• 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.

• 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.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.

• 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

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1997.12a
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• pp.221-226
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• 1997

• Horticultural Science & Technology
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• v.31 no.3
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• pp.282-288
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• 2013

This study was conducted to investigate the quality characteristics of eight everbearing strawberry cultivars and the effect of precooling treatment to maintain the quality during storage and shelf life of 'Charlotte'. Several quality parameters including firmness, soluble solids content (SSC), color, soluble sugars, and organic acids were evaluated. For Successful marketing everbearing strawberries required more than 1 N of firmness and $6^{\circ}Brix$ of SSC, respectively. 'Albion', 'Charlotte', and 'Goha' cultivars were higher in fruit SSC and 'Charlotte' cultivar was higher in fruit firmness among eight cultivars examined in this study. Fruit had more bright red color in 'Charlotte', 'Flamingo', 'GW-4', and 'San Andreas', which may reflect the consumer acceptance. Physicochemical characteristics of 'Charlotte' strawberry after with/without room precooling treatment were evaluated during storage at $4^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ and additional 3 days at $25^{\circ}C$ for shelf-life. Weight loss increased about 8% in the fruits stored at $25^{\circ}C$ for 3 days, while in low temperature storage was about 2% for 7 days showing precooling was more effect on during shelf life periods rather than storage periods. Decay was not found during storage at $4^{\circ}C$ regardless of precooling treatment, but fungal growth was found in all the treatments after transferred to room temperature. Precooling treatment did not affect fruit color in shelf life period. For advanced marketing, everbearing strawberry should maintain in low temperature less than $4^{\circ}C$ to sustain quality, but the room precooling showed less significant effect to maintain quality on 'Charlotte' cultivar.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.360-365
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• 2010

The effects of precooling treatments on the storability of chicon were investigated during modified atmosphere (MA) storage. The forced air cooling showed faster precooling rate that reduced the internal temperature of chicon to $2{\pm}1^{\circ}C$, and the precooling time of forced air cooling was 1/6 of room cooling. The half cooling time was 3 hr 21 min in room cooling and 1 hr 17 min in forced air cooling. Weight loss was less than 0.5% in all treatments both $5^{\circ}C$ and $10^{\circ}C$ MA storage and maintained higher in forced air cooling treatment. The concentration of carbon dioxide, oxygen, and ethylene of $50{\mu}m$ ceramic film packages were observed higher at $10^{\circ}C$ than $5^{\circ}C$. The precooling effect on respiration reduction was not shown at $5^{\circ}C$, but appeared that the gas concentration of precooling treatments showed less carbon dioxide and higher oxygen than non precooling treatment by 9 days after $10^{\circ}C$ storage. Ethylene concentration of precooling treatments showed lower than non precooling treatment until 3 days both $5^{\circ}C$ and $10^{\circ}C$ MA storage. Precooling showed the effect on maintaining visual quality of chicon both $5^{\circ}C$ and $10^{\circ}C$ MA storage. However, the forced air cooling that showed faster precooling rate did not appeared more precooling effect on the visual quality than room cooling because the fast air flow (6.0 m/sec) of forced air cooling hit directly on chicon outer leaves and might cause physical damage to chicon. Although the forced air cooling showed the effect on maintaining quality of chicon, but additional studies should be needed that investigated proper air flow rate and cooling box structure can prevent physical damage by air flow.

• 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 Mushroom
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• v.20 no.3
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• pp.138-146
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• 2022

To optimize initial cooling conditions, forced-air cooling was applied to freshly harvested oak mushrooms at 2 levels (0℃ for 30 minutes, at 0℃ for 1 hour) followed by room cooling at 3 levels (-3℃ for 1 day, 0℃ for 1 day, 3℃ for 1 day). After initial cooling, the oak mushrooms were packaged with PVC film, then held in a storage room at 1℃ for 6 weeks. Quality characteristics and percentage marketability were then investigated. As a control, Mushrooms were placed in storage with no initial cooling. The quality factors impacting marketability of fresh oak mushrooms were color change and appearance of decay. Off-odor did not occur or developed only slightly, so it did not affect oak mushroom quality within 6 weeks of low temperature storage. In all treatment groups, the shelf life in which 100% marketability was maintained was up to 3 weeks. At week 5, percent marketability of the 3 treatment groups 1 hour room cooling treatment at 0℃, 1 hour forced air cooling, and control was 100%. 80% In the group that underwent 30 min forced air cooling retained 80% marketability, and the group exposed to 1 day in room cooling at -3℃ retained 86.7% marketability. At week 6 of 1℃ storage, the marketability ratio was 80% in the 1 day room cooling at 0℃ group, 66.7% in the 1 day room cooling at 3℃ group, 46.7% in the 1 hour forced air cooling group, and 33% or less in all other treatment groups. Therefore, the most suitable initial cooling parameter to extend shelf-life of oak mushrooms is 1 day of in room cooling at 0℃ immediately after harvest.

• Food Science and Preservation
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• v.4 no.3
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• pp.237-243
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• 1997

Numerous variables affect product cooling rate of pressure cooling system for fruits and vegetables. These include carton vent area, initial and desired final product temperature, flow rate and temperature of the cooling air, product size, shape and thermal properties and product configuration(whether in bulk or packed in shipping cartons). This study was carried out to determine the influence of each of these variables as they affect cooling time. The opening ratio and number of the vent hole were recomended as 4∼10% and 2∼4ea., respectively, for a minimum alt flow resistance and for a uniform air flow pattern. In the cooling experiment for tomatoes and mandarins, optimum air flow rate was 0.04 m3/min.kg in terms of energy saving. The cooling air temperature should be about 2$^{\circ}C$ less than the desired final product temperature for reducing cooling time.