• Title/Summary/Keyword: Postharvest Quality

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Changes in Freshness of Endive (Cichorium endivia L.) by Different Packaging Types (엔다이브 포장방법에 따른 저장 중 선도 변화)

  • Kim, Young Mi;Lee, Do Hyun;Jeong, Jae Young;Jang, Seong Ho;Lee, Youn Suk;Chang, Min-Sun;Lee, Jung-Soo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.22 no.3
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    • pp.71-77
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    • 2016
  • The effect of packaging material in enhancing the shelf life and maintaining the postharvest quality of endive (Cichorium endivia L.) was studied. Endive were packed in three packaging materials: paper box (control); paper box with endive wrapped in high density polyethylene (HDPE) film; and plastic box container covered with high density polyethylene (HDPE) film. The quality characteristics, such as fresh weight loss, soil plant analysis development (SPAD) value, and appearance of endive were investigated during 20 days of storage at $2^{\circ}C$. The endive wrapped with HDPE film inside the paper box showed the lowest weight loss, highest SPAD value and the best appearance compared to those wrapped in other packaging types during storage. The results indicate that the marketability of endive can be optimized with proper packaging and storage.

Effect of 1-Methylcyclopropene (1-MCP) Treatment on the Quality Characteristics and Pigmentation of Tomato Fruit (Lycopersicon Esculentum Mill.) (1-Methylcyclopropane 처리가 토마토 선도유지 효과 및 색소 변화에 미치는 영향)

  • Lee, Youn-Suk;Chung, Dae-Sung;Harte, Bruce R.;Shin, Joong-Min
    • Horticultural Science & Technology
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    • v.28 no.4
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    • pp.600-608
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    • 2010
  • The quality attributes of tomato fruit ($Lycopersicon$ $Esculentum$ Mill.) to treatments with 1-methylcyclopropene (1-MCP) were studied. Harvested tomato fruit was treated one time at the initiation of storage or once-a-day during storage with $1{\mu}L/L$ 1-MCP at different storage temperatures, 12, 17, and $23^{\circ}C$. The results showed that both lower temperature and duration of 1-MCP treatment played an important role in ripening of tomato fruit. The once-a-day 1-MCP treatment was presented to be very effective in delaying quality changes of tomato fruit. The amount of chlorophyll and lycopene were measured to assess the impact of 1-MCP and temperature treatments on ripening, using a specific extinction coefficient absorbance technique. Storing tomato fruit at $12^{\circ}C$ resulted in a longer ripening period (color change) than tomato fruit stored at $17^{\circ}C$ and $23^{\circ}C$. 1-MCP treatment was very effective in retarding chlorophyll degradation and lycopene formation in the pericarp tissue of the tomato fruit at the different storage temperatures. The 1-MCP treatments affected the total chlorophyll content in different fruit tissues of the pericarp and placenta. Exposure of tomato fruit to 1-MCP gas at $12^{\circ}C$, using the once-a-day treatment, was highly effective in delaying pigment and color change.

Effects of 1-MCP and Storage Condition on Shelf Life and Quality of 'Janghowon Hwangdo' Peach (Prunus persica Batsch) (1-MCP 및 수확 후 처리가 복숭아(Prunus persica Batsch) '장호원황도' 저장 유통 중 품질에 미치는 영향)

  • Chun, Jong-Pil;Seo, Jeong-Seok;Kim, Myung-Surn;Lim, Byung-Sun;Ahn, Young-Jik;Hwang, Yong-Soo
    • Horticultural Science & Technology
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    • v.28 no.4
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    • pp.585-592
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    • 2010
  • This study was conducted to investigate the effect of 1-MCP, an ethylene action inhibitor, and several postharvest treatments including ethylene scrubbing on fruit quality and respiration for keeping marketability in 'Janhowon Hwangdo' peach ($Prunus$ $persica$ Batsch). 1-MCP at the rate of $1.0{\mu}L{\cdot}L^{-1}$ showed best results in maintenance of fruit firmness and external appearance such as skin color. The ethylene production was strongly reduced by 1-MCP treatment at 0.5 or $1.0{\mu}L{\cdot}L^{-1}$ but respiration rate was only suppressed at $1.0{\mu}L{\cdot}L^{-1}$ during 6 days of shelf life at $20^{\circ}C$. Mature fruits (harvested 1 week before full commercial maturity) were much highly responsive to $1.0{\mu}L{\cdot}L^{-1}$ of 1-MCP compared to those of commercial maturity. At the concentration of $0.5{\mu}L{\cdot}L^{-1}$ of 1-MCP did not affect fruit marketability compared to untreated control. Beneficial effects of carbon ceramic as an ethylene scrubber were also found such as delay of firmness loss and deterioration of external appearance at $10^{\circ}C$, but these positive effects on fruit quality remained for only 5 days. The application of ethylene scrubber on the shipping carton boxes was effective on keeping firmness of immature fruit pretreated with 1-MCP when compared with mature fruit.

