• Food Science and Preservation
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• v.6 no.3
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• pp.303-307
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• 1999

Compressive strength reduction characteristics of 4 different linerboards(SC, KA, SK and IK) as influenced by temperature and humidity were investigated by ring crush test. No significant effect of temperature on the reduction of compressive strength was found for samples prepared at 5$^{\circ}C$ and 30$^{\circ}C$. At the relative humidity of 66 percents, IK linerboard showed the lowest reduction of the compressive strength. At the relative humidity of 93 percents, KA linerboard lost 40 percents of its initial compressive strength while SK linerboard lost its strength up to 56 percents. The result indicated that KA linerboard was the most cost effective and material with the highest compressive strength among tested linerboards.

• Food Science and Preservation
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• v.10 no.2
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• pp.142-146
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• 2003

In order to prepare allowable guidelines for weight loss for packed agricultural produces during distribution after harvest, resipration and transpiration rates were investigated for fruits such as peach, apple, pear, persimon and mandarin which produced in Korea. Respiration and transpiration rates were widely different from cultivar and harvesting season among same produces. Respiration rates were increased as an environmental temperature was increased. Moisture amount that produced by respiration in five fruits was 3.55∼107.67mg/kg/h and those moisture amounts were considered as no much influence for the strength of cartons for packing of fruits. Moisture amount produced from transpiration was 24 ∼ 1,195g for 15kg packing unit of fruits in 5 days. after harvest.

• Food Science and Preservation
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• v.23 no.4
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• pp.471-478
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• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.193-201
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• 2021

Patents for postharvest technology of fresh fruits, vegetables and mushrooms fluctuated in their filing number until the 2000s, but then there has been a steady increase in the 2010s, indicating that the technology has high growth potential in the international agricultural market. Using 551 valid patents for fresh fruits and 337 for fresh vegetables of 5 countries, patent trend of postharvest technology was analyzed in this study with two categorized technologies as packaging and storage. In Korea, patents from national research institutes such as the Korea Food Research Institute and Korea (Rural Development Administration) are dominated, and a number of patents for the postharvest storage of fresh vegetables by Mitsui Chemicals, a Japanese chemical company, have been registered. Agrofresh, a multinational company in the USA, holds a number of patents for postharvest storage of fresh fruit not only in its own country, but also in Japan and Europe. Postharvest technology of fresh fruits and vegetables was found to has a number of patents, mainly from national research institutes and multinational corporations, and this suggests that R&D and commercialization of the technologies are actively taking place.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.163-171
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• 2017

Effects of different packaging methods for maintaining the shelf life and postharvest quality of iceberg lettuce (Lactuca sativa L.) were studied after harvesting in summer season. Lettuce heads were packaged in plastic crate with or without different films such as (A) Individual lettuce head sealed packaging with linear low density polyethylene (LLDPE) film; (B) Packaging lettuce head in plastic crate and wrapped with LLDPE film; (C): Individual lettuce head sealed packaging with perforated high density polyethylene (HDPE) film; (D) Packaging lettuce head in plastic crate and wrapped with perforated HDPE; and (E) Packaging lettuce head in plastic crate without any film (control), and stored at $2^{\circ}C$ for 35 days. Several quality parameters such as fresh weight loss, SPAD (soil & plant analyzer development) meter value, respiration rate, moisture content and appearance of lettuce were investigated. The lettuce wrapped with individually-sealed LLDPE film showed the lowest weight loss and the highest SPAD value rendering the best appearance index among the treataments throughout the three-week storage period at $2^{\circ}C$. Extending the freshness of iceberg lettuce during low temperature storage will definitely increase the salability potential in the domestic market even during summer season.

