• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.26 no.2
• /
• pp.105-112
• /
• 2020

As sprout vegetables of interest growing, its maintaining the quality of the technology was needed to solve the problem of increasing growth and maintain quality after harvest. This experiment proved that the quality of radish sprout vegetable was affected by CO₂ treatment during cultivation. Thus, the effect of CO₂ treatment during cultivation on postharvest quality of radish sprout vegetable was investigated in terms of the quality changes in weight loss, gas partial pressure, SPAD, hue angle external appearance during storage at polypropylene film (thickness 30 ㎛) at 10℃. CO₂ treatment used the way to gas with 700 ppm or carbonated water with 700 ppm and 1,400 ppm. The study revealed that growths on CO₂ treated plant were more than those of non-treatment on stem length. After harvesting, the CO₂ treated plant and control growing little different characteristics on fresh weight, plant length and so on. However, there were no differences between the CO₂ treated plant and control on the Fv/Fm and SOD (superoxide dismutase). In gas partial pressure, the O₂ consumption and CO₂ accumulation of the CO₂ treated plant tended to be more than that of non-treated plant. This study also checked that after packaging, the effects of CO₂ treatment during cultivation on the quality of radish sprout vegetable was not significant. However, there were tended to CO₂ treatments were lower value compared to control on SPAD, hue angle and general appearance. CO₂ treatments of radish sprouting vegetable before harvest were improve growth of stem length, but ones were not improving the maintain of quality on radish sprout vegetable during shelf-life period. The results indicated that CO₂ treatment only affected stem elongation until radish sprout vegetable its growth.

• Journal of Bio-Environment Control
• /
• v.14 no.2
• /
• pp.69-75
• /
• 2005

The storability of chicon was compared by packing it with PE box, wrap, LDPE (low density polyethylene) film that was 25 and 50um thickness, respectively and storing at 1 and $10^{\circ}C$ under light and dark conditions. The visual quality depending on dehydration was deteriorated at more than $2\%$ weight loss during storage. In packing treatments, chicon packed with PE box lost fresh weight to $3\%\;at\;10^{\circ}C\;and\;2\%\;at\;1^{\circ}C$, while non- penetrated film treatment, wrap, 25 and 50um thickness LDPE film, showed less than $1\%$ weight loss. The carbon dioxide concentration in package was $3\~4\%\;in\;50{\mu}m$ LDPE film at $1^{\circ}C\; and\;25um$ LDPE film at $10^{\circ}C$. The ethylene concentration in 50um LDPE film at $1^{\circ}C\;and\;25{\mu}m$ LDPE film at $10^{\circ}C$ was approximately 0.3 ppm and 0.5 ppm, respectively. Chiton stored in dark condition didn't turn to green, but it fumed green only in 3 days at $10^{\circ}C$ and in 6 days at $1^{\circ}C$ under light condition. The greening of chicon was less, the packing materials was thicker. The chlorophyll content represented the degree of greening showed less at $1^{\circ}C$ then at $10^{\circ}C$. The coefficient of correlation(r) between chlorophyll content and carbon dioxide concentration in package was 0.926 at $1^{\circ}C$ and 0.997 at $10^{\circ}C$. The visual quality except greening of packed chicon was maintained at $1^{\circ}C$ better than $10^{\circ}C$, and it was shown highest grade packed with $50{\mu}m$ LDPE film at $1^{\circ}C$ and packed with 25um LDPE film at $10^{\circ}C$. The vitamin C content in packed chicon was kept higher at $1^{\circ}C$ on storage temperatures, and 25um and 50um LDPE film on packing materials. According to these results, it can be proper condition for storage and marketing of chicon that 50um LDPE film at $1^{\circ}C$ and 25um LDPE film at $10^{\circ}C$. And dark condition is necessary to store chicon because it should turn green under tiny light condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.7
• /
• pp.1017-1024
• /
• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Journal of Bio-Environment Control
• /
• v.19 no.2
• /
• pp.109-116
• /
• 2010

Chicons are kinds of sprout vegetables which forced from the roots of chicory (Cichorium intybus L.). Experiments were performed to investigate the proper cultivation period and region of chicories which are 3 different cultivars for improving storability of chicon. The fresh weight of chicon packed with 20 ${\mu}m$ LDPE film decreased less than 0.5% during the storage at $10^{\circ}C$ in all treatments, and Chuncheon region treatment and 'Focus' cultivar treatment showed higher fresh weight loss than the others. And it decreased higher, as the cultivation periods was longer. The oxygen content in film was from 8% to 17% during storage at $10^{\circ}C$. There was not any significantly different oxygen content among cultivar treatments and cultivation region treatments, but 100 days' cultivation period treatment showed the highest content than the others. The carbon dioxide content in film showed around 3% during storage at $10^{\circ}C$. It also did not influenced by cultivars and cultivation regions, but 100 days' cultivation period treatment showed the lowest content than the others. The ethylene content in film was changed dramatically from 2 to 14 ${\mu}l{\cdot}l^{-1}$, and it showed around 8 ${\mu}l{\cdot}l^{-1}$ as approaching to 21 days after storage at $10^{\circ}C$. The visual quality of chicon deteriorated below marketability level from 12 days after storage at $10^{\circ}C$, and that of 'Metafora' cultivars decreased the highest. That of Pyeongchang region treatment was kept higher, and 'Vintor' cultivar treatment showed highest visual quality than the others which were grown in Pyeongchang region. The firmness of chicon increased, as the cultivation period was longer regardless of cutlivars and cultivation regions. The russet spotting that is ethylene injury symptom of chicon appeared at the latter term of storage and was higher in Chuncheon region treatment. Conculsionally, chicory that is for producing chicon should be grown more than 120 days in Kangwon region and grown in high-land region like Pyeongchang to improve the storability of chicon.

