumulation of ethylene occurred in containers with one or six perforations. Chilling injury was greatest for slices in containers with six perforations, compared to slices in containers with one perforation, and was over 13-fold greater than that of slices in control containers with no perforations. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad controls increased continually during storage of both 'Mountain Pride' and 'Sunbeam' tomatoes at $5^{\circ}C$ under modified atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage. The ethylene absorbent pad treatment resulted in a significantly higher percentage of chilling injury compared with the no-pad control. In studies aimed at inhibiting ethylene production using AVG during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage, compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. Further, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf-life and quality. In slices treated with ethylene (0, 0.1, 1, or $10\;{mu}L\;L^{-1}$) immediately after slicing, ethylene production in non-treated controls was greater than that of all other ethylene pre-treatments. However, pretreatment of slices 3 days after slicing resulted in a different pattern of ethylene production during storage. Ihe rate of ethylene production by slices treated with 1 L $L^{-1}$ ethylene 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pre-treated with ethylene, both immediately and 3 days after slicing, the rate of ethylene production tended to show an negative correlation with chilling injury. Chemical name used: 1-aminoethoxyvinylglycine (AVG).

• Korean Journal of Weed Science
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• v.8 no.3
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• pp.273-282
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• 1988

The seventeen barnyardgrass [Echinochloa crus-galli (L.) Beauv.] accessions, which were collected national-widely in 1986 and selected two times through 1987, were experimented at 1988. To study the degree of ecological variations of the collected accessions of native barngardgrass species as a weed, the experiment was conducted with Wagner pots in size of 1/5000a and under P.E. film house. Among 57 characters, 100 grains weight, rate of tiller increase from transplanting to 30 days, the number of the maximum tillers and rate of dry weight increase from 15 DAS to 22 DAS were become intra-specific variarions as higher coefficient of varation than 30%, the size of the first leaf, fresh weight and dry 22 seedlings, rate of productive tiller, panicle number and tillering divergence made intra-specific variations as more and less C. V. than 25%, while the required days upto heading since seeding at June 6. rate of fresh/dry weight and plant height of 22 days old seedling made intra-specific variations as the coefficient of variation of about 50%. Among the attributes the color in leaf, leaf sheath, mid-ribs, node, spike, grain, and plant type, length of leaf marginal tooth, grain shape, purple bend on leaf were seemed useful to indentify the accessible specific.

• Korean Journal of Weed Science
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• v.9 no.1
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• pp.1-15
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• 1989

The seventeen barnyardgrass [Echinochloa crus-galli (L.) Beauv.] accessions, which were collected national-widely in 1986 and selected two times through 1987, were experimented at 1988. To identify the ecological properties of the collected accessions of native barnyardgrass species as a weed, the experiment was conducted with Wagner pots in size of I/500a and under PE film house. 1. Accessions were classified into 5 specific groups in plant type properties by use of data from plant height, number of maximum tillers, erectness, culm length and panicle type, among others. 2. As for species identification, they were clustered into 3 similar groups and 2 individual species by use of data from color, first-glumer type, and erectness. 3. Four groups were identified for elongational properties by plant height of 22 days old seedling, length of culm, panical, leaf length and width, and inter-node and spikelet, among others. 4. Properties on quanititative growth were classified into 4 groups and 1 individual accession corresponding to differential plant height of 22 days old seedling, length of culm, panical, inter-node, leaf-sheath, spikelet, first-glumes length, grain, number of tillers, spike, and grain weight. 5. Due to different daily increasing rate in seedling height, dry weight, number of tillers and ratio in dry weight to plant height, the growth rate properties were clustered into 4 groups and one individual accession. 6. Properties on seedling growth were classified into 4 groups by use of differential date in length and width of first-leaf, plant height, number of tillers, and dry weight of young and medium aged seedling. 7. Responding to heading date, the accessions were classified into 3 groups : temperative sensitive, medium, and short-day length sensitive types, respectively. 8. By integrating of all quanititative and attributable characters, the seventeen accessions were clustered into 4 groups and 2 individual accessions.

• Solar Energy
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• v.20 no.2
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• pp.43-54
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• 2000

We prepared and characterized $Cu(In_{1-x}Ga_x)Se_2$(CIGS) films using a elemental co-evaporation method for absorbing layer of high efficiency thin film solar cells. The CIGS films deposited on a soda-lime glass exhibited low resistivity because of higher carrier concentration. Na was accumulated at the CIGS surface and the 0 and Se were also accumulated at the surface, suggesting that oxidation is a driving force of Na accumulation. The structure of CIGS film was modified or a secondary phase was formed in the Cu-poor CIGS bulk films probably due to the incorporation of Na into Cu vacancy sites. As the Ga/(In+Ga) ratio increased, the diffraction peaks of $Cu(In_{1-x}Ga_x)Se_2$ films were shifted to larger angle and splitted, and the grain size of $Cu_{0.91}(In_{1-x}Ga_x)Se_2$ films became smaller. All $Cu_{0.91}(In_{1-x}Ga_x)Se_2$ films showed the p-type conductivity regardless of the Ga/(In+Ga) ratio. Ag/n-ZnO/i-ZnO/CdS/$Cu_{0.91}(In_{0.7}Ga_{0.3})Se_2$/Mo solar cells were fabricated. The currently best efficiency in this study was 14.48% for $0.18cm^2$ area ($V_{oc}=581.5mV,\;J_{sc}=34.88mA$, F.F=0.714).

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Food Science and Preservation
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• v.21 no.2
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• pp.163-169
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• 2014

The effect of the combined argon (Ar) gas packaging treatment on the browning of fresh-cut potatoes was studied. Fresh-cut potatoes were prepared for the following six groups: dipping distilled water for 1 minute and air packaging (Cont); dipping in distilled water for 1 minute and argon gas packaging (AR); dipping in 1% ascorbic acid for 1 minute and air packaging (AA); dipping in 1% ascorbic acid for 1 minute and argon gas packaging (AAR); blanching at $35^{\circ}C$ for 30 minutes and air packaging (BL); and blanching at $35^{\circ}C$ for 30 minutes and argon gas packaging (BAR). The potatoes were washed, peeled, and sliced ($1.5{\times}1.5{\times}1.5$ cm) before treatment. The samples were packed with a 0.04-mm-thick OPP film and were stored at $5^{\circ}C$ for 9 days. During the storage, the $O_2$ concentration decreased in Cont but increased in the AR, AA, AAR, BL, and BAR groups. The $CO_2$ concentration increased during storage. The AR, AAR, and BAR groups showed high $L^*$ and low $a^*$, $b^*$ values (browning index). The growth of the total aerobic bacteria was also inhibited in the AR group. During storage, the PPO activity gradually increased, and the AR group showed lower PPO activity. The AA and AAR groups showed high DPPH radical scavenging activity. It was demonstrated that the argon gas packaging is effective in the quality maintenance of fresh-cut potatoes.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.