• Food Science and Preservation
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• v.5 no.1
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• pp.35-39
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• 1998

The cell membrane properties in relation to flesh browning of Fuyu persimmon fruits during CA storage were studied. Compared to intact fruits, the flesh tissue of browned fruits showed higher rate of electrolyte leakage, indicating incresed membrane permeability. It could be assumed that the increased membrane permeability results in 1eakage of phenolic compounds from vacuole and their oxidation by contacting with PPO, inducing finally the development of flesh browning. In addition, lower content of fatty acids and higher saturation rate of them were found in browned fruits. In conculusion, it was suggested that the inhibited fatty acid metabolism and fatty acid saturation during CA storage cause membrane Permeability to increase.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1358-1364
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• 2000

A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at $4^{\circ}C$. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at $4^{\circ}C$ by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.478-486
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• 2017

To find the effect of packaging materials(LDPE $60{\mu}m$, Ceramic $30{\mu}m$ and $60{\mu}m$) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of "Cheongdobansi" and astringency was removed in $CO_2$. De-astringent persimmon were stored in MA for 140 days at $5^{\circ}C$. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. But the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic $60{\mu}m$ packaging than other packaging materials. Fruit hardness and color value were well maintained in ceramic $60{\mu}m$ packaging. Tannin content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic $60{\mu}m$ was more effective than other storage conditions.

• Research in Plant Disease
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• v.27 no.4
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• pp.155-163
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• 2021

Dried red peppers are frequently contaminated with mycotoxins during storage. To determine the effect of storage environments on fungal occurrence and subsequent mycotoxin accumulation in dried red peppers, we monitored red pepper powder and whole fruit samples for fungal occurrence under various temperatures and relative humidity (RH) conditions during 340 days. Fungal occurrences fluctuated in both pepper forms throughout the storage but they were higher in pepper powder than whole one, higher under low temperatures (-20℃, 0℃, or 4℃) than others (10℃, 25℃, or 30℃), and higher under RH 93% than RH 51% and 69% in both peppers. The samples exhibiting high fungal occurrences were associated mainly with dominant species such as Aspergillussydowii, Penicillium solitum, P. roqueforti, P. polonicum, or P. chrysogenum. Mycotoxigenic species, including A. flavus, A. ochraceus, A. westerdijkiae, A. tubingensis, and P. citrinum, were also detected throughout the samples. Although mycotoxins were not detected in the samples, mycotoxigenic potential of A. flavus, A. ochraceus, and A. westerdijkiae isolates were confirmed. These results show that low temperatures (-20℃, 0℃, or 4℃) and/or high surrounding RH (>93%) are not safe environments for storage of dried red peppers as fungal growth can occur under these conditions.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.400-408
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• 2012

Effects of initial controlled atmosphere (CA) treatment on quality maintenance of 'Fuji' apples were assessed and compared with 1-methylcyclopropene (1-MCP) treatment and continuous CA storage. Apples were harvested twice at different maturity, treated with 1 ${\mu}L{\cdot}L^{-1}$ 1-MCP and then stored for 8 months at $0^{\circ}C$ under 3 conditions: air, CA for the first month followed by air (initial CA), and continuous CA (full CA). CA storage was performed with 1.5 kPa $O_2$ and < 1.0 kPa ($N_2$ balance). Following long-term storage, export simulation, refrigerated shipment and local distribution, were performed by holding apples at $0^{\circ}C$ for 2 weeks and on the shelf at $20^{\circ}C$ for 7 days. Both the application of 1-MCP and CA storage reduced ethylene production and respiration rates. Initial CA storage was also effective on reducing the metabolism although the effects were not as noticeable as full CA. Full CA storage with or without 1-MCP treatment maintained titratable acidity, flesh firmness, and sensory quality at the acceptable to excellent level even after the export simulation following 8-month storage regardless of harvest maturity. In contrast, effects of initial CA storage were limited to the maintenance of firmness and texture in early-harvested apples. Overall results indicated that harvest maturity is the critical factor for export fruit quality after long-term storage when separate treatment of initial CA storage or 1-MCP treatment is applied as a postharvest program.

• Journal of Mushroom
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• v.10 no.2
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• pp.83-92
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• 2012

To provide a basis for the variation of fruit bodies of winter mushroom (Flammulina velutipes), the organic acid composition of its fruit bodies was investigated with several varieties of winter mushroom indifferent temperature and storage period. In the fruit bodies of winter mushroom, a total of 10 organic acids including acetic acid, butyric acid, citric acid, fumaric acid, DL-isocitric acid, L(+)lactic acid, D-malic acid, propionic acid, succinic acid, and D-tartaric acid were detected. In the most of the winter mushroom, acetic acid was the main organic acid component and fumaric acid was the least included component. Acetic acid, which is a mono-carboxyl group of organic acid, is contained in different levels according to different varieties and different storage temperature. Butyric acid is extremely variable in its quantity, depending on variety and different storage temperature. In contrast, fumaric acid, which is a dicarboxyl group of organic acid, decreased in its quantity during storage with 1.5 mg/g. Especially, ASI 4149, 4166 varieties tend to differ in their quantity. Besides, malic acid is extremely variable in its quantity according to variety and storage temperature. Citric acid, a tri-carboxyl group of organic acid, increased in its quantity according to storage period, which enables us to efficiently manage storage period. Isocitric acid is also extremely variable in its quantity according to variety, storage temperature and storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.192-198
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• 2006

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol on the storage property of fresh jujube (Zizyphus jujube) were investigated. Fresh jujubes were packed in different storage containers [polyethylene terephthalate (PET) and polyethylene (PE)], and treated with GFSE containing trans-resveratrol of 10, 30 and 50 ppm, respectively. The storage vessels filled with $N_2$ gas, and stored in refrigerator $(0{\pm}1^{\circ}C)$ during 18 weeks, and then quality characteristics during storage period were analysed. Ethylene gas increased until 8 weeks and decreased afterward. Decaying of jujube started at $6\~8$ weeks in control, but it did at 14 week storage for the fruits at $50\%$ maturity treated with 10 ppm of GFSE and packed in PE vessel. Soluble solid (Brix degree) and total acidity of fresh jujube slightly increased in all the treatments during storage period. Hardness slightly increased until 4 weeks and decreased afterward. Vitamin C content was at the highest content of $86.8\~273.4$ mg/100g for most of treatments at 2 weeks and decreased afterward. Storage stability was higher for $50\%$ maturity fruits than for the $70\%$ maturity, and higher for PE vessels than PET containers. Storage period of fresh jujube in this experiment ranges in $10\~12$ weeks for $50\%$ maturity fruits treated with 10 ppm of GFSE and packed in PE vessel.

• Research in Plant Disease
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• v.9 no.3
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• pp.170-173
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• 2003

For the effective chemical control to minimize infection of storage pathogens on kiwifruit in the field, this study was conducted to screen alternative fungicides which could be substituted for the fungicides Benomyl WP and Thiophanate-methyl 제 registered for the control of postharvest fruit rats of kiwifruit in Korea. Among the 8 fungicides tested, Tebuconazole WP, Iprodione WP and Flusilazole WP showed higher inhibitory effects on themycelial growths of 3 major pathogens of postharvest fruit rots, Botryosphaeria dothidea, Diaporthe actinidiae and Botrytis cinerea on potato dextrose agar. They also showed control efficiencies as high as those of Benomyl WP and Thiophanate-methyl WP on postharvest fruit rots in the field. They might be good candidates for fungicieds for the control of postharvest fruit rots of kiwifruit.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.