Temperature and length of cold storage affect the Quality Maintenance of fresh kiwifruit (Actinidia chinensis Planch) (저온저장 온도 및 저장기간이 키위 "골드"의 품질 유지에 미치는 효과)

  • Yang, Yong-Joon;Lim, Byung-Seon
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.1
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    • pp.256-261
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    • 2017
  • The effects of temperature and length of cold storage on the quality maintenance of fresh "Gold" kiwifruit were investigated. Physio-chemical properties were analyzed in kiwifruit held at $2^{\circ}C$ and $6^{\circ}C$ temperatures compared to fruit at room temperature ($20{\sim}28^{\circ}C$) during 8 weeks of storage. Low temperatures ($2^{\circ}C$ and $6^{\circ}C$) significantly delayed softening and soluble solids content (SSC) accumulation compared to higher temperature ($20{\sim}28^{\circ}C$). Physico-chemical properties of fruits, including weight losses, firmness, SSC, titratable acidity (TA), SSC/TA ratio, and flesh color properties were monitored during storage. Fast firmness loss was detected in fruit stored at higher temperatures compared to low temperature ($2^{\circ}C$). Similar results were observed for acidity according to storage temperature and length of cold storage, whereas SSC increased to the limited values (%Brix) during storage. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter for all treatments. SSC accumulation rates decreased from 5 weeks after storage probably due to differences between initial and ripe kiwifruits, and SSC decreased with each passing week due to natural starch conversion over time. The SSC/acid ratio increased from 18 to 27 until 5 weeks after storage and then slowly declined in all kiwifruit stored at different low temperatures. Sensory evaluation results showed no differences in kiwifruit flesh color stored at two storage temperatures of $2^{\circ}C$ and $6^{\circ}C$.

Application of Different Packaging Methods and Materials for Comparing Freshness of Lettuce (Lactuca sativa L.) harvested in Summer Season (고온기 결구상추의 포장재와 포장방법 적용에 따른 선도 비교)

  • Lee, Jung-Soo;Choi, JeeWon;Kim, Jin Se;Park, Me Hea;Choi, HyunJinn;Lee, YounSuk;Kim, Dong Eok;Hong, YuunPo;Kim, Ji-Gang
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.23 no.3
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    • pp.163-171
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    • 2017
  • Effects of different packaging methods for maintaining the shelf life and postharvest quality of iceberg lettuce (Lactuca sativa L.) were studied after harvesting in summer season. Lettuce heads were packaged in plastic crate with or without different films such as (A) Individual lettuce head sealed packaging with linear low density polyethylene (LLDPE) film; (B) Packaging lettuce head in plastic crate and wrapped with LLDPE film; (C): Individual lettuce head sealed packaging with perforated high density polyethylene (HDPE) film; (D) Packaging lettuce head in plastic crate and wrapped with perforated HDPE; and (E) Packaging lettuce head in plastic crate without any film (control), and stored at $2^{\circ}C$ for 35 days. Several quality parameters such as fresh weight loss, SPAD (soil & plant analyzer development) meter value, respiration rate, moisture content and appearance of lettuce were investigated. The lettuce wrapped with individually-sealed LLDPE film showed the lowest weight loss and the highest SPAD value rendering the best appearance index among the treataments throughout the three-week storage period at $2^{\circ}C$. Extending the freshness of iceberg lettuce during low temperature storage will definitely increase the salability potential in the domestic market even during summer season.

Effects of Postharvest Heat Treatment on Alleviation Chilling Injury and Improvement Storability of Oriental Melon (수확 후 고온처리가 참외의 저온장해 완화와 저장성 향상에 미치는 영향)

  • Kang Ho-Min;Park Kuen-Woo;Kim Il Sop
    • Journal of Bio-Environment Control
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    • v.14 no.3
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    • pp.137-143
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    • 2005
  • Oriental melons hold at $38^{\circ}C$ for 48 hours before storage increased their soluble solid, titratable acidity, vitamin C contents and ${\alpha}$-tocopherol activity. These heat treated oriental melons maintained lower production of carbon dioxide, ethylene and acetaldehyde and loss of fresh weight than untreated them, called control, during $3^{\circ}C$ MA storage. After 39 days in storage, the last day of storage, visual quality and internal quality, such as firmness, soluble solid, titratable acidity, vitamin C and ${\alpha}$-tocopherol activity, showed higher in heat treated oriental melons. Especially, Ion leakage of flesh, index of chilling injury, increased remarkably in control, so that heat treatment had to alleviate chilling injury in oriental melon. Moreover, while Alternaria rot was shown in control plot after 25 days in $3^{\circ}C$ MA storage, oriental melons treated heat were not appeared any decomposition after 39 days in $3^{\circ}C$ MA storage. As storage life of oriental melon was calculated by regression equation between visual quality and days in storage, that was longer 8 days in heat treated than control. Consequently, heat treatment that was mild, $38^{\circ}C$ and long period, 48 hours, executed before storage, sterilized surface alleviated chilling injury and lengthened storage life in oriental melons.