• Food Science and Preservation
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• v.24 no.2
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• pp.159-167
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• 2017

This study was investigated the effects of maintaining the freshness and stabilization of supply and demand for lettuce (Lactuca sativa L.) by packaging methods in summer. Post-harvest lettuces were packaged by corrugated box, polypropylene (P) box, and individual wrapping using polyvinyl chloride (PVC) film. Then, the lettuce samples were stored at $2^{\circ}C$ and evaluated the change of quality during storage. The lettuces wrapped individually with PVC film had lower weight loss rate, color change, and browning index compared to lettuces packaged by corrugated box and P box. The SPAD value and hardness were higher in lettuces wrapped individually with PVC film than other packaging methods. The lettuces wrapped individually with PVC film were showed the highest total phenolic contents and DPPH radical scavenging activity, but there were no significantly differences by packaging methods. The lettuces packaged by corrugated box were showed the inside browning after 14 days. However, the lettuces wrapped individually with PVC film were showed the best appearance. Therefore, the packaging method of wrapped individually with PVC film were effective in maintaining the freshness during 21 days and helpful for the stabilization of supply and demand for lettuce in summer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• Bulletin of Food Technology
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• v.13 no.2
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• pp.3-13
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• 2000

신선 과일, 채소 편의식품의 주요 특징으로는 박피, 절단 등에 의한 식물조직의 손상, 최소가공에 따른 제품의 불확실한 미생물 안전성, 식물 조직의 활발한 물질대사, 제품 종류의 제한 등을 들 수 있다. 따라서 이들 제품에서는 미생물이 증식하기 쉬우나 실제 미생물의 거동은 식물조직의 대사에 의해 영향을 받으며, 또한 생체의 호흡과 필름 포장재의 기체투과도에 의해 좌우되는 포장내부 환경기체에도 영향을 받는다. 수확후 감염은 과일, 채소와같은 원료 농산물의 주요 손실요인으로(Harvey, 1978;Lund, 1983) 신선 과채류 편의식품의 경우 절단면의 노출과 포장내부의 고수분 함량 등에 의해 미생물 감염의 위험은 더욱 더 증가할 수 있다. 특히 대부분의 신선 편의식품이 어떠한 가열처리도 없이 그대로 이용되므로 식품유래 병원균의 오염과 저장중 이들의 증식은 각별한 관심의 대상이 되고 있다. 이에 본고에서는 현재 과채류 편의식품에 주로 사용되고 있는 미생물 오염 방지 또는 조절 방법에대해 설명하고 이의 적용과 관련한 주의사항을 살펴보고자 한다.

• The Hankook-Saengyark Bo
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• no.266
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• pp.1-8
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• 2006

GAP인증약재 고품질 브랜드로 차별화/약용작물 GAP 인증사업 본격 착수/수급조절대상한약재 14종으로 축소/엄경섭 회장 제 14대 회장에 재선/GAP 농산물 이력추적관리제 워크숍/홍천군 생명.건강연구장비센터 완공/'동의보감타워' 개장/인삼, 다양한 포장단위로 판매 가능/인증품의 차별화로 '신뢰쌓기' 급선무/나는 이렇게 생각한다-"국산한약재 그리고 GAP/'광범위계 농약' 예방 목적으로 사용해야/경남도농업기술원 시험/백두대간 청정지역에서 GAP 오미자 재배/생강 인공토굴 저장 부패율 3%/4년간 인삼 직파재배용 차광망 선발/일당귀 소비증가 시세도 토당귀 '두배'/씀바귀, 암 예방 보약/함양산삼축제/감초로 스트레스성 속쓰림 방지/한약재 4가지+빵 '한약웰빙빵' 나왔다/"옻음료, 약국서 찾으세요"/GAP재배지 입간판 설치/허브산업 육성 업무제휴 협약서 체결/사무국 회무일지/제 113차 중앙이사회 이모저모/14대 임원진 명단/약초이야기-구릿대(백지)/국산한약재-소매시세표

• Journal of Korean Society of Rural Planning
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• v.10 no.3 s.24
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• pp.53-58
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• 2004

In this study the effect caused by limited storage lift of agricultural products for determining shipping amount can be analyzed by $l^{st}$ order autoregressive model based on cobweb theorem. Carrying capacity and auction price of upland-grown cabbage and garlic from 2000 to 2003 in wholesale markets were used for analysis. In result regression models of cabbage can not be used in verification periods although those of garlic approximately predicted shipping amounts in verification periods. It can be inferred that it is hard to control shipping amounts depending on price fluctuation for agricultural products which have limited storage life so cultivated areas and meteorological risk should be managed for stable price.