• The Korean Journal of Mycology
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• v.3 no.2
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• pp.19-23
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• 1975

A study on the variation of the air temperature in the pine mushroom box containing dry ice for the preservation of the freshness of the pine mushroom, Tricholoma matsutake (Ito et Imai) Sing. produced in Korea was made in Seoul, Korea during the period of August 1 to 30, 1975. A safe shipment of 5 kg (net weight) of fresh mushrooms with freshness preserved for 24 hours in August required the placement of 4.5 kg of dry ice-a half in the upper portion and the other half in the middle portion-in an airtight container (mushroom box). The container used for the shipment test, made of 3mm-thick double-layer cardboard, was of the dimensions : $0.33{\times}0.4{\times}0.5=0.066(m^3)$. As the temperature fell, decreased amounts of dry ice were needed : 3 to 2 kg in September and 1.5 to 0.3 kg in October. With this preservation method, large quantities of fresh mushrooms were exported to Tokyo ana Osaka, Japan without damage in the process of transportation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1667-1673
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• 2008

This study was conducted to investigate the purchase behavior of environment-friendly agricultural products (EFATs) and to provide necessary information for planning and executing effective marketing strategies for producers and distributors. The subjects of this study were 306 housewives in the Seoul area over the age of 20. The result of this study showed that once a month topped with 38.9% in the frequency of purchase, vegetables were the highest with 83.3% in the percentage of purchase and the place of purchase most frequented by consumers discount stores (45.8%), but purchases from farmers were the lowest with 3.6%. TV/radio topped the list of information resource with 3.42, followed by family/relatives/friends (3.33) and newspaper/ magazine (3.31). Those surveyed listed sanitary condition/freshness (4.43), safety (4.20), nutrition (4.05), and taste (3.99) as major evaluative criteria for choosing organic food, in order of importance. Finally, consumers seem to be satisfied with the nutrition (3.75), safety (3.71), and freshness (3.70) of the products and they were dissatisfied with the price of the products.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• The Journal of Society for e-Business Studies
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• v.23 no.3
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• pp.159-171
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• 2018

The imported foods, which are imported and sold domestically, are on the rise every year, and the scale is expected to be larger, including processing the imported raw materials. However, the origin of raw materials is indicated when declaring cargo for finished products of agricultural products, but the standardization of inspection information management system for raw materials is insufficient. In addition, there is a growing concern about the presence of residual pesticides or radioactivity in raw materials or products, and customer want to know production history information when purchasing agrifoods. It manages the hazard analysis of imported agricultural products, but most of them are global issues such as microorganisms, residual pesticides, food additives, and allergy components, etc. Therefore, it is necessary to share among the logistics entities in the entire transportation process the related data. Additionally, to do this, it needs to design an architecture and standardize business model. In this paper, it defines the architecture and the work-flow that occurs between the business process for collecting, processing, and processing information for tracking the status of imported agricultural products by steps, and develops XML message with UBL and the extracted conceptual information model. It will be easy to exchange and share information among the logistics entities through the defined standard model and it will be possible to establish visibility, reliability, safety, and freshness system for transportation of agricultural products requiring real-time management.

• Journal of Mushroom
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• v.18 no.4
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• pp.339-343
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• 2020

This study aimed to optimize total nitrogen (TN) content in the medium and the growth temperature to improve the shelf life of Pleurotus eryngii Keneutari No. 2. We investigated the growth characteristics and changes in the O2/CO2 content in polypropylene film and performed sensory evaluations during cold storage under 1.5%, 1.8%, 2.1%, and 2.4% TN and at temperatures of 9℃, 12℃, and 15℃. The diameter and weight of the fruit bodies tended to increase with increasing nitrogen content, regardless of the growth temperature, and the highest weight per bottle (149.5 g) was obtained at 12℃ and 2.4% TN. Regardless of the nitrogen content, leaf color deepened with decreasing temperature. The gas concentration in the film, which changes depending on storage time, was maintained for the longest period at 9℃ and 2.1% TN. The sensory evaluation revealed no difference between the different nitrogen conditions tested, and the odor, discoloration, and decay were similar at 15℃ and 9℃ until day 28 of storage.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.551-557
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• 2009

