• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.12 no.1
• /
• pp.41-44
• /
• 2006

To investigate the effect of functional MA film packaging on tomatoes produced in Egypt packed 7 kg corrugated paperboard box during 7 days of storage at room temperature, the weight loss, titratable acidity, soluble solid content(SSC, $^oBrix$), vitamin C and the rate of decay were measured. The weight loss in 0.06 mm functional MA film was 1.5%, but was 3% in non-packed tomatoes after 7 days of storage. The titratable acidity and SSC in functional MA film was kept higher than that of non-packed tomatoes and vitamin C and the rate of decay in functional MA film was changed lower than the others.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.25 no.2
• /
• pp.51-56
• /
• 2019

The quality of 'Fuji' apple was analyzed the film thickness conditions and packed with functional MA film during 24 weeks storage at $0^{\circ}C$ to weight loss, hardness, acidity and SSC, decay ratio, and vitamin C. The weight loss of apple packed functional MA film was higher than that of contro.Value of the weight loss of apple packed in the control and functional MA filmswere 8.2% and 0.4-0.5%, respectively. The change of hardness and titratable acidity was also lower than that of control. The decay ratio of apple packed with functional MA films were 2.4~4.7%, but that of control was 6.8%. The decay ratio of apple was the lowest at 0.025mm functional MA film. Changes of vitamin C also was lower than that of control. Based on the results, we suggested that the functional MA film with 0.025mm thickness is desirable for keeping the quality of the 'Fuji' apple produced at Geochang, Korea.

• Journal of the Korea Safety Management & Science
• /
• v.22 no.2
• /
• pp.1-6
• /
• 2020

Apples are one of the most produced fruits in Korea, with 2,423,000 tons of fruits produced in Korea in 2018, of which 365,000 tons (MAF, 2018) account for about 15% of the total production. For quality safety after harvesting apples, the application of MA(modified atmosphere) packaging technology (Mostofi et. al., 2008) is being actively studied. In addition, the effects of functional packaging materials that have added functions such as fireproof, antibacterial, high-blocking, degradability, and far-infrared radiation have been studied (Chung et al., 2009). In addition, there are reports of the effects of quality changes (Park et al., 2007) and MA storage methods on the quality of apples by packing apples with functional MA films((Park et al., 2004). But there are only few reports on quality safety by analyzing the correlation between the change of reducing sugar and total sugar and preference during storage by packing Geochang, Yeongju, and Yesan apples in functional MA film. Therefore, this study aims to propose a method to secure the quality safety of apples by investigating the effect of sugar change on the preference of apples during storage by packing apples in three regions in functional MA films.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.335-338
• /
• 1998

Weight loss of fear packed with corrugated paperboard box(FC) laminated with functional MA film after 60 days storage at 5$^{\circ}C$ was 1.0%, and that of LDPE, CE film was 0.6-0.7%, while that of control(Corrugated Paperboard box) was 2.8%. Total ascorbic acid content of pear ill MA films and FC package was higher than that of control. Titratable acid of control changed 37%, but that of the others packages changed below 27%. Soluble solid content of control changed 27%, while the others changed below 2%. Reference in overall appearence of pear were not found among packaging methods. Corrugated paperboard box(FC) laminated with Functional MA film can be used as packaging material for pear packaging.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.331-334
• /
• 1998

Weight loss of table Grape packed with control(Corrugated paperboard box), LDPE, CE(MA film masterbatched by ceramic powder treated cemical reagent) and FC box(laminated by CE film pouch) at 25 C after 10 days were 5.6%, 0.4%, 0.6%, and 0.7%, respectively. Weight loss of control was 7.29times higher than that of FC box. Total ascorbic acid content(TAA) of table grape after 10 days was 3.42 mg% for control, was 5.33 for LDPE and 5.14mg% for CE, 4.98mg% for FC. TAA of LDPE and CE showed to higher than that of control, especially TAA of FC was 33% higher than that of control. Titratable acid of LDPE and CE was high compare to control, and acidity of FC was 6% higher than that of control. References in overall appearance of LDPE, CE and FC were better than that of control. Corrugated paperboard box(FC) laminated with functional MA film showed to be able to used as packaging box of table grape.

