• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.202-208
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• 2013

This study was conducted to investigate the effect of delayed controlled atmosphere (CA) storage on fruit quality and the incidence of storage disorders during CA storage of 'Fuji' apples (Malus x domestica Borkh.). In the first year of experiment, 'Fuji' apples showed 40% of watercore disorder at the commercial harvest time (Oct. 22). Twenty days delayed CA storage caused to develop the incidence of flesh browning while 30 days delayed CA storage did not. In the second year of experiment, watercore was increased with delaying harvest time. As the estabilishment of delayed CA storage was delayed, the incidence of flesh browning increased at 10 to 30 days delayed CA storage but 40 days delayed CA storage did not have any flesh browning incidence. Respiration rate increased with extending the storage duration. Delayed CA storage reduced respiration rate but was not different compared to the rapid CA. Ethylene production rate was lower in delayed CA storage than in cold storage but higher in delayed CA storage, compared to rapid CA storage. Titratable acidity was lower in delayed CA storage as CA storage progressed. Firmness was not different between rapid CA storage and delayed CA storage after 8 months of CA storage. Therefore, the results indicate that delayed CA storage should be a promising approach to reduce the risk development of flesh browning and watercore during CA storage of 'Fuji' apples.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.527-533
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• 2012

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.178-183
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• 2014

This study aimed to evaluate the fruit quality characteristics and incidence of flesh browning in response to air storage at $0{\pm}1^{\circ}C$ a fter controlled atmosphere s torage (CA condition: $O_2$ $2.5{\pm}0.5$%, $CO_2$ $1.5{\pm}0.5$%) at $0{\pm}1^{\circ}C$ in 'Fuji' apples (Malus domestica Borkh.). The storage system was performed as followed: air storage for one month, CA storage 4 months + air storage 3 months ( CA 4M + A ir 3M), CA storage 5 m onths + air storage 2 months ( CA 5M + Air 2M) a nd C A storage 6 m onths + air storage 1months (CA 6M + Air 1M), while the control fruits were stored at CA storage for 8 months right after harvest. The incidence of flesh browning ranged from 17.1% to 30.2% during CA storage but not detected under the treatments of CA 4M + Air 3M and CA 5M + Air 2M. The respiration rate was not affected by storage treatments for 6M while the respiration rate was lower in the treatments of CA 4M + Air 3M and CA 5M + Air 2M than the other storage treatments after 7 months. Ethylene production and internal ethylene concentration were lowest in rapid CA storage and increased with a decreasing CA storage duration. Therefore, the results indicate that CA 5M + Air 2M storage treatment should be recommended to maintain the fruit quality and reduce the risk development of flesh browning rather than typical CA storage in 'Fuji' apples.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1275-1282
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• 1999

The quality changes by storage conditions were examined in order to establish the optimum CA storage conditions of unbagged and bagged 'Fuji' apples. The weight retention rate of apples was higher in CA than air storage, but there was no significant difference among CA conditions. Bagged apples had higher weight than unbagged apples under the same condition. The loss of flesh firmness, titratable acidity and green color of apples was retarded more effectively in 1% $O_2$ than 3% $O_2$ storage, and in $0^{\circ}C$ and 3% $CO_2$ than $2^{\circ}C$ and 1% $CO_2$ with 1% $O_2$ Titratable acidity tended to decrease more rapidly in bagged than unbagged apples. Soluble solid was not affected by storage conditions. Internal browning was developed within 2 months in 1% $O_2$ and 3% $CO_2$ storage, but there was no significant difference according to storage years and bagging treatment. At the sensory evaluation, unbagged apples were rated as higher quality than bagged apples after 8 months storage, and the hardness, juiciness, acidity and overall acceptability of apples stored in 1% $O_2$ were Higher than those in 3% $O_2$ but those of apples stored in 1% $O_2$ were not affected by $CO_2$(1, 3%) and temperature(0,\;$2^{\circ}C)$ differences. Above results suggest that the optimum CA storage condition of 'Fuji' apples is $0^{\circ}C,\;1%\;O_{2}+1%\;CO_2$.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.534-542
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• 2012