The effects of feeding citrus byproducts on the quality of Korean native chickens were investigated during cold storage. Two samples of Korean native chickens (39 weeks old, $1.30{\pm}0.5$ kg) were used for the study: T0 (chickens not fed citrus byproducts) and T1(chickens fed a 4% citrus byproduct diets since from age 17 weeks until 39 weeks old). The breast and thigh meat of each sample were vacuum-packed, and then used for experiments on change in Hunter's color values, acid values (AV), peroxide values (POV), thiobarbituric acid (TBA) values, electron donating ability (EDA), volatile basic nitrogen (VBN) and total plate count during storage for two weeks at 3C. Changes in $L^*$, $a^*$ and $b^*$ values were slower in T1 than in T0. T1 showed slower increment rates for AV, POV, and TBA values during storage, as well as better antioxidant activity, than T0. T1 showed slower increment rates for VBN and total plate counts during storage than T0. Thus, feeding citrus byproducts suppressed change in Hunter's color value, rancidity, and freshness in breast and thigh meat during storage, and resulted in higher EDA value (p<0.05), which implies that the diet has positive effects in maintaining high meat quality.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.66-70
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• 2005

In order to preserve the freshness of vegetables and to reduce the rate of decay, grapefruit seed extract (GFSE), a natural microorganism growth inhibiting agent, was applied during the preservation process of heat treated carrot and spinach. To investigate synergic effect of heat and GFSE treatment, carrots and spinaches were treated with or without 10 ppm of GFSE at $70^{\circ}C$. Surface color, texture and microbial counts of the samples were measured during storage at $4^{\circ}C$. GFSE showed an effective inhibitory activity against aerobic bacteria and yeast which might be involved in the decay of vegetables. Heat treatment at 2 min at $70^{\circ}C$ could also well preserve the color and texture of the vegetables. From the results, optimal concentrations of GFSE were 10 ppm and 50 ppm with heat treatment of 2 min $70^{\circ}C$ for the growth inhibitory effect to aerobic bacteria and yeast and preservation of color and texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.523-528
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• 1998

To clarify the effect of life or death condition before cooling on the physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death, the plaices were dipped in the refrigerated sea water ($0^{\circ}C$) either as alive or after anesthesia killing. These samples were stored at $0^{\circ}C$ sea water and the changes in rigor-mortis, ATP breakdown, content of ATP and its related compounds, breaking strength and lactate accumulation through storage were investigated. Acceleration of rigor-mortis, ATP breakdown and lactate accumulation were taster in the samples refrigerated as alive than in samples killed by anesthesia before cooling. ATP in samples refrigerated as alive showed little breakdown until 7.5 hrs but it was decomposed completely after 17.5 hrs storage. The breaking strength in muscle of plaice was 1736.2 $\pm$ 65.4 g immediately after killing. The breaking strength in samples dipped in refrigerated sea water as alive increased more rapidly and showed the maximum value over 7.5 hrs (2183.3$\pm$32.2 g), However, in case of samples killed by anesthesia before cooling, the value and time reached around the maximum breaking strength were 2126.3 $\pm$ 32.2 g and 12.5 hrs, respectively and then decreased until 30 hrs. From these results, it could be suggested that dipping in refrigerated sea water after anesthesia killing before cooling is more effective in maintaining freshness of fresh plaice muscle than refrigerating as alive.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.2
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• pp.1-5
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• 2001

This study was measured weight loss, total ascorbic acid, titratable acidity, and soluble solids content and overall appearances to investigate the effect of FC(corrugated fiberboard box laminated with functional MA film)box, LDPE film, CE(functional MA film)pouches and double wall corrugated fiberboard box during storage at $20^{\circ}C$. Weight loss of tomato packed with control, LDPE, CE and FC box at $25^{\circ}C$ after 7 days were 5.3%, 1.5%, 1.3%, and 1.5%, respectively. Weight loss of control was 3.8% higher than that of FC box. Total ascorbic acid content(TAA) of tomato after 7. days, control was 6.89 mg%, LDPE was 8.62 and CE was 8.53mg%, FC was 8.42mg%. TAA of LDPE, CE and FC was higher than that of control. Titratable acidity of tomato packed with LDPE, FC and CE was higher than that of control. Overall appearances of tomato packed with LDPE, CE and FC was better than that of control. Functional MA film laminated in corrugated paperboard box(FC) showed to be able to used as a packaging box of tomato.