• Journal of Biosystems Engineering
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• v.43 no.4
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• pp.401-409
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• 2018

Decay of fruit is one of the greatest issues in fruit storage. Purpose: In this study, citrus sterilization was performed to evaluate a dry sterilization method using an atmospheric-pressure nonthermal plasma treatment based on a dielectric-barrier discharge technique. Methods: Citrus samples were stored under four different environmental conditions as follows: group A had cold storage with plasma treatment with a temperature of $6.2{\pm}1.0^{\circ}C$ and relative humidity (RH) of $93.4{\pm}8.2%$, group B had ambient-temperature storage with $22.9{\pm}2.3^{\circ}C$ and $82.1{\pm}4.5%$ RH, group C ambient-temperature storage with plasma treatment with $25.3{\pm}2.2^{\circ}C$ and $90.0{\pm}2.8%$ RH, and group D had cold storage with $5.7{\pm}1.0^{\circ}C$ and $93.4{\pm}6.5%$ RH. Results: As a result of citrus surface sterilization by plasma treatment, treatment groups A and C together showed an average of 16.1 CFU/mL of mold colonies, while control groups B and D showed an average of $2.2{\times}10^2CFU/mL$ or approximately 13 times greater than the treatment groups. Regarding the mean concentration of aerobic bacteria colonies, the treatment groups (A and C) and control groups (B and D) showed an average of 7.1 CFU/mL and $1.9{\times}10^3CFU/mL$, respectively. This is approximately a 270-fold difference in the concentration of pathogen colonies between treatment and control groups. Conclusions: The results showed the potential of nonthermal plasma treatment for citrus storage in enhancing storage duration and quality preservation.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.577-582
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• 2011

Greenhouse satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water showering at 65$^{\circ}C$ for 10 s at a commercial scale in a packing house and then stored at 5$^{\circ}C$ for 3 weeks and subsequently at 18$^{\circ}C$ for 1 week (simulated shelf-life) to examine the potential use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The respiration rate just after heat treatment or during storage was at a similar level in both the treated and untreated fruit. HWT also had no detrimental effects on quality attributes including pH, titratable acidity, soluble solids content, weight loss, firmness, and peel color. The development of stem-end rot, mold decay, and black rot was lower in the heat-treated fruit compared to those in the untreated control. A sensory evaluation showed that HWT markedly improved fruit appearance, making the fruit cleaner and glossier. The results suggested that HWT can be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.7-10
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• 2013

A packaging system integrated in primary and secondary packages to deliver consumers fresh peach in the produce supply chain was designed and its effectiveness on quality preservation was tested. The master packaging system was designed to contain 6 individual polypropylene film (PP, $30{\mu}m$ thickness) packages of 300 g peach fruit inside $35{\mu}m$ thick low density polyethylene (LDPE) bag located in a corrugated paperboard box. As a variable to attain the desired package atmosphere around the fruit during cold storage and subsequent retail display at higher temperature, different numbers (1, 3 and 7) of microperforations in $59{\mu}m$ diameter were tested on the individual PP packages. As control treatment, six fruits were placed without wrapping in a corrugated paperboard box. During the storage at $5^{\circ}C$, the control and individual packages were periodically separated from the box or master package, moved to the simulated retail shelf conditions of $20^{\circ}C$ and then stored for 3 more days with package atmosphere and fruit quality being measured. The package with 7 microperforations was the best in the ability to attain beneficial MA of 6~10% $O_2$ and 11~19% $CO_2$ around the fruit during the chilled storage at $5^{\circ}C$ and simulated retail display at $20^{\circ}C$. Packages with smaller number of microperforations resulted in anaerobic atmosphere at the low temperature storage and/or the subsequent high temperature display. Compared to control, all the treatments with master packaging system gave better retention of fruit firmness with significantly less weight loss.

