• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.1018-1022
• /
• 2007

Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at $4{\pm}1^{\circ}C$. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.6
• /
• pp.773-777
• /
• 2015

Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p<0.001). Length, moisture contents, pH, a (redness) value, and DPPH and ABTS radical scavenging activities were similar (p<0.05). However, organic strawberries showed higher SSC and total flavonoid and phenol contents than conventional strawberries (p<0.001). These results indicate that there were significant differences between organic and conventional agriculture techniques.

• Journal of Preventive Medicine and Public Health
• /
• v.4 no.1
• /
• pp.35-39
• /
• 1971

The authors examined the Ascaris eggs on the surface of the strawberries and in the soil of the strawberry yards. The results were as follows: 1. The number of Ascaris eggs detected from 870 strawberries grown on strawberry yards was 26, of which 17 eggs were found to be alive. 2. The mean number of Ascaris eggs detected in every 10gm of the soil of strawberry yards was 10.3. The Ascaris eggs were detected over 93% from the yards examined, which had been fertilized with both chemical fertilizer and night soil, or night soil only. 3. No Ascaris eggs was found from strawberries which were produced only with chemical fertilizer. 4. Ascaris eggs were detected 6 from 705 marketing strawberries studied, 3 of them developed to larval stage. 5. when the strawberries were washed by shaking 20 times after kept immersed in water for 10 minutes, the recovery rates of Ascaris eggs after first, 2nd, 3rd, 4th and 5th washing were 60, 87, 96, 99 and 100%, respectively. 6. Besides Ascaris eggs of hook worm and Fasciolidae were also found from the strawberries examined.

• Food Science and Biotechnology
• /
• v.14 no.4
• /
• pp.487-492
• /
• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

• Journal of Applied Biological Chemistry
• /
• v.58 no.1
• /
• pp.55-60
• /
• 2015

To secure the microbial safety of frozen strawberries, they were treated with the combined solution of aqueous chlorine dioxide and acetic acid prior to freezing and the effects of different freezing methods (at $-20^{\circ}C$ in a freezer, at $-70^{\circ}C$ in a gas nitrogen convection chamber, and at $-196^{\circ}C$ in liquid nitrogen) on the quality changes of strawberries were examined. Regarding the color of frozen strawberries, there were negligible changes among freezing treatments. In contrast, vitamin C content and sensory evaluation scores of strawberries frozen at $-70^{\circ}C$ were the highest among the samples. Drip loss of strawberries frozen at $-70^{\circ}C$ was the lowest as 14.39%, compared with strawberries frozen at -20 and $-196^{\circ}C$. In addition, the effects of combined treatment of 50 ppm chlorine dioxide and 1% acetic acid on the microbial growth in frozen strawberries were investigated, and the populations of preexisting microorganisms in the frozen strawberries were not detected by the combined pre-treatment. These results suggest that rapid freezing at $-70^{\circ}C$ using a gas nitrogen convection chamber is an appropriate freezing method for preserving quality of strawberries, and as a pre-freezing treatment, the combined treatment of aqueous chlorine dioxide and acetic acid can be effective for improving microbiological safety of frozen strawberries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.26 no.2
• /
• pp.113-118
• /
• 2020

Due to the rapid increase in cyber shopping mall of agricultural products, the parcel delivery service industry also increased, making it necessary to design an optimum packaging for agricultural products. And Due to the recent increase in strawberry consumption, there is also a need for a packaging system for parcel delivery service. In order to establish the criteria for optimum cushioning packaging design of strawberries, the bioyield strength of strawberries by storage time was measured through the ASABE test standards, and the peak acceleration in the resonance frequency and resonance frequency bands of strawberries was measured through the vibration test regulated in the ASTM test specifications. Tray cup pad and corrugated fiberboard box of delivery strawberries were designed using FEM theoretical analysis of contact stress and resonant frequency. In addition, an optimum packaging system was developed with a cushioning and vibration design considering the impact characteristics when distributing agricultural products. Through the performance evaluation and on-site evaluation of the optimum packaging system of strawberries for parcel delivery service, the random PSD test results of the delivery showed a 74% reduction in the acceleration level, and the actual distribution test of the delivery showed that the damage rate of strawberries was not more than 6.7%, indicating that it was possible to use the optimum packaging of strawberries for delivery.

• Korean Journal of Organic Agriculture
• /
• v.24 no.3
• /
• pp.385-412
• /
• 2016

This paper analyzes economic efficiency of strawberries and tomatoes farms using the data envelopment analysis (DEA). We examine how production characteristics and farm size affect overall efficiency (OE), allocative efficiency (AE), and technological efficiency (TE). We also survey sample farm households from the Farm Income Investigation database of Rural Development Administration to investigate management and cultivation techniques and to analyze economic efficiency by technique. Implications for improving efficiency are suggested in the conclusion.

• Food Science and Preservation
• /
• v.19 no.1
• /
• pp.26-30
• /
• 2012

The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.66-70
• /
• 1986

Storability of strawberry in air with the different levels of $CO_2$, for CA storage were measured. The strawberries stored in air included 20% and 30% $CO_2$, for 5 weeks decayed 14% and 10%, respectively, while the decay rate of the strawberries stored in normal air for 2 weeks was 53%. Firmness and 'a' value in Hunter Color Measuring Scale of the strawberries kept in the CA storage conditions were superior to those of the strawberries stored in normal air during storage. The concentrations of ethyl alcohol and acetaldehyde were increased with storage period and they were less in the strawberries in air with 30% $CO_2$, than those of the strawberries stored at the other conditions.

• Korean Journal of Agricultural Science
• /
• v.47 no.4
• /
• pp.753-767
• /
• 2020

The commercial value of strawberries is affected by various factors such as their shape, size and color. Among them, size determined by weight is one of the main factors determining the quality grade of strawberries. In this study, image technology was developed to predict the weight of strawberries using the shape characteristics of strawberry cultivars. For realtime weight measurements of strawberries in transport, an image measurement system was developed for weight prediction with a charge coupled device (CCD) color camera and a conveyor belt. A strawberry weight prediction algorithm was developed for three cultivars, Maehyang, Sulhyang, and Ssanta, using the number of pixels in the pulp portion that measured the strawberry weight. The discrimination accuracy (R2) of the weight prediction models of the Maeyang, Sulhyang and Santa cultivars was 0.9531, 0.951 and 0.9432, respectively. The discriminative accuracy (R2) and measurement error (RMSE) of the integrated weight prediction model of the three cultivars were 0.958 and 1.454 g, respectively. These results show that the 2D imaging technology considering the shape characteristics of strawberries has the potential to predict the weight of strawberries.