• Journal of Bio-Environment Control
• /
• v.21 no.3
• /
• pp.261-266
• /
• 2012

This study was carried out in order to investigate the effect of MA packaging material on quality and shelf life of ferulae mushroom (Pleurotus ferulae) at 1, 8, and $24^{\circ}C$ storage temperatures. We found that the fresh weight loss was less than 1.5% in all temperatures (1, 8, and $24^{\circ}C$) and non-perforated breathable films (1,300 cc, 3,000 cc, 5,000 cc, 7,000 cc, 10,000 cc, 15,000 cc, 20,000 cc, and $40,000cc/m^2{\cdot}day{\cdot}atm$ oxygen transmission rate) treatments. The proper MA packaging material of ferulae mushroom was 1,300 cc and 3,000 cc films at $1^{\circ}C$ storage. Because 1,300 cc and 3,000 cc films showed proper level, 15% carbon dioxide and 5% oxygen concentration for MA storage, although the shelf life was higher in 1,300 cc (42 days) than 3,000 cc (38 days), and the ethylene concentration as well as off-order showed lower in 3,000 cc than 1,300 cc film. The 3,000 cc film was the most suitable for ferulae mushroom storage at $8^{\circ}C$, because atmosphere composition in package was not statistically significantly different among the film treatments. In addition, 3,000 cc film showed the second low ethylene concentration and the longest shelf-life of 19 days. The ferulae mushroom stored at $25^{\circ}C$ showed a vigorous respiration and resulted in an extreme CA condition in package at $5^{th}$ day after storage, and showed the highest visual quality in 1,300 cc film. As the shelf life of ferulae mushroom at $1^{\circ}C$ and $8^{\circ}C$ storage were 8 times and 4 times longer than at $25^{\circ}C$ storage respectively, so the ferulae mushroom should be stored and distributed in cold chain system.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.138-143
• /
• 2006

Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.

• Korean journal of applied entomology
• /
• v.34 no.4
• /
• pp.287-294
• /
• 1995

Studies were carried out to elucidate the efficacy of exogeneous 20-hydroxyecdysone treatment on terminating pupal diapause in the fall webworm. Hyphantria cunea Drury. And the difference was also investigated between normal adult development and post-diapause development after 20-hydroxyecdysone treatment. In the diapause termination rate of pupae treated with 20-hydroxyecdysone after storage for various periods at 16L:8D and $25\pm$$1^{\circ}C$, at the highest rate was observed from the group stored for the longest period and the lowest rate from those stored for 1.5 months. The time needed for adult emergence was inversely proportional to the chilling (at $0\pm$$1^{\circ}C$) period, and the longer its exposure period at low temperature, the higher its sensitivity to 20-hydroxyecdysone treatment. Pupal diapause duration was almost the same, regardless of storage period in the total darkness or at the photoperiod of 16L:8D, and also they successfully emerged to adult even without any experience at low temperature. The oxygen consumption rate in normally developing pupae showed nearly a typical U-form. But, that of diapausing pupae treated with 20-hydroxyecdysone slowly increased and jumped 14 days after the treatment. Pupal diapause began before formation of adult tissues, an a timing of adult tissue formation coincided with ascending timing of the metabolic rate in both normally developing pupae and diapausing pupae treated with 20-hydroxyecdysone. The diapausing pupae treated with 20-hydroxyecdysone was similar to normally developing pupae in band patterns of proteins from haemolymph or fat body.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.297-301
• /
• 2003

The hardness of corrugated packaging box decreased during storage period because of high humidity. Therefore, the strength-decreasing factor of corrugated packaging box had to be investigated to determine the compression strength of the corrugated packaging box. This study was conducted to define the characteristics of moisture absorption as well as compression strength of corrugated fiberboard. (1) The moisture content of the corrugated fiberboard was rarely influenced by the kinds of raw materials and water repellent. However, the moisture adsorption of the corrugated fiberboard was shown to be clearly affected by air temperature changes. (2) The moisture content of the corrugated fiberboard was significantly affected by relative humidity. The moisture adsorption of corrugated fiberboard was also greatly influenced by composition of raw materials rather than water repellent. The results indicated that the improvement of raw materials was more effective than the increase of water repellent of corrugated fiberboard to reduce the moisture adsorption of the corrugated fiberboard. (3) The vertical compression strength was significantly decreased with increasing relative humidity. The reduction rate of vertical compression strength was not charged with the increase of relative humidity, which was regardless of kinds of corrugated fiberboard. (4) For improving the strength of the corrugated packaging box, new technique should be found to develop better quality of raw materials. Moreover, the physical construction of corrugated packaging box should be clearly understood because the corrugated packaging box for the agricultural products was usually used for the circumstances of high humidity and low air temperature

