• 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.

• Journal of Ginseng Research
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• v.25 no.3
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• pp.122-126
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• 2001

Fresh ginseng was washed with water and packaged individually in a soft film bag (ONY/LDPE/L-LDPE;200${\times}$300mm, 90$\mu\textrm{m}$), then stored at 25$^{\circ}C$, 10$^{\circ}C$, or 4$^{\circ}C$ to investigate quality and weight changes of the packaged fresh ginseng according to its storage time. Softening was the major phenomenon which influenced on the quality of the packaged fresh ginseng while spoilage and color-change were relatively minor phenomena. There were very good correlations not only between the quality change rate constant and the storage temperature but between the weight change rate constant and the storage temperature. This result suggests that the shelf-life and the weight loss of the packaged fresh ginseng being store at low temperature can be estimated by an accelaerated sotrage test.

• Proceedings of the Korean Society For Composite Materials Conference
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• 1999.11a
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• pp.227-233
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• 1999

This study is mainly concerned with phenomenon of cavitation-erosion on the several materials and corrosive liquids which were applied with vibrator (suggested by ASTM G-32, 20KHZ, 24{$mu}m$).The main results obtained are summarized as follows ; (1) The maximum erosion rate by cavitation erosion in both of fresh-water and sea-water appeared to be proportioned to their hardness and tensile strength. (2) Cavitation weight loss and rate of cast iron in sea-water condition were greater (approximately 3 times) than that in distilled-water condition, however in case of stainless and brass the cavitation weight loss and their rates were not so different in both of their conditions. (3) Cavitation weight loss of composite materials were shown as below on this test, DuraTough DL : Weight loss in sea-water condition were greater (approximately 2.3 times) than it's fresh-water condition. (4) As the result of observation with digital camea of specimens, the main tendency of cavitation erosion for metals, was that small damaged holes causing by cavitation e개sion was appeared with radial pattern, and composites materials was that small damaged holes were appeared randomly.

• Journal of Ginseng Research
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• v.29 no.2
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• pp.113-118
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• 2005

This study was to examine the effect of the opening ratio (area of spile hole/total surface area) of plastic container and storage temperature on physicochemical changes of fresh ginseng. At room temperature ($19\~23^{\circ}C$, RH $40\~61\%$), fungi and spoilage were observed 4 and 10 days, respectively after storing the fresh ginseng in a closed container. In storage container with $1\%$ opening ratio, fungi appeared 8 days after storage. In the container with $5\%$ and $10\%$ opening ratio, fresh ginseng showed excessive loss of moisture on the surface only after 4 days. The weight loss was most remarkable in the container with 5 and $10\%$ opening ratio. Content of maltose and sucrose decreased gradually in accordance with storage time but the extent of decreasing ratio was less significant in the container with lower opening ratio. At low temperature $(4\~9^{\circ}C,\;RH\;72\~92\%)$, no fungi but $10\%$ loss of weight was observed in the container with $5\%$ and $10\%$ opening ratio after 12 days storage. But in the tightly closed container and $1\%$ opening ratio for spiting, fresh ginseng showed good appearance even after 30 days of storage. Free sugars, especially maltose revealed gradual decrease but sucrose gradually increase following decrease at the beginning. This result suggests that storage condition of low temperature and opening ratio of plastic box less than $1\%$ can extend storage span of fresh ginseng significantly.

• Horticultural Science & Technology
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• v.34 no.6
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• pp.807-817
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• 2016

Many onion growers and researchers assert that differences in soil type, agricultural practices, weather, and duration of prolonged onion cultivation in a particular field could affect onion bulb quality. This study evaluates the bulb quality of onions grown in different regions and determines the correlations between bulb characteristics and postharvest loss during cold and ambient storage. Soil and onion bulbs were collected from fields in six onion growing regions in Korea, during the growing season of 2011-2012. The fresh weight, dry matter content, and carbon (C), sulfur and magnesium contents of the onion bulbs were significantly affected by the location in which they were grown. Bulbs grown in Muan had the greatest number of scales, thinnest scale thickness, and the highest total soluble solids (TSS) and total flavonoids (TF). Bulbs originating from Jecheon had the lowest pyruvic acid (PA), total phenolics and TF. Storage loss of bulbs from the different regions was similar in refrigerated storage, but differed in ambient temperature storage. Bulb fresh weight was positively correlated with scale thickness (r = 0.617) and cold storage loss (CSL; r = 0.398). Dry matter content was positively correlated with C (r = 0.958) and TF (r = 0.256) contents, while it was negatively correlated with CSL (r = -0.424). CSL was primarily affected by the fresh weight, as well as the dry matter, C, and PA contents of the bulbs, while ambient storage loss was primarily influenced by the amount of TSS.

