• The Korean Journal of Pesticide Science
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• v.4 no.1
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• pp.71-75
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• 2000

This experiment was conducted to evaluate the effect of fruit quality, ethylene evoluoon and storage in apple 'Tsugaru' as influenced by aminoethoxyvinylglycine(AVG) and several surfactants. When treated with AVG+Silwet L-77, there were few significant differences in soluble solid and acidity as compared with control, but dichlorprop treatment significantly increased in soluble solid and decreased in acidity. Color development was decreased when treated with AVG+Silwet L-77. AVG+Silwet L-77 treatment decreased in ethylene evolution, and increased in storage. It can be concluded that fruit can be left in trees longer and still maintain storage, and more fruit is able to go to fresh market into long-term storage, which increase the market-ability of apple.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.67-80
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• 2021

We analyzed the effect of planting site (elevation: high, middle, low) and temperature condition of orchard on the frost injury occurrence and storage characteristics of persimmon (Diospyros kaki cv. 'Fuyu) fruits under an early fall frost at two orchards, Changwon (A) and Changnyeong (B), Gyeongsangnam-do Korea. Also, the fruits picked at Nov. 5 and Nov. 20 were MA stored to investigate the quality and chilling injury of fruits. On 2-way factor analysis, both planting elevation and orchard factor had not a significant effect on fruit characteristics (weight, firmness, soluble solid), while planting elevation factor did on the skin color (hunter 'a')(p<0.05). A fruit skin coloration at orchard A was faster than that at orchard B. At low elevation of orchard B, 2% fruits were frost injured at harvest season. On LDPE film MA storage with the fruits harvested at Nov. 5 and Nov. 20, the fruits at orchard A had higher fruit firmness than those of orchard B during storage. In addition, the 73% (orchard A) and 85%(orchard B) fruits harvested at Nov. 5 showed no chilling injury 80 days after storage. However, At harvest of Nov, 20 (after incidence of frost), only the 14% fruits of orchard B had no the chilling disorder 80 days after storage, even though 76% fruits at orchard A did.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.478-485
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• 2017

The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.601-614
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• 2018

Chitosan with a natural antimicrobial property has been introduced to protect horticultural crops from diseases as an environmentally friendly method. The purpose of this study was to investigate the effects of the pre-harvest application of chitosan on growth and quality during the late stage of fruit development and on the simulated marketing of the peach fruit (Prunus persica L.). The application of chitosan with calcium chloride ($100mg{\cdot}L^{-1}$) three times at one week intervals 4 weeks before the harvest significantly increased the fruit weight, changed the fruit shape, and reduced the fruit length/diameter ratio giving the peach fruits a round oblate shape. The calcium treatment contributed to enhancing or maintaining the storage potential by increasing the flesh firmness. However, at higher concentrations of $CaCl_2$, i.e., > $600mg{\cdot}L^{-1}$, the positive effects of the chitosan application were offset, and fruit growth was not affected by calcium alone. The application of the chitosan/calcium mixture delayed fruit softening; however, this effect was shortened when the storage temperature was $20^{\circ}C$ rather than $15^{\circ}C$. The internal quality of the fruit was profoundly affected by the concentration of calcium added to the chitosan, and delayed fruit maturation was observed at a higher concentration of calcium. The pre-harvest application of chitosan with calcium contributes to the enhancement of food safety by inhibiting the occurrence of diseases during postharvest handling. Considering the above results, chitosan has the potential to improve both the yield of peach fruits and their storability. Because chitosan can enhance the freshness and shelf-life of fresh produce, it is necessary to examine its effects on other horticultural crops.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.199-209
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• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• Food Science and Preservation
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• v.17 no.5
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• pp.595-601
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• 2010

We investigated the effects of 1-methylcyclopropene (1-MCP) treatment (0, 0.5, and 1.5 ppm) for 16 hours, followed by storage at ambient temperature, on the qualities of pears (Pyrus pyrifolia c.v. "Hwasan"). Color differences, as measured using the Hunter L, a, and b values, showed the greatest decreases before storage, and 8 weeks after storage, when fruit was exposed to 1.5 ppm 1-MCP. The sensory qualities of c.v. "Hwasan" pears were good until 4 weeks of storage after treatment with 0 ppm 1-MCP, until 6 weeks when 0.5 ppm 1-MCP was employed, and until 7 weeks when 1.5 ppm 1-MCP treatment was performed. Fruit and storage quality in terms of all of hardness, sugar content, PPO activity, respiration amount, and ethylene production increased in the 8 weeks after application of 1.5 ppm 1-MCP. Consequently, it seems that 1-MCP treatment, especially at 1.5 ppm, before storage of pears at ambient temperature, effectively improves the quality of pears of c.v. "Hwasan".

• Journal of Environmental Science International
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• v.21 no.1
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• pp.83-88
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• 2012

This study was divided to three experiments for evaluating the effects of pre- or post-load 1-MCP on quality of 'Fuji' apples exposed to ethylene. The first experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between the control and 1-MCP-treated fruits followed storage of 130, 150, and 170 days. 1-MCP-treated fruits maintained higher fruit titratable acidity and firmness than those of control fruits. The second experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loaded-1-MCP on ethylene treatments (10 ${\mu}L/L$, 20 ${\mu}L/L$, and 40 ${\mu}L/L$) and control fruits. 1-MCP-treated fruits were not affected by ethylene concentrations, and had higher fruit weight and firmness than those of control. The third experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loading with ethylene (10 ${\mu}L/L$) followed by ventilation (8 h, or 32 h, or 56 h) and 1.0 ${\mu}L/L$ 1-MCP treatment. As observed above experiments, 1-MCP-treated fruits had higher fruit weight and firmness than those of control fruits, regardless of the delayed applications of 1-MCP.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.131-151
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• 1970

A new method of plastic film coating has been investigated to extend storage life of apples. The film coating was effected by dipping fresh apples in a plastic emulsion. The effect of plastic film coating on the preservation of freshness, respiratory activities and chemical components during storage, has been investigated on four leading varieties of apples. The results are summarized as follows: 1. The effect of film coating on storage life of apples was apparent, resulting in delay of after-ripening, shriveling, softening or physiological impediment as well as reducing consumption of reserve materials and waste fruits. 2. Change in the partial pressure of gas, i.e., increase in carbon dioxide and decrease in oxygen in apple tissue was resulted by the plastic film coating, suggesting that the film deposited on the fruit interfered with the diffusion of gases formed therein. 3. The effects of plastic film coating on the fruit storage varied with the type of plastic emulsions, coating temperature, varieties of apples and degree of fruit ripening. As regard to apple varieties, good results were obtained with PVA 217 for both American Summer Pearmain and Jonathan, and PVC 443 for McIntosh. 4. Reduction in the diminution rates of L-malic acid, ascorbic acid and soluble pectin etc. during storage of apples may account for the improved storage life of the fruits treated with plastic films.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.236-243
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• 2023

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm² was observed. The no-treatment sample had a fungus of 814.5±72.8 mm² in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm² on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm² in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.