• Horticultural Science & Technology
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• v.32 no.2
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• pp.202-209
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• 2014

This study was conducted to investigate the effects of low temperature shipping condition and precooling treatments (forced air and room cooling) on everbearing strawberry through export simulation of 'Goha' and 'Flamenco' cultivars. After harvest, it took two days to prepare export procedure such as precooling, sorting, storage, transportation, quarantine and handling, and then everbearing strawberry was carried out shipping at room ($20-25^{\circ}C$) or low ($8^{\circ}C$) temperature conditions. In the case of shipping at room temperature, weight losses of both cultivars were increased up to 10% after 2 days where 'Goha' being 2% higher than that of ' Flamenco'. In 'Flamenco' cultivar, shipping temperature and precooling treatment were not effective in firmness and soluble solids contents during transporting periods. However, in 'Goha' cultivar, room cooling treatment and low shipping temperature were effective in maintaining firmness until 4 days after shipping. Especially titratable acidity was affected by shipping temperature ($P{\leq}0.001$) and precooling treatments ($P{\leq}0.05$) in 'Goha' cultivar. Also shipping temperature under $8^{\circ}C$ delayed coloring and decay incidence of both strawberry cultivars, and precooling treatments of both forced air and room cooling reduced frequency of decay. The shelf life of everbearing strawberry at low shipping temperature was extended more than 4 days compared with shipping at room temperature. Precooling treatment including forced air or room cooling will be useful for the two cultivars when they are transported at low temperature. In 'Flamenco' cultivar, the effect of forced air and room cooling was similar, whereas in 'Goha' room cooling was more effective.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.233-241
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• 2015

Kimchi cabbage 'Choon Gwang' cultivar that was grown in highlands in Gangneung was subjected to predrying, room cooling, and forced air cooling, and then packed with/without 0.02 mm HDPE film to investigate the effect of postharvest treatment on quality characteristics during 8 weeks storage at $2^{\circ}C$ (RH $90{\pm}5%$). Weight loss in forced air cooling and room cooling was lower than 3-4% with 0.02 mm HDPE film liner treatment during storage. However, it was only below 10% in room cooling without liner treatment and forced air cooling without liner treatment led to the highest weight loss, above 15%. Conversely, the control had lower weight loss than the others. SSC was $2-4^{\circ}brix$ for all treatments and there was no difference between postharvest treatments and liner treatments. Color index and firmness both showed no differences with/without 0.02 mm HDPE film and postharvest treatments. In sensory evaluation, forced air cooling with liner treatment was effective, with the highest score, especially in appearance and crispness. After 6 weeks, control kimchi cabbage without liner treatment was damaged seriously in appearance and the internal color had changed to brown. Room cooling and predrying with liner treatment changed the start of internal browning to after 8 weeks storage.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1995.06a
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• pp.11-12
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• 1995

• Food Science and Preservation
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• v.6 no.4
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• pp.365-370
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• 1999

This study was conducted to investigate the effect of precooling in the prolongation of freshness of Tsugaru apple. Tsugaru apple was precooled to 1$^{\circ}C$ by the pressure cooler and stored at 1$^{\circ}C$ and 25$^{\circ}C$. Precooling time was required about 5 to 6 hours for Tsugaru apple that filled in the plastic container and faster than that in the carton. The respiration rate was decreased with the reduction of the product temperature by precooling. Tsugaru apple could store about 9 days and 35 days at room temperature and 1$^{\circ}C$, respectively.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.251-256
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• 2001

• Food Science and Preservation
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• v.20 no.3
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• pp.289-295
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• 2013

The capacity of a pressure fan can be designed based on the air flow resistance of containers packed with fruits and vegetables in a pressure cooling system. This study was conducted to develop an air flow resistance model that was dependent on changes in the air flow rate and the method of stacking containers. The air flow resistance of a container packed with uniformly shaped balls was 1.5 times greater than the sum of the air flow resistance of a vacant container and that of a wire net container packed with only balls. In addition, the air flow resistance increased exponentially as the width of the stacks increased; however, the air flow resistance did not increase greatly as the length and height of the stacks increased, which indicates that the air flow resistance is primarily influenced by the width of the stack in the air flow direction. The air flow resistance in two lines of stacking was up to 17% less than that of the width of the stack. It was also possible to determine the air flow resistance using a function of the air flow resistance through a single container and develop a prediction model. A prediction model of air flow resistance that is dependent on the stacking method and the air flow resistance of a single container was developed.

• Food Science and Preservation
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• v.15 no.6
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• pp.847-851
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• 2008

The handling and processing of agricultural products in Korea is done manually. Small plastic boxes, nets, and corrugated cardboard boxes are used as containers during harvesting, sorting and other product handling operations. However, these practices are labor-intensive, time-consuming, require various kinds of packing materials, and are expensive because of high operating costs. To overcome these problems, the use of pallet bins with pre-cooling and storage features for handling and processing bulk farm products was investigated. The airflow resistances through bulk potato, onion and mandarin stocks were measured, and the pallet bins and a pressure pre-cooling device were manufactured. The opening ratio, bed depth and airflow rate through bulk potato, onion and mandarin in the pallet bin were defined with regression equations. The cooling rates of bulk potato, onion and mandarin were 0.8C/h ($21.7{\rightarrow}0C$, 14.5 h), 0.4C/h ($15.4{\rightarrow}.0C$, 32.2 h) and 0.7C/h ($13.7{\rightarrow}C$, 18.8 h), respectively, with the pressure pre-cooling system. Temperature deviances for storage of bulk potato, onion and mandarin were 0.12C, 0.12C and 0.17C, respectively.

• Journal of Bio-Environment Control
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• v.27 no.2
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• pp.125-131
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• 2018

The effect of 1-methylcyclopropene (1-MCP) in the storability of kimchi cabbage at cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. cv Ryouckgwang) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene liner (Liner), $FAC+2{\mu}L{\cdot}L^{-1}$ 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at $2^{\circ}C$, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and color ($CIE\;L^*$, $a^*$, $b^*$, chroma, hue angle). Weight loss during storage was showed significant difference by Liner treatment. In particular FAC + 1-MCP + Liner treatment showed 12.5% reduction after 6 weeks of storage period and minimized the weight loss rate compared to other treatments. SSC of kimchi cabbage was $2.5^{\circ}Brix$ at harvest and FAC + 1-MCP + Liner treatment maintained the SSC until 3 weeks, while in other treatments gradually were increased. The firmness of kimchi cabbage was 24.0 N immediately after harvest and the firmness at harvest time tended to be maintained at 22.6 N after 6 weeks of storage in FAC + 1-MCP + Liner treatment. During the storage period, the color change of the kimchi cabbage leaf can be confirmed by $CIE\;a^*$ and hue angle value. 1-MCP treatment alone did not affect the color change, however 1-MCP + Liner treatment was able to maintain the chromaticity at harvest time while minimizing the change of $CIE\;a^*$ and hue angle. These results suggest that 1-MCP treatment is not effective for the storage of kimchi cabbage but can be maintained for up to 6 weeks when treated with Liner.