• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.167-174
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• 2013

Six kinds of sprout vegetables were applied three and six types of non-perforated breathable propylene films (NPB film) for individual and mixed modified atmosphere (MA) package condition at $10^{\circ}C$ on this study. As a tah tasai, kohlrabi, rape, chinese cabbage, red radish, broccoli sprouts were packaged by 20,000, 60,000, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Mixed sprout vegetables were used 20,000 cc, 40,000 cc, 60,000 cc, 80,000 cc, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Loss rate of fresh weight, changes of carbon dioxide, oxygen, and ethylene gas concentration were measured during the storage. Visual quality and off-flavor were rated by panel tests after seven days storage. Each sprout vegetable storage with film tests had been shown under the 0.5% fresh weight loss in every packaged films, and the 20,000cc NPB film package had been suitable atmosphere condition in the carbon dioxide and oxygen gas concentration. Appearance and off-odor of sprouts packaged with 20,000cc NPB film were shown better than other films because of the proper gas movement through the film to outside during the storage. Fresh weight loss of the mixed sprout vegetables had no difference among the NPB films for seven days storage. The 20,000 cc film had been resulted in that exchange rate of carbon dioxide and oxygen was highest cause of low film permeability than sprouts respiration. But the film is not good for storage because it has been made poor value of off-order even showed high visual quality from panel test after storage. 40,000 cc and 60,000 cc non-perforated breathable films were more suitable for mixed sprout vegetable storage at $10^{\circ}C$. These result suggested that 20,000 cc NPB film was good for single packaged sprout vegetable and 40,000 cc and 60,000 cc non-perforated breathable films were good for mixed packaged sprout vegetable.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.29-33
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• 2014

Active air flushing mini-pumps were installed in a rigid polypropylene container ($32cm{\time}23cm{\time}18cm$) containing 900 g of fresh green peppers for effectively controlling its $O_2$ concentration on real time basis to preserve the product quality. The performance of the constructed system was compared to that of the modified atmosphere (MA) container system with gas diffusion tube controlled in close/open cycles responding to real time $O_2$ concentration at 10 and $20^{\circ}C$. In the control logic, the $O_2$ concentration was programmed to be located exactly at 13% or stay in the range of 13-15%. The active air flushing system could control the $O_2$ concentration in the desired level or range at both temperatures, while the passive diffusion system could work only under the low temperature condition of $10^{\circ}C$. At higher temperature of $20^{\circ}C$, the passive diffusion system could not manage the produce respiration increased more highly than the gas transfer through the diffusion tube, resulting in too low $O_2$ concentration and too high $CO_2$ concentration which would be injurious to the green pepper. When tested at $20^{\circ}C$, the MA container system could preserve the green pepper better than the perforated air package in terms of weight loss, ascorbic acid and chlorophyll contents and firmness.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.655-665
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• 2014

The effect of modified atmosphere packaging (MAP) on kohlrabi (Brassica olerace L. gongulodes group)'s quality and antioxidant molecule during storage was examined to determine the optimal film package for maintaining freshness. To extend shelf life, MAP was tested using PE $50{\mu}m$ and oriented polypropylene (OPP) films with oxygen transmission rate (OTR) at 3,000, 10,000, $15,000mL/m^2/day/atm$. The OPP film packaging with modified oxygen transmission rate showed a delay in a weight loss and extended storage period. The package with OTR 3000 attained the desired gas composition of $O_2$ 3.2-6.7 kPa and $CO_2$ 13.1-19.8 kPa, in storage at room temperature. Kohlrabi stored in this package showed the lowest weight loss and the highest visual quality. Deterioration and off-odor were developed more rapidly in PE $50{\mu}m$ towards the end of the storage at room temperature. However, there are no differences among OTR films in visual quality and off-odor until 60 days at cold storage. Vitamin C content of kohlrabi was reduced rapidly in OTR 15000 with high transmission rate and showed less loss in PE $50{\mu}m$ and OTR 3000 in both room temperatures and cold storage. Results revealed that an OPP film with OTR 3000 extended the shelf life of kohlrabi in storage with maintained quality and vitamin C.

• Food Science and Preservation
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• v.5 no.3
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• pp.231-238
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• 1998

The effects of temperature(0, 5, 10 $^{\circ}C$), sawdust removal in root part and packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity, weight loss and stipe elongation were observed at higher temperature. Removal of sawdust part slowed down the rate of stipe elongation with little effect on the respiration rates, and therefore improve the quality preservation. The modified atmosphere packaging of 100g mushroom using hermetically sealing by 30 $\mu\textrm{m}$ polypropylene (CPP) and low density polyethylene (LDPE) films were effective in preserving the quality such as visual appearance and Hunter L value, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to perforated packages.

• Food Science and Preservation
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• v.8 no.4
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• pp.367-373
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• 2001

In order to study the effect of modified atmosphere storage on extending shelf life of King Oyster mushroom was wrapped with PVC film and packed with 20$\mu\textrm{m}$polyolefin(PD941), and effects of temperature(0, 5, 10$^{\circ}C$) in packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity and weight loss were observed at higher temperature. The concentration of O$_2$and CO$_2$ of PVC wrap and polyolefin(PD941) packages for all showed 1∼2% and 10∼14%, respectively. Polyolefin(PD941) package wan superior to the PVC wrap packaging method in Hardness, Hunter L value, Hunter b value and sensory qualities, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to PVC wrap. It was found that the optimum shelf-life period of King Oyster mushroom packaged by PVC wrap was estimated to be 50, 28 and 12 days at 0, 5 and 10$^{\circ}C$, respectively, and 50, 32 and 21 days in Polyolefin(PD941).

