• Food Science and Preservation
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• v.9 no.2
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• pp.126-130
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• 2002

Optimal storage conditions were investigated for 'Fuyu' persimmon fruits and cucumbers were stored under conditions of 70% relative humidity(RH) at 25$^{\circ}C$, 80% RH at l0$^{\circ}C$ and 90% at 5$^{\circ}C$ or l0$^{\circ}C$ of relative humidity, respectively and their qualities in microbial counts, decay ratio, surface color difference and chemical attributes were monitored during the storage period. 'Fuyu'persimmon fruits and cucumbers stored under 90% of relative humidity showed the minimal change in weight loss, decrease of ascorbic acid content, surface color difference and decay by putrefactive microorganisms. As the results of this experiment, 'Fuyu' persimmon fruits and cucumberf stored under 9% of relative humidity were best fer maintaining their freshness.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.668-673
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• 2000

The influence of storage atmosphere on ethylene production, quality attributes and storage injury of 'Tsugaru' apples was investigated. Apples were stored in 1% $O_2+1%\;CO_2,\;1%\;O_2+3%\;CO_2,\;3%\;O_2+1%\;CO_2,\;3%\;O_2+3%\;CO_2$ and air at $0^{\circ}C$ for 5 months. Ethylene production was more suppressed by 1% $O_2$ than 3% $O_2$ atmospheres regardless $CO_2$ levels. The loss of flesh firmness and the decrease of titratable acidity were not significantly different among the storage atmospheres until 3 months of storage but more retarded by 1% $O_2$ than 3% $O_2$ atmospheres thereafter. Soluble solid content was unaffected by the storage atmosphere, but the content tended to be increased until 2 months of storage and then not varied. Ethanol content increased up to a peak level followed by a gradual loss during storage in CA but increased continuously in air. In the sensory evaluation after storage for 5 months, hardness, tartness and overall acceptability of apples stored in 1% $O_2$ atmospheres were significantly higher than those stored in the others. There was no fruit injury or off-flavor production resulting from the 1% $O_2$ atmospheres. The incidence of bitter pit was reduced as storage $O_2$ level decreased. The results show that the optimum conditions of CA storage for 'Tsugaru' apples are $0^{\circ}C$ and 1% $O_2+1{\sim}3%\;CO_2$.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.1-8
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• 2020

This study investigated the processing characteristics of soybean (HaePum) sprouts based on temperature (5, 15 and room temperature), period (0, 6 and 12 mon) and relative humidity (20, 40, 60, and 80%) during storage. The initial germination rate of soybean sprouts was 76.02±6.32%, which significantly reduced to 57.18±8.51%, and 0% as the storage temperature of soybean increased for a period of 12 mon. The germination rate of soybean sprouts with 30 ℃ and 80% RH decreased after 4 mon of storage to 4.94%. The yellowness of cotyledon of soybean sprouts was not significantly changed during the 12 mon period of storage at 5 ℃, whereas, soybean sprouts stored at 15 ℃ and room temperature demonstrated decreased yellowness. However, the stress of cotyledon decreased with an increase in both storage temperature and time, and the hardness of hypocotyl decreased with an increase of storage time. The stress of cotyledon affected by high temperature (30 ℃) and humidity (80%) during 4 mon was reduced to 44.39±9.38 g/㎟. The asparagine content of soybean sprouts showed a similar result with the germination rate due to the amount of hypocotyl. Therefore, lower temperatures and shorter storage times are suitable for soybean sprout processing. The first order kinetic model and Arrhenius equation (activation energy =29.56 kJ/mol) were able to predict the yield of sprout at various storage temperatures and periods.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.89-89
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• 2003

가정배달급식의 저장기간 중 식중독 발생에 대비하여 식중독균의 중식 양상을 사전에 예측하기 위한 기본자료를 얻고자 표고고기전, 갈치조림, 더덕구이에 주요 식중독 원인균인 Sal. enteritidis, V. parahaemolyticus, S. aureus, E. coli O157:H7, L. monocytogenes를 접종하여 wrap 포장, 상압 및 진공포장 처리한 후, -18$^{\circ}C$, 4$^{\circ}C$, $25^{\circ}C$에서 5일간 포장방법 및 저장조건에 따른 변화를 살펴보야T다. 가정배달급식을 위한 음식에 주요 식중독균 접종 결과, 진공포장 처리 후 냉장 및 냉동저장 시 식중독균의 증식이 억제되는 것으로 입증되었고, 접종된 주요 식증독균의 포장방법 및 저장조건에 따른 성장 및 증식은 저장온도에 유의적인 영향을 받는 것으로 나타났으며, 특히, L monocytogenes는 저장기간에 대해서도 유의적인 영향을 받는 것으로 나타났다. (중략)

• Korean Journal of Weed Science
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• v.16 no.3
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• pp.200-209
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• 1996