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) on fruit quality and incidence of physiological disorders for keeping freshness during marketing period in Asian pear (Pyrus pyrifolia Nakai) 'Wonhwang' and 'Whasan'. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 12 hours at $25^{\circ}C$, at two or three stages of ripeness as determined by days after full bloom (DAFB). Fruits were harvested at 130 and 140 DAFB in early season cultivar 'Wonhwang' and 135, 145, and 150 DAFB in mid-season cultivar 'Whasan', respectively. Fruits were stored at $25^{\circ}C$ for 21 days and measured the flesh firmness, weight loss, soluble solids, acidity, ethylene, respiration and severity of physiological disorders at week interval. 1-MCP treatment to 'Wonhwang' pears harvested at 130 and 140 DAFB effectively delayed firmness loss during storage at $25^{\circ}C$. Untreated fruits of 'Wonhwang' pears harvested at 130 DAFB showed 32.3 and 10.1N of firmness after 14 and 21 days of shelf-life at $25^{\circ}C$, respectively, while those of the 1-MCP treated fruits showed 39.4 and 33.1N during same period. In the fruits harvested at 140 DAFB, the firmness of untreated fruit was lowered to 14.8 and 6.6N after 14 and 21 days, respectively, but those of 1-MCP treated fruit were 35.0 and 33.3N, respectively. Whereas, 1-MCP treatment delayed firmness loss only in the fruit harvested late (150 DAFB) in 'Whasan' pears. Higher soluble solids content and acidity during extended shelf-life were apparent in 1-MCP treated 'Wonhwang' pears, while those of 'Whasan' pears were little changed. 'Wonhwang' pears showed a relatively high ethylene production (maximum $0.58{\mu}l{\cdot}L^{-1}$) in the fruits harvested late than early harvested one. 'Whasan' pears showed little amount of ethylene production regardless of extended shelf-life. 1-MCP treatment to 'Wonhwang' pears decreased respiration rate following shelf-life, 42 and 50% reduction were observed at 14 days of shelf-life when compared with those of untreated ones harvested at 130 and 140 DAFB, respectively. No reduction of respiration rate by the treatment of 1-MCP was detected in 'Whasan' pears which showed considerably low respiration rate compared with 'Wonhwang' pears. Harvest time influenced the level of physiological disorders together with extension of shelf-life in both the cultivars. 1-MCP treatment completely blocked the incidence of internal browning of 'Wonhwang' pears harvested at 130 DAFB, and reduced the incidences of pithiness and core browning, while it promoted the flesh spot decay disorder regardless of harvest time. 1-MCP treatment was of little benefit for the prevention of physiological disorders in 'Whasan' pears compared with those of 'Wonhwang'.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.360-367
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• 2000

'Yumyeong' peach has desirable characteristics of long shelf-life and specific non-melting nature with long harvesting period. However, some fruits harvested too late tend to show fruit pithiness symptom or internal breakdown. The study was conducted to investigate the differences between fruit flesh pithiness and internal breakdown symptoms, and to find out inducing factors of flesh pithiness in 'Yumyeong' peach. The incidence of flesh pithiness was higher in the fruits harvested late. Sugar and malic acid contents were not different between normal fruits and flesh pithiness fruits, but the acidity was significantly lower affected by low citric acid content in flesh pithiness fruit. In flesh pithiness fruits, calcium contents were low in both skin and flesh. Occurrence of flesh pithiness fruits was high in the years with low precipitation and high temperature for 2 months before harvest. In observations on morphological characteristics, the parts showing flesh pithiness consisted of smaller cells than the normal parts. Tonoplasts were disintegrated and the number of dead cells was high in internal breakdown fruits, while the tonoplasts were intact with contracted vacuoles in flesh pithiness fruits. Tylosises were observed in vascular tissues around the flesh pithiness, therefore, it was assumed that those tylosises restricts flesh tissue development resulting in flesh pithiness. Other varieties such as 'Fantasia' and 'Wolmi' also showed tylosis and smaller cells were observed in the flesh tissue of these cultivars, indicating abnormal growth of the flesh part. These results suggested the possibility of the occurrence of pithiness like symptoms in other peach varieties.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.233-240
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• 2011

