• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2001.06a
• /
• pp.118-118
• /
• 2001

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.12 no.2
• /
• pp.109-115
• /
• 2006

In response to the continuous changes in current consumer demands and market trends for postharvest produces, the functional application for agricultural packaging is becoming increasely significant. This paper focuses on the overview of important changes in physical and chemical status related to postharvest physiology and applications of the functional packaging materials for maintaining the freshness of fruits after harvest. During postharvest treatment and storage periods, fresh fruits undergoes the ripening process in quality attributes of the fruit such as major changes of texture, color, and flavor. Major fruit packaging technologies are concerned with correct gas permeable film and functions of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness. Application guidelines for the functional packaging in fresh produces were studied.

• Korean Journal of Food Science and Technology
• /
• v.43 no.1
• /
• pp.98-104
• /
• 2011

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.623-630
• /
• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• Food Science and Preservation
• /
• v.23 no.3
• /
• pp.438-444
• /
• 2016

This study was performed to determine the optimal freezing point for the reliable cold storage of Korean agricultural products, and to provide basic data for determining the storage temperature based on the quality characteristics. Additional supercooling temperature analysis was conducted to explore the possibility of supercooling storage. To determine the effects of quality characteristics on the freezing point, the hardness, acidity, moisture and sugar content were analyzed. The crops were frozen using customized cooling unit and their freezing and supercooling points were determined based on their heat release points. The freezing temperatures of garlic, leek, cucumber, hot pepper, grape, oriental melon, netted melon, peach, cherry tomato, plum, daikon, sweet persimmon, apple, sweet potato, mandarin, pear, and strawberry were -1.6, -0.5, -0.5, -0.7, -1.6, -1.6, -1.3, -0.8, -0.3, -1.1, -0.3, -1.7, -1.5, -1.5, -0.8, -1.5, and -$0.9^{\circ}C$, respectively; otherwise, supercooling points were -7.8, -3.7, -3.3, -4.9, -5.7, -4.6, -2.8, -3.3, -5.9, -4.2, -0.8, -4.7, -3.2, -3.7, -4.7, -4.2, and -$3.4^{\circ}C$, respectively. These results suggest that the ideal freezing temperature of crops could be estimated through freezing point depression because of their sugar content, and this technique should be used to maintain an optimum storage temperature. However, cold storage is complicated and further study is required because of the effects of long-term cold storage on the crops.

• Journal of Food Hygiene and Safety
• /
• v.14 no.1
• /
• pp.9-16
• /
• 1999

Effect of storage temperature, washing, and cooking on postharvest-treated pesticide residues in polished rice was investigated. After being treated with each 500 mg/kg of captan, carbaryl, phenthoate, fenthion, fenitrothion, chlorpyriphos-methyl, pirimiphos-methyl, the polished rice was stored for 8 weeks at 4 and 3$0^{\circ}C$, respectively. The penetation rate of carbaryl was the highest as 27.5% and the others, 13 to 18%. The half lives of pesticide residues were estimated as 30 to 230 weeks at 4$^{\circ}C$, but 1 to 12 weeks at 3$0^{\circ}C$. The residues were reduced faster at 3$0^{\circ}C$ than at 4$^{\circ}C$. The half lives of pesticide residues by water washing were estimated as 0.7 to 4.6 trials and the removed with the washing trials. The residues of captan and carbaryl in cooked rice were removed 100 and 98%, respectively, comparing to initial residues concentration in treated rice but those of other 5 pesticides were removed 80%.

• Korean Journal of Agricultural Science
• /
• v.25 no.1
• /
• pp.19-25
• /
• 1998

This study was conducted to develop an appropriate postharvest technique to extend the shelf-life of an early cultivar, 'Tsugaru' apples. The general quality of stored fruit was more affected by maturity at harvest than postharvest treatments. When firmness and internal quality were considered, fruits harvested at the medium stage of color development showed better results. Between postharvest treatments examined in this study, a simple polyethylene film(PE) wrapping (30um) was excellent on inhibition of weight loss but this treatment revealed no clear effect on other quality factors including firmness and acidity. Ethylene scrubber(ES) in polyethylene wrapping showed a positive effect on keeping fruit quality in general. Especially acid content was higher in fruit stored with PE + ES, thus, fruit seemed to be better in freshness. A physiological disorder was observed regardless postharvest treatments. The symptom was associated with incidence of pitting on surface and breakdown of the effected tissue. And much more symptoms were developed near the calyx end. Thus, future studies concerning 'Tsugaru' storage should include an examination of the optimum storage temperature.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.511-515
• /
• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.469-474
• /
• 2006

This study was carried out to investigate the changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening for 8 days at various temperatures. The juice yield of S. chinensis, which was 55.7% before postharvest ripening, was unchanged $(55.3{\pm}0.6-56.3{\pm}0.6%)$ at $4^{\circ}C$ storage, but was decreased at the level of 6 and 7% at $25^{\circ}C$ and room temperature (RT), respectively. During storage at $25^{\circ}C$ and RT, the titratable acidities of S. chinensis were the highest at $7.49{\pm}0.03$ and $7.20{\pm}0.03%$ after 6 days of postharvest ripening, respectively. During storage at $25^{\circ}C$ and RT, the soluble solid content of S. chinensis was increased from $8.2{\pm}0.1%$ at initial stage to a peak of $12.2{\pm}0.15%$ at 6-day storage, after which it decreased. L values (lightness) of S. chinensis were increased in all treatments during storage, and a values (redness) of $25^{\circ}C$ and RT treatments were increased from 5.04 initially to 6.77 and 7.65 at 8-day storage, respectively. The major free sugars of S. chinensis were fructose (0.55%), glucose (0.56%), and sucrose (0.50%). During storage at $25^{\circ}C$ and RT, the fructose and glucose contents were continually increased with increasing storage period, while the sucrose contents decreased after 6-day storage. Major non-volatile organic acids of S. chinensis were succinic (1.21%), citric (0.17%), and malic (0.07%) acids. Changes in the organic acids contents of S. chinensis at various temperatures showed a similar tendency to that of the free sugars. We estimated that the best conditions for the postharvest ripening of S. chinensis were 8 days at $4^{\circ}C$ storage, and 6 days at $25^{\circ}C$ and RT.

• Korean Journal Plant Pathology
• /
• v.14 no.3
• /
• pp.268-277
• /
• 1998

The production of Korean ginseng, one of the most important medicinal root crops, is limited by many factors including soil sickness, root rots in fields as well as during storage prior to consumption. Although much research has been conducted on the diseases in field condition, little information is available on the control of postharvest roots rots. To obtain better management strategy of postharvest root rots in ginseng, biological control using antagonistic bacteria was attempted. Of 208 bacteria obtained form suppressive soil samples, 4 were selected based on the inhibitory effect on mycelial growth of two major causal fungi for postharvest root rots in ginseng, Botrytis cinerea and Fusarium solani. The culture filtrates of these bacterial antagonists greatly inhibited the conidial germination of both pathogenic fungi and produced abnormal morphology such as swollen germ tubes in F. solani and vacuolation of nongerminated conidia in B. cinerea. The population levels of bacterial antagonists on the ginseng roots were gradually increased up to 8 days of incubation. Postharvest root rots of ginseng caused by f. solani and B. cinerea were controlled in dipping tests in the ranges of 60∼80% by antagonistic Bacillus spp. obtained from suppressive soil. These results suggest that biological control using these antagonistic bacteria would be an alternative strategy to control postharvest root rots in ginseng.