• 한국식품과학회지
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• 제18권1호
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• pp.1-5
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• 1986

산지별 부패양파에서 부패균을 분리 동정한 결과 곰팡이는 Botrytis, Fusarium 및 Penicillium이 주종이었으며, 세균은 Erwinia 및 Pseudomonas가 주종이었고 이중 Pseudomonas는 비병원성 부패균이었다. 한편, 양파의 저장성을 높이기 위한 방법으로 Tetrachloroisophthalonitrile로 훈중처리한 양파는 비훈증처리구보다 부패율이 약 1/2로 줄일 수 있었으며 RH별 저장시험에서 RH 80%로 저장한 양파는 RH90%로 저장한 양파보다 부패율이 낮았다. 저장중 부패는 주로 곰팡이에 의해서 일어났으며 부패원인균별 비율은 Botrytis가 $78{\sim}85%$, Fusarium이 $11{\sim}17%$ 및 Penicillium이 $3{\sim}5%$ 이었다.

• Asian Journal of Atmospheric Environment
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• 제2권2호
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• pp.109-115
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• 2008

In this study, the emissions of carbonyl compounds as offensive odorants were measured using three food types (Kimchi, fresh fish, and salted fish) as a function of time. Odor samples for each food type, collected at 0, 1, 3, 7, and 14 days, were analyzed by high performance liquid chromatography (HPLC). Only three kinds of carbonyl compounds were quantified above their respective detection limits: formaldehyde, acetaldehyde, and acetone. The emission patterns of these compounds were distinguishable from each other. Formaldehyde tends to peak at the beginning and decrease through time with unique patterns. Conversely, acetaldehyde and acetone seem to increase gradually through time. The results showed that relative patterns of carbonyl emissions were more distinguishable by compound type rather than food type.

• 한국식품저장유통학회지
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• 제20권2호
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• pp.151-157
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• 2013

본 연구에서는 수확시 숙성 정도가 토마토의 저장 중 품질변화에 미치는 영향을 구명하고자 하였다. 그린하우스에서 재배된 'Rafito' 품종을 각각 turning, pink, red 단계에 수확한 후 $30{\mu}m$ PE 필름으로 포장한 후 $5^{\circ}C$와 $10^{\circ}C$에 두어 1주일 간격으로 경도, 가용성 고형분 함량, 적정산도, 색, 라이코펜 함량, 부패율, 저온장해율을 조사하였다. 저장 3주 이후에 $5^{\circ}C$에서는 저온장해가 $10^{\circ}C$에서는 부패가 높게 발생되었다. $5^{\circ}C$에서는 수확 후 품질변화가 거의 없으므로 완숙과인 red 토마토의 품질 유지에 적합하였나, turning과 pink 토마토는 수확후 숙성과정이 억제되어 저장 2주 후에도 미숙한 상태에 머물렀다. Turning과 pink 토마토를 수확 후 $10^{\circ}C$에 저장하면 수확기에 비해 품질이 향상되었다. 특히, turning 토마토는 $10^{\circ}C$에 2주간 저장할 경우 연화는 억제되어 경도가 높게 유지되면서도, 착색이 완성되고 SSC/TA가 증가하며 라이코펜 함량이 완숙과 수준으로 증가되어 내 외부 품질이 가장 우수하였다. 따라서 red 단계에서 수확된 'Rafito' 토마토의 경우 부패를 억제할 수 있는 $5^{\circ}C$ 저장이 바람직하며, red 단계보다 미숙한 상태에서 수확할 경우 저온에서는 후숙에 의한 품질형성이 억제되므로 $10^{\circ}C$가 적정 온도인 것으로 판단된다.

• 한국식품과학회지
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• 제35권6호
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• pp.1110-1116
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• 2003

신선 편의가공 양파제품의 적정 포장방법을 탐색하고자 polyolefin계 유연 필름(LDPE, PP)을 이용한 수동 MAP, 20% $O_2/10%\;CO_2/70%\;N_2$ 혼합기체 또는 에틸렌 흡수제를 첨가한 능동 MAP, LDPE 필름으로 감압 포장한 MVP 등의 적용 가능성을 조사하였다. 박피 양파의 포장방법을 달리하여 $10^{\circ}C$에서 28일간 저장하면서 이화학적, 미생물, 관능적 품질변화를 측정하여 개별 품질인자에 대한 포장처리 효과를 검토하였다. 전체적으로 포장방법에 따른 저장중 박피 양파의 표면색, 중량 감소, 미생물 증식은 차이를 분명하게 구분하기 어려웠으나, 외관품질과 부패율 측면에서는 일정한 차이를 식별할 수 있었다. 결과적으로 기체투과성 LDPE 필름에 일정수준의 진공을 적용하여 밀봉 포장한 MVP가 다른 포장구에 비해 상대적으로 박피 양파의 저장품질을 우수하게 유지하는 것으로 확인되었다.

• 한국포장학회지
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• 제12권1호
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• pp.41-44
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• 2006

이집트에서 생산되는 토마토의 신선도 유지를 위해 기능성 MA 필름을 사용하여 박스단위(10 kg)로 포장하여 상온에서 7일간 저장하면서 품질변화를 살펴보았다. 저장 7일후 중량 감모율은 MA구가 대조구에 비해서 50% 정도 중량 감소가 적었으며, 적정산도와 가용성 고형분의 함량 역시 저장기간 동안 MA구에서 높게 유지되고 있었다. 비타민 C의 변화는 필름 포장구인 MA구에서 그 변화 정도가 대조구에 비해 적게 나타나 이집트산 토마토의 품질유지를 위해 기능성 MA 포장재 활용이 가능할 것으로 사료된다.

• 한국식품과학회지
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• 제18권1호
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• pp.6-10
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• 1986

Tetrachloroisophthalonitrile로 저장된 또는 저장중 훈증처리한 양파는 대조구보다 중량감소는 1/2로 줄일 수 있었으며 비훈증처리구에서 RH 80%로 저장한 양파는 RH 90%보다 중량감소가 적었으나 훈증처리한 양파에서는 거의 차이가 없었다. 저온저장시($0^{\circ}C$) 양파의 발근 및 외부발아는 나타나지 않았고 호흡량의 $Q_{10}$값은 $1.9{\sim}2.1$의 범위였다. 양파 저장중 중량감소와 부패율은 저장기간이 경과함에 따라서 정의 상관관계로 나타났으나 호흡량은 변화가 적어서 양파 저장중 중량감소는 호흡생리에 의한 것 보다는 부패에 의한 감소가 지대함을 알 수 있었다.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.145-149
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• 2000

Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5$^{\circ}$C and 10$^{\circ}$C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O$_2$ and CO$_2$ concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.43-47
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• 1999

To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

• 한국식품영양과학회지
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• 제23권2호
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.195-202
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• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.