• Korean journal of food and cookery science
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• v.16 no.6
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• pp.577-583
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• 2000

The purpose of this study was to investigate the effectiveness of various quality preservative treatments for extending shelf life and maintaining good quality of minimally processed fruit and vegetables produced in Korea. To determine the suitable treatments for delaying quality deterioration, fresh Asian pears and Chinese cabbages were sliced and treated with various quality preservatives (1% CaCl$_2$, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan ＋1% vitamin C, 0.1% Sporix＋1% vitamin C, hot water (60$\^{C}$), 0.2% L-cysteine), packed with polyethylene film (60㎛-thick), and stored at 4$\^{C}$/0$\^{C}$ or 20$\^{C}$. Various biological and sensory tests were performed to evaluate the quality changes in minimally processed products. Results indicated that Chinese cabbages treated with 1% CaCl$_2$ at 4, and 1% CaCl$_2$ and 1% NaCl at 20$\^{C}$ were most effective in maintaining the quality and minimizing the biochemical changes during storage. For sliced Asian pears, 0.2% L-cysteine and 1% NaCl treatments were effective to reduce browning, and 1% CaCl$_2$ treatment was the most effective to prevent softening during storage at 20$\^{C}$ and 0$\^{C}$. Modified atmosphere packaging of Pleurotus ostreatus and Lentinus edodes had a significantly different shelf life depending on packaging material, packaging thickness and storage temperature. Sealed packaging with polyethylene film (60㎛-thick) for two kinds of mushrooms maintained a good quality with an extended shelf life by 30-50% at 20$\^{C}$ and by 30-130% at 0$\^{C}$. To minimize the quality deterioration which appeared in the condition of polyethylene film packaging, quality preservatives such as KMnO$_4$ and KHSO$_2$＋K$_2$S$_2$O$\_$5/ for SO$_2$ generation were added inside of mushroom packaging. The best condition for maintaining good quality longer was packaging with polyethylene film+SO$_2$ which showed 5080% extended shelf life for both Pleurotus ostreatus and Lentinus edodes at 20$\^{C}$ and 0$\^{C}$.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.200-204
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• 2001

Persimmon (Diospyros kaki. cv. Fuyu) fruits were packaged under different conditions, and then stored at $0^{\circ}C$ for 21 weeks. The tried packages were heat-sealed bag of one fruit, heat-sealed bag of five fruits, and tie-sealed bag of five fruits, which used films of three different thickness (0.03 ㎜, 0.05 ㎜ and 0.06 ㎜). Throughout the storage, package free volume, package atmosphere and quality were measured. Package free volume decreased with time with higher rate for heat-sealed bags, in which close contact between fruit and the film was eventually reached in longer storage. However, tie-sealed bags maintained the levels of stabilized free volume. The rate of free volume decrease was faster with thinner film and larger bag size for the packs sealed by the same method. Package atmosphere covered $O_2$ concentration of $1.1{\sim}17.1%$ and $CO_2$ concentration of $1.1{\sim}8.3%$, $O_2$ concentration decreased during storage, whereas $CO_2$ increased. Thinner film package created the internal atmosphere of higher $O_2$ and lower $CO_2$ concentrations. Tie-sealed bags of 5 fruits in the films of 0.05 mm and 0.06 mm thickness maintained the equilibrated package atmosphere of $1.1{\sim}3.0%\;O_2$ and $4.0{\sim}5.5%\;CO_2$, which preserved the fruits best in terms of firmness and less physiological changes of flesh browning and peel browning. At five fruit heat-sealed bag in the films of 0.06 mm thickness with $CO_2\;8.3%$, flesh browning occurred at a high rate, whereas all treatments in the film of 0.03 mm thickness with high $O_2$ and relatively low $CO_2$ contents, flesh and peel browning rates were high.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.725-733
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• 2012

Effects of postharvest 1-methylcyclopropene (1-MCP) treatment, controlled atmosphere (CA) storage, and shelf temperature on quality of 'Gamhong' apples were analyzed during export simulation. Fruits were harvested at the optimum maturity for long-term storage, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 16 hours, and then stored for 6 months under air and CA conditions at $0^{\circ}C$. Poststorage export procedure was performed by applying additional 2-week refrigerated storage and 7-day shelf-life test at 7 and $20^{\circ}C$, which simulated container shipment and local distribution, respectively. After storage and during export simulation, rates of respiration and ethylene evolution were significantly lower in 1-MCP treated and CA-stored apples. For the reduction of respiration, CA storage was more effective than 1-MCP treatment. Soluble solids content was maintained higher in 1-MCP treated apples, while titratable acidity was maintained better both in the 1-MCP treated and CA-stored apples. Effects of 1-MCP treatment and CA storage were highly significant in maintaining flesh firmness and sensory texture ratings. Additive effects from combined application of 1-MCP treatment and CA storage were occasionally observed. Shelf temperature during the local distribution simulation seemed not to significantly influence quality changes only showing limited effects on flesh firmness. Overall results suggest that storage potential of 'Gamhong' apples is shorter than 4 months in control fruit under refrigerated air conditions, whereas the potential can be extended to longer than 6 months by 1-MCP treatment and CA storage. Postharvest program should be provided considering the time of export, i.e. period of storage, and duration of local distribution.

