• 한국식품저장유통학회지
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• 제5권2호
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• 농업과학연구
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• 제44권3호
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• pp.332-338
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• 2017

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period in new mid-season Asian pear (Pyrus pyrifolia Nakai) 'Changjo'. Flesh firmness of untreated control fruits was maintained with a hardness of 20.2 N until day 14 of simulated marketing but decreased rapidly to 6.2 N at day 21 of simulated marketing; losing its commercial quality. However, the firmness of 1-MCP treated fruits remained high (> 20.7 N) during the same period. Quality indices such as soluble solids content and titratable acidity in 'Changjo' pear did not show any significant differences during simulated marketing period regardless of 1-MCP treatment. For the difference in skin color, redness ($a^*$) tended to increase as simulated marketing period became longer, and 1-MCP treatment delayed this change by 7 days compared to the untreated fruits. No decrease occurred in ethylene production level with 1-MCP treatment in 'Changjo' pear. Meanwhile, 1-MCP treated pears showed a significantly lower respiration rate compared to the untreated fruits. Also, 1-MCP treatment effectively reduced the incidence of physiological disorders including internal flesh browning and mealiness symptoms during simulated marketing periods of 21 and 14 days, respectively. Therefore, we conclude that the use of 1-MCP is recommended for quality maintenance and for prevention of physiological disorders during simulated marketing periods of ${\geq}7days$ for mid-season Asian pear 'Changjo'.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• 농업과학연구
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• 제38권2호
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• pp.205-212
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• 2011

The potential factors for quality loss of cleaned fresh ginseng and technology to be associated with the improvement of marketability through pre-packaging fumigation were examined. Major microorganisms isolated from fresh ginseng included Botrytis cinerea, and Erwinia sp. Others such as Cylindrocarpon sp., Fusarium spp., Pennicilium spp., Bacillus spp. were also found at relatively low frequency. The bacterial density of vacuum packaged fresh ginseng rapidly increased during simulated marketing. Little correlation between bacterial growth and package swelling was found. In order to improve packaging method of fresh ginseng, pre-packaging treatment of 2-phenylethyl alcohol (PE, 100 uL/L, 4 hr) was examined. The fumigation treatment effectively inhibited the growth of bacteria density and also effective on keeping firmness of ginseng root, especially in cortical portion. The internal gas compositions of plastic container packaged for ginseng were approximately ranged between 6 to 8% $O_2$and 3 to 4% $CO_2$. The $O_2$ level of fumigation treatment was lower than control whereas $CO_2$ level was higher. The upsurge of ethylene evolution I day after simulated marketing was found only in fumigation treatment but it returned to ordinary level at day 2. The sucrose content of 2-PE treatment was significantly reduced at 5 days after simulated marketing but reducing sugars like glucose and fructose remained at higher level. The difference in sugar levels was reduced after 10 days of simulated marketing. The decay of fresh ginseng began at the lateral or fine root, which is weak to physical damage, in general. The epidermis was more damaged. Plastic container packaging with PE fumigation could be an alternative to vacuum packaging, which allows an aerobic environment and prevents anaerobic respiration. Further study of pre-package fumigation is required to improve technology of fresh ginseng marketing.

• 농업과학연구
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• 제39권1호
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• pp.1-8
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• 2012

Rapid loss of grape berry quality after harvest occurs due to poor postharvest management. Understanding physiological properties between cultivars is required to develop practical technologies to control fast quality deterioration of tables grapes. Physiological characteristics of whole cluster, rachis and berries were examined to find their effects on postharvest behaviour of table grapes. 'Tamnara' showed high respiration rate and browning of rachis compared to 'Campbell Early'. Weight loss of rachis of 'Cheongsoo' was highest of three cultivars. Berry decay in 'Cheongsoo' begins at the connection portion between peduncle and berry, and berry decay of 'Cheongsoo' was the most severe among three cultivars. Precooling at $0^{\circ}C$ showed better results than cooling at $10^{\circ}C$ regardless of cultivars but cooling effect decreased when simulated marketing period increased up to 10 days. Plastic film wrapping was effective on reducing decay in general but not at higher marketing temperature. For successful commercialization of newly developed grapes, the inhibition technology of rachis browning in 'Tamnara' is required and decay control in 'Cheongsoo' through establishment of cold chain system is recommended.

