• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.143-154
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• 2016

The purpose of this study was investigated the quality changes before and after harvesting, storage and, processing of onion. Experiments were carried out to compare the effect on the characteristics of the postharvest from preharvest factors using onion. This experiment had identified the characteristics of harvested onions after cultivating with several preharvest factors such as the light and water conditions. These tests were conducted in an onion growth in the field, storage, and processing of fresh-cut during a laboratory periods of 2 years. In first year, onion cultivars ('Kars' and 'Pop') were produced under stable or unstable environment conditions, these onions were stored at low temperature(0?). Measurement was evaluated by the growth amount after harvesting, and the fresh weight loss and respiration rate during storage. According to different culture conditions and storage temperatures, it was investigated the properties of the fresh-cut onion. Growth of onion was varied depending on the cultivars and culture conditions. The amount of growth on 'Kars' and 'Pop' onions were decreased by excessive soil water conditions with shading. These influences were found the morphological differences resulting for the cell tissue of onion being rough and large. Onion cultivated in excessive soil water with shading affected the degree of its respiration rate and fresh weight loss during storage. Ones in excessive soil water with shading were higher than the control in fresh weight loss and respiration rate, respectively. However fresh-cut onion could not investigated to clarify the difference due to effects of cultivation condition and storage temperature on some measure items such as electrolyte leakage and microbial number change. There was a change of only electrolyte leakage depending on the storage temperature, rather than cultivated conditions before harvesting factor. The results showed that the onion grown on in the good environment was represented to a good quality produce even after harvesting.

• Food Science and Preservation
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• v.24 no.7
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• pp.898-907
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• 2017

This study was aimed to test harvest time effect with polyethylene (PE) film liner, 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) treatments on fruit quality attributes in 'Sangjudungsi' persimmon fruit during cold storage. The fruits were harvested 10 days earlier in 2016 than the mature harvest time in 2015. The ethylene production was significantly lower in early harvested fruits than in mature harvested ones. Flesh firmness was maintained higher in 1-MCP treated fruit than in other treatments during cold storage. The rate of fruit weight loss was significantly inhibited by PE film liner treatment during storage, regardless of harvest time. 1-MCP treatment showed less change in fruit peel color variables ($L^*$ and $b^*$) from the calyx-end and equatorial regions during cold storage, compared with those from the control and PE film treatments. The incidence rate of fruit decay and softening was higher in PE film treated fruits than in the other treatments. However, there was no decay detected in AVG treated fruit. The early harvested fruits were maintained higher flesh firmness, compared with mature harvested fruits. Nevertheless, the mature harvested fruits showed much higher soluble solids content, the redness (Hunter a value) of the fruit peel and respiration rate, compared with early harvested fruits. Furthermore, the rate of weight loss in the fruit was remarkably inhibited in the PE film treatment.

• 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.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.28 no.3
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• pp.429-433
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• 2010

The effects of 1-methylcyclopropene (1-MCP) for controlling ripening processes such as weight loss, fruit softening, soluble solids content (SSC), titratable acidity (TA), and fruit skin color were investigated and also the possibility that 1-MCP can inhibit the development of brown rot was explored in 'Formosa' plum ($Prunus$ $domestica$ L.). Fruit were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP on the day of harvest and one day after harvest for 16 h at ambient temperature ($20^{\circ}C$), followed by 14 days of shelf life. 1-MCP treatment delayed fruit softening, weight loss and changes in skin color and TA during the shelf life period, but did not affect SSC. These 1-MCP effects were similar with and without delayed treatment. 1-MCP treatment inhibited the development of brown rot caused by $Monilinia$ $laxa$ during storage. Our data shows that treatment delays of ${\geq}1$ day before 1-MCP application had no negative effect of fruit softening, fruit skin color, and TA at ambient temperature ($20^{\circ}C$). Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated plums.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.441-446
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• 2011

