• Horticultural Science & Technology
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• v.30 no.5
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• pp.534-542
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• 2012

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) on fruit quality and incidence of physiological disorders for keeping freshness during marketing period in Asian pear (Pyrus pyrifolia Nakai) 'Wonhwang' and 'Whasan'. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 12 hours at $25^{\circ}C$, at two or three stages of ripeness as determined by days after full bloom (DAFB). Fruits were harvested at 130 and 140 DAFB in early season cultivar 'Wonhwang' and 135, 145, and 150 DAFB in mid-season cultivar 'Whasan', respectively. Fruits were stored at $25^{\circ}C$ for 21 days and measured the flesh firmness, weight loss, soluble solids, acidity, ethylene, respiration and severity of physiological disorders at week interval. 1-MCP treatment to 'Wonhwang' pears harvested at 130 and 140 DAFB effectively delayed firmness loss during storage at $25^{\circ}C$. Untreated fruits of 'Wonhwang' pears harvested at 130 DAFB showed 32.3 and 10.1N of firmness after 14 and 21 days of shelf-life at $25^{\circ}C$, respectively, while those of the 1-MCP treated fruits showed 39.4 and 33.1N during same period. In the fruits harvested at 140 DAFB, the firmness of untreated fruit was lowered to 14.8 and 6.6N after 14 and 21 days, respectively, but those of 1-MCP treated fruit were 35.0 and 33.3N, respectively. Whereas, 1-MCP treatment delayed firmness loss only in the fruit harvested late (150 DAFB) in 'Whasan' pears. Higher soluble solids content and acidity during extended shelf-life were apparent in 1-MCP treated 'Wonhwang' pears, while those of 'Whasan' pears were little changed. 'Wonhwang' pears showed a relatively high ethylene production (maximum $0.58{\mu}l{\cdot}L^{-1}$) in the fruits harvested late than early harvested one. 'Whasan' pears showed little amount of ethylene production regardless of extended shelf-life. 1-MCP treatment to 'Wonhwang' pears decreased respiration rate following shelf-life, 42 and 50% reduction were observed at 14 days of shelf-life when compared with those of untreated ones harvested at 130 and 140 DAFB, respectively. No reduction of respiration rate by the treatment of 1-MCP was detected in 'Whasan' pears which showed considerably low respiration rate compared with 'Wonhwang' pears. Harvest time influenced the level of physiological disorders together with extension of shelf-life in both the cultivars. 1-MCP treatment completely blocked the incidence of internal browning of 'Wonhwang' pears harvested at 130 DAFB, and reduced the incidences of pithiness and core browning, while it promoted the flesh spot decay disorder regardless of harvest time. 1-MCP treatment was of little benefit for the prevention of physiological disorders in 'Whasan' pears compared with those of 'Wonhwang'.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.81-87
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• 1970

Effects of varying gamma-irradiation doses and polyethylene package on the quality and chemical components of Jonathan apples were investigated. The results obtained are as follows: 1. The doses of 50 to 100 krad were effective in the control of fruit rot and physiological disorders. 2. Gamma-irradiation to Jonathan apples rather accelerated shrivelling at the early stage of storage period. 3. Combined treatments of radiation and polyethylene package enabled to control the shrivelling of apples. 4. The rate of freight loss was lower in the irradiated and/or packing lots than control 5. Gamma-irradiation and polyethylene package did not appear to influence on the sugar content of apples.

• Journal of Bio-Environment Control
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• v.29 no.1
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• pp.62-72
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• 2020

The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of 'Seolhyang' strawberry suitable for room temperature, cold-chain, and low temperature distribution. The strawberries were harvested six times between December 20 to May 9. The appropriate maturity of strawberries is characterized by the firmness of approximately 2.9-3.0 N, and SSC remained above 8.6 °Brix until March and declined after April. The quality index values that determine the maturity stage of strawberries should be red color, Hunter a value ranging from 32 to 37, and hue angle of 36-45℃. For the after-ripening experiment, the progression rate of the ripening stage determined based on strawberry color was 10%/day at room temperature, 5%/day at 10-12℃, and 3%/day at 5℃. Thus, strawberries should be harvested at 80% coloring stage for distribution at room temperature and at least 90% for low temperature storage to maintain the merchantability. Besides, strawberries harvested at 70% coloring stage at room temperature and strawberries harvested below 80% coloring stage at low temperatures below 5℃ had lost commercial value before reaching 100% coloring stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.19-24
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• 1976

A determination of proper maturity is a significant factor for a good quality and storage. This study is aimed at a determination of optimum harvest date related to a decisive measuring of maturity in Spur Golden Delicious. In this case, respiratory status and other characteristics are taken as a indicator for maturing determination. The results are as follows. 1. Respiratory rate has been decreased through a fruit development and come to its minimized point on Sep. 25. at last. On the contrary its tendency has been increased after Sep. 25. It is also estimated that the former is pre-climacteric, the latter climacteric rise based on dimacteric minimum Sep. 25. 2. A flesh hardness has maintained comparably high value until Sep. 18. But in the point of climacteric minimum, Sep. 25, curve of flesh firmness has rapidly been broken down, and after Sep. 25, tendency has slowly decreased at the sucessive date. 3. Pectin content, optimum acidity are remarkably decreased after Sep. 25, Oct. 2 respectively. 4. When water soluble sugar content shows to be swung from climacteric minimum, any resonable tendency are not found. 5. In this experiment, optimum harvest time is found by Oct. 2, in time of 145 days after flowering.