• Journal of Bio-Environment Control
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• v.21 no.1
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• pp.50-56
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• 2012

This study was conducted to extend the postharvest life of eggplant ($Solanum$ $melongena$ L.) by modified atmosphere packaging using a OPP bag with 1-MCP to evaluate the alleviation effects of that treatment on external chilling injury during at low temperature. 1-MCP treatment at the level of $1.0{\mu}L{\cdot}L^{-1}$ were very effective in delaying the progress of surface bronzing of eggplant during 10 days of storage at $8^{\circ}C$, but not significant at $1^{\circ}C$. Also, the treatment of 1-MCP at the levels of $0.1{\sim}1.0{\mu}L{\cdot}L^{-1}$ are beneficial to complement low temperature storage and maintain quality indices such as higher firmness and lower weight loss than untreated control even at a critical low temperature 4 to $8^{\circ}C$. The treatment of carbon dioxide using dry ice (DI, 5 g/3 fruits) significantly promoted chilling injury of eggplant stored at $4^{\circ}C$, symptoms were appeared from 3 days after treatment and combination treatment of 1-MCP did not block the development of chilling injury symptom. Meanwhile, single treatment of $CO_2$ absorber (CA, 5 g/3 fruits) or combination treatment with 1-MCP at the level of $1.0{\mu}L{\cdot}L^{-1}$ prevented effectively the external and internal chilling injury at $4^{\circ}C$ during 6 days and 15 days of MAP storage, respectively. Results suggest that 1-MCP and carbon dioxide absorber treatments delay fruit deterioration and are beneficial to broaden storage temperature of eggplant fruits.

• Horticultural Science & Technology
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• v.30 no.1
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• pp.42-49
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• 2012

This experiment was conducted to find out the effects of nitrous oxide ($N_2O$) on the postharvest quality of 'Janghowon hwangdo' peach fruits. Fruits were harvested at commercial maturity for marketing in late September, and treated with 70% $N_2O$ + 20% $O_2$ + 10% air, 80% $N_2O$ + 20% $O_2$, and 90% $N_2O$ + 10% $O_2$ for 48 h, and then stored at $15^{\circ}C$. No significant treatments for soluble sugar and titratable acidity contents were detected. However, good appearance and taste in peach fruit were maintained better in 80% $N_2O$ treatment than in air treatment. The treatment with 90% $N_2O$ had negative effects on weight loss and taste because of rotting by anaerobic fermentation. 80% $N_2O$ treated fruit had significantly higher fungus (Botrytis cinerea) growth inhibition of saprogenic approximately than air treatment until 12 days of storage. The browning and rotting at surface of peach were also retarded when peaches were treated with 80% $N_2O$ before they were artificially wounded. The activity of polyphenol oxidase (PPO) was inhibited about 80% in peach of 80% $N_2O$ treatment compared with in air treatment. The result showed that 80% $N_2O$ treatment was able to extend the shelf life of peach fruits through maintaining taste and inhibition of softening and browning by rotting and wounding during storage.

• Food Science and Preservation
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• v.14 no.6
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• pp.578-583
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• 2007

This study was conducted to evaluate the effect of high $CO_2$ pre-storage treatment on the quality of tomatoes (Lycopersicon esculentum Mill.) during ripening. Tomatoes at different maturity stage of breaker and pink were treated in air, or $CO_2$ (25, 50, 100%) for 24 hr at $20^{\circ}C$ before ripening in air at $20^{\circ}C$. Change of surface colour and softening were reduced by high $CO_2$ treatment of all concentrations. This effect of $CO_2$ on the colour and softening was higher in breaker fruit than pink fruit. $CO_2$ concentration of $25{\sim}100%$ did not affect on soluble solids content during ripening period. Titratable acidity of breaker tomatoes were reduced by 100% $CO_2$ treatment. High $CO_2$ treatment slightly reduced sweetness of breaker tomatoes. Acidity and texture of tomatoes increased with high $CO_2$ treatment. Off-flavour was denoted by $CO_2$ treatment in pink tomatoes. The external $CO_2$ injury developed after 22 days at $20^{\circ}C$ in pink tomatoes when treated with ${\geq}25%$ $CO_2$ and in breaker tomatoes with ${\geq}50%$ $CO_2$.