The effects of UV irradiation, as a hormetic stimulus, on the postharvest persimmon fruits (Diospyros kaki cv. Fuyu) were investigated in regards to the change of carotenoid contents and flesh softening, when the UV irradiation was combined with or without the pretreatment of 1-methylcyclopropene (1-MCP) as an ethylene action inhibitor. The major carotenoid pigments in persimmon fruits were ${\beta}$-carotene, lycopene and ${\beta}$-cryptoxanthin. Of them, the lycopene was a pigment, which increased markedly after harvest. UV irradiation increased the contents of ${\beta}$-carotene and lycopene, enhancing the skin color to scarlet. The treatment accelerated however also the softening of fruit flesh. But the softening of UV irradiated fruits could be delayed significantly by pretreatment with 1-MCP without reducing the advantageous effect of UV irradiation on the carotenoid increase.

• Journal of agriculture & life science
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• v.51 no.5
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• pp.91-101
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• 2017

The in vitro experiment was conducted to ensure the supplemental level of spent Flammulina velutipes mushroom substrates(SMS) as an energy source in manufacturing of rye silage. Rye harvested at heading stage was ensiled with spent mushroom substrates of 0%(Control), 20%(R-20), 40%(R-40) and 60%(R-60) as fresh matter basis for 6week. The rumen fluid for preparation of in vitro solution was collected from two cannulated Holstein bulls fed a 40:60 concentrate:timothy diet. The experiment was conducted by 3, 6, 9, 12, 24, and 48 hrs of ncubation time with 3 replications. The silages were evaluated fermentation characteristics and dry matter digestibility(DMD) in vitro. The pH of in vitro solution was inclined to decrease with elapsing the incubation time, and that of the R-60 was significantly(p<0.05) lower than the other treatment at 48 hr of incubation. The microbial growth in vitro was inclined to increase with elapsing the incubation time, and that of the R-20 was significantly(p<0.05) greater than the Control at 48 hr of incubation. Gas production was greater(p<0.05) in the Control than the other treatments at 48 hr of incubation. In vitro dry matter digestibility(IVDMD) was higher with increasing the supplemental level of SMS, and was significantly(p<0.05) lower in the Control compared with other treatments throughout whole incubation time. The IVDMD for R-60 was the highest(p<0.05) among treatments at 24 hr and 48 hr of incubation. Considering of above results and the availability of SMS, SMS could be supplemented by 60% in fresh matter basis for rye silage fermentation.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.61-68
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• 2016

This study was focused to examine the effects of pre- or post-harvest Ca-chitosan treatment on the shelf-life of 'Daesung' hardy kiwifruit. In the preharvest treatment, Ca-chitosan at 200 mg/L was intensively sprayed to the fruit three times on August 20, 25, and 28 in an order whereas harvested fruits were dipped for 10 sec. at the same concentration of chitosan as the postharvest treatment. Fruits were stored at 17℃ for 9 days and 1℃ for 40 days, respectively. Soluble solid contents, titratable acidity, firmness, respiration rate, and weight loss were examined to configure the qualities of fruits during storage. The changes of fruit quality parameters occurred more rapidly in calcium-chitosan treatment compared to untreated control when fruit were stored at 17℃. Both pre- or post-harvest Ca-chitosan treatment, however, effectively decreases the weight and firmness of fruit stored at 1℃. Fruit respiration rate was also reduced, indicating the increase of shelf-life throughout ripening of the fruit.

• Horticultural Science & Technology
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• v.33 no.4
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• pp.542-549
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• 2015