We evaluated the changes of fruit quality factors and the incidence of physiological disorders during the periods of high temperature environment in 'Wonhwang' and 'Whasan' pears to determine appropriate harvest time for exportation. In 'Wonhwang' pears, the fruits harvested at 130 days after full bloom (DAFB) showed 31.3 and 17.6N of flesh firmness after 5 and 10 days after simulated marketing at $30^{\circ}C$, respectively, while those of the fruits harvested at 135 DAFB lowered to 16.7 or 6.9N, respectively. Whereas, 'Whasan' pear showed higher firmness during 14 days of high marketing condition than 'Wonhwang' pears which represented 30.4, 26.5 and 21.6N in the fruits harvested 145, 150 and 155 DAFB, respectively. Higher soluble solid contents and lower acidity values observed in the late harvested fruits in both cultivar along with increased marketing period at $30^{\circ}C$. Late harvested 'Wonhwang' pears showed higher respiration rate and ethylene production than early harvested ones, while those of 'Whasan' pears showed lower values regardless of fruit maturity which represented less than 50% of 'Wonhwang' pears. The incidence of physiological disorders such as internal browning, water soaking, flesh spot decay, core breakdown and pithiness appeared more severely in the fruits of 'Wonhwang' in accordance with the progress of high temperature marketing and fruit maturity. Whereas, those symptoms were occurred only after 14 days of prolonged marketing time in 'Whasan' pears. Consequently, it was needed to pay more attention to determine the ripeness when the fruits exported to the country with high temperature environment, especially in the fruits of 'Wonhwang' pears showing rapid quality loss and severe physiological disorders.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.145.2-146
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• 2003

2002년 주류 소비량은 맥주 1,739,768㎘, 소주 793,854㎘, 청주 22,163㎘, 위스키 14,493㎘, 일반증류주 8,750㎘, 과실주 8,235㎘ 순으로 과실주의 소비량이 월등히 적다. 이와 같이 과실주의 소비량이 적은 이유는 여러 가지 원인이 있겠으나 과실주의 상품화가 미흡한 것도 하나의 원인이라 할 수 있다. 따라서 과실을 이용한 다양한 발효주를 제조 판매한다면 소비자의 선택의 폭도 넓힐 수 있고 소비량을 확대시키는 과실주 상품화에 기여하리라 본다. 매실은 우리나라의 전통과실로써 Ca와 K등 무기물의 함량이 매우 높은 알카리성 식품이고 구연산등 유기산 함량이 많아 피로회복에 매우 유용한 과실이다. 이러한 효능을 갖는 매실을 이용한 발효주를 제조하기 위하여 우수 균주를 선발하고 과즙제조방법 및 첨가량, 당 종류, 질소원 및 농도, 아황산 첨가 등 적정발효조건을 검토하였다. 우수 발효 균주는 알코올 생성량이 9.5% 이상이고 맛과 향이 우수한 SC 10과 SC 34를 선발하였다. 과육을 mixer로 파쇄한 과즙 전체를 첨가하는 방법이 알코을 발효에 좋았으며 적정 과즙첨가 농도는 50%이었다. 탄소원으로 꿀, 포도당, 설탕 중에서 설탕첨가가 알코올 생성량이 가장 많았다. 질소원은 (NH$_4$)$_2$SO$_4$이 가장 알코올 발효력이 우수하였으며 최적농도는 0.2%이었다. 아황산에 의한 살균효과는 인정되었으나 $Na_2$SO$_4$를 제외한 모든 처리에서 발효 효모까지 사멸되어 발효가 전혀 일어나지 않았고 $Na_2$SO$_4$ 처리는 열처리와 같은 알코올 발효력을 보였다. 상자에 담아 저장할 때 대비 저온저장고에서는 111일 동안에 11.7%의 중량감모가 발생하였으나, 신기술투입 저온저장고에서는 5.6%의 중량감모만이 발생하여 약 50%의 중량감모를 줄일 수 있었으며, 배의 색깔이나 경도도 대비구 보다 우수하였다. 4. 배를 비닐로 포장하여 대비 저온저장고에 저장한 경우와 비닐로 포장하지 않고 신기술투입 저온저장고에 저장한 경우를 비교할 때 11월~다음해 1월 까지는 중량감모, 과피색깔 및 경도에 큰 차이가 없었으나, 2월부터는 비닐로 포장하여 대비 저온저장고에 저장한 배의 품질변화가 급격히 증가되어 중량감모, 과피색깔 및 경도가 신기술 투입시 보다 급속하게 나빠졌다.를 저장 25일 경과시까지 유지하였다. 수확 시 높은 품온을 갖고 있는 과일을 산지에서 예냉 처리를 한 후 저온 냉장차를 이용하여 유통한다면 관행 유통 구조보다 고품질의 포도를 유통시킬 수 있는 것으로 사료되며 앞으로는 완숙된 고 당도(12.0~15.0Bx)$^{\circ}$ 포도를 수확 한 즉시 예냉 처리하고 저온 유통한다면 보다 신선한 과일을 소비자에게 전달 할 수 있을 것이다.갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.53-58
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• 2010

