• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.441-442
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• 2000

This study was conducted to extend the storage period of onion. After pre-drying process of onion, its storage was investigated at room temperature during a month. When ozone was treated with the concentration of 3 ppm in warehouse, the weight loss and the rotten rate of onion were remarkably decreased compared with control. Typical odor of onion was completely removed by the ozone treation during the storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.25-32
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• 2010

This study examined the effect of moisture level at ensiling on fermentation characteristics of barley and rye silage. The moisture levels, 60 (low; LM), 70(medium; MM) and 80% (high; HM), were controled by adding water or pre-wilting. Barley silage had higher pH and latate:acetate ratio in LM than the other treatments, but those of rye in MM were higher. The concentrations of lactate, total FA and acetate in HM were higher than the other treatments, but propionate concentration in LM was higher than HM. Total N concentrations of barley and rye were highest in MM and LM, respectively. The $NH_3-N$ concentration and total N:$NH_3-N$ ratio of barley were higher in HM than those in LM and MM. With increasing moisture content, buffering capacity of barley and rye silages increased, whereas decreased by increase of pH. There was a negative correlation between moisture content vs. pH of barley and rye silages. However, moisture content vs. the concentrations of total VFA and $NH_3-N$ and the ratio of total N:$NH_3-N$ had a positive correlation. Tn conclusion, the ideal moisture content of barley and rye for silage was 70-80%, but silage quality could be rapidly decreased by pre-wilting to 60% moisture content.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.522-527
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• 2010

Onion has been reported to contain various organosulfur compounds which have antibiotic and anticarcinogenic properties and flavonoid like quercetin which is a valuable natural source of antioxidants. Carbohydrates in onion constitute about 80% of dry matter, and the major non-structural carbohydrate of onion bulb is fructo-oligosaccharides, well known as fructan, followed by glucose, fructose, and sucrose. The sugar concentration is associated with dormancy and storage life of onion, occurring as decrease in glucose, fructose and fructan, particularly towards the end of storage. Forced air pre-drying for 15-20 days at room temperature is an essential procedure to reduce freezing injury and sprouting, then onion bulbs can be stored at $0^{\circ}C$ for 6 months to control sprouting and decay. Bacterial soft rot caused by $Erwinia$ and $Pseudomonas$ is the main postharvest disease when the bulbs are infected with the bacteria and stored at room temperature. Browning in sliced onion is due to oxidation of phenolic compounds by polyphenol oxidase and it can be inhibited by citric acid treatment, packing with nitrogen gas, and polyethylene film.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.402-408
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• 2016

Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature ($25^{\circ}C$), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual $30-{\mu}m$ thick polypropylene film bags of 500 g shiitake mushrooms inside a $40-{\mu}m$ low-density polyethylene bag. Carbon dioxide absorbent material [$Ca(OH)_2$] and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h, $O_2$ and $CO_2$ concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with $CO_2$ and/or moisture absorbents improved mushroom preservation and particularly reduced decay.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1071-1077
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• 1996

Quality changes in citron (Citrus junos) during storage were studied to investigate the efficiency, cooling properties and the washing and storage effects of hydrocooling method. As a result of plotting the nondimensionalized citron temperature versus cooling time, its cooling rate coefficient was shown to be $-0.012\;min^4{\sim}\;-0.017\;min^4\;(R^2=0.97{\sim}0.99)$ at center, and to be $-0.033\;min^4{\sim}\;0.075\;min^4\;(R^2=0.89{\sim}0.93)$ at surface. During storage, weight loss was more affected by storage temperature than by pretreatment condition and in reached $22{\sim}23%$ after 7 weeks at $15^{\circ}C\;and\;10{\sim}11%$ after 8 weeks at $5^{\circ}C$ in all samples. However, changes in moisture contents of hydrocooled citron were shown to be about $1{\sim}2%$ after 7 weeks while that of non-treated citron was about 3% after 1 week of storage at $5^{\circ}C$. And the change of pH, acidity and soluble solid content were not significantly different between each treatments during storage $5^{\circ}C\;and\;15^{\circ}C$. Changes in Hunter L, a, and b values of hydrocooled citron were lower than those of non-treated one as the storage time increased. The respiration rate of hydrocooled citron during storage at $15^{\circ}C$ was $103.63\;mg{\cdot}CO_2/kg{\cdot}hr$, which is about 50% of that of non-treated citron.

• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.2
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• pp.155-160
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• 1996

Spring sown oat crops were grown during early March to late June in 1993~1994. The crops were harvested at different stage of maturity to determine the yield performance, chemical components and net energy value of the plants for silage utilization. The pattern of dry matter accumulation, absolute growth rate(Abs. GR), leaf weight ratio(LWR), stalk diameter(SD) and other growth parameters were analysed to evaluate the suitability of the plant materials for ensiling. The effect5 of wilting treatment and formic acid addition on the quality of silage was also disscused during the experiments. Spring sown oat crops was evaluated as a suitable materials for whole plant silage making. The best qualitative oat silage was obtained at the stage of soti dough to hard dough, when the plant reached 32.2~35.7% in dry matter concentration. Spring sown oat produced 9.43 ton in DM basis, 5.79 ton in TDN and 57.550 MJ-NEL/ha in net energy lactation. Early harvesting of the oat corps needed wilting treatment of the material before ensiling. Under pre-witing treatment (1/2 day) and formic acid addition(0.3%) silage quality point of oat crops harvested at the bloom stage was improved from 58 to 84 point.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.308-313
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• 1996

The appropriate drying method in medicinal compounds and color of peony root was that predrying at briquet fire $(40{\sim}60^{\circ}C)$ for 6 hours or more, and then hot air drying at $40^{\circ}C$ during 60 hours. But this method needs too much time in drying. And the method that drying at $40^{\sim}C$ with hot air drying has bad result in color. In case Peony was seld by cutting product, before cutting, the Peony root was retted for 30 min. and sealed for 12 hrs. is good for drying time, Peoniflorin content and commodity.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.4
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• pp.244-250
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• 2020

This study investigated the effects of silage additives on rumen fermentation characteristics of rye silage. Rye was harvested at ripening stage and treated with different additives in quadruplicate following: without additive (control), with either lactic acid bacteria inoculant (LAB), formic acid (FA), or Ca-formate (Ca-FA). Overall, ensiling characteristics of FA and Ca-FA silages contained 4-fold more (P<0.05) butyrate and 2-fold more (P<0.05) NH3-N concentration (% total nitrogen) than those of control and LAB silages. Cows fed LAB silage showed a diurnal trend with the highest values of propionate concentration compared to the control at 1, 2 and 3 hr after feeding. In contrast, FA and Ca-FA silages increased the proportion of butyrate significantly (P<0.05) at all sampling times compared to control and LAB silage. In conclusion, Forage rye treated with FA or Ca-FA showed different fermentation characteristics during ensilage and in the rumen compared to LAB silage. Further studies are needed to evaluate whether different fermentation characteristics in the rumen between LAB and FA silages had effect on partitioning of nutrients between milk production and body tissue.