• Horticultural Science & Technology
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• v.35 no.1
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• pp.88-97
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• 2017

This study explored the physicochemical and nutritional changes associated with storage duration of fresh tomatoes. Fruits of the 'TY Megaton' and 'Yureka' tomato cultivars were harvested at the pink stage and stored at $12^{\circ}C$ for 20 days. During storage, firmness, weight loss, skin color (Hunter L, a, b, a / b values), soluble solids content (SSC), titratable acidity (TA), pH, antioxidant contents (lycopene, ascorbic acid, and total phenolics) and antioxidant activity were evaluated. Firmness was above the minimum marketable limit and fresh weight loss was below maximum acceptable weight loss after 3 weeks of storage, and no deleterious effect on antioxidant contents or activities were observed. Significant differences in SSC, TA, and pH were seen between varieties, but not between fruits stored for different durations. In both varieties, Hunter a values increased more than five-fold after 8 days of storage; this correlated with a more than four-fold accumulation of lycopene after two weeks of storage. The antioxidant activity of tomatoes was highest at the beginning of the storage period, likely because of the effective DPPH - reducing power of ascorbic acid and total phenolics. Antioxidant activity increased after 12 days of storage because of increasing lycopene content. Hence, this study indicates that pink - stage tomatoes may be stored at $12^{\circ}C$ for up to 3 weeks without affecting marketability or nutritional value.

• Journal of Bio-Environment Control
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• v.2 no.1
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• pp.27-36
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• 1993

Carbon dioxide enrichment for greenhouse crops has generally been a standard commercial practice for many years. Vegetable crops such as tomato, cucumber, and lettuce respond positively to the $CO_2$ enrichment. But improper $CO_2$ enrichment leads to physiological damage and economical loss. This study was carried out to develop a $CO_2$ concentration control algorithm considering growth stage and efficiency. The measurand was $CO_2$ consumption rate and top fresh weight that represents growth stage. The weight of top fresh lettuce as a whole in the tray was measured through a non-destructive method. The demand in $CO_2$ concentration according to growth stage was investigated. The results are summarized as follows. 1. The $CO_2$ consumption rate could be measured within the error of $\pm$ 15.4mg$CO_2$/hr in the range of $CO_2$ concentration of 500-1500ppm. 2. The weight of top fresh lettuce could be measured within the error $\pm$ 4.3g in the range of 0-1400g. 3. The $CO_2$ control model developed could determine an economical $CO_2$ supply rate considering $CO_2$ consumption rate and leakage rate. 4. The $CO_2$ control algorithm based on the control model was composed of feedforward control for maintaining a stable $CO_2$ concentration level, and feedback control with $CO_2$ consumption rate and top fresh weight for adapting to the change in $CO_2$ demand by growth stage. 5. For the performance test with the developed control algorithm on lettuce the decrease in $CO_2$ supply rate was obtained without a significant decrease in top fresh weight.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.387-390
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• 1989

Citrus fruit (Citrus unshiu Marc) were stored in the facillity controlled with a microprocessor-based storage controller, and the respiration rate and weight loss of fruits were measured with the infrared gas analyzer and the strain gauge load cell. The storage conditions and measuring intervals were set by the keyboard of personal computer. The interfacing cicuitry between the computer and Z-80 microprocerssor was built with peripheral Interfacing It chips 6821 and 8255. The data measured were saved to a data file for recording and further analysis. When the fresh and bruised fruits were subjected to the storage condition for 4 days at 20 C, the respiration rate of the fresh one showed a stable value of 3-5ml $CO_2/kg$ h throughout the storage period while the bruised one exihibited an abruptly increased rate after 50 hours. And the weight loss recorded about 5% during the storage.

• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.23-26
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• 1985

This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under $20^{\circ}C$ of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under $10^{\circ}C$ of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at $20^{\circ}C$ than at $10^{\circ}C$ in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at $20^{\circ}C$ and $10^{\circ}C$ was Y=21.30X+40.32(r=0.69.)