• Food Science and Preservation
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• v.18 no.4
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• pp.497-501
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• 2011

The object of this study was to evaluate the effect of gibberellins (GA) pasting on the bourse shoot, and not just on the fruit characteristics but also on the quality, of Niitaka pear (Pyrus pyryfolia L). The fruit stalk was treated with GA (control, 25mg/fruit stalk) 35 days after reaching full bloom. In the GA-treated tree, the occurrence of abnormal bourse shoot (52.5%) increased, and the spur bud and flower number decreased. The diameter of the GA-paste-treated fruit increased during the pear growth period with GA treatment. The diameter, length, and weight of the GA-paste-treated fruit increased at harvest time, but the hardness was lower than that of the control. The differences in soluble solid, acidity, and fruit color between the control and the GA-paste-treated fruit were not significant. Post-harvest, during the storage period, the hardness of the GA-paste-treated fruit was lower than that of the control, and its weight loss ratio was higher than that of the control on the $60^{th}$ days of storage.

• Korean journal of applied entomology
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• v.54 no.2
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• pp.121-125
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• 2015

This study was conducted to examine the feeding effect of Halyomorpha halys ($St{\aa}l$) (Hemiptera: Pentatomidae) on the fruit drop and decay rate of Mandarin citrus fruits (Citrus unshiu). The feeding of H. halys before fruit coloring caused a severe fruit drop, while the feeding after fruit coloring induced a low level of fruit drop. However, the feeding of H. halys before or after fruit coloring did not induce significant fruit decay during cold storage. The results are expected to be useful in managing H. hlays of late season mandarine, because citrus farmers follow calendar spray to prevent fruit drop and fruit decay.

• Agribusiness and Information Management
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• v.10 no.1
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• Journal of Bio-Environment Control
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• v.19 no.1
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• pp.49-54
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• 2010

The study was conducted to compare the postharvest physiology and storability of fresh cut paprika fruits classified by normal, blossom end rot(BER), and misshapen (or knots) fruit. Some disordered paprika fruits that were produced frequently during high temperature season in highland, were sorted out to non-marketable products. These fruits are mostly wasted, but some of them may be used for fresh cut. The respiration rate of fresh cut paprika fruits was lower and ethylene production rate was higher in normal fruits than in disordered fruits, but there was no significant difference. The fresh-cut paprika fruits were stored in MAP conditions at $4^{\circ}C$, $9^{\circ}C$ and room temperature in 25 ${\mu}m$ and 50 ${\mu}m$ thickness ceramic film packaging. The fresh weight of fresh cut paprika fruits decreased below to 1.1% regardless of fruit types, but the fresh weight loss increased in thinner packaging materials and lower storage temperatures. There were not significant different carbon dioxide and oxygen contents in MAP of all fruit types, while $4^{\circ}C$ storage temperature treatment and 25 ${\mu}m$ thickness ceramic film treatment had lower carbon dioxide and higher oxygen contents. Moreover, the carbon dioxide and oxygen contents were changed rapidly at 9 days in $4^{\circ}C$ storage and at 6 days in $9^{\circ}C$ storage when the visual quality of fresh cut decreased dramatically. The ethylene concentration of packages was below 7 ${\mu}l{\cdot}l^{-1}$ in all treatments during storage, while the treatments of thinner packaging material and lower storage temperature showed lower ethylene concentration. The fresh cut of disordered fruits showed less visual quality than normal fruit treatment in both $4^{\circ}C$ and $9^{\circ}C$ storage temperatures, but there was no significant difference. The value of $4^{\circ}C$ treatment that measured 12 days in storage was higher than $9^{\circ}C$ treatment that measured 9 days in storage. The results suggest that the disordered fruits may be used to fresh cut product without any concerns that they will decreased the value of commodities more quickly than the fresh cut made of marketable paprika fruits. As the fresh cut paprika fruits stored in MAP condition, the more effective storage temperature is $4^{\circ}C$ that may have induced chilling injury a whole fruit of the paprika.

