• The monthly packaging world
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• s.299
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• pp.88-94
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• 2018

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.41-44
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• 2006

To investigate the effect of functional MA film packaging on tomatoes produced in Egypt packed 7 kg corrugated paperboard box during 7 days of storage at room temperature, the weight loss, titratable acidity, soluble solid content(SSC, $^oBrix$), vitamin C and the rate of decay were measured. The weight loss in 0.06 mm functional MA film was 1.5%, but was 3% in non-packed tomatoes after 7 days of storage. The titratable acidity and SSC in functional MA film was kept higher than that of non-packed tomatoes and vitamin C and the rate of decay in functional MA film was changed lower than the others.

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• Food Science and Preservation
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• v.13 no.1
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• pp.1-7
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• 2006

The effects of packaging material and method on quality of fresh-cut mushrooms (Agaricus bisporus Sing.) were investigated in terms of weight loss, surface color, phenolics, vitamin C and sensory characteristics during storage at $5^{\circ}C$. The fresh-cut mushrooms were subjected to passive, gas exchange and vacuum packaging conditions at st. Polyethylene film (PE), polypropylene film (PP), anti-fogging film (AP) and pen orated film (PF) were used for the passive packaging. The mixed gas of $5\% CO_2/\;2\%O_2$ (MA1) and $10\%CO_2/\;2\%O_2$(MA2) were applied for the gas exchange packaging. The respiration rate of sliced mushroom was 1.27 times higher than intact mushroom at $5^{\circ}C$. Gas concentrations in the passive packaging were $1-2\%\;O^2\;and\;5-16\%m$ during storage of sliced mushrooms for 14 days at $5^{\circ}C$, and levels of the gases were different by the films used The mushroom in perforated film (PF) showed the highest weight loss of $4.56\%$. Anti-fogging film (AF) was somewhat effective for prevention of the weight loss compared with other films after 14 days storage. The mushrooms in MA1 and MA2 packages showed lower delta L value than in other films. PE packaging mitigated decrease of free and bound phenolics during storage. The mushrooms in MA2 kept better quality in sensory aspect, and then in MA1, PE and PP in order during storage at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.933-938
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• 2005

To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5% $CO_2/5%\;O_2$ (MA1) and 10% $CO_2/5%\;O_2$ (MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at $5^{\circ}C$, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at $5^{\circ}C$. Gas concentrations in passive packaging was maintained at 1-2% $O_2$ and 4-14% $CO_2$ after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.

• The monthly packaging world
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• s.125
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• pp.146-152
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• 2003

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.1
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• pp.1-6
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• 2014

Properly designed plastic packages of fresh produce can preserve the quality by maintaining the optimal modified atmosphere (MA) at optimal low temperature conditions, but cannot do so at temperature abuse conditions in retail stage due to occurrence of injurious package atmosphere coming from imbalance between respiration and package gas permeation. Master packaging system consisting of a double-layered secondary package wrapping several individual (primary) packages has been proposed and applied recently to the commodities of sweet persimmon, king oyster mushroom, chestnut and strawberry. The master (secondary) pack is designed to be stored and distributed under chilled temperature, and then dismantled when moved to the retail display from the presale chilled storage. The master packaging system taking into consideration temperature dependence of produce respiration and package gas transfer was looked into with examination of its design variables to maintain the beneficial MA. Mathematical model was provided to help the design of master packaging system creating the desired MA. Its benefits of quality preservation and its limitations in practices of fresh produce marketing were discussed. Further research direction to extend the applicability of the produce master packaging system was presented.

• Journal of the Korea Safety Management & Science
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• v.22 no.2
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• pp.1-6
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• 2020

Apples are one of the most produced fruits in Korea, with 2,423,000 tons of fruits produced in Korea in 2018, of which 365,000 tons (MAF, 2018) account for about 15% of the total production. For quality safety after harvesting apples, the application of MA(modified atmosphere) packaging technology (Mostofi et. al., 2008) is being actively studied. In addition, the effects of functional packaging materials that have added functions such as fireproof, antibacterial, high-blocking, degradability, and far-infrared radiation have been studied (Chung et al., 2009). In addition, there are reports of the effects of quality changes (Park et al., 2007) and MA storage methods on the quality of apples by packing apples with functional MA films((Park et al., 2004). But there are only few reports on quality safety by analyzing the correlation between the change of reducing sugar and total sugar and preference during storage by packing Geochang, Yeongju, and Yesan apples in functional MA film. Therefore, this study aims to propose a method to secure the quality safety of apples by investigating the effect of sugar change on the preference of apples during storage by packing apples in three regions in functional MA films.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.1
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• pp.17-21
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• 1997

Zeolite powder used by molecular sieve, adsorbants and catalist. 1N HCl teated zeolite powders for freshness extension of fruits and vegetables showed that specific surface area was $300.29m^2/g$ largest then that of the others, and ethylene gas adsorbability was 29.07 cc/g. And then 0.5N NaCl Henting after 1N HCl treated zeolite powder showed that specific surface area and ethylene gas adsorbability was $329.43m^2/g$ and 35.64 cc/g largest then those of the others. Specific surface area of processed zeolite powder treated by high intensity magnetic seperator(HIMS) showed $369.67m^2.g$, ethylene gas adsorbability was 39.87cc/g. In this study, it could be employ 0.5N NaCl treat and HIMS methods as MA packaging materials for freshess extension of fruits and vegetables.

• Food Science and Preservation
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• v.13 no.2
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• pp.125-130
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• 2006

In order to study the storage stability of winter date (Zizyphus jujuba Miller) with functional MA film storage, linear low density polyethylene $(LLDPE,\;30{\mu}m\;and\;60{\mu}m)$ film packaging and non-packaging were compared $30{\mu}m$ LLDPE packaging, $60{\mu}m$ LLDPE packaging and non-packaging samples were stored at $0^{\circ}C,\;8^{\circ}C$ (low temperature) and $25^{\circ}C$(room temperature) for 10 weeks. Weight loss of $30{\mu}m$ LLDPE packaging, $60{\mu}m$ LLDPE packaging and non-packaging in room temperature were decreased by 3.6% 0.4% and 36.1% respectively. Titratable acidity showed the trend of similarity in all treatment during the storage conditions, and especially LLDPE film packaging showed higher than non-packaging in the last storage. Soluble solids showed an increase in non-packaging, a decrease in LDPE film packaging highly. Vitamin C content showed the trend of decrease in all treatments, but non-packed jujubes sustained higher than LLDPE film packaging.