• Korean Journal of Food Science and Technology
• /
• v.37 no.2
• /
• pp.178-182
• /
• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.191-198
• /
• 2013

The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high $O_2$ on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% $O_2$/60% $N_2$, 60% $O_2$/40% $N_2$, and 80% $O_2$/20% $N_2$. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at $5^{\circ}C$ for 12 days. High $O_2$ concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% $O_2$ and 7-9% $CO_2$ during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of $O_2$ and $CO_2$ rather than gas-barrier tray packaging with an initially high $O_2$ concentration would be suitable for improving the storability of strawberries.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.04a
• /
• pp.82-82
• /
• 2019

종자은행은 종자를 보존하는 가장 경제적이고 효율적인 보전방법이지만, 수종에 따라 저장특성의 차이가 커서 수종별 저장방법의 확립이 필요하다. 초저온저장 방법은 세포 분열, 대사 작용을 정지 상태로 유지하므로 현재까지 장기간 보존을 위한 비용이 효율적이며 안정적인 방법이다. 공시재료는 멸종위기 야생식물 등 22종을 대상으로 하였다. 액체질소에 7일간 종자를 침지한 후 $37^{\circ}C$ 항온수조에서 10분간 해동하였다. 휴면이 있는 수종은 파종 전 종자를 저온습윤 하였고, 저온습윤 처리 후에도 휴면타파 되지 않는 수종은 농황산, 지베렐린을 개별 또는 혼용으로 처리하였다. 발아 및 유묘 평가는 $25^{\circ}C/20^{\circ}C$(광12h/암12h)조건에서 진행하였으며, 매일 28일차까지 발아조사를 수행한 후 평가하였다. 진달래속의 꼬리진달래와 철쭉이 초저온 민감성을 보였으며, 오리나무속의 물오리나무, 사방오리는 부분 민감성을 보였다. 민산초나무는 지하부건물중이 유의하게 감소한 결과를 보였으며, 이외의 수종은 초저온 민감성을 보이지 않았으므로 장기보존을 위한 초저온 동결보존이 가능한 것으로 보였다.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.246-249
• /
• 2004

This study was conducted to evaluate the inhibition efficacy of high CO$_2$ atmosphere (35, 60, and 100% ${\times}$ 24, 48, and 72 h) on growth of Botrytis cinerea in vitro in order to offer sterilizing method of horticultural crops including peach fruits. Botrytis cinerea was isolated from a naturally infected peach fruits. Growth of the fungus at 25$^{\circ}C$ declined with increased CO$_2$ concentration and treatment duration. Especially, 100% CO$_2$ provided completely inhibition effect of growth of the fungus for 72 h. After removal of high CO$_2$ condition, however, the fungus showed normal growth speed. The growth of fungus at low temperature was completely inhibited temporarily by short-term 100% CO$_2$ treatment, but resumed right after transferring to normal atmosphere at 25$^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.42 no.6
• /
• pp.682-687
• /
• 2010

The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12, $25^{\circ}C$) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at $12^{\circ}C$. Moreover, when stored at 4, 12, and $25^{\circ}C$ for 6 days, the chitosan spray-coated mushrooms stored at $4^{\circ}C$ had higher Lvalues and lower ${\Delta}E$. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature ($4^{\circ}C$).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.2
• /
• pp.101-108
• /
• 1984

In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature ($8{\pm}1^{\circ}C$) did not affect to a great degree of forming TI and falling in vitro digestibility comparing to high temperature ($26{\pm}1^{\circ}C$) during storage. The lowest TI content (0.173 mg/g solid) was noted in the samples for 5 minutes and then sun drying after 56 days storage at $9{\pm}1^{\circ}C$. A rapid decrease of in vitro protein digestibility occurred within 0.5 min. of boiling and showed the value $85.3\%$. Freeze dried samples possessed the highest in vitro protein digestibility ($85.9\%$), when compared to sun dried or hot air dried products. Fat oxidation and nonenzymatic browning were proceeded with the various boiling times, drying methods and storing temperatures. It was noted that boiling for 5 minutes and freeze drying accelerate the fat oxidation significantly. More nonenzymatic brown pigments was developed in samples boiled for shorter time (0.5 min.) and that stored at high temperature ($26{\pm}1^{\circ}C$) than the other products. Therefore, fat oxidation and nonenzymatic browning assumed to be a major inhibitory reaction in enzyme digestion and those might be an important role in forming TI in boiled and dried anchovy products during processing and storage.