• Title/Summary/Keyword: Fruit storage

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Studies on Quality Maintenance of Fresh Fruit and Vegetables Using Modified Atmosphere Packaging (MA포장 기술을 이용한 신선한 과실 및 채소류의 품질보존에 대한 연구)

  • 김건희
    • Food Science and Preservation
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    • v.5 no.1
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    • pp.23-28
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    • 1998
  • The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

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Cold Storage of Kiyomi Tangor Produced in Cheju (제주산 만감류 청견의 저온저장)

  • Koh, Jeong-Sam;Kim, Min
    • Food Science and Preservation
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    • v.3 no.1
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    • pp.15-21
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    • 1996
  • Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3$^{\circ}C$, and about 13% at 5$^{\circ}C$ of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3$^{\circ}C$ and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.

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Change of Quality in Poncirus trifoliata Rafinesque according to Storage Conditions (보관조건에 따른 유통생약 지실의 품질변화 연구)

  • Lee, A-Yeong;Chun, Jin-Mi;Jang, Seol;Choo, Byung-Kil;Lee, Hye-Won;Kim, Ho-Kyoung
    • Korean Journal of Medicinal Crop Science
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    • v.16 no.3
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    • pp.188-191
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    • 2008
  • Poncirus trifoliata Rafinesque has been used as the immature fruit of the trifoliate orange tree. This study was carried out to investigate the quality change of Poncirus trifoliata Rafinesque depending on packing materials (vacuum packing, PP (polypropylene) packing, gunny sack packing), storage places and storage periods up to 12 months. The change of loss on drying content, content of poncirin were measured during the 12 months. As a result, the loss on drying content was decreased rapidly in gunny sack packing after storage of 12 months at room temperature. The content of poncirin was decreased generally according to storage conditions and its average loss percent was 38.8%.

Effect of Foliar Sprays of CaCl2 for Improving Fruit Quality of (복숭아 )

  • Kim, Ik-Youl;Kim, Mi-Young;Ru, Jong-Ho;Kim, Min;Lee, Yong-Se;Chang, Tae-Hyun
    • Korean Journal of Environmental Agriculture
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    • v.25 no.3
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    • pp.276-283
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    • 2006
  • To evaluate the effectiveness of the foliar spray of calcium on "Baekdo" peach fruit, we carried out experiments in the orchards. The sprays were applied with $CaCl_2\;(Ca:\;400mg.kg^{-1})\;and\;CaCl_2$ with adjuvants (amino acid, $2g.kg^{-1}$; phytic acid, $2ml.kg^{-1}$ and wood vinegar, $2ml.kg^{-1}$) for four times from June 12 through July 4 at weekly intervals. The fruits and leaves were evaluated for Ca content, firmness and incidence of Brown rot caused by Monilinia fructicola at harvest To evaluate fruit quality included Ca content, firmness natural decay during the storage, the fruits were stored at room temperature for 14 days. The Ca content in leaf and fruit flesh at harvest was significantly increased (P=0.05) in $CaCl_2$ + amino acid treatment among $CaCl_2$ treatments. However, there was not significant Ca content in fruit peel. The firmness of flesh increased significantly (P=0.05) in $CaCl_2$ + amino acid treatment. The natural decay (Rhizopus stolonifers) during storage at the room temperature for 14 days, the fruit treated with $CaCl_2$ + wood vinegar exhibited lowest (P=0.05) incidence. Also, the firmness of the fruit during storage was firmer with treated $CaCl_2$ than untreated fruit. In the treatments of $CaCl_2$ + phytic acid and $CaCl_2$ + amino acid, it was possible to reduce incidence of Brown rot caused by M. fructicola most effectively in the field. In addition, inoculation with M. fructicola in fruits was also the most effective treatment for inhibiting disease development in vitro. These results suggested that the foliar spray of $CaCl_2$ with adjuvants increased the content of Ca and firmness of the fruits positively. It also inhibited the natural decay and the Brown rot effectively.

Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.) (갈변방지제 처리가 슬라이스 유자의 저장성에 미치는 영향)

  • Lee, Bo-Bae;Lee, Jin-Won;Park, Jae-Ok;Cho, Youn-sup;Nam, Seung-Hee
    • The Korean Journal of Food And Nutrition
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    • v.34 no.4
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    • pp.390-397
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    • 2021
  • The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

Isolation and Identification of Postharvest Spoilage Fungi from Mulberry Fruit in Korea

  • Kwon, O-Chul;Ju, Wan-Taek;Kim, Hyun-Bok;Sung, Gyoo-Byung;Kim, Yong-Soon
    • 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.

