• Journal of Bio-Environment Control
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• v.8 no.4
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• pp.250-256
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• 1999

A wrapped fruit-vegetable can restrain from evaporating its water, help to be supplied with a little fresh air, prevent from injuring and damaging during transporting to other positions. Therefore, this study was carried out to develop an automatic wrapping system specifically tailored to pack up from one to four numbers of long type fruit-vegetable in wrap foil. Performance tests of the system were conducted by using three different kinds of fruit-vegetable (cucumber, eggplant, Pumpkin) to determine the success wrapping rate. Each fruit-vegetable is divided into two grades such as A grade and B grade. B grade is more bended curve than A grade. The success wrapping rate of eggplant was 100% regardless of the grade and the number of fruit-vegetable. and also that of cucumber was 100% all but packing 4 numbers of B grade. However, that of pumpkin was 45%, As the number and the bended degree of pumpkin was increased, the success wrapping rate of pumpkin was decreased, because the surface area or the bended degree were increased.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.180-186
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• 1999

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

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.101-109
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• 2019

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.632-637
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• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.601-612
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• 2003

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.121-130
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• 2018

'Mats-kyeong-chae (Brassica lee ssp. namai cv. Tongssamchoo)', a new type of sweet Korean cabbage for fresh wrapping and soup cooking, was released by the Korea National College of Agriculture and Fisheries. The shelf-life and quality changes of this new cultivar was evaluated by packaging with PP (polypropylene) film bag and storing at three temperatures ($5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$). As control, the cabbage was packaged in a corrugated paper box and stored at $25^{\circ}C$. At the storage temperature of $5^{\circ}C$, the degree of freshness, weight loss, hue angle and SPAD on cabbage packaged with PP film bag maintained its good quality and exhibited a longer period of marketable life compared to the samples stored in other treatments. Results showed that the use of PP film packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of 'Mats-kyeong-chae'. Further investigation on other quality parameters according to different packaging methods would be useful in maintaining the quality of 'Mats-kyeong-chae' at postharvest stages.