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

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.406-410
• /
• 1999

Squash(Cucurbita moschata) during 7 days of storage at 2$0^{\circ}C$ were packed with functional MA film laminated in corrugated paperboard box(FC), LDPE pouches and control, and weight loss, firmness, chlorophill contents, vitamin C and marketability was erluated. Weight loss of control was 5.8% after 7 days, and 30LD, 50LD was 0.4%, and FC was 1.2%. Firmness of FC, 30LD and 50LD was higher than that of control. Chlorophill content of squash between control and FC box was 46.43 and 53.66 $\mu\textrm{g}$/ml, that of FC box was 15.6% higher than control. Total ascorbic acid cpntent(TAA) of squash packed with control and FC box were 28.11 and 35.65mg%, TAA of squash packed with FC box was 26.8% higher than that of control. Marketability of squash packed with FC box was better than that of control.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.11 no.2
• /
• pp.81-85
• /
• 2005

The mature-red tomato fruits (cv. Pinky world) were packaged with functional modified atmosphere (MA) film (0.03, 0.06 mm) and stored at 0, 5, $15^{\circ}C$. The results showed that the concentrations of $CO_2$ and $O_2$ inside MA package were about $4.21{\sim}8.17%$ and $9.78{\sim}14.45%$ under steady state during storage 29 days at 0, $5^{\circ}C$, respectively. The MA packaging(MAP) suppressed the fruits softening and the color change. The minimum lycopene content and maximum firmness were separately observed in fruits packaged with MA film (0.03 mm) at $5^{\circ}C$ storage and film(0.06 mm) at $0^{\circ}C$, which the lycopene content 6.08 mg/100 g, and firmness was 0.49 Kgf at 29 th day storage. The optimal conditions to keep high quality of tomato fruits were obtained by MAP during storage at $0^{\circ}C$ for 29 days, independently of the film thickness, in which the adequate gas composition was $CO_2$ at $4.2%{\sim}5.6%$, $O_2$ at $14.3%{\sim}14.5%$, respectively.

• Food Science and Preservation
• /
• v.14 no.1
• /
• pp.105-108
• /
• 2007

This study tested customer preferences for "Fuji" apples stored using functional modified atmosphere film (30m) for 16 weeks at $0^{\circ}C$. Customers were 20-60 years of age and lived in either Seoul or Geochang. The freshness, texture, chewiness, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 20-29 years. The freshness, sourness, flavor, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 30-39 years. The flavor and sweetness of apples in film packag ing were judged to be significantly higher than control apples by those aged either 40-49 or 50-59 years (${\alpha}=0.05$). In the overall preference tests, apple freshness (P=0.0011), apple flavor (P=0.0002), and apple purchase attractiveness (P=0.0018) of apples in film packaging were judged to be significantly better than control apples by all age groups (those aged 20-59 years).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.1
• /
• pp.80-84
• /
• 2000

To investigate the effect of packaging condition on functional MA films laminated (30CE, 50CE), corrugated paperboard box (control), 30LDPE, and 50LDPE pouches on the freshness extension of Fuji apples, the weight loss, firmness, total ascorbic acid, titratable acidity, soluble solids content and appearence were evaluated at 5$^{\circ}C$ after 75 days. Weight loss of 30CE and 50CE, and 30LD and 50LD was 0.4 to 0.5%, and 0.2%, but control was 2.7%. Firmness in film packages was higher than that of control, and CE packagings were higher than LD. Total ascorbic acid content of Fuji apple in control after 75 days was 2.12 mg%, that of control was decreased by 42%, those of LD packagings were 31% and 29%, and those of CE were 24% and 22%. Titratable acidity and soluble solids content in control changed more than that of MA film packagings. Overall appearence of 'Fuji' apples in CE packagings was better than that of control.