• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.427-431
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• 2013

Paprika fruits should be stored and distributed at above $7^{\circ}C$ to prevent chilling injury but the small amount of paprika that transports with other horticultural products in refrigerated container by ship usually stored less than $5^{\circ}C$ for other products. In this case, paprika fruits cannot help exposing chilling temperature, so that the paprika must be lost marketable value during a long period of transfer. This study was conducted to compare the alleviated effects of high $CO_2$ treatment (passive MAP), heat (hot water dipping), and UVc treatment on chilling injury of paprika fruits due to low temperature storage, and also to decide if these treatments can be used for transporting under $5^{\circ}C$. After each treatment the paprika were put in the low temperature storage ($4^{\circ}C$) for 20 days and afterwards change the in room temperature ($20^{\circ}C$) for 5 days. The fresh weight loss of all the treatments except the high $CO_2$ treatment showed around 7~12% after 25 days of storage and the ethylene concentration showed periodical increases and decreases as around 3 ${\mu}l/l$. The $CO_2$ concentration was rapidly increased 33% carbon dioxide in high $CO_2$ treatment during room temperature storage after cold storage for 20 days. The firmness which is key quality characteristics during storage and is decreasing caused by chilling injury was not significantly different among all treatments. However, the firmness of stored paprika was maintained highest in the treated with hot water dipping. Therefore, HWD and UVc treatment that showed 60% of electrolyte leakage in the $4^{\circ}C$ control (chilling injury control) and similar level with the $7^{\circ}C$ control (non-chilling injury control) would be effective to alleviate chilling injury in the stored paprika.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.95-103
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• 1997

This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2$^{\circ}C$. During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4％ in uncooled corns while those of ice cooled corns increased 0.4 to 0.5％ of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 3$0^{\circ}C$) or low temperature warehouse, and ${\gamma}$-aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

• Food Science and Preservation
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• v.18 no.4
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• pp.442-458
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• 2011

Among Cucubitaceae, melon (Cucumis melo) is one of the most diversified fruits, with various forms, sizes, pulps, and peel colors, In addition, it is a commercially important crop because of its high sweetness, deep flavor, and abundant juice. In the species, there are both climacteric and non-climacteric melons depending on the respiration and ethylene production patterns after harvest. Ethylene is also considered a crucial hormone for determining sex expression, Phytohormones other than ethylene interact and regulate ripening, There are some indices that can be used to evaluate the optimum harvest maturity. The harvest time can be estimated after the pollination time, which is the most commonly used method of determining the harvest maturity of the fruit. Besides the physiological aspects, the biochemical alterations, including those of sweetness, firmness, flavor, color, and rind, contribute to the overall fruit quality. These changes can be categorized based on the ethylene-dependent and ethylene-independent phenomena due to the ethylene-suppressed transgenic melon. After harvest, the fruits are precooled to $10^{\circ}C$ to reduce the field heat, after which they are sized and packed. The fruits can be treated with hot water ($60^{\circ}C$ for 60 min) to prevent the softening of the enzyme activity and microorganisms, and with calcium to maintain their firmness. 1-methylenecyclopropene (1-MCP) treatment also maintains their storability by inhibiting respiration and ethylene production. The shelf life of melon is very short even under cold storage, like other cucurbits, and it is prone to obtaining chilling injury under $10^{\circ}C$. In South Korea, low-temperature ($10^{\circ}C$) storage is known to be the best storage condition for the fruit. For long-time transport, CA storage is a good method of maintaining the quality of the fruit by reducing the respiration and ethylene. For fresh-cut processing, washing with a sanitizing agent and packing with plastic-film processing are needed, and low-temperature storage is necessary. The consumer need and demand for fresh-cut melon are growing, but preserving the quality of fresh-cut melon is more challenging than preserving the quality of the whole fruit.

• Food Science and Preservation
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• v.21 no.6
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• pp.767-775
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• 2014

The shelf-life of fresh mushrooms is notably limited because their browning, texture change, and decay are too fast after immediately harvest. Especially, the best management for extending golden needle mushroom's shelf-life is modified atmosphere packaging under pressure vacuum at cold storage. In this study, three types of films, $20{\mu}m$ polyethylene+polypropylene (PE+PP), oriented polypropylene (OPP), and low density polyethylene (LDPE) were tested to extend the shelf-life of golden needle mushrooms. Mushrooms were packed under pressure vacuum and stored at $10^{\circ}C$ for 2 weeks. The golden mushrooms in LDPE film as a commercial packaging, were highly perishable and immediately proceed deterioration as browning, elongation, fluctuation of respiratory quotient (RQ) and softening within 7 days after packaging. On the other hand, the mushrooms in OPP and PE+PP film shown that shelf-life were extend to 14 days from 7 days, causing delay breakup of vacuum and maintenance of color, length, and RQ during storage. The breakup of vacuum in PE+PP film was faster few days than OPP film packaging. This present study indicated that the golden needle mushrooms by OPP packaging under pressure vacuum treatment might be extended the shelf-life until approximately 14 days during cold storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.

