• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.2
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• pp.39-42
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• 2011

The aim of this study was to develop the appropriate packaging method for minimally processed sliced onions. The films of different gas permeabilities (LDPE $30{\mu}m$, PD900 and PD941) were used for packaging 1300g of onion slices cut into octuplicate pieces. Perforated LDPE package was prepared as control for comparison. The package atmosphere and onion quality were measured through storage at $1^{\circ}C$ for 38 days. PD900 package of the lowest gas permeability was the best in keeping the fresh-cut onions by maintaining MA conditions of 1-3% $O_2$ and 4-11% $CO_2$ concentrations. The benefits were reduced discoloration, decay and soakness.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.82-88
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• 2005

Ethnic Korean onggi earthenwares were fabricated using different clay formulations and glazing treatments. Their permeability properties against oxygen, carbon dioxide, and moisture were measured at $20^{\circ}C$ and examined from the aspect of food preservation. Onggi walls consisted of micropores that offered higher gas and moisture permeation rates when compared with other food packaging materials. Earthenware walls were unique in having $CO_2/O_2$ permeability ratios of 0.60-1.00. Gas and moisture permeabilities were lower, with wall structure having lower porosity and surface glazing. Results revealed onggi jar packages of grape fruits could attain wide range of $O_2$ and $CO_2$ concentrations. Onggi containers present good opportunity to obtain optimum packaging conditions for respiring or ripening products, depending on commodity type.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.171-177
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• 2008

The effects of hydrocooling and packaging type on the quality attributes of fresh-cut crown daisies (Chrysanthemum coronarium var. spatiosum) were investigated by examining weight loss, respiration, vitamin C content, total chlorophyll content, microbial load, and sensory properties during storage at 4 and 10$^{\circ}C$. Fresh crown daisies were trimmed and washed with cold water (1 and 5$^{\circ}C$) as well as tap water (10$^{\circ}C$) 3 times each for 30 sec. They were then packaged in PP (polypropylene) film bags or PETE (polyethylene terephthalate) trays, and stored for 9 days at 4 and 10$^{\circ}C$, respectively. In general, weight loss was reduced as a result of the washing and packaging. The respiration rate increased slowly during storage at 4$^{\circ}C$, and the vitamin C and total chlorophyll contents of the crown daisies packaged in PETE trays decreased gradually during storage. Finally, the treatments consisting of hydrocooling and then packaging in PETE trays resulted in approximately 1-2 log CFU/g reductions in microbial load.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.1-8
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• 2021

This study is for the application of functional antibacterial packaging to fresh food. Zeolite/Zinc-polypeptide was coated on PP film at concentrations of 5%, 10%, and 15%, degree of dispersion was verified through FESEM and FT-IR analysis. In addition, the antibacterial and antifungal properties of the films were analyzed according to the control group and the concentration of coating materials. As a result, the degree of dispersion of coating material was irregular but wide, depending on the concentration of Zeolite/Zinc-polypeptide on the surface of PP film. The antibacterial effect against E. coli was over 99.9%, and the growth of R. oryzae was inhibited about 70%. Therefore, it was confirmed that Zeolite/Zinc-polypeptide had antibacterial and antifungal properties against E. coli and R. oryzae even after coated on PP film. In conclusion, Zeolite/Zinc-polypeptide coating film is expected to be effective in preventing corruption and improving the shelf life of fresh food as a functional packaging material. In order to be applied to various fresh foods in the future, storage experiments are additionally required with temperature and humidity conditions according to fresh foods.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.1-5
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• 2006

Increasement of total cost during distribution chain requires packaging standardization to reduce extra handling and delays at transshipment point. In Korea, high valued agricultural products to export are most often shipped by air freight. Fresh flowers, in particular, the need to set package standard for air palletization are strongly recommended. This study tried to find an optimum standard dimensions for export packages. After extensive research on combinations of various flower dimensions, package dimensions and pallet sizes, we found that 96 inches pallet was most adequate for international air freight. Based on the results, new 40 standard package dimensions were introduced and stacking efficiencies were calculated.

• Food Science and Preservation
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• v.6 no.4
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• pp.351-356
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• 1999

To develop and extend the shelf-life of vitamin C enriched fresh-cut apples using CA stored Fuji apples, dipping in 10% L-ascorbic acid and packaging with 0.03 mm LDPE, 0.04 mm PP and 0.08 mm Nylon/PE film(N$_2$displacement) were carried out. The changes of gas concentrations in the packaging and quality attributes of fresh-cut apples were examined during storage at 10$^{\circ}C$. The concentrations of O$_2$was maintained lower in Nylon/PE film than the other film, the level of O$_2$was in the range of 1∼3%. The increase of C$_2$H$_4$ concentrations in Nylon/PE film bag was more suppressed than the others. The vitamin C content of fresh-cut apples was enriched by dipping in L-ascorbic acid solution up to 241 mg$.$100 g-1 f.w., and the loss or that content was retarded differently by the package conditions of lower O$_2$level during storage. Browning in fresh-cut apples was shown after 6 days of storage in LDPE and PP film. but it was not shown by 14 days of storage in Nylon/PE film. Spoilage and off odor in fresh-cut apples were not detected up to 14 days of storage in Nylon/PE film. The results indicated that the vitamin C enriched fresh-cut apples can be processed from the long-term CA stored apples, and maintaining high quality of the products ill be possible in cases of the application of sealing packaging after O$_2$removal with film having low O$_2$permeability.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1151-1154
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• 2000

국내수삼의 유통 및 포장실태를 조사하고자 1998년 9월 중순부터 1999년 2월까지 생산지로 금산, 풍기, 강화와 소비지로 경동시장과 S 플라자에서 조사하였다. 유통은 수확 후 생산지역의 수삼센터로 운송되고 여기서 중간거래상에 의해 도매가 이루어지며 이를 소비지인 서울 경동시장이나 백화점, 센타내 소매점으로 운반, 소비자에게 판매되고 있다. 수감 거래시 거래단위는주로 차단위 (1차는 750g)가 사용되고 있고 백화점에서 g단위를 사용하고 있었다. 등급은 년근, 색택, 크기 및 모양에 따라서 특대, 특, 대, 중, 소 등으로 나뉘어 거래되고 있다. 같은 등급에서도 수삼개체간의 크기에 따른 편차가 적게는 17%에서 많게는 130%까지 차이가 나므로 수삼의 등급화가 시급히 이루어져야 함을 알 수 있었다. 수삼의 포장실태는 도매단계에서는 10~20kg 용 골판지 상자를 주로 사용하고 PP마대를 일부사용하고 있으며 소비자 단계에서는 PE 봉투가 주로 사용되며 선물용으로 평량 350~390 g 짜리 마닐라판지로 만든 상자를 사용하고 있다. 이와 같이 수삼의 포장은 소비자보다는 거래를 위한 것이며 소비자용도 적정 포장화가 필요하며, 규격포장 개발을 통해서 수삼유통 현대화가 이루어져야 된다고 사료되었다.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.713-717
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• 1994

Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in $20,\;40,\;60\;{\mu}m$ LDPE and $30\;{\mu}m$ HDPE pouches were stored at $20^{\circ}C$, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to $O_2$, $CO_2$ and $H_2O$ vapor were measured. A model was evaluated for the prediction of $O_2$ and $CO_2$ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The $30\;{\mu}m$ HDPE pouch with 4% $O_2$ and 7.5%$CO_2$ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.