• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.3-13
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• 2005

This study was conducted to investigate the changes in some physicochemical properties of Codonopsis lanceolata cultivated on a wild hill, which were packed with woven polypropylene (WP) or low density polyethylene (LDPE, thickness 0.04 mm) bags and stored at $4^{\circ}C$ or $20^{\circ}C$ for 30 days. Those characteristics of fresh samples were as follows. pH : 5.3, moisture and ash content $86\%$ and $5.5\%$ respectively, Ca, Mg, Na and K content Per Ins dry matter : 427.3mg, 203.4 mg, 10.2mg, 619mg, respectively and crude saponin and codonoposide : 29.7mg and 3.82mg. Among the physicochemical properties, the pH, color parameters and Ca and Mg contents decreased or changed significantly during the storage period, but the content of crude saponin and codonoposide were almost maintained as a fresh sample for 30 days except for the condition of the WP packaging and room temperature. We could conclude that both of the LDPE packaging and chilled conditions were necessary for the best storage of Codonopsis lanceolata cultured on a wild hill for a long time.

• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.713-717
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• 1994

Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in $20,\;40,\;60\;{\mu}m$ LDPE and $30\;{\mu}m$ HDPE pouches were stored at $20^{\circ}C$, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to $O_2$, $CO_2$ and $H_2O$ vapor were measured. A model was evaluated for the prediction of $O_2$ and $CO_2$ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The $30\;{\mu}m$ HDPE pouch with 4% $O_2$ and 7.5%$CO_2$ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.25-33
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• 2021

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage cultivated in semi-highland at summer time. Kimchi cabbage cultivar 'Chun Gwang' was grown in an open field and/or under a plastic greenhouse condition; it was stored at 0? after harvesting with low-density polyethylene (LDPE) film packaging. The pre-harvest characteristics growth parameters, fresh weight, head weight, no of leaves, leaf thickness, firmness, moisture content etc. were evaluated. The evaluated postharvest characteristics were fresh weight loss, appearance, trimming loss, SPAD value, moisture content and hue angle. The results show that the fresh weight and leaf thickness were higher in 'Chun Gwang' kimchi cabbages grown in the greenhouse than those in the field. However, the other evaluated factors were not affected by the type of cultural method. During the storage, the cabbage continued to decrease in fresh weight loss, trimming loss and moisture content. When compared to the kimchi cabbage showed significant difference in the fresh weight loss, trimming loss and moisture content during storage. It was confirmed that both cultural methods indoor- and outdoor did not show head growth parameters of 'Chun Gwang' kimchi cabbages on semi-high land at summer time. Although no difference in the growth before storage was observed, the evaluated characteristics like fresh weight loss etc. were influenced by cultural method as a pre-harvest factor. This study suggests that there were to be affected by pre-harvest factor during storage after harvest. In this study, an integrated management system combining relationship between processed agricultural products and their pre- and post-harvest factors.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.35-40
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• 2015

Effect of packaging and storage methods for enhancing the shelf life and improving the postharvest quality of lettuce (Lactuca sativa L.) was studied during high temperature period. Lettuces were packed using four packaging and storage types: (A) plastic box container (control); (B) plastic box container covered with high density polyethylene (HDPE) film; (C) plastic box container with lettuce wrapped in linear low-density polyethylene (LLD-PE) film; and (D) plastic box container with lettuce with its stem. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated. The lettuce wrapped with LLD-PE film inside the plastic box container showed the lowest weight loss, highest SPAD value and best appearance compared to those exposed to the other packaging and storage methods during the three-week storage at $2^{\circ}C$. The results indicate that the marketability of lettuce can be optimized if proper packaging and storing is adopted. Prolonging the freshness even on low temperature storage will increase the potential of its sale ability in the domestic market even during summer season.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.97-106
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• 2018

This study aimed at examining the suitability of $Tenax^{(R)}$ for the migration testing of food packaging materials, which is currently approved in the EU as a dry food simulant. The results are used as a basis to examine the feasibility of introducing $Tenax^{(R)}$ to Korean regulation. The OMVs of test specimen into various solvents (diethyl ether, ethanol, pentane, and acetone) after exposure to $100^{\circ}C$ for 1 hr were compared. Diethyl ether showed the highest OMV ($1.33mg/dm^2$) among the solvents tested. When the tests were conducted with different amounts of $Tenax^{(R)}$ of 2, 4, or 8 g per specimen, the OMVs were 0.75, 1.33 and $1.40mg/dm^2$, respectively. The OMV obtained with a closed system after wrapping with aluminum foil showed a significantly higher OMV ($1.61mg/dm^2$) than that without aluminum wrapping ($1.318mg/dm^2w$) and an open system without lid ($1.06mg/dm^2$). The specific migration rates of surrogates spiked in the polyethylene test film and paper samples into $Tenax^{(R)}$ were compared with those into liquid food simulants including 95% ethanol and n-heptane, and actual foods such as starch, skim milk, and sugar. In general, the specific migration levels of surrogates into $Tenax^{(R)}$ were similar compared with n-heptane, however those were significantly higher than into actual foods. These results suggest that $Tenax^{(R)}$ may be used as a food simulant for the long-term preservation of dried foods and paper products. However, more studies need to be conducted to investigate the factors influencing the migration into $Tenax^{(R)}$, such as the types of foods and packaging materials tested, migration conditions, and surrogates properties etc.