• Horticultural Science & Technology
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• v.19 no.2
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• pp.174-178
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• 2001

Absorption potential of oak charcoal was estimated using simulated static and dynamic systems to establish a model for practical application of the charcoal in modified atmosphere (MA) packaging and during the storage of 'Fuji' apples. Practical MA packaging was performed using $60{\mu}m$ PE film zipper bags in which five apples were placed. Absorption potential of oak charcoal was $58.4{\mu}L/100g$ charcoal for ethylene and 583 mg/100 g charcoal for carbon dioxide. Effects of enclosing a 100 g-charcoal packet inside a MA package seemed not to last long enough for quality maintenance of 'Fuji' apples stored at $0^{\circ}C$ for three months. During extended storage, ethylene and $CO_2$ levels were not significantly reduced by charcoal treatment. Nevertheless, absorption of carbon dioxide appeared to alleviate the incidence of $CO_2$-related internal browning disorder. Modelling study of practical storage and marketing procedure indicates that 0.19 kg charcoal/day is required to offset $CO_2$ production from 15 kg of apples at $0^{\circ}C$. The amount of charcoal should be increased to 3.10 kg/day if ethylene is a target gas. From the practical point of view, the results suggest that charcoal could be used only for small unit packages for a short period.

• Journal of Bio-Environment Control
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• v.29 no.3
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• pp.239-244
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• 2020

Effect of 6kg large unit with the carton box (20% open ratio) and MA box (10,000cc·m^-2·day^-1·atm^-1 oxygen transmission rates modified atmosphere package), and the 100g small unit with MA film on asparagus sensory quality were evaluated. The CO₂ concentration depended largely on the packing unit and maintained at around 3% in small MA packages, whereas in the MA box increased to 12%. Ethylene concentration rapidly increased until after 3 days of storage in MA packages and then decreased to maintain 5μL·L^-1. Unrelated to the unit size, the lower weight loss was obtained in MA packages. A significant difference in visual quality was shown since the 15th day, the best and worst were the MA box and small MA package on the finish day. Off-odor was the highest in small MA packages and the lowest in the carton box (< 3.0). Although there was no significant difference in firmness among all treatments, the packages showed the highest firmness in tips and stems, respectively. The sugar content and hue angle decreased during storage, but there was no statistical difference in all treatments. EL was lowest and highest in small MA package and carton box, respectively. On the 10th day, the total aerobic bacteria was lowest in small MA packages, but no significant difference on the 20th day. E. coli was not found in all treatments on the 10th day, while it was the lowest in the MA box on the 20th day. The mold and yeast were not observed during the whole storage. Based on the above results, the carton box packaged with 10,000cc OTR film was more effective in maintaining the quality of green asparagus with the suitable CO₂ concentration for asparagus cold storage.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.580-585
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• 2004

Respiration of 'Fuyu' persimmon (Diospyros kaki) fruits were measured in terms of oxygen consumption rate and carbon dioxide evolution by closed system experiments at 0, 5, and $20^{\circ}C$. Enzyme kinetics-based respiration model was used to describe respiration rate as function of $O_2\;and\;CO_2$ gas concentrations $(R=V_m[O_2]/K_m+(1+[CO_2]/K_i)[O_2])$, and Arrhenius equation was applied to analyze temperature effect. $V_m\;and\;K_m$ increased, while $K_i$ decreased, with increasing temperature. $K_m\;of\;O_2$ consumption was greater than that of $CO_2$ evolution at equal temperature. Inhibitory effect of reduced $O_2$ level on $O_2$ consumption was more prominent than that on $CO_2$ evolution. Activation energy of respiration decreased with reduced $O_2$ and elevated $CO_2$ concentrations. Activation energy of $CO_2$ evolution was greater than that of $O_2$ consumption. Permeable package experiments verified respiration model parameters by showing good agreement between predicted and experimental gas concentrations in package.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.59-70
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• 2016

Packaging is thought to contribute to the consumers' purchasing choice of the powdered infant formula products. In Asian market, the products of international and local brands are competing. Evaluation and analysis of food package functions for a variety of brand products will be helpful for the innovative packaging development. Thus, the packaged products of powdered infant formula were collected in Chinese, Indonesian and Korean supermarkets as a typical Asian market and examined in terms of main food packaging functions. Metal cans were the most dominant type of big size package (800-1000 g) while flexible bags were often the common one of medium size (400 g). In general, convenience function was provided in forms of easy opening device and portioning take-out spoon. Information on primary and secondary shelf lives was given besides nutritional facts and use instruction for communication function. The combination of $N_2$ and $CO_2$ was usually employed to protect powdered infant formula in rigid packages, whereas only $N_2$ was used to protect product in most flexible packages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.418-429
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• 2012

In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.