• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.568-572
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• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP films.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.152-166
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• 2020

Background: Ginsenosides, which have various physiological activities, are known to be abundant in the leaves and roots of ginseng. Ginseng sprouts can be used as a fresh vegetable and roots, stems, and leaves of ginseng can be consumed. This study aimed to investigate the effect of carbon dioxide treatment and the modified atmosphere (MA) packaging method in suppressing quality deterioration during the distribution of ginseng sprouts. Methods and Results: Ginseng sprouts were packed using Styrofoam, barrier film + non gas treatment, barrier film + gas treatment, 15 ㎛ polyamide (PA) double film + non gas treatment, 15 ㎛ PA double film + gas treatment, 25 ㎛ PA film + non gas treatment, or 25 ㎛ PA film + gas treatment. Quality parameters including gas composition, relative humidity, chlorophyll SPAD (Soil Plant Analysis Development) value, firmness, and rate of quality loss in ginseng sprouts were monitored at the following temperatures: 20℃, and 10℃. Ginseng sprouts packaged with 25 ㎛ PA film showed loss in quality because of wilting owing to low relative humidity within the film. Chlorophyll and firmness did not differ between film and gas treatments. The time point at which the combined loss from softening and decay owing to fungal, and bacterial infection and wilt reached 20% was considered the limit of distribution. At 20℃, the packaging not included in the 20% distribution loss rate limit or up to 7 days was 15 ㎛ PA double film + gas treatment. At 10℃, the packaging not included in the 20% distribution loss rate limit for up to 18 days were barrier film + gas treatment and 15 ㎛ PA double film + gas treatment. Conclusions: The film packaging suitable for the distribution of ginseng sprouts was found to be the barrier film and PA film with low gas permeability and maintaining hygroscopicity at 95% relative humidity. To prevent the loss in quality of ginseng sprouts, gas treatment (8% of O₂ and 18% of CO₂) in the film was found to be more suitable than no gas treatment for inhibition of decay.

• Food Science and Preservation
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• v.23 no.2
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• pp.166-173
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• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• The monthly packaging world
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• s.298
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• pp.96-100
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• 2018

• The monthly packaging world
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• s.324
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• pp.58-62
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• 2020

• The monthly packaging world
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• s.355
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• pp.80-83
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• 2022

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.133-142
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• 2022

Korean enoki mushrooms are exported to Southeast Asia and the United States, where there are complaints due to quality deterioration during the distribution process. In this study, we evaluated the efficacy of vacuum film packaging on quality maintenance in Korean enoki mushrooms during simulated vessel export to Vietnam using selected film, which was developed with vacuum packaging machine and oxygen absorber. We selected two MA film, one was 2-layerd 30 ㎛ CPP film (control) and the other was 3-layered 30 ㎛ CPP film (treatment) which is optimized film of higher gas and moisture permeability. The Korean enoki mushrooms were packaged with these two films using PAC-2000 or PAC-3000 vacuum packaging machine which was improved vacuuming of higher speed. Packed mushrooms were stored at 1℃ for 2 weeks and distributed at 20℃ for 2 days or 8℃ for 6 days. The efficiency of the film packaging was analyzed by vacuum maintaining index, and overall the quality characteristics such as off odor, color, cap cleavage, stem elongations and sensory evaluation were evaluated during storage and distribution. Results suggest that postharvest loss of fresh enoki mushroom could be reduced by packaging mushroom with 3-layered 30 ㎛ CPP films packaged using PAC-3000 machine during simulated vessel export to Vietnam due to vacuum maintaining. Oxygen absorber promoted off-odor at 20℃ distribution temperature, and did not affect storability at 1℃ storage compared to treated group without oxygen absorber treatment.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.4
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• pp.409-413
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• 2013

A polypropylene film was ablated using a $CO_2$ laser, Ti-sapphire femtosecond laser, and UV nanosecond laser. For modified atmosphere packaging, polypropylene films were ablated by laser pulse with different pulse energies and measured on an optical microscope. Also, we observed the shelf life of a banana contained within packaging of a breathable zipper bag. As a result, we have demonstrated that the breathable film can efficiently extend the shelf life of respiring foods, particularly fresh fruits and vegetables. The development of breathable film laser microfabrication system will more useful for industrial applications.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.933-938
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• 2005

To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5% $CO_2/5%\;O_2$ (MA1) and 10% $CO_2/5%\;O_2$ (MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at $5^{\circ}C$, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at $5^{\circ}C$. Gas concentrations in passive packaging was maintained at 1-2% $O_2$ and 4-14% $CO_2$ after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.