• Korean Journal of Plant Resources
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• v.13 no.3
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• pp.195-201
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• 2000

This study was conducted to investigate the suitable conditions for seed germination of Rosa davurica PALL. In the characteristics of the fruit and seed of Rosa davurica, fruit length and width was 1.3cm and 0.9cm , respectively, and seed number was eighty-nine. Artificial and low temperature storage at 4$^{\circ}C$ increased the rate of split achene pericarp until 46.6% and storage at 15$^{\circ}C$ incubator decreased the rate of split achene pericarp (10.5%). The rate of seed germination of split achene pericarp in control at 15$^{\circ}C$ was 90% and of non-split achene in GA$_3$100ppm at 15$^{\circ}C$ was 36.8%. Average germination day of split achene pericarp seeds in GA$_3$150ppm at 2$0^{\circ}C$ was 4.2 days and non-split achene pericarp in GA$_3$100ppm at 2$0^{\circ}C$ was 7.3 days. Seed germination was not different between various concentrations of GA$_3$ treatments in split achene pericarp seeds but the rate of germination was more reduced in high concentration of 200ppm. Only the treatments of GA$_3$ was increased germination rate at 4$^{\circ}C$ and immature seed of Rosa davurica.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.550-554
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• 2001

'Fuyu' persimmon fruits (Diospyros kaki Thunb.) were seal-packaged in $60{\mu}m$ polyethylene (PE) film bags with various $O_2$ and $CO_2$ combinations (0% $O_2$+5% $CO_2$, 2% $O_2$+5% $CO_2$, 2% $O_2$+8% $CO_2$, 5% $O_2$+5% $CO_2$, 5% $O_2$+10% $CO_2$), and in vacuum and air. They were then stored at $-0.5^{\circ}C$ for 95 days. Changes in fruit weight, firmness, soluble solids, Hunter L and a values, $CO_2$ concentrations, and marketability were investigated at 20-day intervals. A combination of 2% $O_2$ and 5% $CO_2$ as well as the vacuum treatment were effective in maintaining firmness, soluble solids, marketability, and Hunter a value of 'Fuyu' fruits. On the other hand, the treatment of 2% $O_2$ combined with 8% $CO_2$ and vacuum treatment were effective in maintaining fresh weight and Hunter L and a values. The highest marketable quality was maintained when the fruits were vacuum-sealed, although fruits softened severely in the area where two fruits contacted with each other.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.59-66
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• 2002

The objectives of the study were to analyze the acoustic characteristics related to the internal quality factors of watermelon(Citrulus Vulgaris Schrad). Among the various internal quality factors, only four factors such as ripeness, inside cavity, yellow belt and blood flesh were considered in this study. Relationships between the internal quality factors, the day after fruit set and the day after harvest were also investigated. Test apparatus was the same as the apparatus described in the previous study(Choi et at., 2000). The selected sample was divided into four groups; 69 samples used for ripeness tests 56 samples for ripeness test along the day after fruit set and for yellow belt detection, 60 samples for ripeness along the day after harvest 44 samples fur blood flesh detection. It was shown that the first peak frequencies shifted to the lower range and the energy ratios of the bandwidths between 0∼550 Hz to the bandwidths between 850∼2500 Hz increased as the day after fruit set elapsed. Since the acoustic responses of the watermelon such as frequency and magnitude began to change from 10 days after harvest, the storage period of watermelon in a normal temperature condition seemed to be approximately 10 days after harvest. The ratios of the first peak amplitude to the maximum peak amplitude fur the sound watermelon showed the higher value than that fur watermelon with cavity inside, and the separation between the sound and cavity inside could be accomplished by the ratio value of 0.25. The energy ratios (0∼550 Hz/850∼2,500 Hz) for the watermelon with cavity inside showed the higher value than 2.3. The frequency characteristics of the yellow belt watermelon appeared mostly in the range of 600∼900 Hz frequencies. The yellow belt watermelon showing the energy spectral density function at this frequency range to be over 70 seemed to be not a marketable commodity, The energy ratios(0∼550 Hz/850∼2,500 Hz) for the blood flesh watermelon showed the higher value than 3.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.