• Title/Summary/Keyword: Postharvest packaging

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Effect of Acetic Acid Fumigation to Prevent Postharvest Decay of Grapes (초산훈증에 의한 포도저장병의 발생억제 효과)

  • Park, Seok-Hee;Roh Young-Kyun;Cho, Doo-Hyun;Choo, Yeun-Dae
    • Food Science and Preservation
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    • v.7 no.3
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    • pp.241-244
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    • 2000
  • Grapes(Vitis labruscana B) were fumigated with acetic acid at 20mg/liter to reduce storage decay and packaged with polyethylene film(0.03mm), then stored for 90 days at 2$^{\circ}C$. Modified atmosphere packaging reduced slightly weight loss and soluble solids content during storage. Acetic acid fumigation decreased effectively berry shattering and achieved remarkable control of rotting for storage. Two grape cultivars, 'Campbell Early' and 'Sheridan', fumigated with acetic acid had only 0.7~2.9 berries rot compared with 8.3~27.6 berries rot of cluster for grapes that were not fumigated.

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Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products

  • Lee, Youn-Suk;Shin, Han-Seung
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.572-577
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    • 2006
  • The physiochemical interactions of 1-methylcyclopropene (1-MCP) and adsorbing agents can be described using a very powerful tool, inverse gas chromatography (IGC). Sorption behavior of 1-MCP on various adsorbing agents was assessed using the profile peaks of 1-MCP at an infinite dilution concentration using the IGC technique. Chromatogram peaks of 1-MCP adsorption were not observed for the adsorbing agent activated carbon. The forms of sorption isotherms followed Henry's law, and behaved according to the binding site theory. Specific retention volume and distribution coefficients for 1-MCP on the adsorbing agents were determined at 50, 60, 70, and $80^{\circ}C$, respectively. Silica gel had a much higher number of binding sites for 1-MCP compared to Tenax-TA and activated clay agents. Meanwhile, activated carbon proved to be a very strong binding agent for 1-MCP based on 1-MCP efficiency experiments on the selected adsorbing agents. However, as a proper means of delivering 1-MCP molecules to fresh food products, activated carbon is not fit for the binding and release of 1-MCP gas under dry or high humidity conditions because activated carbon has a strong affinity for 1-MCP, even when treated with distilled water.

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.

Comparison of Growth and Freshness Characteristics as Affected by CO2 Treatment during Cultivation on Radish Sprout Vegetable (무 싹채소 탄산 가스 처리에 따른 생육과 수확후 품질 특성 비교)

  • Lee, Jung-Soo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.26 no.2
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    • pp.105-112
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    • 2020
  • As sprout vegetables of interest growing, its maintaining the quality of the technology was needed to solve the problem of increasing growth and maintain quality after harvest. This experiment proved that the quality of radish sprout vegetable was affected by CO2 treatment during cultivation. Thus, the effect of CO2 treatment during cultivation on postharvest quality of radish sprout vegetable was investigated in terms of the quality changes in weight loss, gas partial pressure, SPAD, hue angle external appearance during storage at polypropylene film (thickness 30 ㎛) at 10℃. CO2 treatment used the way to gas with 700 ppm or carbonated water with 700 ppm and 1,400 ppm. The study revealed that growths on CO2 treated plant were more than those of non-treatment on stem length. After harvesting, the CO2 treated plant and control growing little different characteristics on fresh weight, plant length and so on. However, there were no differences between the CO2 treated plant and control on the Fv/Fm and SOD (superoxide dismutase). In gas partial pressure, the O2 consumption and CO2 accumulation of the CO2 treated plant tended to be more than that of non-treated plant. This study also checked that after packaging, the effects of CO2 treatment during cultivation on the quality of radish sprout vegetable was not significant. However, there were tended to CO2 treatments were lower value compared to control on SPAD, hue angle and general appearance. CO2 treatments of radish sprouting vegetable before harvest were improve growth of stem length, but ones were not improving the maintain of quality on radish sprout vegetable during shelf-life period. The results indicated that CO2 treatment only affected stem elongation until radish sprout vegetable its growth.

Postharvest Changes in Quality and Biochemical Components of Leaf Lettuce (상치의 수확후(收穫後) 품질(品質) 및 성분변화(成分變化))

  • Kim, Seong Yeol;Hong, Young Pyo;Choi, Woo Young
    • Korean Journal of Agricultural Science
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    • v.12 no.1
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    • pp.128-138
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    • 1985
  • This study was conducted to elucidate the shelf-life and quality changes in relation to biochemical components in leaf lettuce (Lactuca sativa L.). The shelf-life of leaf lettuce at room temperature was 2 to 3 days. But it was extended to 3 weeks by packaging in a 0.01 mm thick polyethylene film sack when stored at $3^{\circ}C$. The ascorbic acid contents of fresh leaf lettuce was 25 mg per 100 gram fresh weight. The acid at room temperature was almost destroyed after 4 days storage. But the contents of ascorbic acid at $3^{\circ}C$ maintained about 50 to 60% of the initial level in packaging of polyethylene film sack after 8 days storage. The content of chlorophyll was greatly decreased at room temperature but no significant changes were found at $3^{\circ}C$. The changes of total sugar and reducing sugar contents during storage were not very different between treatments. The contents of alkali soluble protein and free amino acid gradually increased in the treatments of polyethylene film sack packaging during storage in general, but the contents decreased after the increase in control treatment. Nucleic acid content, peroxidase and polyphenoloxidase activities were measured and discussed in relation to the leaf senescence.

