• Korean Journal of Agricultural Science
• /
• v.19 no.2
• /
• pp.145-152
• /
• 1992

This experiment was planned to find a proper postharvest handling technique of 'Niitaka' pears for storage. The effect of polyethylene film wrapping, ethylene scrubber, and Prolong application on maintanence of freshness were compared in prestored fruit.(60 days at $0^{\circ}C$). Weight loss was confirmed to be a major factor responsible for freshness loss during storage. Polyethylene film wrapping greatly reduced weight loss during storage but increased light skin browning. Also, in long-term storage, polyethylene film wrapping appeared not to be appropriate due to the severe occurrence of tissue senescence and/or senescence breakdown. Prolong application was found not to be effective on reducing weight loss as well as keeping freshness. Ethylene scrubber in polyethylene film wrapping effectively reduced the occurrence of light skin browning.

• Journal of Biosystems Engineering
• /
• v.27 no.3
• /
• pp.195-202
• /
• 2002

In order to make a winter cereal wrap silage, a tractor attached round bale wrapper was developed locally. Its specific structure and various functions were reported in the last submitted paper. In this study a control system of bale wrapper combining with the actuators of various processes was developed to make round bale wrapper compatible in the field. Also. its performance was tested by making the rye round bale. The results can be summarized as fellow. 1. The field capacity of round bale wrapping was investigated around 0.5 ha/hr, and the operating time of bale wrapper was about 3 min for each 500kg round bale 2. Plastic film which has maximum elongation rate of 796% was stretched to 150∼170% of original length and was lessened to 80∼90% of original width. 3. In the quality test of bale produced by developed bale wrapper, there was no significant changes of moisture contents if it was wrapped more than 4 layers of 25 ㎛-plastic film. 4. Also. temperature of the wrapped bale was about 33$\^{C}$ in the beginning of fermentation and was stabled to 26∼29$\^{C}$ during one month or more storage. Therefore, wrapping performance of the developed bale wrapper was properly.

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

• Archives of Plastic Surgery
• /
• v.43 no.1
• /
• pp.84-87
• /
• 2016

Titanium micro-mesh implants are widely used in orbital wall reconstructions because they have several advantageous characteristics. However, the rough and irregular marginal spurs of the cut edges of the titanium mesh sheet impede the efficacious and minimally traumatic insertion of the implant, because these spurs may catch or hook the orbital soft tissue, skin, or conjunctiva during the insertion procedure. In order to prevent this problem, we developed an easy method of inserting a titanium micro-mesh, in which it is wrapped with the aseptic transparent plastic film that is used to pack surgical instruments or is attached to one side of the inner suture package. Fifty-four patients underwent orbital wall reconstruction using a transconjunctival or transcutaneous approach. The wrapped implant was easily inserted without catching or injuring the orbital soft tissue, skin, or conjunctiva. In most cases, the implant was inserted in one attempt. Postoperative computed tomographic scans showed excellent placement of the titanium micro-mesh and adequate anatomic reconstruction of the orbital walls. This wrapping insertion method may be useful for making the insertion of titanium micro-mesh implants in the reconstruction of orbital wall fractures easier and less traumatic.

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2007.05a
• /
• pp.235-239
• /
• 2007

• Journal of Biosystems Engineering
• /
• v.39 no.3
• /
• pp.194-204
• /
• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Korean Journal Plant Pathology
• /
• v.12 no.2
• /
• pp.219-255
• /
• 1996

사과 겹무늬썩음병의 주 전염원은 가지 병반에서 형성되는 자낭포자 및 병포자이므로, 가지에서의 포자형성 또는 포자의 분산을 화학적 또는 물리적 방법으로 저해할 수만 있다면 효과적으로 병을 방제할 수 있을 것으로 생각했다. 전염원을 줄이기 위한 첫 번째 시도로 1992년 이른봄 가지에 형성된 사마귀를 호미로 제거한 결과, 병포자의 분산과 과실발병 억제효과에 있어서 무처리와 유의적인 차이가 인정되지 않았다. 두 번째 시도로 포자의 분산을 막기 위해 1993년 이른봄에 겹무늬썩음병에 걸린 가지를 비닐필름으로 감고 5월부터 9월까지 20일 간격으로 살균제를 살포한 결과, 통계적으로 유의성이 인정되는 병 방제효과가 있었고, 나무의 생육에 있어서도 콜크층이 이상 비대하는 것 이외에 별다른 이상이 없었다. 이 개념을 더욱 발전시켜 1994년 이른봄에는 병든 가지를 수용성 고분자 물질인 polyvinyl alcohol로 도포하고 수배 분산 포자의 수를 조사한 결과, 포자의 분산량이 크게 줄어져 실용화의 가능성이 시사되었다.

• Korean Journal of Agricultural Science
• /
• v.39 no.1
• /
• pp.1-8
• /
• 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.

• Korean Journal of Agricultural Science
• /
• v.40 no.3
• /
• pp.197-202
• /
• 2013

This study was aimed to find the storage potential of low temperature adapted shiitake mushroom under freezing temperature ($-3^{\circ}C$). Fresh shiitake mushroom was harvested at late Feb. and cooled to target temperature, $-3^{\circ}C$ in the cooling room for 24 hr. Cooled mushroom were then placed in plastic boxes, wrapped with plastic film ($30{\mu}m$), and stored at $-3^{\circ}C$ for 2 months. Weight loss of mushroom was ranged from 2.1 to 3.2%. Dry weight per unit fresh weight, however, was slightly increased because of moisture loss. Firmness of fruit body increased from $0.95kg/cm^{-2}$ (before storage) to $1.13kg/cm^{-2}$ (after 2 month storage). About half amount of starch was lost during 2 month storage. The amount of total and reducing sugars remained relatively constant. After storage, freshness of mushroom was recovered by thawing treatment. When recovered mushroom were packaged with styrofoam tray and PVC wrapping, and exposed to ambient and $10^{\circ}C$, respectively, brown spot on the gill of fruit body was found and slight decay symptom was also found at ambient temperature only but not at $10^{\circ}C$. Results indicated that low temperature adapted shiitake mushroom has a storage potential under freezing temperature ($-3^{\circ}C$). Freezing storage technology of fresh shiitake mushroom will contribute the increase of storability up to 2 months.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.29 no.2
• /
• pp.119-128
• /
• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.