It is assumed to be an efficient method for keeping a germinability of weed seeds as long as possible, if a secondary dormancy is not induced by transferring the seeds of which dormancy was broken in wetting condition into drying condition. To investigate its validity, two experiments were carried out on seeds of 9 weed species ; to find out the most effective storage condition in breaking the dormancy of each weed species and to know whether there is a decrease in the germinability by transferring into drying storage condition. The dormancy of Chenopodium album and Stellaria aquatica was released well under the drying condition, but that of Echinochloa crus-galli var. oryzicola by soaking in water. Other weed species were released from dormancy by storage in wetting condition. When the seeds stored in the wetting or soaking condition, are air-dried and then restored at room or low temperature, a decreasing tendency of germinability which might cause a trouble in using them practically, was not observed except on the seeds of Persicaria vulgaris. In the case of Persicaria vulgaris, the low germination since 3 month-storage seemed not to be caused by drying, because a decrease of its germinability was observed with increasing storage period in all of the storage conditions. In contrast, high germination was induced as the seeds of Echinochloa crusgalli var. oryzicola, which were not germinated during the storage in low temperature and wetting condition, were transferred into the room temperature and drying condition. These results suggest that this approach can be one of the efficient methods for keeping a good germinability as long as possible in most weed seeds.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2002.10a
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• pp.73-76
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• 2002

The temperature and humidity of dirt-walled storehouse are observed in order to verify the traditional storehouse (main material : soil) during 7days (4th. $Sep{\sim}10th$. Sep). Because the width of the daily variation of temperature is small as $2.5^{\circ}C{\sim}5^{\circ}C$, the reduction of energy supply for low temperature is expected. Because the relative humidity is high and it's variation is small ($4%{\sim}9%$), the inner humidity of dirt-walled storehouse is easily maintained above 80% is expected.

• Food Science and Preservation
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• v.6 no.2
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• pp.137-142
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• 1999

Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3${\pm}$1$^{\circ}C$, 80${\pm}$5% RH, LT), pit-temperature condition (9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH,PT) and ambient-temperature condition (14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1452-1460
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• 2013

The purpose of this study was to investigate secondary drying effects on garlic quality, and to define the optimal secondary drying conditions for garlic preservation. The secondary drying tests used garlic that was naturally dried once and stored at low temperature. After secondary drying, the garlic was stored in a warehouse at room temperature. Tests were performed at different low-temperature storage periods (60, 105, 150, 195, and 240 days), secondary drying temperatures (35 and $40^{\circ}C$), drying times (1, 2, 3 days), and room temperature storage periods (15, 30, and 45 days). The results were compared with a non-secondary drying condition control. In general, the $40^{\circ}C$-2 days dry conditions showed the lowest weight-loss rate (5%) and rotting rate during room temperature storage. The sprouting rate increased by 20% during the initial 15 day-room temperature storage, along with a small increase after 30 days of room temperature storage. Increases in drying temperature and the period of secondary drying conditions caused a decrease in firmness. In addition, the sprouting rate was 10% higher, and rotting rate 5~10% higher, for the non-drying condition, compared to drying conditions. Based on our results, the $40^{\circ}C$-2 days drying condition is the optimal secondary drying condition for garlic storage.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1295-1299
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• 1999

This study was conducted to develop a index for the judgment of suitability of storage conditions by internal gas concentration of 'Fuji' apples under CA storage, and was examined the relationship between the levels of quality characteristics(flesh firmness, titratable acidity and surface green color) and the infernal ethylene and carbon dioxide concentrations of apples. The levels of quality characteristics were not decreased for terms of storage when the infernal ethylene concentration of apples was below 10 ppm, but the levels of quality characteristics were sharply decreased when it was above 10 ppm of Internal ethylene. The high levels of quality characteristics were maintained by the lower internal carbon dioxide concentration of apples, especially at below 2% of internal carbon dioxide. These result showed that the suitable condition for CA storage of 'Fuji' apples was a condition for having below 10 ppm of internal ethylene and below 2% of internal carbon dioxide in apples. The internal ethylene and carbon dioxide concentrations of apples during CA storage can be used as a crucial index for the suitability judgment of storage conditions.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.3-13
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• 2005

This study was conducted to investigate the changes in some physicochemical properties of Codonopsis lanceolata cultivated on a wild hill, which were packed with woven polypropylene (WP) or low density polyethylene (LDPE, thickness 0.04 mm) bags and stored at $4^{\circ}C$ or $20^{\circ}C$ for 30 days. Those characteristics of fresh samples were as follows. pH : 5.3, moisture and ash content $86\%$ and $5.5\%$ respectively, Ca, Mg, Na and K content Per Ins dry matter : 427.3mg, 203.4 mg, 10.2mg, 619mg, respectively and crude saponin and codonoposide : 29.7mg and 3.82mg. Among the physicochemical properties, the pH, color parameters and Ca and Mg contents decreased or changed significantly during the storage period, but the content of crude saponin and codonoposide were almost maintained as a fresh sample for 30 days except for the condition of the WP packaging and room temperature. We could conclude that both of the LDPE packaging and chilled conditions were necessary for the best storage of Codonopsis lanceolata cultured on a wild hill for a long time.