• Food Science and Preservation
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• v.5 no.4
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• pp.339-341
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• 1998

The changes of freshness from the several transportation methods and the effect of low temperature transportation for Satsuma Mandarin (Citrus unshiu Marc. Var. okitsu) fruit were investigated to get informations on keeping freshess and good taste. There were 695 lower in fresh weight, 1.91mg lower in vitamin C and 20% higher in sugar acid rate for citrus fruit after room temperature (17$^{\circ}C$) transportation than low temperature transportation (5$^{\circ}C$), respectively. The loss of freshness md tasting was caused by the weight loss of citrus fruit because the sugar acid rate was increased in room temperature (from 16.11 to 21.75). Therefore, it is desirable for citrus fruit to transport in low temperature to keep high quality and freshness.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.109-115
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• 2006

In response to the continuous changes in current consumer demands and market trends for postharvest produces, the functional application for agricultural packaging is becoming increasely significant. This paper focuses on the overview of important changes in physical and chemical status related to postharvest physiology and applications of the functional packaging materials for maintaining the freshness of fruits after harvest. During postharvest treatment and storage periods, fresh fruits undergoes the ripening process in quality attributes of the fruit such as major changes of texture, color, and flavor. Major fruit packaging technologies are concerned with correct gas permeable film and functions of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness. Application guidelines for the functional packaging in fresh produces were studied.

• 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.

• The monthly packaging world
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• s.269
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• pp.84-87
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• 2015

• Journal of the Korea Furniture Society
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• v.14 no.1
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• pp.1-9
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• 2003

This research was carried out for packing materials and building materials to examine thylene gas adsorption and effect of keeping fruit fresh of wet formed charcoal-fiber mposite made from defibrated fiber of Pinus densiflora Sieb. et Zucc. and white charcoal from uercus variabilis Bl.(wood fiber: charcoal=8:2, 6:4, 4:6, 2:8), with/without phenol formaldehyde resin(PF, Non volatile content:$52\%$, resin content $1,3,5\%$). The results are summarized as follows: 1. The higher the charcoal content, the more the ethylene gas adsorption. At the same mixing ratio of fiber to charcoal, $\#100-200$ of charcoal particle size gave the better reslts than $\#60-100$. 2. Adding PF into the charcoal fiber composite decreased the capacity of ethylene gas adsorption but there was no significant difference until $5\%$ adding amount of PF. 3. For keeping fruit fresh for a long time, Charcoal fiber composite was $66\%$ longer than control. The higher the white charcoal content, the longer fresh time.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.15-23
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• 2002

The percentage of watercore occurrence harvested on Nov. 6 (commercial harvest season) was over 80% but fruits seemed not to reach climacteric stage on the basis of ethylene evolution. The occurrence ratio and severity of watercore gradually decreased with the increase of preshipment storage for 2 months. The level of soluble solids did not show a clear tendency during preshipment storage but flesh firmness, fresh weight, and acidity gradually decreased. Although the overall quality of fruit reduced along with the increase of preshipment storage duration after exposure to retail condition at ambient temperature for 1 week, plastic film wrapping (PE 30 um) as well as plastic film wrapping plus ethylene scrubbing had a benefit on keeping freshness of fruit even after retail condition. Waxed fruit showed excellent appearance but browning disorder was developed. Results indicated that moisture barrier such as plastic film wrapping and ethylene removal have a great potential on keeping freshness of fruit during export which required long-term transport under low humidity environment.

• Korean Journal of Agricultural Science
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• v.19 no.2
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• pp.136-144
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• 1992

This study was aimed to extend the marketing period through the postharvest application of fruit coating materials in early cultivar 'Tsugaru' apples. Postharvest application of fruit coating materials were effective on remaining freshness during storage and marketing. Prestorage waxing showed higher flesh firmness and weight loss was greatly reduced after storage. This tendency was continued even after marketing period. While no clear effect of prestorage Prolong application on keeping freshness was found, poststorage application of Prolong appeared to be most effective on the prevention of weight loss and keeping firmness during marketing. Parts of fruit developed $CO_2$ injury - like disorder regardless posthavest treatments but no trial was conducted to examine this disorder in this study. Further study should include to determine the cause of this disorder.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.3
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• pp.135-141
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• 2018

Recently online e-commerce system is grew up rapidly comparing to offline commerce and is made up actively in all commerce field. Offline commerce is uneffective because it is very complicated for distribution structure and spend too much money. On the other hand, existing online e-commerce system is reluctant for purchase because of not having their confidence of fruit's freshness. Therefore in my paper, as e-commerce system based on IoT using each sensors, RFID tags and networks is suggested, consumer can see freshness of fruits and make order it by on-line having assurance of it. Also it shows that this objected-oriented analysis and design method is very useful for the build of common use system from now on.

• Korean Journal of Agricultural Science
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• v.40 no.3
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• pp.191-196
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• 2013

This study was conducted to investigate the effect of temperature during transportation and continuing shelf-life on fruit quality and the occurrence of physiological disorder to set up the appropriate exportation temperature condition in Asian pear (Pyrus pyrifolia Nakai) 'Hanareum'. In the experiment of simulated exportation headed for USA, the fruits transported at $1^{\circ}C$ showed less weight loss than those of $5^{\circ}C$. Market temperature appeared as a key factor for keeping freshness of exported pear fruits rather than transportation temperature. Quality factors such as high flesh firmness and low incidence of fruit rot and physiological disorders including core breakdown and pithiness were attained at the fruits maintained at $18^{\circ}C$. Approximately two times higher incidence of physiological disorders and of fruit decay rates were observed in the fruits distributed at $25^{\circ}C$ than the those of $18^{\circ}C$. Therefore, temperature management during marketing resulted as an important factor for maintaining fruits quality in the process of pear fruit exportation.