• Korean Journal of Food Science and Technology
• /
• v.25 no.3
• /
• pp.270-276
• /
• 1993

Leaf lettuce (Lactuca sativa L., var. crispa) packed in $20{\mu}m$ LDPE (perforated), $20{\mu}m$ LDPE, $30{\mu}m$ HDPE, and $40{\mu}m$ LDPE pouches was stored at $4^{\circ}C,\;10^{\circ}C\;and\;20^{\circ}C$. The quality of leaf lettuce during the storage was investigated in terms of weight loss, color, soluble solids content, texture and sensory properties. Leaf lettuce exhibited the highest storage stability at $4^{\circ}C$. Shelf-life of the packed leaf lettuce was prolonged approximately $10{\sim}15$ times in comparision with that of the unpacked under all temperature conditions. Among the packed leaf lettuce, self-life in $20{\mu}m$ LDPE (perforated) and $20{\mu}m$ LDPE pouches was relatively short mainly due to discoloration and deterioration. On the other hand, the quality of the leaf lettuce packed in $30{\mu}m$ HDPE and $40{\mu}m$ LDPE pouches was kept well during the storage. Particularly, $40{\mu}m$ LDPE pouches conferred the shelf-life superior to other film pouches.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.283-287
• /
• 1994

The effects of packaging methods on the storage properities of salted Chinese cabbage were examinined during 3-week storage. The weights of salted Chinese cabbage decreased to 69-77% by water loss and salinities decreased from 2.6% to 2.0%, respectively. The pH decreased from 6.4 to 6.2 for 1- week storage in all cases, but the pH increased to 6.6 in non packaging(Non-P), maintained at 6.2 in PVC container packaging(PVC), and decreased continuously to 5.5 and 5.7 in LDPE packaging (LDPE) and HDPE packaging(HDPE), repectively for 3-week storage. Reducing sugars increased slightly for 1-week storage for the relative concentration effect by water loss, but decreased to 1.8% for 3-week storage because of the microbial fermentation. Cutting force increased in LDPE for the continuous osmosis phenomena but decreased in Non-P for the putrefaction. As the results, LDPE was found to be the most effective packaging method.

• Food Science and Preservation
• /
• v.6 no.3
• /
• pp.255-259
• /
• 1999

This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystrene foam) box, double wall corrugated paperboard box and LDPE film pouches during storage at 25oC. The rate of weight loss was 5.9% in corrugated paperboard box after 7 days, but those of 20LD, 40LD film and EPS box were 1.1, 1.0, and 1.1% , respectively. Total ascorbic acid content of EPS box was 20% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was increase. Overall appearences of LDPE pouches and EPS box were better than those of corrugated paperboard box.

• Food Science and Preservation
• /
• v.9 no.3
• /
• pp.267-270
• /
• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.8-13
• /
• 2002

The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.168-173
• /
• 2006

To investigate the effect of grapefruit seed extract pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for $60{\sim}100$ days at room temperature $(15^{\circ}C)$ after dipping in grapefruit seed extract and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch $(30{\times}30cm^2)$. Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content and color between grapefruit seed extract pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunters value.

• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.811-816
• /
• 1998

A fermented vegetable kimchi swells in package bags often during distribution to comsumer after storage. The swelling has been prohibited by packaging the kimchi in a modified LDPE film that has been made by filling a ceramic powders disinfecting to lactic acid bacteria and growth enhancing to vegetables. The film exhibited higher permeability to carbon dioxide and ethylene than LDPE film. The tastes of kimchi in the film sustained its optical quality longer than that in LDPE film at room temperature.

• The monthly packaging world
• /
• s.220
• /
• pp.89-93
• /
• 2011

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1140-1145
• /
• 1998

Low density polyethylene (LDPE) films incorporated with 1% antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix, were applied to modified atmosphere packaging of 200 g fresh strawberries. Plain LDPE film package, PVC wrap and perforative pinhole package of the film impregnated with 1% Rheum palmatum extract were also constructed for comparative purpose. All the packages were stored for 13 days at $5^{\circ}C$ and measured in package atmosphere, microbial count and quality attributes of the strawberry fruits. The antimicrobial LDPE films retarded the growth in total aerobic bacteria, lactic acid bacteria and yeast on the fruits, and resulted in significantly lower decay. The degrees of reduced microbial growth and fruit decay in the antimicrobial film packages were more pronounced, when applied by hermetical sealing to produce the modified atmospheres of low $O_2$ (<4.0%) and $CO_2$ concentrations with $6.3{\sim}9.0%$. The hermetically sealed packages of antimicrobial LDPE films also showed better retention of fruit firmness and did not give any negative effect on the physical and chemical qualities of strawberries.

• Journal of Bio-Environment Control
• /
• v.24 no.2
• /
• pp.79-84
• /
• 2015

This study was carried out in order to develop an economical and convenient way to improve storability of sweet persimmon 'Fuyu'. Natural porous materials (bamboo active carbon, chaff charcoal, and Ge-lite) pouching bags were enveloped in the conventional LDPE (low density polyethylene) package during room temperature and low temperature storage. The changes of soluble solids content, flesh firmness, flavor, decay, and softening of sweet persimmon were investigated in the 1- or 2-week intervals. The LDPE packaging with bamboo active carbon treatment was confirmed to maintain longer storability and higher quality than the LDPE packaging only. This method is expected to be applied to both of conventional and organic farming as an economical and convenient way to improve storability on long term storage and during distribution.