• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.64-70
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• 1984

In this experiment, the changes in the components of carbohydrate and their enzyme activities were investigated to study the conversion of sugars in tomato under sub-atmospheric pressure storage .The results obtained are as follows: The soluble sugars in tomato fruits were, for the most part, fructose and glucose together with small quantity of sucrose and maltose. The content of fructose increased throughout the storage, while that of glucose increased at an early stage but decreased at the latter part, and that of sucrose decreased drastically with progress of storage. The activity of ${\alpha}-amylase$ and invertase playing important roles in conversion of sugars showed a rapid increase at onset of respiration climacteric, resulting that the content of total soluble sugar showed a tendency to decrease strikingly, whereas those of starch and sucrose to decrease rapidly. Thus, the effect of temperature was more pronounced than that of pressure.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.94-98
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• 1973

1. Tomato variety used was Bogsu No. 2 and it was grown in field. Experiments were conducted in 1971 and 1972 to examine the changes of $CO_2$ product on in each growth-period and the contents of acid, sugar and vitamine C during storage. 2. By controlled atmospheric pressure the effects of respirationreduction in tomato fruits were the most effective at 660 Torr. part. 3. $CO_2$ production of tomato fruits harvested at each growth-period was differently changed at each growth-period and $CO_2$ production in tomato fruit at the same maturity from the plant showed Sigmoid type. 4. $CO_2$ production of tomato fruits harvested at the same ripeness score was in influenced by controlled atmospheric pressure during growth period and $CO_2$ production was reduced at SAP part compared with NAP part during the full growth-period. 5. The change of weight in tomato fruits was decreased in NAP part than in SAP part during storage and contents of acid, sugar, and vitamine C showed the same tendency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.27-38
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• 1986

This experiment was conducted to observe the changes of $CO_2$ production, firmness and lipid components of tomato fruits at the temperature of $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$ each. The phenomenon of climacteric rise appeared first at $25^{\circ}C$. The firmness of tomato fruits during storage were decreased rapidly under $25^{\circ}C$ but slowly under $15^{\circ}C$. The total lipid contents of tomato fruits were decreased under $15^{\circ}C\;and\;20^{\circ}C$ until the middle stage of storage but were increased rapidly at $15^{\circ}C$ from 30 to 40 days in storage. Various changes were not observed at the neutral lipid contents of tomato fruits. But. glycolipid and phospholipid contents were increased. The results which were observed the composite fatty acid of each lipid components were a lot of palmitic acid as a saturated fatty acid and linoleic acid. linolenic acid and oleic acid as an unsaturaturad fatty acid at the all fractions which were neutral lipid, glycolipid and phospholipid. The ratios of saturated fatty acid to unsaturated fatty acid of tomato fruits during storage were generally increased at the fraction of neutral lipid. tended to decrease at the fraction of glycolipid and were almost constant at the fraction of phospholipid.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.143-147
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• 1989

The volatile compounds of McIntosh apples were separated and identified at the stage of climacteric maximum. 21 compounds were identified from head space method and classes of that were 13 kinds of esters, 6 of alcohols, an aldehyde and a ketone. From simultaneous steam distillation-extraction method, 37 compounds were identified and classes of that were 20 kinds of esters, 14 of alcohols, 2 of aldehydes and a ketone. Esters were the most abundant flavor component in the both methods and next was alcohols.

• Food Science and Preservation
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• v.3 no.2
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.47-53
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• 2022

Recently, intelligent packaging of foods has been increasingly developed in response to the growing interest of consumers in checking food quality. Indicators, an important element in intelligent packaging, change color to detect specific substances or indicate food quality changes. Gas indicators can be built into food packaging to detect volatile substances that are released when food quality changes. Ethylene gas is produced as climacteric fruits ripen. Climacteric fruit ripening results from a rapid increase in ethylene production and respiration. In the case of packaged fruits, the ethylene gas concentration in the headspace is closely related to the ripeness of each fruit variety. If an ethylene gas indicator that can be used in fruit packaging is available, the consumer will be able to eat the fruit at the optimal time. In this paper, the characteristics and pros and cons of the ethylene gas indicators developed so far were analyzed by reviewing various types of indicators such as metal reduction-based indicator, fluorescence-based indicator, pH indicator-based indicator, and liposome-based indicator.