• Journal of Life Science
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• v.24 no.12
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• pp.1325-1329
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• 2014

Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.135-139
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• 2001

The study was conducted to investigate quality changes by different shelf temperature after storage at $5^{\circ}C$ for 15 days. Fruits on the shelf at room temperature produced more $C_2H_4$ and $CO_2$ than those at $5^{\circ}C$ by 30% and seven times, respectively. By 10 days on the shelf, flesh firmness was held better at $5^{\circ}C$, while it was softened very rapidly at $13^{\circ}C$ and room temperature. In contrast, at low shelf temperature, contents of soluble solid did not show significant difference except that, in room temperature, it showed tendency to decrease. Sucrose content tended to be higher on the third day of marketing. At room temperature, however, all the sugar contents decreased from 10 days of marketing. Small quantity of ethanol and acetaldehyde were detected on the first day of marketing at $5^{\circ}C$ and $13^{\circ}C$, but they were high at room temperature. Also, these contents increased significantly with prolonging the shelf period and with rising marketing temperature.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.12-16
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• 2001

This study was conducted to evaluate the effect of calcium chloride treatment (0.1%, 0.3%, and 0.5%) in red sweet pepper 'Ace' on the improvement of shelf-life and the physiological characteristics. $C_2H_4$ production and respiration rates of fruits treated with $CaCl_2$ before harvest decreased during storage of red sweet pepper at $7^{\circ}C$. Ca contents in the leaves and in the fruits showed also a greater increase in treatment of $CaCl_2$ than that in control. No difference was found in total sugar, whereas sucrose content was rapidly reduced after 20 days at $7^{\circ}C$. Ascorbic acid contents were increased by the $CaCl_2$ treatment. As Ca concentration is getting higher, the fruit decay rate was significantly reduced. From this result, we can positively conclude that foliar application with the concentration of 0.3% $CaCl_2$ and 0.5% $CaCl_2$ before harvest is effective in improving storage quality in red sweet pepper.

• Agricultural and Biosystems Engineering
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• v.4 no.2
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• pp.58-65
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• 2003

An understanding of the cooling requirements of horticultural commodities begins with adequate knowledge of their biological responses. All fresh horticultural products are living organisms, carrying on the many biological processes that are essential to the maintenance of life. The pre-cooling is essential technique for the construction of cold chain system, which is necessary to maintain marketing quality of fresh produces during the transportation and distribution. The purpose of this study is to develop the pressure cooling tunnel using conveyer for the reduction of labor and improvement of pre-cooling efficiency. Performance of developed facility was tested for the strawberries, tomatoes and Chinese cabbages. Cooling ratio as a result of pre-cooling efficiency was 1.57, 1.56 and 1.32 for strawberries, tomatoes, and Chinese cabbages respectively. Cooling ratio decreased with increasing the distance of heat conduction from surface to center. The cooling ratio of Chinese cabbages was lower than that of fruit because of its head and leaf. In aspect of cooling uniformity, there was no significant difference of final temperature among inlet, outlet and middle layers of cold air in fresh produces. After pre-cooling treatment, quality changes were measured for the weight loss, Vit. C content, and titratable acidity. The quality of pre-cooling treatment was better than that of non-treatment and was kept on well during long-term storage.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.325-353
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• 2018

Agricultural systems in South Asian countries are dominated by smallholder farmers. Additionally, these farmers have limited access to pre- and post-harvest technologies due to their high initial cost. The lack of these technologies in postharvest handling is responsible for 20% to 44% of fruit and vegetable losses. These high losses are largely the result of a generally weak basic postharvest infrastructure for the preservation of products, which avoids damage from improper handling, transportation, packaging, and storage. High postharvest losses of products negatively affect food availability, food security, and nutrition, as the producer is able to sell less of the farm yield and the net availability of these food commodities for consumption is reduced. An underlying cause of these postharvest losses is the limited awareness and knowledge bases of stakeholders (researchers, farmers, governments, non-governmental organizations, and merchants) in the traditional supply chains in which these losses occur. The analysis presented in this paper explores the state of postharvest practice in South Asian countries and discusses options for low-cost postharvest technologies in the region that can support small-scale farmers and provide a viable pathway for supply to the market, joining with modern value chains and bringing about individual and regional reduction in postharvest losses of fruits and vegetables. The improvement of basic and simple low-cost technologies through precise research efforts has the potential to prevent such huge losses of products, and help meet the ever-increasing demand for food in South Asian countries.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.475-482
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• 2003

The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.