• Journal of Bio-Environment Control
• /
• v.27 no.1
• /
• pp.7-12
• /
• 2018

This study was conducted to determine effects of precooling and storage methods on asparagus spears' quality such as changes of fresh weight and color during simulated export distribution. Two types of precooling methods, air cooling and hydrocooling, were applied prior to packaging by comparing with no precooling as a control. Asparagus spears were packed with oxygen transmission rate (OTR) film for modified atmosphere packaging (MAP) and perforated (PF) film for a conventional packaging. All treatments were stored at $8^{\circ}C$ for 20 hours, and subsequently at $4^{\circ}C$ by final storage day, which is simulated distribution temperature condition from Yanggu, Korea to Shimonoseki, Japan. The half cooling time was 12 minutes for air cooling and 15 seconds for the hydrocooling, indicating precooling process of asparagus spears faster with the hydrocooling. Rates of respiration and ethylene production were lowest with hydrocooling. Fresh weight loss was higher, approximately 11%, at the control condition in conventional storage, compared with the MAP, less than 0.5%. Carbon dioxide and oxygen content in the MAP was in the permissible ranges for asparagus spears under recommended CA/MA conditions under both the air cooling and hydrocooling. Ethylene content in the film package was lower with the precooling treatment. Firmness of stems was lowest with the hydrocooling prior to the MAP. Visual quality, off-odor, and hue angle value were best with hydrocooling prior to the MAP. In conclusion, the combination of hydrocooling with the MAP is effective in preserving quality during the export distribution process.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.23 no.3
• /
• pp.143-150
• /
• 2017

Effects of packaging methods for maintaining the shelf-life and postharvest quality of Korean chive (Allium tuberosum Rotter) usually called buchu in Korea was studied during fall season. Buchu, which has high moisture content and active metabolism after harvest, is characterized by the greater changes in quality during storage and distribution. It is usually packaged in paper box during distribution in domestic channel in Korea where the marketability ends within few days of harvest. In order to maintain the commercial quality of buchu, we tried to use inner film with or without absorbent paper in commercial paper box packaging. The 'Greenbelt' cultivar of buchu was harvested in october and packaged in corrugated paper box (A), in corrugated paper box with micro-perforated high density polyethylene (HDPE) film as inner material (B), a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (C) and a combination of HDPE film as inner material along with a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (D), and stored at $5^{\circ}C$ for up to 21 days. Several quality parameters such as fresh weight loss, respiration rate, color, chlorophyll content and sensory qualities were monitored during storage. When buchu was packaged only in paper box, the appearance and quality deteriorated rapidly through decay development thereby sample became unmarketable within 12 days. On the other hand, buchu packaged with inner HDPE film maintained its quality, good visual appearance and exhibited a longer period of marketable life compared to the samples stored in other treatments. However, the use of absorbent paper did not have any significant effect in maintaining quality of buchu. The uses of inner HDPE film was effective in reducing weight loss that resulted better visual appearance of buchu. Results suggest that the use of inner HDPE film in bulk type corrugated paper box packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of buchu. Further investigation on other quality parameters and packaging methods would be useful in maintaining the quality aspects of buchu at postharvest stages.

• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.602-607
• /
• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.21 no.1
• /
• pp.35-40
• /
• 2015

Effect of packaging and storage methods for enhancing the shelf life and improving the postharvest quality of lettuce (Lactuca sativa L.) was studied during high temperature period. Lettuces were packed using four packaging and storage types: (A) plastic box container (control); (B) plastic box container covered with high density polyethylene (HDPE) film; (C) plastic box container with lettuce wrapped in linear low-density polyethylene (LLD-PE) film; and (D) plastic box container with lettuce with its stem. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated. The lettuce wrapped with LLD-PE film inside the plastic box container showed the lowest weight loss, highest SPAD value and best appearance compared to those exposed to the other packaging and storage methods during the three-week storage at $2^{\circ}C$. The results indicate that the marketability of lettuce can be optimized if proper packaging and storing is adopted. Prolonging the freshness even on low temperature storage will increase the potential of its sale ability in the domestic market even during summer season.

• Journal of Bio-Environment Control
• /
• v.28 no.2
• /
• pp.172-177
• /
• 2019

Lactuca indica L. ('Seonhyang') baby leaves were harvested after cultivation for 4 weeks (less than 10 cm plant height) and adults were cultivated for 8 weeks ($20{\pm}5cm$ plant height). The respiration rate and the ethylene production rate of Lactuca indica leaves were higher than those of the baby leaves but the DPPH radical scavenging ability was lower than baby leaves. The $L^*$, $a^*$ and $b^*$ values did not show any significant difference between baby leaves and adult leaves but the chlorophyll content was higher in adult leaves. All adult and baby leaves of Lactuca indica were stored at $2^{\circ}C$, $8^{\circ}C$, and $20^{\circ}C$, respectively. The higher the storage temperature, the higher the fresh weight loss rate and weight loss rate of adult leaves was lower at $2^{\circ}C$ and $8^{\circ}C$. The visual quality of Lactuca indica leaves were determined by the panel test during storage and it deteriorated faster as the storage temperature increased. The shelf life that calculated the period of maintaining higher than 3 points of visual quality was longer than 1.6 days at $2^{\circ}C$, 1.4 days at $8^{\circ}C$ and 1.5 days at $20^{\circ}C$. The oxygen and carbon dioxide concentrations within the package of Lactuca indica leaves were similar to those in atmosphere. The chlorophyll content was maintained higher at lower storage temperature in the last storage day and the off-odor was higher in baby leaves than in the adult leaves of Lactuca indica L.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.29 no.2
• /
• pp.87-94
• /
• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.