• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.324-330
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• 2021

In this study, the microbial levels on mixed vegetable salads, fresh fruits, and frozen fruits distributed in Korea were comparatively analyzed by food group, region, and quarter. Samples were collected from big markets in large cities from 2018 to 2019 and used for microbiological analysis. The levels of aerobic bacteria for mixed vegetable salads, fresh fruits, and frozen fruits were 6.48, 5.07, and 3.78 log CFU/g, respectively. As a result of analyzing the quarterly contamination levels of aerobic bacteria, the first quarter contamination level was 5.12 log CFU/g while the second quarter showed 6.26 log CFU/g, the third quarter 5.73 log CFU/g, and the fourth quarter 4.42 log CFU/g. A higher number of aerobic bacteria was observed in the second and third quarters when the temperature was higher. There was no difference in the number of bacteria by region. The levels of the coliform group were 1.98 - 3.93 log CFU/g in all samples, and Escherichia coli was detected at 1.38 log CFU/g in 3 out of 27 mixed vegetable salads. Since the mixed vegetable salad and fresh fruit used in this study exceeded the standard (3 log CFU/g) for unheated foods and E. coli was detected in three fresh fruits, stricter hygiene management in the manufacturing stage of salads and fresh fruit is required.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.495-502
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• 2020

Processing fresh produce into fresh-cut products increases the risk of bacterial growth and contamination by breaking the exterior barrier of produce. Our objective in this study was to develop predictive models of Listeria monocytogenes in the fresh-cut salad, fresh-cut pineapple, and frozen mango. Predictive growth and survival models were developed to predict the change of L. monocytogenes populations in the fresh-cut salad (4, 10, 12, 13, 17, 25, and 36℃), fresh-cut pineapple (4, 10, 17, 25, 30, and 36℃), and frozen mango (-2, -10 and -18℃) as a function of temperature. The growth of L. monocytogenes in fresh-cut salad and pineapple was observed at above 13℃ and 10℃, respectively. The growth of L. monocytogenes in pineapple was faster than in salad. The delta value of L. monocytogenes in frozen mango increased as the storage temperature decreased. The results indicate that L. monocytogenes behave differently according to the physicochemical properties of fresh-cut fruits and vegetables. Since L. monocytogenes grow and survive well in refrigerated and frozen conditions, management programs and preventive controls for the processing of fresh-cut produce should be effectively implemented to enhance the safety of fresh-cut fruits and vegetables at retail markets.

• Agribusiness and Information Management
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• v.10 no.2
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• pp.18-27
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• 2018

This study aims to confirm the appropriateness of fruit and vegetable sales at military commissaries, with the purpose of enhancing the physical health and morale of military personnel. In order to achieve this objective, we examined the actual conditions of fruit and vegetable sales at military commissaries and analyzed the soldiers' awareness of fruit and vegetable sales through questionnaire surveys. The conclusions of this study are as follows: Firstly, fresh fruits and vegetables were not sold at military commissaries. Secondly, soldiers acknowledged the need for the consumption of fruits and vegetables and strongly expressed the desire for these fresh food products to be sold at military commissaries. Although the ROK Navy privatized military commissaries for the purposes of increasing management efficiency of national defense and strengthening combat power by transferring PX salesclerk soldiers to join combat personnel, this effort produced a negative effect of price increase. The following are proposals for improving this condition: fruit and vegetable products should be introduced to military commissaries through military welfare funds; fresh food markets should be established by closely cooperating with the local community's agricultural producers; processed fruit and vegetable product (dry, frozen, airtight packaged, etc.) sales should be increased; and the privatization of the navy commissaries should be abolished.

• Korean Journal of Environmental Agriculture
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• v.37 no.3
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• pp.221-228
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• 2018

BACKGROUND: Spoilage fungi can reduce the shelf life of fresh fruits and cause economic losses by lowering quality. Especially, mulberry fruits have high sensitivity to fungal attack due to their high water content (> 70%) and soft texture. In addition, the surface of these fruits is prone to damage during harvesting and postharvest handling. However, any study on postharvest spoilage fungi in mulberry fruit has not been reported in Korea. This study aimed to examine the spoilage fungi occurring in mulberry fruits during storage after harvest. METHODS AND RESULTS: In this study, we isolated postharvest spoilage fungi from mulberry fruits stored in refrigerator (fresh fruits) and deep-freezer (frozen fruits) and identified them. In the phylogenetic analysis based on comparisons of the ITS rDNA sequences, the 18 spoilage fungi isolated from mulberry fruits and the 25 reference sequences were largely divided into seven groups that were subsequently verified by high bootstrap analysis of 73 to 100. Alternaria spp. including A. alternate and A. tenuissima, were the most frequently isolated fungi among the spoilage isolates: its occurrence was the highest among the 18 isolates (38.9%). CONCLUSION: The findings of this study will be helpful for increasing the shelf life of mulberry fruits through the application of appropriate control measures against infection by spoilage fungi during storage.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.353-356
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• 1990

The isolation of volatile compounds by vacuum-distillation with freeze-drying was tested 1 with fresh ginseng roots. The roots were frozen at-8$0^{\circ}C$; they were dried at-4$0^{\circ}C$ tinder vacuum(40 tory), for 24 hours; and the ice condensed at the silrface of condenser in the freeze-dryer was thauved at room temperature. The ether extract of the resulting aqueous solution was analyzed by gas chromatography (GC) equipped with a flame ionization detector (FID) or a nitrogen-phosphorils detecto(NPD) and by gas : chromatography/mass spectrometry(GC/MS). More than forty peaks were observed in the CG(FID) profile. and more than ten peaks were observed in the GC(NPD) profile. Among them, thirteen components 1including one aldehyde, four hydrocarbons, two esters, folly alcohols, and two vyrazines were identified: six components the molesuiar ions of which were m/z, 204 were estimated to be a series of azulene compounds; and the other components unidentified were estimated to have molecular weights of lower than 254. Therefore, the freeze-drying technicue is thought to be usefu1 for the isolation of volatile compounds of such low molecufilar weights from vegetables, fruits and biological fluids as well as fresh ginseng roots under the tested conditions.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.309-321
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• 1997

To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.300-308
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• 2014

The purpose of this study was to investigate the night eating habits of middle schoolers. A total of 705 middle school students residing in Gyeonggi were surveyed about their dietary habits related to night eating. Among the total subjects, 59.9% (n=422) had night eating more than once a week and were classified into a night eating group (NEG). The main reason for night eating was hunger (79.1% of NEG) and the highest proportion of night eating was related to food purchased by family (39.3% of NEG). Most of the NEG had night eating in their home with family members, and the time with highest frequency of night eating was between 10 p.m. and 11 p.m.. About 33% of the NEG went to bed within an hour after night eating and 69.2% of the NEG did not report any change after night eating. The most common factors considered when choosing a night eating menu, in order of frequency, were taste, hygiene, and amount. The favorite items on the night eating menu were frozen desserts, fresh fruits, chicken, fruit juice, Ramen, pizza, and Jajangmyeon. The most frequent menu choices were fresh fruits, frozen desserts, Ramen, chicken, yogurt, and fruit juice. The NEG had higher scores for picky eating (P<0.01), overeating (P<0.01), salty eating (P<0.01), and irregular meal times (P<0.001) compared to the non-NEG. Consequently, the NEG had more dietary problems than the non-NEG and their night eating behaviors were related to family habits. Night eating was mainly dominated by a diet of carbohydrates and fats, and the intake frequency and preference for foods with low nutritional value were high; thus, a practical and systematical nutrition education is required. Seasonal and comparative studies on night eating status according to various times and amounts of night eating are also required.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.