• Food Science of Animal Resources
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• v.21 no.3
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• Food Science and Preservation
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• v.1 no.2
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• pp.93-98
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• 1994

Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5$^{\circ}C$. LDPE (27$\mu\textrm{m}$ thick) Package modified the Package atmosphere to 11.7% O2 and 2.1% CO2, gave low microbial growth and good sensory score after 20 day storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.1-10
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• 2015

Enzyme kinetics-based respiration model can be effectively used for estimating respiration rate in $O_2$ consumption and $CO_2$ production of fresh produce as a function of $O_2$ and $CO_2$ concentrations. Arrhenius equation can be applied to describe the temperature dependence of the respiration rate. Parameters of enzyme kinetics-based respiration model and activation energy of Arrhenius equation were compiled from analysis of literature data and closed system experiment. They enable to estimate the respiration rate for any modified atmosphere conditions at temperature of interest and thus can be used for design of modified atmosphere packaging of fresh produce.

• 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.49 no.6
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• pp.591-598
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• 2017

This study aimed to evaluate the measurement uncertainty for the quantitative determination of chlorite and chlorate in ready-to-eat fresh-cut vegetables using ion chromatography with a hydroxide-selective column. One gram of the homogenized sample in deionized water was sonicated and centrifuged at 8,500 rpm. The supernatant was purified by passing it through a Sep-Pak tC18 cartridge, followed by chromatographic determination using a Dionex IonPac AS27 column. The linearity of the calibration curves, recovery, repeatability, and reproducibility of the method were satisfactory. The method detection limit was estimated to be approximately 0.5 mg/kg. Each uncertainty component was evaluated separately, and the combined and expanded uncertainty values were calculated at the 95% confidence level. The measured concentrations for 3 mg/kg of chlorite and chlorate standard materials were $3.18{\pm}0.32$ and $3.10{\pm}0.42mg/kg$, respectively. These results confirmed the reliability of the developed method for measuring the two chlorine-based oxyanions in fresh-cut vegetables.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1999.04a
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• pp.11-22
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• 1999

The functional packaging film, that keeps the freshness of the fresh produce, has composed of the ferro fluid particles, chitin and chitosan. The film exhibited selectivity in permeability for carbon dioxide and ethylene gases. Antagonistic effect of the film for Fusarium, Botrysphania, Altanaria and E. coli was excellent. The film kept the favorable taste of Kimchi and Korean strawberry well.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.

• Food Science and Preservation
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• v.1 no.2
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• pp.125-131
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• 1994

• Food Science and Preservation
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• v.6 no.1
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• pp.43-47
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• 1999

To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

• Food Science and Preservation
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• v.15 no.3
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• pp.347-351
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• 2008

The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.