This work was carried out to evaluate the effects of preharvest 1-methylcyclopropene (1-MCP, $Harvista^{TM}$) and postharvest 1-MCP ($SmartFresh^{TM}$) treatments on the fruit quality attributes of cold-stored 'Fuji' ( Malus domestica Borkh.) apples. Fruits were exposed to 0, 95, 125, or $250 mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 3, 2, 1 weeks before harvest (WBH), and treated with 0 or $1{\mu}{\cdot}L^{-1}$ $SmartFresh^{TM}$ at harvest. Fruit was then stored for up to 180 days at $0{\pm}1^{\circ}C$. Fruit fresh weight, Hunter's value a, internal ethylene concentration (IEC), flesh firmness, titratable acidity (TA), and soluble solids content (SSC) in fruit treated with $Harvista^{TM}$ were not different from those of control fruit at harvest. During cold storage, flesh firmness and TA were higher in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH than in control fruit. IEC was 5.5-10.0% lower in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH compared with control fruit as storage duration progressed, while SSC was not affected. Furthermore, flesh firmness, TA, and IEC were affected neither by $Harvista^{TM}$ nor $Harvista^{TM}+SmartFresh^{TM}$ treatments, compared with those fruit quality attributes at harvest. The correlation maps indicated that IEC was negatively correlated with firmness and TA, regardless of $Harvista^{TM}$ application levels. In addition, positive correlations between fruit quality attributes were detected in treatments with $250mg{\cdot}L^{-1}$ $Harvista^{TM}+SmartFresh^{TM}$. Therefore, the results suggest that with a single application of $SmartFresh^{TM}$, a higher level of $Harvista^{TM}$ application would help in retention of fruit quality attributes during cold storage.

• 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.132-132
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• 2003

포도 중 캠벨얼리 품종은 색이 검붉고 당도가 높아 우리나라 대표적인 품종 중에 하나로 알려져있다. 그러나 수확 후 저장 유통 중 품질이 저하되기 쉽다. 따라서 예냉 조건 및 수송, 저장, 유통조건에 따른 품질조사를 비교실험하여 가장 안전한 저장 유통 방법을 개발하고자 하였다. 실험재료는 2003년 8월20일경에 포도 주산지인 영천 농가에서 수화 한 후 바로 예냉처리를 하였다. 이때 사용한 예냉기는 원예연구소에서 개발한 시제작품을 사용하였다. 대조구로 무예냉을 두었으며 예냉 후 수송온도도 관행적인 상온과 저온(2$^{\circ}C$)로 구분 처리하였으며 저온온도별로도 함께 실험하였다. 포장단위도 2kg 와 5kg로 각각 처리하여 수행하였다. 예냉이 품질에 미치는 영향을 조사하기 위하여 예냉처리에 따른 호흡패턴 변화와 이화학적 특성변화를 조사하였다. 또한 저장 중 중량감소율, 부패율 및 탈립율을 조사하였다. 포도 ‘켐벨얼리’의 수확 시 품온 29.5$^{\circ}C$를 적정 저장 온도인 2$^{\circ}C$로 저하시키는데 일반 저온 저장고에서 10시간 정도 걸리는 데 반하여 차압예냉기 이용시 3시간으로 단축시킬 수 있었으며 예냉 포도의 처리구별 호흡량은 초기 6.65$m\ell$/kg/hr 였으나 상온무예냉 및 예냉 처리구의 경우에는 저장해가면서 급격히 증가되었고 저온에서는 무예냉의 경우에는 계속 증가되는 반면 예냉 처리구의 경우에는 포장 규격과는 상관없이 다른 처리구 보다 호흡억제 효과가 있었다. Ethylene 발생량 역시 호흡과 비슷한 경향을 보여 주어 예냉 시 과실의 품질 저하 요인 발생량을 억제시킬 수 있었다. 경도는 저장 기간이 경과됨에 감소되나 저온 예냉 처리구의 경우가 초기 1.26N을 높게 유지하였고 자연중량 감모율은 상온저장 2주째 무예냉처리구 8.40%로 감소된데 비하여 예냉 저온 수송 구의 경우에는 0.25%로 매우 낮았다. 포도 ‘켐벨얼리’의 저온 저장중 부패율은 저장 2주째 상온 무예냉 처리구의 경우 19.8%이었으나 저온 예냉 처리구의 경우는 부패과가 발생하지 않았고 탈립율 역시 상온무예냉처리구의 경우 53.5%인데 반하여 저온 예냉 처리구는 저장 4주경과 시까지 탈림과가 없었다. 당도 및 pH변화 역시 차압 예냉 후 저온 수송 처리구가 초기당도(12.0Bx)$^{\circ}$값과 초기 pH(3.8)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.