• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.161-167
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• 2024

To evaluate the quality changes of Kimchi cabbage, it was packaged in the modified atmosphere (MA) after hot-air surface drying (HASD) or differential pressure precooling (PC) and stored at 0℃ for 45 days. The respiration rate after PC was lower than that after HASD, but they were not significantly different. In both HASD and PC, the ethylene production rate was lower than that of the control group. The oxygen concentration decreased and the carbon dioxide concentration increased according to the storage period, but they did not show significant differences. The change of trimming loss and weight loss tended to increase as the storage period. No significant difference was shown between HASD and PC, but the corresponding result values of the treatment groups were significantly lower than those of the control group. There was no significant difference in electrolyte conductivity and texture between treatment groups, but HASD and PC were superior to the control group. These results suggest that HASD will be available on preprocessing method for long-term storage and freshness of Kimchi cabbage together with PC.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.239-247
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• 1995

The improvement of distribution system and freshness prolongation of crisphead lettuce were carried out through vacuum cooling and distribution under the low temperature. Lettuce that vacuum-cooled and transported by cold storage car was shown better freshness than that distributed by conventional method when they arrived at cunsuming area. And it took $10{\sim}17$ hours until their temperatures arrived at same temperatures when they were stored at $0{\sim}15^{\circ}C$ cold storage room. It was cooled to $1^{\circ}C$ after 27 minutes with vacuum cooling apparatus. The weight loss of lettuce that vacuum cooled and transported by cold storage car was below 5% after 30 days cold storage. And ascorbic acid and chlorophyll retentions were 86% and 52%, respectively. The shelf-life of crisphead lettuce, distributed by vacuum cooling and cold storage car transportation, was 5 days at $15^{\circ}C$ and over 40 days at $0^{\circ}C$, respectively. However, when it was distributed by conventional method, it was only 3 days at $15^{\circ}C$ and 20 days at $0^{\circ}C$, respectively.

• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.

• Food Science and Preservation
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• v.3 no.1
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• pp.77-82
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• 1996

Most of countries differ from their favors, in Taiwan fruit juice and sweet taste are emphasized while external appearance in Japan. During transportation, movement of the container, fluctuation of temperature, decrease of the fruit freshness and undesirable packing materials tend to decline fruit marketability. For these problems, it is believed that shortening of boarding time by utilization of plate and styro form box for packing, the author believed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.364-371
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• 2005

Packaging bags and corrugated boxes prepared from newly developed antimicrobial packaging paper had greater ability to prolong freshness of packed fruits, and lower weight loss of fruits and microbial growth than non-treated bags and boxes. Addition of zeolite to paper greatly increased absorbance of aging hormone, $C_{2}H_{4}$, emitted from stored fruits, and contributed to decrease in putrefied fruits during storage. Water repellent agent such as alkyl ketone dimer played significant role in preventing functional paper from absorbing water from stored fruits, leading to preservation of fresh weight in stored fruits. Because rise in production cost of functional packaging paper could be offset by reduction of fruit and vegetable wastes, storing fruits and vegetables in functional paper containers was more economical than storing in non-treated containers.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.105-108
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• 1996

Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.

• Food Science and Preservation
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• v.14 no.1
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• pp.109-112
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• 2007

Precooling and improved packing of mushrooms were investigated with a view to prolonging their freshness. Harvested mushrooms were precooled by forced air cooling and then packed in an EPS container. Mushrooms were transported to customers by insulated truck and stored at either $10^{\circ}C\;or\;25^{\circ}C$. Conventionally packed mushrooms in cartons were also examined as controls. Mushroom respiration rate slowly fell 2- to 3-fold upon precooling. Weight loss was decreased by precooling and the use of the insulated pack. Also, the L-value of the mushroom surface remained high with precooling, and mushroom elongation was less than in the control. Summer market life was extended to 3-4 days (from 1-2 days) by the improved distribution method.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1233-1236
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• 2003

Various precooling treatments were applied to prolong the freshness of mibaek peaches that were harvested during the summer season. Peaches were cooled from $25.9^{\circ}C$ to $5^{\circ}C$ within 3 hours by a pressure cooler, and the cooling rate was accelerated by increasing the air velocity and static pressure. Respiration and ethylene production rates of mibaek peaches were about four times faster at $20^{\circ}C$ than at $7^{\circ}C$, while precooled peaches had better visual quality at $7^{\circ}C$ than at $20^{\circ}C$. Also, precooled peaches had higher soluble solid and ascorbic acid content than non-precooled peaches when stored at 7 and $20^{\circ}C$. However, weight loss was lower in precooled peaches than in non-precooled peaches during storage.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1139-1145
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• 2008

Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading to economical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to the staling process, such as water migration and redistribution, starch retrogradation, and gluten transformation. In this review, roles of water and water migration on bread staling are summarized and discussed.