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Effect of Cultivation Method on Growth and Storage Characteristics of Kimchi Cabbage Cultivar 'Chun Gwang' Grown on Semi-highland in Summer ('춘광' 배추의 준고랭지 여름철 재배 방법에 따른 생육과 저장 특성)

  • Lee, Jung-Soo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.27 no.1
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    • pp.25-33
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    • 2021
  • This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage cultivated in semi-highland at summer time. Kimchi cabbage cultivar 'Chun Gwang' was grown in an open field and/or under a plastic greenhouse condition; it was stored at 0? after harvesting with low-density polyethylene (LDPE) film packaging. The pre-harvest characteristics growth parameters, fresh weight, head weight, no of leaves, leaf thickness, firmness, moisture content etc. were evaluated. The evaluated postharvest characteristics were fresh weight loss, appearance, trimming loss, SPAD value, moisture content and hue angle. The results show that the fresh weight and leaf thickness were higher in 'Chun Gwang' kimchi cabbages grown in the greenhouse than those in the field. However, the other evaluated factors were not affected by the type of cultural method. During the storage, the cabbage continued to decrease in fresh weight loss, trimming loss and moisture content. When compared to the kimchi cabbage showed significant difference in the fresh weight loss, trimming loss and moisture content during storage. It was confirmed that both cultural methods indoor- and outdoor did not show head growth parameters of 'Chun Gwang' kimchi cabbages on semi-high land at summer time. Although no difference in the growth before storage was observed, the evaluated characteristics like fresh weight loss etc. were influenced by cultural method as a pre-harvest factor. This study suggests that there were to be affected by pre-harvest factor during storage after harvest. In this study, an integrated management system combining relationship between processed agricultural products and their pre- and post-harvest factors.

Effect of Antimicrobial Microperforated Film Packaging on Extending Shelf Life of Cluster-type Tomato (Lycopersicon esculentum Mill.) (천연 항균물질 미세천공필름 포장이 송이토마토의 품질에 미치는 영향)

  • Lee, Youn-Suk;Lee, Young-Eun;Lee, Jung-Soo;Kim, Young-Shik
    • Horticultural Science & Technology
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    • v.29 no.5
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    • pp.447-455
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    • 2011
  • To investigate the effects of the improvement of postharvest quality on fresh tomato, antimicrobial microperforated (AMP) films were prepared and their antimicrobial abilities were observed. AMP films were made by coating different types of natural antimicrobial agents such as cinnamon, clove, and clary sage essential oils into microperforated (MP) films. Cinnamon essential oil of 10% (v/v) has proven to be very effective as inhibitor of the mold growth on tomato, compared to the clove and clary sage essential oils. Quality changes of fresh tomatoes packed using the natural AMP films (AMP10 and AMP30) and MP films (MP10 and MP30) during storage were evaluated. Total microbial growth, weight loss, firmness, lycopene content, and decay rate as the major quality parameters were monitored over 9 days at $15^{\circ}C$. The oxygen transmission rates and mechanical properties between the natural AMP and MP films were also compared. There was no significant difference in change of oxygen transmission rate, tensile strength and elongation between the AMP and MP films. For storage studies, the freshness of tomato packaged in AMP30 film was higher than that in OPP film (the control), MP10, MP30, and AMP10 films. Especially, AMP30 film exhibited high efficiency compared to the control for tomato decay during storage periods. Based on the results, the microperforation and antimicrobial properties of the packaged films may significantly affect the maintenance of an optimum gas composition within the package atmosphere for increasing the storage life and quality of produce. They were also effective on the inhibition of microbial growth by controlled release of antimicrobial agent at an appropriate rate from the package into the tomato. Natural antimicrobial agent coating microperforated films could use potential functional package as a method of extending the freshness of postharvest tomato for storage.

A Comparison of Postharvest Physiology and Storability of Paprika Fresh-Cut Made from Disordered and Normal Fruits (착색단고추 생리장해과와 정상과의 수확 후 생리 및 신선편이의 저장성 비교)