• Food Science and Preservation
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• v.18 no.4
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• pp.442-458
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• 2011

Among Cucubitaceae, melon (Cucumis melo) is one of the most diversified fruits, with various forms, sizes, pulps, and peel colors, In addition, it is a commercially important crop because of its high sweetness, deep flavor, and abundant juice. In the species, there are both climacteric and non-climacteric melons depending on the respiration and ethylene production patterns after harvest. Ethylene is also considered a crucial hormone for determining sex expression, Phytohormones other than ethylene interact and regulate ripening, There are some indices that can be used to evaluate the optimum harvest maturity. The harvest time can be estimated after the pollination time, which is the most commonly used method of determining the harvest maturity of the fruit. Besides the physiological aspects, the biochemical alterations, including those of sweetness, firmness, flavor, color, and rind, contribute to the overall fruit quality. These changes can be categorized based on the ethylene-dependent and ethylene-independent phenomena due to the ethylene-suppressed transgenic melon. After harvest, the fruits are precooled to $10^{\circ}C$ to reduce the field heat, after which they are sized and packed. The fruits can be treated with hot water ($60^{\circ}C$ for 60 min) to prevent the softening of the enzyme activity and microorganisms, and with calcium to maintain their firmness. 1-methylenecyclopropene (1-MCP) treatment also maintains their storability by inhibiting respiration and ethylene production. The shelf life of melon is very short even under cold storage, like other cucurbits, and it is prone to obtaining chilling injury under $10^{\circ}C$. In South Korea, low-temperature ($10^{\circ}C$) storage is known to be the best storage condition for the fruit. For long-time transport, CA storage is a good method of maintaining the quality of the fruit by reducing the respiration and ethylene. For fresh-cut processing, washing with a sanitizing agent and packing with plastic-film processing are needed, and low-temperature storage is necessary. The consumer need and demand for fresh-cut melon are growing, but preserving the quality of fresh-cut melon is more challenging than preserving the quality of the whole fruit.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.592-599
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• 2011

Plum is a climacteric fruit and softening is a serious problem for storage and transportation. Thus $1{\mu}L{\cdot}L^{-1}$ of 1-methylcyclopropene (1-MCP) was applied to plums to prolong their shelf life and maintain quality. Japanese plums (Prunus salicina cv. Formosa) were stored at $20^{\circ}C$ and $0^{\circ}C$ for 14 days and 46 days respectively, with or without 1-MCP treatment. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h. Ethylene production and respiration rate were strongly inhibited in 1-MCP-treated fruits at $20^{\circ}C$. It was also observed that there was less ethanol and acetaldehyde evaporation in 1-MCP-treated fruits stored at $20^{\circ}C$ compared to those in control fruits not treated with 1-MCP. Fruit qualities, such as firmness, titratable acidity (TA), skin color, and decay, changed more slowly in 1-MCP-treated fruits stored at $20^{\circ}C$ than in untreated fruits. There were no differences in the ethylene production or respiration rate between the groups of fruits stored at $0^{\circ}C$ throughout the experiment. Chilling injury was also inhibited by the application of 1-MCP during storage at $0^{\circ}C$. When the fruits stored at $0^{\circ}C$ with or without 1-MCP were transferred to $20^{\circ}C$ after 25 days, the differences in ethylene production and respiration rate, firmness, TA, TSS, and acetaldehyde and ethanol evaporation between the initial (after being stored at $0^{\circ}C$ for 25 days) and the final measurements (after being stored at $0^{\circ}C$ for 25 days and then transferred to $20^{\circ}C$ for three days) were lower in 1-MCP treated fruits than in non-treated fruits. The postharvest application of 1-MCP in Formosa plums showed positive effects at both $0^{\circ}C$ and $20^{\circ}C$ storage conditions with regard to quality, such as low ethylene production and low respiration rates, firmness, TA, ethanol, and acetaldehyde evaporation, chilling injury, and decay.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.63-71
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• 1988

Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.758-763
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• 1997

Fresh jujubes (Zizyphus jujuba Miller) of whitish green and red ripe maturities were stored at 5 different temperatures, and quality changes through the storage were measured to find an optimal storage condition. Respiration rates and their temperature dependences for both maturities were not different from each other, which suggested non-climacteric pattern of postharvest respiration. Red ripe fruits showed heavier weight and higher content in soluble solid and ascrobic acid compared with whitish green mature fruits. Through the storage of jujubes in perforated packages tissue softening and decay were main visual quality deteriorations with the former preceding the latter. The whitish green mature jujubes showed slower rate of quality changes in softening and decay than red ripe ones, and are thus more suitable for long term storage. In the storage, the whitish green fruits changed into red color, and showed increase in soluble solid and decrease in acidity and ascorbic acid content. Storing the jujubes at $-2^{\circ}C$ resulted in symptoms of chilling injury, and storing at higher temperatures above $0^{\circ}C$ accelerated the decay and softening. $0^{\circ}C$ was found to be optimal temperature for long term storage, where jujube had the lowest rate of quality changes without chilling injury. Even at optimal temperature of $0^{\circ}C$, however, storage life retaining freshness was only around 40 days which is not enough.