• 원예과학기술지
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• 제34권1호
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• pp.94-101
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• 2016

본 연구에서는 수확 후 예건처리를 통해 '한아름' 배 과실의 상온유통 중 품질 유지를 위한 수확관리 기술을 정립하기 위해 실시하였다. 과실은 만개 후 103일과 110일에 각각 수확하여 세 그룹의 처리 온도(21, 25, $29^{\circ}C$)에서 4일간 예건처리를 실시하였다. 과실의 감모율은 수확시기에 관계없이 예건온도가 낮을수록 낮은 경향을 나타내었다. 과실의 경도는 상온 유통기간이 증가함에 따라 모든 처리에서 경도가 감소하는 경향을 보였고 두 수확시기 모두 $21^{\circ}C$ 처리구가 경도유지에 가장 효과적인 것으로 나타났다. 또한 $21^{\circ}C$에서 예건한 경우, 상온유통 중 외관 품질이 높게 유지되었고 분질장해 등 생리장해의 발생은 낮게 조사되었다. 상온유통 중 에틸렌 발생량은 조기수확과 및 적숙과 모두 비슷한 수준을 보였고 두 수확시기 모두 예건온도가 $21^{\circ}C$인 경우가 25 및 $29^{\circ}C$에 비해 에틸렌 발생량이 적은 것으로 나타났다. 과실의 호흡량은 예건처리 기간 중에는 온도가 높을수록 호흡률이 높아 $29^{\circ}C$ 처리는 $21^{\circ}C$ 처리에 비해 호흡률이 2배 이상 높았고 조기수확과에 비해 적숙과가 호흡률이 높은 것으로 나타났는데 상온 유통기간 중에는 큰 차이를 보이지 않았다. 이상의 결과를 종합하면 한여름에 수확되는 조생종 '한아름' 배에 있어 수확 후 $21^{\circ}C$ 예건처리는 상온유통 중 과실의 품질 유지를 위한 바람직한 수확 후 처리방법의 하나로 추천할 수 있을 것으로 판단되었다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.115-122
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• 1997

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2$0^{\circ}C$ was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3$^{\circ}C$ because the occurrence of physical damage on frozen tissue at below -5$^{\circ}C$. Frozen storage at -3$^{\circ}C$ had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at $0^{\circ}C$ appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1$0^{\circ}C$.

• 한국포장학회지
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• 제20권1호
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• pp.1-6
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• 2014

신선 농산물의 필름포장은 적정의 저온저장 시에는 적정 변형기체조건 유지로 품질유지가 양호하나, 상대적으로 온도가 높은 판매유통단계에서는 적정조건의 유지가 어려워 품질손실이 발생한다. 저온저장과 판매유통단계에서 농산물 주위에 적정 변형기체(modified atmosphere, MA)조성을 유지하는 개별(1차)포장/2차 포장의 결합 및 해체 개념을 설계한 마스터 포장 시스템이 최근에 제안되고, 단감, 큰느타리 버섯, 밤, 딸기에 대해서 적용된 바 있다. 온도에 따라 다른 농산물의 호흡과 포장의 기체이동 현상의 상호관계를 이용한 마스터 포장 시스템의 개념을 체계화하고, 적정 MA 유지를 위한 설계변수의 조합을 살펴보았다. 바람직한 포장기체조성을 형성 유지할 수 있는 마스터 포장 시스템의 설계를 위한 수학적 모델이 제시되었다. 아울러 마스터 포장 시스템의 이점과 함께 적용을 위한 한계에 대해서 논의하였다. 마스터 포장 시스템의 적용 확대를 위한 미래의 연구방향을 제시하였다.

• 생물환경조절학회지
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• 제27권4호
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• pp.312-318
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• 2018

'황금배'에서 염화칼슘 침지 처리에 따른 유통 중 품질을 조사한 결과, 0.5% 염화칼슘 처리구가 20.5-21.3N으로 다소 높게 유지되었다. 과피색의 변화에 있어 적색도인 $a^*$은 무처리구는 -2.62로 가장 높았고, 염화칼슘+초음파 처리구가 -3.03~-4.13으로 가장 낮아 과피의 녹색소실이 지연되었다. 유통환경에서 가장 많이 발생한 생리장해는 과육갈변으로 무처리구 과실에서 지수 28로 가장 높았고, 0.5% 농도에서는 침지 13, 초음파병행구 10으로 유의하게 낮았다. FSD 발생은 무처리구에서 지수 9로 칼슘처리구에 비해 발생이 높았고 과심갈변 발생은 처리간 유의한 차이를 볼 수 없었다. '원황'를 대상으로 리소포스파티딜에탄올아민(LPE)의 수확 후 처리효과를 1-MCP 처리와 비교 조사한 결과, 과실 경도는 1-MCP 처리구는 유통과정 중 33N 이상으로 일정하게 유지되는 등 유통 중 경도저하가 낮았으나 유통 21일에 LPE 처리구에서 29.04N으로 다소 낮았다. 생리장해 발생에 있어 1-MCP 처리구는 유통 14일까지 유의하게 생리장해 발생지수가 낮아 효과적이었는데 유통 21일에 FSD 발생이 무처리구 및 LPE 처리구에 비해 2배 증가한 결과를 제외하고는 전반적으로 생리장해 발생이 유의하게 낮았다. 한편, LPE 처리구는 무처리구에 비해서는 생리장해 지수가 낮았으나 1-MCP에 비해서는 상대적으로 높은 결과를 보였다.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.