• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.101-109
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• 2019

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.455-460
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• 2010

This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and $10^{\circ}C$. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and $4^{\circ}C$. During the storage at $10^{\circ}C$, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.115-122
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• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on she]f-life of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the microbial growth between 1% ascorbic acid dipped chicken parts and untreated chicken parts. Off-odor developed after 8 days storage and bacterial spoilage was occurred after 12 days storage. 7.5% potassium sorbate dip significantly retarded mesophilic and psychrotrophic counts compared with untreated, markedly reduced growth rate of Enterobacteriaceae. Fecal coliforms were not detected and bacterial spoilage was not occurred until 21 days storage. off-odor developed after 19 days storage and color was not significantly deteriorated until 21 days storage. Additional effect of 7.5% potassium sorbate and 1% ascorbic acid dip was found on retarded mesophilic, psychrotrophic and Enterobacteriaceae counts compared with 7.5% potassium sorbate dip alone. Bacterial spoilage was not occurred until 21 days storage. off-odor developed after 21 days storage and color was not significantly deteriorated until 21 dayss storage.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.291-300
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• 1982

In order to develop effective and simple sanitation method for the extention of shelf-life of fresh poultry meat, the effect of sanitizers, sanitation methods and packaging materials on the extention of shelf-life of poultry meats was observed at the $4^{\circ}C$ and room temp$(10{\sim}20^{\circ}C)$. The results are summarized as follows: 1. The autochonous skin microflora of poultry, before processing, were believed to be removed or killed during the scalding and plucking, and exposed dermal tissue was contaminated by microorganisms from the subsequent stages of processing. 2. In the final stage of poultry processing, total viable counts of microorganisms and coliforms were averaged to $3.5{\times}10^4/cm^2$ and $400/cm^2$, respectively. 3. The refrigerated shelf-life of fresh whole poultry carcasses at $3\;to\;4^{\circ}C$ was extended to 7 to 16 days compared to control with the various treatments of some sanitizers by dipping freshly chilled carcasses for 5 min or spraying 1 liter of sanitizers per carcasses. In the case of storage at $10\;to\;15^{\circ}C$, the shelf-life of poultry carcasses was extended to one to two days by the sanitation treatments compared to control. 4. Spraying sanitation was more effective than dipping sanitation, and 5 minutes dipping and one liter spraying per carcass were enough for effective sanitation of poultry carcasses in most sanitizers. 5. The packaging with an oxygen impermeable polyvinylidene chloride extended the shelf-life to 10 days and 5 days with polyethylene compared to control. When poultry carcasses were sanitized by continuous spraying with one liter of 30 ppm of chlorine and another one liter of 5% of potassium sorbate, packaged with polyvinylidene chlorlde were extended to about 30 days compared to control.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.65-71
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• 1995

Bacteriocins from lactic acid bacteria have attracted much attention in recent years because of their useful worth in increasing safety and extending shelf life of foods. These substances show an inhibitory effect against some food spoilage bacteria and food-borne pathogens. The inhibitory effect fo the bacteriocin produces by lactic acid bacteria against Listeria monocytogenes(L. monocytogenes) was examined in this study. The culture supernatants of 5 kinds of bacteria among the 10 kinds of testes lactic acid bacteria had the inhibitory activity against Listeria sp., various Gram positive and Gram negative bacteria. Bacteriocin produced by Lactobacillus plantarum(Lact. plantarum) LMG 7945 was the most active toward L. monocytogenes. Bacteriocin production of the Lact. plantarum LMG 7945 cultured on MRS broth was increased late logarithmic phase over early stationary phase. This bacteriocin was stable at heat treatment and acidic pH relatively; The activity was retained after heating at 121$^{\circ}C$ for 15min and was active in the pH range of 2~4 but was lost above pH 5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1258-1267
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• 1997

Corbon dioxide id effective for extending the shelf-life of perishable foods by retarding microbial growth. The overall effect of carbon dioxide is to increase both the lag phase and generation time of microorganisms. However, the role of carbon dioxide in affecting the growth and metabolism of any given microorganisms is not clear yet, although its inhibitory effect is generally found at moderate to high concentrations. Systematic studies of the effects of carbon dioxide on microorganisms are therefore warranted. It is also necessary to understand the role of carbon dioxide in the preservation of foods as well as the control by carbon dioxide of fermentations of biotechnological importance. In this review, the antimicrobial effect of carbon dioxide on microorganisms is investigated in terms of its gas and solution properties, inhibition of microbial growth and specific metabolic processes, perturbation of membrane structure.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.287-294
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• 2014

To improve the shelf life of low-salt Kochujang, Korean hot pepper paste, antimicrobial materials were added at different times before and after aging. The kochujang was then packaged and stored at $30^{\circ}C$ for 15 weeks, and changes in microbiological and physiochemical properties were evaluated. Hunter a- and b-values decreased considerably during storage. The total color difference (${\delta}E$) was greater in the ethanol-chitosan (EC) treatment than in the control and after pasteurization (A-P) treatment. Gas was produced until the seventh week of storage. The control and the A-P treatments produced more gas than the other treatments, and these had the largest number of yeasts and aerobic bacteria. The pH of the EC treatment was higher than that of the other treatments, and the A-P treatment had the highest level of titratable acidity. During storage, the oxidation-reduction potential was lower in the EC and ethanol-mustard-chitosan (EMC) treatments. The reducing sugar content decreased remarkably in the control and A-P treatments, with high production of ethanol. There was a significant change in the content of amino-type nitrogen in the control and A-P treatments, and the content of ammonia-type nitrogen was lowest in the EMC treatment. In the sensory test of kochujang, the ethanol-mustard (EM) and ethanol (E) treatments were significantly higher than the EC, control, and A-P treatments (p <0.05). EM or E alone was effective in extending the shelf life of kochujang when added before aging.

• Food Science and Preservation
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• v.14 no.5
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• pp.511-515
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• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.