Internal gas composition of single unit persimmon package was evaluated at $-1^{\circ}C$ as function of package film area and fruit weight in order to find packaging conditions to achieve the optimal modified atmosphere beneficial for keeping the freshness. With large fruit size(${\approx}230\;g$), low permeable films (LLDPE/PP in 35 or $40\;{\mu}m$ thickness and $30\;{\mu}m$ OPP) with an exact fitness to the fruit (surface area of $0.040\;m^2$) resulted in anaerobic atmosphere with occurrence of browning in long term storage. With medium (${\approx}210\;g$) and medium small (${\approx}190g$) sizes, larger surface area of low permeable $35\;{\mu}m$ LLDPE/PP film provided higher $O_2$ and lower $CO_2$ concentrations causing higher occurrence of softening and blackening discoloration. On the other hand, smaller surface area of lower $O_2$ and higher $CO_2$ concentrations had a high risk of browning. Wise combination of fruit size, packaging film and surface area is required for attaining the beneficial modified atmosphere to prevent the physiological injuries.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.732-739
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• 2013

'Akihime' plums picked at mature stage (50-70% red coloration of the fruit skin) were stored at $1^{\circ}C$ under air or controlled atmosphere (CA) storage regime as following 3% $O_2$ + 1, 3, 5, and 7% $CO_2$ for 50 days for the purpose of assessing the effect of CA storage on the maintenance of fruit quality and the reduction of chilling injury. Fruits stored under CA storage regime showed reduced respiration as well as ethylene production rates compared to the fruits stored in air. Quality attributes including weight loss, Hunter 'a' values, soluble solids content, titratable acidity, and firmness showed smallest changes in fruits stored under CA conditions except for 3% $O_2$ + 7% $CO_2$. High incidence of physiological disorders including chilling injury, flesh browning, and decay were found in fruits stored under both air and CA of 3% $O_2$ + 7% $CO_2$. In our study, the CA storage regime of 3% $O_2$ + 5% $CO_2$ was found the most effective for maintaining overall fruit qualities of 'Akihime' plums produced in Korea, also delayed the development of chilling injury including lack of juiciness and flesh browning. From the results, storage at 3% $O_2$ + 5% $CO_2$ was selected as an optimal condition of 'Akihime' plum for extending storage life up to 50 days at $1^{\circ}C$.