• Food Science and Preservation
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• v.14 no.5
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• pp.457-461
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• 2007

We investigated the effects of both $CaCl_2$ treatment and modified atmosphere packaging (MAP) (compared with non-packaging on 'Fuji' apples from the Young-Joo region of Korea. Apples were dined into 5% (w/v) $CaCl_2$ solution for 15 min and then packaged with or without LDPE film (thickness: 0.025 mm) before cold storage at $0^{\circ}C$. Weight loss of applies in film packaging was lower than that of non-packaging applies, and the apple firmness resulting from $CaCl_2$ treatment and MAP was better than that of apples receiving control treatment. Also, $CaCl_2$ treatment and MAP resulted in improvements in titratable acidity, soluble solid content (SSC), and decay rate compared to control treatments. However, no significant differences in vitamin C content were found amongst apples receiving various treatment. the results suggest that a combination of postharvest calcium dipping and plastic film packaging may effectively preserve 'Fuji' apples, and that the combined treatment are better than either individual treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1158-1163
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• 2001

This study was carried out to investigate the effect of ethanol extract of Pinus densiflora (PD) on the growth of lactic acid bacteria (LAB), A-1, B-9, K-7, M-7 isolated from kimchi. The growth of isolated LAB was inhibited significantly in the modified MRS broth containing 40 mg/mL PD ethanol extract. Ethyl acetate fraction showed the strongest antimicrobial activities against LAB strains compared to other fractions. The addition of PD ethanol extract to kimchi did not change the pH of kimchi greatly compare with the control during the fermentation for 25 days. Change of titratable acidity in control was more higher than in the PD ethanol extract added kimchi during fermentation. The growth of total bacteria and LAB was inhibited about 1 to 2 log cycle by the addition of PD ethanol extract during the kimchi fermentation for 25 days at 1$0^{\circ}C$. Sensory quality of PD ethanol extract added kimchi was lower than that of control.

• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.332-338
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• 2017

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period in new mid-season Asian pear (Pyrus pyrifolia Nakai) 'Changjo'. Flesh firmness of untreated control fruits was maintained with a hardness of 20.2 N until day 14 of simulated marketing but decreased rapidly to 6.2 N at day 21 of simulated marketing; losing its commercial quality. However, the firmness of 1-MCP treated fruits remained high (> 20.7 N) during the same period. Quality indices such as soluble solids content and titratable acidity in 'Changjo' pear did not show any significant differences during simulated marketing period regardless of 1-MCP treatment. For the difference in skin color, redness ($a^*$) tended to increase as simulated marketing period became longer, and 1-MCP treatment delayed this change by 7 days compared to the untreated fruits. No decrease occurred in ethylene production level with 1-MCP treatment in 'Changjo' pear. Meanwhile, 1-MCP treated pears showed a significantly lower respiration rate compared to the untreated fruits. Also, 1-MCP treatment effectively reduced the incidence of physiological disorders including internal flesh browning and mealiness symptoms during simulated marketing periods of 21 and 14 days, respectively. Therefore, we conclude that the use of 1-MCP is recommended for quality maintenance and for prevention of physiological disorders during simulated marketing periods of ${\geq}7days$ for mid-season Asian pear 'Changjo'.

• Food Science and Preservation
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• v.5 no.4
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• pp.331-334
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• 1998

Weight loss of table Grape packed with control(Corrugated paperboard box), LDPE, CE(MA film masterbatched by ceramic powder treated cemical reagent) and FC box(laminated by CE film pouch) at 25 C after 10 days were 5.6%, 0.4%, 0.6%, and 0.7%, respectively. Weight loss of control was 7.29times higher than that of FC box. Total ascorbic acid content(TAA) of table grape after 10 days was 3.42 mg% for control, was 5.33 for LDPE and 5.14mg% for CE, 4.98mg% for FC. TAA of LDPE and CE showed to higher than that of control, especially TAA of FC was 33% higher than that of control. Titratable acid of LDPE and CE was high compare to control, and acidity of FC was 6% higher than that of control. References in overall appearance of LDPE, CE and FC were better than that of control. Corrugated paperboard box(FC) laminated with functional MA film showed to be able to used as packaging box of table grape.

• Food Science and Preservation
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• v.18 no.4
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• pp.436-441
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• 2011

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at $-5^{\circ}C$. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing $L^*$ and $b^*$ values, and decreasing $a^*$ value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

• 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.

• Food Science and Preservation
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• v.15 no.3
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• pp.385-389
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• 2008

The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.

• Food Science and Preservation
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• v.13 no.1
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• pp.13-17
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• 2006

The strawberry was dipped into $1\%\;CaCl_2$ solution at $20^{\circ}C\;and\;45^{\circ}C$ for 15min. respectively, and then packaged with or without PE film (thickness: 0.011mm) before putting into the cold storage at $5^{\circ}C$. The results showed the lowest rate of rot incidence and the highest firmness with higher Vitamin C content and the best superficial appearance in the treatment of $CaCl_2$ dipping at $45^{\circ}C$ with packaging. It also showed lower pH and higher titratable acidity in the treatment However, no significant difference of SSC was found among various treatments. The results suggested that the combination of postharvest calcium dipping and packaging could result in more effective preservation for strawberry compared with the individual treatment.

• Food Science and Preservation
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• v.15 no.1
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• pp.139-143
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• 2008

The potential use of Doenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28d at constant temperature $(10^{\circ}C)$. The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5 % (w/w) Doenjang (p<0.05). All data indicated that the color and taste properties of KD were improved by addition of Doenjang during fermentation.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.401-408
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• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.