Postharvest Changes in Quality and Biochemical Components of Perilla Leaves (들깻잎의 수확후 품질 및 성분변화)

  • Hong, Young-Pyo;Kim, Seung-Yeol;Choi, Woo-Young
    • Korean Journal of Food Science and Technology
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    • v.18 no.4
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    • pp.255-258
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    • 1986
  • This study was carried out to determine the shelf-life and quality changes of perilla leaves (Perilla ocimoides L.) in relation to changes in the concentration of biochemical components during storage. The shelf-life of perilla leaves was 2 to 3 days at room temperature and 6 days at $3^{\circ}C$. This was extended to 12 days at room temperature and 20 days at $3^{\circ}C$ by packaging in a 0.01 mm thick polyethylene film sack (PEFS). The ascorbic acid concentration of fresh perilla leaves was 23 mg per 100 g fresh weight. This declined to 16 mg per 100 g fresh weight on the 4th day of storage in all treatments. Ascorbic acid concentrations decreased further to 7 mg on the 8th day at room temperature and 8 mg per 100 g on the 16th day at $3^{\circ}C$ in PEFS. Total and reducing sugar concentrations in the controls were higher than those in the PEFS storage at room temperature. Protein and free amino acid concentrations gradually increased during storage. A higher protein level was maintained in the control than in the PEFS treatment. Changes in nucleic acid concentration and peroxidase and polyphenoloxidase activities during storage were also measured in relation to the changes in quality of perilla leaves.

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Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export (고품질 수출용 파프리카 생산을 위한 이산화염소 가스 훈증 처리)

  • Kang, Ji Hoon;Park, Shin Min;Kim, Hyun Gyu;Son, Hyun Jung;Song, Kyoung Ju;Cho, Miae;Kim, Jong Rak;Lee, Jeong Yong;Song, Kyung Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.7
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    • pp.1072-1078
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    • 2015
  • To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

Effect of Ozone Treatment on the Quality of Peach after Postharvest (복숭아 수확후 오존수 침지처리가 품질신선도에 미치는 영향)

  • 조재욱;김임수;최충돈;김일두;장상문
    • Food Science and Preservation
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    • v.10 no.4
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    • pp.454-458
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    • 2003
  • This study was conducted to enhance the quality and peach (Yumyung) by ozone treatment. The ozone concentration and treatment time in soaking of peach were 0.1, 0.3 and 0.5 ppm and 30 min respectively. Fruit brix degree, titratable acidity, hardness, colors values, and rotten rate were determined in ripening grade Yumyung peach and when fruits were placed at ambient temperuture(25$^{\circ}C$) during 20 days. No great difference occured between control group and all ozone treatment samples in the changes of brix degree, titratable acidity, hardness and color values at my sampling period. However, the rotten rate of ozone-treated peach stored at 25$^{\circ}C$ was lower than that of control sample. The orders of rotten rate in peaches stored for 15 days at 25$^{\circ}C$ were control products > 0.1ppm ozone-treated > 0.3ppm ozone-treated) 0.5ppm ozone-treated. Therefore, optimal renditions of Yumyung peach stored by ozone treatment at ambient temperature during 20 days were ozone concentration of 0.5ppm, treatment time of 30min, and ozone treatment frequency of four times.

Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage (Acetic acid와 UV-C 병합처리가 돌나물의 저장 중 미생물 성장과 품질에 미치는 영향)

  • Seong, Ki Hyun;Kang, Ji Hoon;Song, Kyung Bin
    • Food Science and Preservation
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    • v.21 no.4
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    • pp.581-586
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    • 2014
  • With the current consumer trend toward health and wellbeing, the demand for consumption of fresh cut vegetables has been increasing. As a popular vegetable with functional components, sedum (Sedum sarmentosum) is widely used in Korea as a side dish that needs no cooking. In this study, to provide a hurdle technology for postharvest sedum, the effects of combined treatment of 1% acetic acid for washing and $10kJ/m^2$ UV-C irradiation on the microbial growth and quality of sedum were examined. After the treatment, the sedum samples were stored at $10^{\circ}C$ for six days, and the results of their microbial analysis as well as their color, vitamin C content, and antioxidant activity were analyzed. The combined treatment with acetic acid and UV-C irradiation reduced the initial populations of the total aerobic bacteria and the yeast and molds in the sedum by 3.28 and 4.22 log CFU/g, respectively, compared to those in the control. The Hunter L, a, and b values of the sedum did not significantly differ across the treatments. In addition, the vitamin C content and the antioxidant activity decreased significantly during the storage, regardless of the treatment. These results suggest that the combined treatment with 1% acetic acid and $10kJ/m^2$ UV-C irradiation can be useful as a hurdle technology for retaining the microbiological safety and quality of sedum during its storage.