• Food Science and Preservation
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• v.21 no.5
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• pp.601-608
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• 2014

To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage ($4^{\circ}C$). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.59-59
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• 2020

수국 '베레나 그린'의 줄기하단의 엽을 제거하고 5엽 상태에서 수돗물과 0.1% 크리잘 RVB에 각각 담가 4℃에서 24시간 물올림을 하고 물올림을 하고, 줄기를 60~70cm 길이로 끝을 대각선으로 절단하여 물올림용액을 채운 물 대롱을 끼운 다음 꽃을 보호하기 위한 비닐 슬리브를 씌워 유통용 종이상자에 담아 5±1℃ 냉장차로 국립원예특작과학원으로 운반하였으며, 절화수명 및 관련 특성분석을 위해 평가실로 옮기기 전까지 유통용 종이상자에 담긴 상태로 저온저장고(5±1℃)에 보관하였다. 보존용액에 따른 절화특성 조사를 위해 절화를 평가실에 전시하기 전에 절화의 줄기길이를 40cm로 맞춰 절단한 뒤에 보존용액을 800 mL 채운 플라스틱 화병에 꽃아 절화 화관끼리 서로 닿지 않도록 배치하였으며 22±2℃ 실내에서 절화수명을 조사하였다. 보존용액으로 4% 차아염소산나트륨 용액, 1% sucrose + 250 mg/L 8-hydroxquinoline + 100 mg/L citric acid로 이루어진 용액(HQ) 그리고 시중에서 수국 절화 보존제로 판매되는 크리잘 프로 II, III와 크리잘 clear 0.5% 용액을 사용하였다. 수돗물에 물올림하였을 때 보존용액인 0.5% 크리잘 프로 II에서는 33.8일, 0.5% 크리잘 프로 III에서는 27.7~33.5일, 크리잘 클리어는 33.7일, 차아염소산나트륨과 수돗물은 각각 26.2, 28.8일이었고, HQ 용액은 49.0일로 크리잘보다 15일, 수돗물보다 20일 절화수명이 연장되었다. 수국 '베레나 그린'의 보존용액으로 1% sucrose + 250 mg/L 8-hydroxquinoline + 100 mg/L citric acid를 사용하는 것이 관상기간을 연장하는 데 효과적이었다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.79-79
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• 2020

본 연구는 새싹인삼(Panax ginseng sprout) 재배용으로 이용하기 위한 묘삼(종삼)의 장기 저온저장 시 저장온도가 묘삼의 새싹인삼으로의 생장과 품질에 미치는 영향을 조사하여 묘삼의 저장에 적합한 온도를 구명하고자 수행하였다. 2년생 묘삼을 50 ㎛ LDPE 필름에 100g씩 넣어 포장하였고 온도 0, -2, -4℃에서 10개월 동안 저장하면서 2개월 마다 꺼내어 5℃ 저장고로 이동하여 5~7일 온도순화처리를 거친 후 실험을 실시하였다. 1차 육안조사로 묘삼의 부패율과 2차 생육조사로 묘삼을 재식 후 새싹인삼으로 재배 후 생장 상태와 품질을 조사한 결과 저장 4개월 이후 묘삼의 생육조사 시 새싹인삼의 생장과 품질이 묘삼의 저장온도에 따라 유의적인 차이를 보였다. 즉, 저장 4개월 된 묘삼의 건전한 새싹인삼으로의 생장은 0℃ 저장 묘삼에서 58.3%, -2℃ 저장 묘삼에서 72.1%, -4℃ 저장 묘삼에서 37.2%로 조사되었고, 저장 8개월 된 묘삼은 0℃ 저장 묘삼에서 9.7%, -2℃ 저장 묘삼에서 54.3%, -4℃ 저장 묘삼에서 6.9%로 조사되었다. 특히 0℃ 저장 묘삼은 저장 2개월에 출아가 진행되었고 저장기간이 지날수록 출아된 싹이 동해의 피해를 받는 것으로 조사되었다. 묘삼의 생육특성인 엽장, 엽폭, 경장, 근장을 측정한 결과 -2℃에 저장된 묘삼의 엽폭과 경장의 길이가 유의적으로 긴 것으로 조사되어 새싹인삼 재배를 위한 묘삼의 적정 저장온도는 -2℃로 설정하였다.

• Food Science and Preservation
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• v.6 no.1
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• pp.110-114
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• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.131.2-131
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• 2003

10월 초에 채굴한 6년근 수삼을 4$^{\circ}C$$\pm$1$^{\circ}C$, RH 87~92%에 10주간 저장하면서 1주 간격으로 시료 채취하여 홍삼을 제조하여 당과 색상의 변화를 조사하였다. 총당은 저장기간의 경과에 따라 저장전의 62.71%에서 저장 10주째는 54.58%로 약간 감소하였으며 환원당은 저장전 11.69%에서 약간 감소하여 1주째는 9.92%로 조사되었다. 유리당은 fructose는 저장전 0.47%에서 점차 증가하여 10주째는 4.70%로, glucose와 sucrose 는 5주째와 3주째 가장 높은 2.31%와 41.10%를 보인 후 점차 감소하였으며, maltose는 저장전 6.62%에서 점차 감소하여 10주째는 1.37%로 조사되었다. 색상은 저장기간의 경과에 따라 전반적으로 증가하여 total color value($\Delta$E)는 저장전에 비해 9주 째가 가장 높은 8.89를 보였다. 색도는 420nm와 440nm의 흡광도가 6주부터 증가하였으며, 갈변전구 물질을 조사한 285nm에서도 같은 경향을 보였으나 냉동건조인삼에서는 변화가 관찰되지 않았다.