  • Yoo, Tae-Jong;Jung, Hyun-Jin;Choi, In-Lee;Kim, Il-Seop;Kang, Ho-Min
    • Journal of Bio-Environment Control
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    • v.19 no.1
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    • pp.49-54
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    • 2010
  • The study was conducted to compare the postharvest physiology and storability of fresh cut paprika fruits classified by normal, blossom end rot(BER), and misshapen (or knots) fruit. Some disordered paprika fruits that were produced frequently during high temperature season in highland, were sorted out to non-marketable products. These fruits are mostly wasted, but some of them may be used for fresh cut. The respiration rate of fresh cut paprika fruits was lower and ethylene production rate was higher in normal fruits than in disordered fruits, but there was no significant difference. The fresh-cut paprika fruits were stored in MAP conditions at $4^{\circ}C$, $9^{\circ}C$ and room temperature in 25 ${\mu}m$ and 50 ${\mu}m$ thickness ceramic film packaging. The fresh weight of fresh cut paprika fruits decreased below to 1.1% regardless of fruit types, but the fresh weight loss increased in thinner packaging materials and lower storage temperatures. There were not significant different carbon dioxide and oxygen contents in MAP of all fruit types, while $4^{\circ}C$ storage temperature treatment and 25 ${\mu}m$ thickness ceramic film treatment had lower carbon dioxide and higher oxygen contents. Moreover, the carbon dioxide and oxygen contents were changed rapidly at 9 days in $4^{\circ}C$ storage and at 6 days in $9^{\circ}C$ storage when the visual quality of fresh cut decreased dramatically. The ethylene concentration of packages was below 7 ${\mu}l{\cdot}l^{-1}$ in all treatments during storage, while the treatments of thinner packaging material and lower storage temperature showed lower ethylene concentration. The fresh cut of disordered fruits showed less visual quality than normal fruit treatment in both $4^{\circ}C$ and $9^{\circ}C$ storage temperatures, but there was no significant difference. The value of $4^{\circ}C$ treatment that measured 12 days in storage was higher than $9^{\circ}C$ treatment that measured 9 days in storage. The results suggest that the disordered fruits may be used to fresh cut product without any concerns that they will decreased the value of commodities more quickly than the fresh cut made of marketable paprika fruits. As the fresh cut paprika fruits stored in MAP condition, the more effective storage temperature is $4^{\circ}C$ that may have induced chilling injury a whole fruit of the paprika.

Freshness Comparison of Lettuce (Lactuca sativa L.) in accordance with Storage and Packaging Method on High-temperature Period (결구상추 고온기 포장 및 저장방법에 따른 신선도 비교)

  • Bark, Doe-Ey;Yoon, Yi-Na;Woo, Ye Jinn;Cheung, Gum Hang;Hwang, Sae Bom;Park, SuHyoung;Woo, Young-June;Shin, Chul;Choi, Dong-soo;Lim, Junhyung;Park, See Eun;Lee, Jung-Soo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.21 no.1
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    • pp.35-40
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    • 2015
  • Effect of packaging and storage methods for enhancing the shelf life and improving the postharvest quality of lettuce (Lactuca sativa L.) was studied during high temperature period. Lettuces were packed using four packaging and storage types: (A) plastic box container (control); (B) plastic box container covered with high density polyethylene (HDPE) film; (C) plastic box container with lettuce wrapped in linear low-density polyethylene (LLD-PE) film; and (D) plastic box container with lettuce with its stem. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated. The lettuce wrapped with LLD-PE film inside the plastic box container showed the lowest weight loss, highest SPAD value and best appearance compared to those exposed to the other packaging and storage methods during the three-week storage at $2^{\circ}C$. The results indicate that the marketability of lettuce can be optimized if proper packaging and storing is adopted. Prolonging the freshness even on low temperature storage will increase the potential of its sale ability in the domestic market even during summer season.

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Beneficial effects of ton-bag and wire-steel pallet on postharvest handling of onion and the cost evaluation (톤백 및 와이어철제파렛트 이용에 따른 양파의 수확후관리 효율성 증대와 경제성 평가)

  • Kwon, Young-Deuk
    • Food Science and Preservation
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    • v.24 no.7
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    • pp.915-922
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    • 2017
  • This study aimed in onion production by evaluating cost and labor efficiencies of onion storage methods using either a ton-bag or a wire-steel pallet. New methods using ton-bag and wire-steel pallets were developed and applied to postharvest tasks, such as harvest packaging, transportation, and storage. The storage parameters evaluated for their effect on the logistics of onion production were: working duration, working hours, and cost expenditure. The longitudinal tensile strength of the ton-bag developed in this study was 16% higher than that of the conventional ton-bag. The wire-steel pallet developed in this study had 10% more storage capacity in a low-temperature storage room, and its truck loading capacity was more than doubled compared to that of the conventional steel pallet. There was no difference in the wasting rate during bulk storage between the newly developed wire-steel pallet and the conventional steel pallet, for 500 kg of onions. However, the bulk storage of 1,000 kg of onions using the wire-steel pallet was not found to be suitable, because the wasting rate of onions stored using the wire-pallet was 3.7% higher than that of onions stored using a conventional steel pallet. The time and the total investing costs for the bulk method decreased by 50.1% and 46.1%, respectively, compared to those for conventional harvest. In the bulk storage using the wire-steel pallet, the total storage cost decreased by 28.8%. Thus, it is estimated that we could have saved 18.3 billion won if the wire-steel pallet method about 30% of the total onion production (1,298,749 M/T) in 2016.