• Food Science and Preservation
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• v.6 no.2
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• pp.148-152
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• 1999

Philippine bananas were ripened at various temperatures(18$^{\circ}C$, 21$^{\circ}C$ and 25$^{\circ}C$) for 5 days and stored at 13$^{\circ}C$ and ambient temperature(13-20$^{\circ}C$) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8$^{\circ}$ Bx at 18$^{\circ}C$ and 21$^{\circ}C$ ripening and 5.5 and 20.1 $^{\circ}$Bx at 25$^{\circ}C$ ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18$^{\circ}C$ and 21$^{\circ}C$ ripened bananas occurred after 4 days storage at 13$^{\circ}C$ and after 2 days storage at ambient temperature. Decay of 18$^{\circ}C$ and 21$^{\circ}C$ ripening bananas increased from 2.1% after 6 days at 13$^{\circ}C$ storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25$^{\circ}C$ ripened bananas rapidly increased after 2 days at 13$^{\circ}C$ storage and at the initial at ambient temperature storage.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.761-766
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• 2005

This study was carried out to identify the change of appearance, chlorophyll and ascorbic acid contents of green peas during storage at $5^{\circ}C,\;20{\circ}C$, and the results were summarized as follows; 1. appearance of green peas with the pod was better than green peas without the pod during storage, and storage power at $5^{\circ}C$ was better than storage $20^{\circ}C$. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at $5^{\circ}C,\;20{\circ}C$. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at $20^{\circ}C$, and its contents of storage 21 days at $5^{\circ}C$ were similar to contents of storage $2{\sim}7$ days at $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.532-537
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• 1991

Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at $-20^{\circ}C$ for 20 days or 40 days, storage temperature of materials were raised to $-15^{\circ}C\;or\;15^{\circ}C$, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions ($-20{\rightarrow}-15^{\circ}C{\rightarrow}-20^{\circ}C,\;-20{\rightarrow}-10^{\circ}C{\rightarrow}-20^{\circ}C\;-20{\rightarrow}-5^{\circ}C{\rightarrow}-20^{\circ}C$) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ had not caused significant change on it's quality, but rise up to $-5^{\circ}C$ caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ of frozen breaded raw shrimp did not cause noticeable changes on it's quality. But temperature fluctuation from $-20^{\circ}C\;to\;-10^{\circ}C\;or\;-5^{\circ}C$ caused remarkable changes of it's quality, according to the increase of fluctuation times and temperatures.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Food Science and Preservation
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• v.13 no.6
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• pp.681-685
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• 2006

The effect of storage methods on green tea powder were investigated by examining quality changes of the tea during storage at $-5^{\circ}C$. aluminium-packing without any treatment showed the green powder tea quality of unchanged for 120 days storage, after which significant decrease in the green powder tea constituents connected quality such as total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, and fatty acid were observed. The changes in the green color indexes(a value) of green powder tea at $-5^{\circ}C$ were resulted in the of -16.69, -16.20, and 13.69 for 30, 60, and 120 days with the storage period respectively. A sensuous examination for quality assay of the green powder tea demonstrated 93, 91, 88 and 73 points as a storage period 0, 30, 60 and 120 day, respectively. This study suggested that storage method at $-5^{\circ}C$ was a successful method for storage of green powder tea.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.391-398
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• 2001

This study was carried out to investigate the effects of storage temperature(5$\^{C}$ and 25$\^{C}$) and time(1, 24, 48 and 72hours) on the retrogradation characteristics of mungbean starch gels by using differential scanning calorimeter, rapid visco-analyzer, $\beta$-amylase method, X-ray diffractometer and scanning electron microscope. Endothermic peaks of gels stored at 5$\^{C}$ were shifted to the lower temperature than those stored at 25$\^{C}$ and endothermic enthalpy of gels stored at 5$\^{C}$ was greater than that stored at 25$\^{C}$. DSC thermograms showed that the retrogradation rate of gels stored at 5$\^{C}$ was higher than that shored at 25$\^{C}$. The pasting properties of the gels such as peak viscosity and final viscosity increased with increasing storage time except the gels stored at 25$\^{C}$ for 72 hours and this trend was more apparent at the storage temperature of 5$\^{C}$. The digestibility measured by $\beta$-amylase method decreased with increasing storage time and this trend was more apparent at the storage temperature of 5$\^{C}$. X-ray diffraction patterns of the gels stored at 5$\^{C}$ showed more distinct peak than those stored at 25$\^{C}$, but no difference was detected by the storage time. The microstucture of all the gels showed a well developed three dimensional network The network structure of the gels stored at 25$\^{C}$ formed a thick matrix after 72 hours and those stored at 5$\^{C}$ from the early stage of storage.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.32-38
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• 2008

In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at $-2^{\circ}C,\;5^{\circ}C\;and\;20^{\circ}C$ for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at $-2^{\circ}C$ after 30 days, 0.80 mg MA/kg at $5^{\circ}C$ after 21 days and showed 0.91 mg MA/kg at $20^{\circ}C$ after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was $5^{\circ}C$. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in $20^{\circ}C$. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below $5^{\circ}C$.

• Food Science and Preservation
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• v.18 no.4
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• pp.459-466
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• 2011

To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. The deterioration rate of fresh ginseng stored at $-3^{\circ}C$ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at $-3^{\circ}C$ was higher than that of fresh ginseng stored at $-1.5^{\circ}C$ or $0^{\circ}C$ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at $0^{\circ}C$ was much higher than that of the ginseng stored at $-1.5^{\circ}C$ and $-3^{\circ}C$. The weight loss of fresh ginseng ranged from 0.7---- to 1.6---- after 16th week; it was the lowest in the ginseng stored at $-1.5^{\circ}C$ and similar in fresh ginseng stored at $0^{\circ}C$ and $-3^{\circ}C$. The number of viable cells and molds in the fresh ginseng stored at $-3^{\circ}C$ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at $0^{\circ}C$ or $-1.5^{\circ}C$ was changed little while the discoloration of fresh ginseng at $-3^{\circ}C$ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at $-3^{\circ}C$ was higher than that of the rhizome stored at $-1.5^{\circ}C$ and $0^{\circ}C$. The overall sensory quality of the fresh ginseng dropped below 3.0 in the S-point scale after the 10th week of storage at $-3^{\circ}C$ and after the 14th week of storage at $-1.5^{\circ}C$ and $0^{\circ}C$ (p<0.05).