• Horticultural Science & Technology
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• v.33 no.4
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• pp.542-549
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• 2015

This work was carried out to evaluate the effects of preharvest 1-methylcyclopropene (1-MCP, $Harvista^{TM}$) and postharvest 1-MCP ($SmartFresh^{TM}$) treatments on the fruit quality attributes of cold-stored 'Fuji' ( Malus domestica Borkh.) apples. Fruits were exposed to 0, 95, 125, or $250 mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 3, 2, 1 weeks before harvest (WBH), and treated with 0 or $1{\mu}{\cdot}L^{-1}$ $SmartFresh^{TM}$ at harvest. Fruit was then stored for up to 180 days at $0{\pm}1^{\circ}C$. Fruit fresh weight, Hunter's value a, internal ethylene concentration (IEC), flesh firmness, titratable acidity (TA), and soluble solids content (SSC) in fruit treated with $Harvista^{TM}$ were not different from those of control fruit at harvest. During cold storage, flesh firmness and TA were higher in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH than in control fruit. IEC was 5.5-10.0% lower in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH compared with control fruit as storage duration progressed, while SSC was not affected. Furthermore, flesh firmness, TA, and IEC were affected neither by $Harvista^{TM}$ nor $Harvista^{TM}+SmartFresh^{TM}$ treatments, compared with those fruit quality attributes at harvest. The correlation maps indicated that IEC was negatively correlated with firmness and TA, regardless of $Harvista^{TM}$ application levels. In addition, positive correlations between fruit quality attributes were detected in treatments with $250mg{\cdot}L^{-1}$ $Harvista^{TM}+SmartFresh^{TM}$. Therefore, the results suggest that with a single application of $SmartFresh^{TM}$, a higher level of $Harvista^{TM}$ application would help in retention of fruit quality attributes during cold storage.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.545-551
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• 2010

The primary objective of this study was to determine the relationship between fruit quality characteristics and pithiness fruit occurrence for confirming occurrence factors of pithiness tissues in 'Niitaka' pears ($Pyrus$ $pyrifolia$ Nakai). Fruits were harvested 4 times in 1 week intervals from 160 days after full bloom (DAFB) to 181 DAFB. Harvested fruits were separated with the specific gravity by Archimedes laws. Also, with specific gravity level in pear fruit, sugar content, acidity, and texture profile analysis (TPA) were investigated. Final verifiability of pithiness fruit was approved by eye observation at 90 days after storage. Also, in ASS (Alcohol Soluble Solid) and AIS (Alcohol Insoluble Solid), calcium contents were investigated. Although the differences in sugar and organic acid content were not significant in fruits divided by gravity, flesh hardness was depressed in fruits that showed low gravity. These results were more conspicuous in late harvested fruits (at 174 and 181days after full bloom) which showed low gravity, representing less content of AIS content and calcium in ASS and AIS when compared with early harvest fruits. Fruits of lower gravity below 1.0 measured with dipping induced the progression of pithiness symptom up to 76%. Consequently, harvest timing is a more concise factor in pithiness fruit occurrence although those symptom also affected by storage condition. Furthermore, the cause of pithiness fruit occurrence by late harvest is due to the lower cell wall binding calcium.

• Korean Journal of Agricultural Science
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• v.40 no.3
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• pp.191-196
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• 2013

This study was conducted to investigate the effect of temperature during transportation and continuing shelf-life on fruit quality and the occurrence of physiological disorder to set up the appropriate exportation temperature condition in Asian pear (Pyrus pyrifolia Nakai) 'Hanareum'. In the experiment of simulated exportation headed for USA, the fruits transported at $1^{\circ}C$ showed less weight loss than those of $5^{\circ}C$. Market temperature appeared as a key factor for keeping freshness of exported pear fruits rather than transportation temperature. Quality factors such as high flesh firmness and low incidence of fruit rot and physiological disorders including core breakdown and pithiness were attained at the fruits maintained at $18^{\circ}C$. Approximately two times higher incidence of physiological disorders and of fruit decay rates were observed in the fruits distributed at $25^{\circ}C$ than the those of $18^{\circ}C$. Therefore, temperature management during marketing resulted as an important factor for maintaining fruits quality in the process of pear fruit exportation.