• Food Science and Preservation
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• v.6 no.2
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• pp.153-160
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• 1999

This study was carried out to investigate the production of C$_2$H$_4$ and CO$_2$, and the change of flesh firmness and peel color in 'Fuji' apples during CA storage. ACC oxidase activity was more inhibited by the low O$_2$ concentration, and the low level of internal C$_2$H$_4$ in apples was maintained under the low O$_2$ conditions during 8 months storage. Especially, the level of internal C$_2$H$_4$ in apples was maintained below 1 ppm during storage under 1% O$_2$+1% CO$_2$ at 0$^{\circ}C$, and not much changed for 7 days in air at 20$^{\circ}C$ after storage. The influence of CO$_2$ on the C$_2$H$_4$ production was dependent on the O$_2$ concentration. Increasing of CO$_2$ concentration with 3% O$_2$ decreased the C$_2$H$_4$ Production during storage, but that with 1% O$_2$increased. Internal C$_2$H$_4$ concentration and the rate of CO$_2$ evolution in apples showed the close correlation. Internal CO$_2$ concentration of apples was positively related to the rate of CO$_2$ evolution and maintained the lower level in 1% O$_2$+1% CO$_2$ than the other conditions during storage but nu different in the increment after storage. The relationship between C$_2$H$_4$ and CO$_2$ production was exhibited in CA and the short-term air stored apples, but not in the long-term air stored apples. Loss of flesh firmness and green color in apples was more less in storage condition retarded effectively the production of C$_2$H$_4$ and CO$_2$.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.255-260
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• 1983

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.

• Food Science and Preservation
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• v.24 no.6
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• pp.746-757
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• 2017

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.42-48
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• 1973

Relative retarding effect of BHA, BHT, PG, ${\alpha}-tocopherol$, ascorbic acid, pyrogallol, and antage 3C on the peroxide value and the free fatty acid value development of two groups of edible soybean oils was studied. The antioxidants were added respectively to the oils at a level of 0.05%, and one group of the oils was irradiated, 4 hours daily, with direct sunlight and the other group was stored in a dak place at $45{\pm}0.5^{\circ}C$. The retarding effect of the antioxidants on the P. V. development was, in general, more pronounced in case of the oils stored in the dark place than in case of the irradiated oils. BHT, PG, and antage 3C exhibited, in both cases, strong retarding effect on the P. V. development of the oils. In both cases, ${\alpha}-tocopherol$ showed some retarding effect, but the effect decreased rapidly as storage time increased. The inhibitory effect of the antioxidants on the free fatty acid value development was much more pronounced in case of the irradiated oils than in case of the oils stored in the dark place. The inhibitory effect of pyrogallol on the free fatty acid value development of the oils was, in both cases, especially strong and lasting.

• 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.

• 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.142.1-142
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• 2003

저장 중 단감은 과피 및 과육의 변색 발생으로 인한 품질저하가 심각하게 발생하고 있는데, 아직까지 이를 방지하기 위한 원인 규명은 매우 미흡한 실정이다. 이에 본 연구에서는 단감의 재배지, 수확시기, 크기, 예조기간, 저장온도, 저장기간, 포장재의 두께 등을 달리하여 저장하면서 처리조건에 따른 단감 과육의 갈변 발생 관련성을 조사하였다. 단감의 변색발생 증상은 저장 1개월 이후부터 일부 나타나기 시작하여 저장기간이 경과할수록 심하였다. 단감의 갈변 발생률 및 갈변 정도를 실험 처리구별로 살펴보면 과수원, 수확시기, 예조기간, 저장온도, 포장재의 두께, 포장 내 가스조성에 따라 차이를 보였는데 단감의 수확시기가 늦을수록, 수확후 예조기간이 짧을수록, 저장을 위해 사용한 포장필름의 두께가 얇을수록 갈변발생정도가 심하였다. 또한 단감의 과수원에 따라서도 갈변의 발생률이 차이를 보여 동일지역이더라도 재배조건에 의하여서도 영향을 받는 것으로 나타났다. 이와 같은 결과를 종합하여 보면 단감 과육의 갈변발생은 수확 전 및 수확 후 인자들의 단독적인 영향이기보다는 복합적인 영향에 의한 것으로 추정되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.04a
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• pp.35-35
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• 1998

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.157-159
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• 2017

This paper presents a storage reliability evaluation method based on the accelerated degradation test for the engine assembly and parts of the guided missile. The test of the engine assembly is performed at accelerated conditions equivalent to the real storage period, and then the aging condition of parts is checked. For engine parts, performance degradation characteristics are measured periodically at the accelerated conditions and failure times are predicted at each condition. Storage lifetime at normal use conditions is predicted using an accelerated model and failure times at all accelerated conditions.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.410-417
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• 2017

The physical properties of perilla leaves cultivated in Geumsan province were analyzed according storage conditions. The a/b values of perilla leaves increased with increasing storage period. Electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of perilla leaves. Sensitivities(delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal compound analysis(PCA). Proportion of the first principal component was 93.07% at $25^{\circ}C$ and 97.81% at $4^{\circ}C$, respectively. In our result, flavor patterns of perilla leaves can be differentiated according to the storage temperature.