Improvement of Postharvest Fruit Quality in 'Formosa' Plums (Prunus salicina) after Treatment with 1-methylcyclopropene during Storage

  • Bae, Rona;Lee, Ji-Hyun;Lee, Seung-Koo
    • Horticultural Science & Technology
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    • v.29 no.6
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    • pp.592-599
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    • 2011
  • Plum is a climacteric fruit and softening is a serious problem for storage and transportation. Thus $1{\mu}L{\cdot}L^{-1}$ of 1-methylcyclopropene (1-MCP) was applied to plums to prolong their shelf life and maintain quality. Japanese plums (Prunus salicina cv. Formosa) were stored at $20^{\circ}C$ and $0^{\circ}C$ for 14 days and 46 days respectively, with or without 1-MCP treatment. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h. Ethylene production and respiration rate were strongly inhibited in 1-MCP-treated fruits at $20^{\circ}C$. It was also observed that there was less ethanol and acetaldehyde evaporation in 1-MCP-treated fruits stored at $20^{\circ}C$ compared to those in control fruits not treated with 1-MCP. Fruit qualities, such as firmness, titratable acidity (TA), skin color, and decay, changed more slowly in 1-MCP-treated fruits stored at $20^{\circ}C$ than in untreated fruits. There were no differences in the ethylene production or respiration rate between the groups of fruits stored at $0^{\circ}C$ throughout the experiment. Chilling injury was also inhibited by the application of 1-MCP during storage at $0^{\circ}C$. When the fruits stored at $0^{\circ}C$ with or without 1-MCP were transferred to $20^{\circ}C$ after 25 days, the differences in ethylene production and respiration rate, firmness, TA, TSS, and acetaldehyde and ethanol evaporation between the initial (after being stored at $0^{\circ}C$ for 25 days) and the final measurements (after being stored at $0^{\circ}C$ for 25 days and then transferred to $20^{\circ}C$ for three days) were lower in 1-MCP treated fruits than in non-treated fruits. The postharvest application of 1-MCP in Formosa plums showed positive effects at both $0^{\circ}C$ and $20^{\circ}C$ storage conditions with regard to quality, such as low ethylene production and low respiration rates, firmness, TA, ethanol, and acetaldehyde evaporation, chilling injury, and decay.

Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-Irradiated Fruits (감마선 조사 과일류에서 조사선량과 저장기간에 따른 DNA Fragmentation의 변화)

  • Kim, Sang-Mi;Park, Eun-Ju;Yang, Jae-Seung;Kang, Myung-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.594-598
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    • 2002
  • The changes in DNA damage were investigated during storage after irradiation. Kiwi, orange and pear were irradiated at 0.1, 0.3, 0.5, 0.7 and 1.0 kGy and stored for 3 months at 4$^{\circ}C$. The comet assay was applied to the sample seeds alt the beginning of irradiation and at the end of storage. Seeds were isolated and crushed, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min and then stained. DNA fragmentation in seeds caused by irradiation was quantified as tail length and tail moment (tail length $\times$ % DNA in tail) by comet image analyzing system. Immediately after irradiation, the differences in tail length between unirradiated and irradiated fruit seeds were significant (p<0.05) in kiwi, orange and pear seeds. With in-creasing the irradiation doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. The results represented as tail moment showed similar tendency to those of tail length, but tile latter parameter was more sensitive than the former. Similarly even 3 months after irradiation, all the irradiated fruit seeds significantly showed longer tail length than the unirradiated controls. These results indicate that the comet assay could be one of the simple methods of detecting irradiated fruit seeds. Moreover, the method could detect DNA damage even after 3 months after irradiation.

Effects on Storage Property of Fresh Jujube Treated with Grape Fruit Stem Extracts (GFSE) and Fermented Pollen (FP) (포도줄기추출물 및 발효화분 처리가 생대추의 저장기간에 미치는 영향)

  • Woo, Koan-Sik;Hwang, In-Guk;Jang, Keum-Il;Kang, Tae-Su;Lee, Hee-Bong;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.8
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    • pp.1090-1094
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    • 2008
  • Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

A making the method of semi-dried mulberry fruit by vacuum freezing dryer (진공동결건조기를 이용하여 반건조 오디를 제조하는 방법)

  • Kim, Hyun-Bok;Kim, Sung-Kuk;Seok, Young-Seek;Seo, Sang-Deok
    • Journal of Sericultural and Entomological Science
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    • v.53 no.1
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    • pp.50-54
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    • 2015
  • Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.