• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.195-199
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• 1987

Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03 mm polyethylene film (KP/PE) and 0.1 mm polyethylene film with nitrogen gas substitution ($N_2$ gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or $N_2$ gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at $5^{\circ}C$in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or $N_2$ gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as $N_2$, gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas ($N_2$ gas) or impermeable material to vapors and oxygens.

• Food Science and Preservation
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• v.23 no.2
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• pp.166-173
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• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Polymer(Korea)
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• v.32 no.1
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• pp.38-42
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• 2008

Ultrathin films were coated on low density Polyethylene (LDPE) food packaging films by plasma polymerization of methane, acetylene, hexamethyldisiloxane (HMDSO), and HMDSO+oxygen to improve the barrier property of the LDPE films. The film coated in HMDSO +oxygen (flow rate: 0.6+ 9.0 SCCM) plasma at 40 W for 10 min showed the highest improvement in the barrier property against oxygen, reducing the permeability of oxygen as much as 18.6 times. The film coated in acetylene (flow rate 0.75 SCCM) plasma at 10 W for 10 min showed the highest improvement in the barrier property against carbon dioxide and moisture, reducing the permeability of carbon dioxide and moisture as much as 12.0 and 3.0 times, respectively. In addition, cherry tomato, cucumber, and mushroom (Flammulina velutipes) wrapped with the coated films were kept fresh $1.5{\sim}3.0$ times longer than those wrapped with an LDPE film.

• Food Science and Preservation
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• v.12 no.4
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• pp.323-328
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• 2005

This study were investigated to analyzed an optimum preparation condition of coating film and its antimicrobial activity on pathogenic and deteriorative bacteria to obtain fundamental data for development of active packaging film using antimicrobial peptide, polysine. In the preparation conditions of coating film, antimicrobial activity was depending on the concentration of polylysine and polyamide respectively, and relatively high activity was obtained in the film prepared with more than $1.0\%$ (w/v) of polylysine, $40\%$ (w/v) polyamide, and more than $50\;{\mu}m$ of film thickness. Concentration of polylysine migrated from coated film to distilled water was reached at the maximum concentration, about 20 ppm after 3 days and in equilibrium after 7 days of soaking in sterilized water. An antimicrobial activity of coated film showed bactericidal effect of about $10^5\;CFU/mL$ comparing with the control against Bacillus cereus having $4.8{\times}10^5\;CFU/mL$ of initial viable cell numbers, and of about $10^2\;CFU/mL$ comparing with the control against Klebsiella pneumoniae having $6.8{\times}10^5\;CFU/mL$ of initial viable cell numbers. Consequently, it was revealed that polylysine coating film has a potential of applicable possibility as antimicrobial packaging film.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.568-572
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• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP films.

• Food Science and Preservation
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• v.13 no.1
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• pp.13-17
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• 2006

The strawberry was dipped into $1\%\;CaCl_2$ solution at $20^{\circ}C\;and\;45^{\circ}C$ for 15min. respectively, and then packaged with or without PE film (thickness: 0.011mm) before putting into the cold storage at $5^{\circ}C$. The results showed the lowest rate of rot incidence and the highest firmness with higher Vitamin C content and the best superficial appearance in the treatment of $CaCl_2$ dipping at $45^{\circ}C$ with packaging. It also showed lower pH and higher titratable acidity in the treatment However, no significant difference of SSC was found among various treatments. The results suggested that the combination of postharvest calcium dipping and packaging could result in more effective preservation for strawberry compared with the individual treatment.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.187-190
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• 2005

Silk fibroin (SF) films were prepared using various plasticizers and their physical properties were determined. Polyethylene glycol (PEG)-SF and polypropylene glycol (PPG)-SF films had tensile strengths (TS) of 23.71 MPa and 24.51 MPa, respectively, whereas the glycerol (G)-SF film had the lowest TS of 14.24 MPa. G-SF film had the highest $\%$ elongation, compared to PPG-SF and PEG-SF films. Water vapor permeability (WVP) of SF films varied with addition of plasticizers, and PEG-SF film had the lowest WVP. There was no significant difference in Hunter L value among treatments, but PEG-SF film had higher Hunter a and b values. These results suggest that SF film could be applied to food packaging and that the addition of plasticizers should improve the physical properties of SF film.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.3
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• pp.125-131
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• 2020

Carrageenan-based functional films were prepared by adding two different types of sulfur nanoparticles (SNP) synthesized from sodium thiosulfate (SNPSTS) and elemental sulfur (SNPES). The films were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction spectroscopy (XRD), and thermal gravimetric analysis (TGA). Also, film properties such as UV-visible light transmittance, water contact angle (WCA), water vapor permeability (WVP), mechanical properties, and antibacterial activity were evaluated. SNPs were uniformly dispersed in the carrageenan matrix to form flexible films. The addition of SNP significantly increased the film properties such as water vapor barrier and surface hydrophobicity but did not affect the mechanical properties. The carrageenan/SNP composite film showed some antibacterial activity against foodborne pathogenic bacteria, L. monocytogenes and E. coli.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.192.1-192
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• 2003

The aim of this study was to develop a model that could be used in the design of modified atmosphere packaging (MAP) for Mandarin oranges. Respiratory data at 5, 10, 20$^{\circ}C$ for mandarin oranges were gathered and altered for create useful respiration model. The maximum rate of oxygen uptake increased with increasing temperature. The packaging materials were conventional low density polyethylene and polypropylene with anti-fog, and anti-fungi treatments, and thickness was 30 $\mu\textrm{m}$ and 50 $\mu\textrm{m}$. Permeability tests were performed to find their oxygen, carbon dioxide, water vapor transmission rate as increases in temperature. Test results were then converted to logarithm format for MAP modeling. Optimum gas composition in the package system for fruits were set according to literature and upper or lower limits of oxygen and dioxide established. To predict gas composition at certain storage time, weight of fruits, film thickness, film type, and other variables, respiration rate was studied at various storage conditions. The validity of the model was tested experimentally by observing actual atmospheric changes inside packages. It is concluded that the strategy developed is of use in designing dynamic gas exchange MAP systems, and also has potential uses in similar agricultural products.