• Food Science and Preservation
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• v.23 no.4
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• pp.479-487
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• 2016

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) and ethylene-absorbent on the qualities of Prunus mume fruit. Prunus mume fruits were stored without film packaging (Cont), packed in LDPE film (Cont-P), and packed with ethylene-absorbent (Cont-PE). Fruits were treated with 1-MCP (1 ppm) for 24 hr at $1^{\circ}C$. After treatment, fruits were packed in LDPE film (MCP-P) and with ethylene-absorbent (MCP-PE) and then stored at $1^{\circ}C$ for 8 weeks. Total soluble solids increased during storage but decreased after 6 weeks while total acidity decreased during storage. Cont was almost completely decayed after 8 weeks of storage while Cont-P, Cont-PE, MCP-PE, and MCP-P were 46, 69, 83, and 5% decayed, respectively. L value decreased but a value increased during storage in all samples. Firmness of peel and flesh of samples decreased gradually for 8 weeks. Respiration rate did not show any significant difference among samples. Ethylene production of Cont showed $0.05{\mu}L/kg/h$ but immediately after 1-MCP treatment, it showed $0.02{\mu}L/kg/h$. Oxalic and malic acids decreased while citric acid increased during storage; fructose and glucose substantially decreased after 8 weeks whereas sorbitol and sucrose increased upto 4 weeks and then decreased thereafter. Based on these results, packing the fruits treated with 1-MCP could extend the freshness of Prunus mume fruit.

• Food Science and Preservation
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• v.9 no.2
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• pp.121-125
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• 2002

Cherry tomato was packed with several plastic films, and investigated the quality characteristics such as gas composition, weight loss, microbial load, soluble solid content, total acidity during storage at 12$\^{C}$. Cast polypropylene(CPP), low density polyethylene(LDPE), polyolefin(MPD, PD961) and perforated polyolefin(PY85) were used as packaging film. Oxygen and carbon dioxide concentration inside packages generally showed a stabilized levels after 10 days, but those of CPP and PD961 changed throughout the storage. Weight loss of PY85 was 25.6 % after 20 days, while others maintained around 1.0%. Total microbial count showed a increase pattern similar to yeast and mold, and CPP maintained the highest microbial load after 10 days. MPD retarded the decay of cherry tomato to 5.3%, while others showed above 20% after 20 days.

• Journal of Biosystems Engineering
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• v.41 no.2
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• pp.98-107
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• 2016

Purpose: The aim of this study was to find an appropriate polymer film, which could reduce the water condensation for pallet-size modified atmosphere packaging (MAP). Methods: Five different types of films were selected from several commercialized films. Prior to the real food storage test, plastic boxes with wetted plastic balls were used to simulate the high humidity conditions of real food storage. The initial MAP condition was 5% oxygen and 95% nitrogen, and the $O_2$ concentration, the relative humidity and water condensation inside the films were checked on a daily basis. The MAP test for tomatoes was conducted by using the most appropriate film from the five films examined in this study. Results: Every film except Mosspack(R) indicated a similar variation in the $O_2$ concentration over the course of time. The relative humidity near the surfaces of all the films except nylon-6 approached saturation conditions over time. For three kinds of films, namely, low-density polyethylene (LDPE) film, anti-fogging oriented polypropylene (AFOPP) film, and Mosspack(R), the inner surfaces of the films were fully covered with dew after a storage period of a day. Conversely, an area of 4.5% was covered with dew in the case of the poly lactic acid (PLA) film, and there was no dew inside the nylon-6 film. The pallet-size MAP test for tomatoes was conducted by using the nylon-6 film and there was no water condensation inside the nylon-6 film over three weeks of storage. Conclusions: During the pallet scale MAP, water condensation could cause severe fungal infection and wetting of the corrugated box. Hence, it was important to minimize water condensation. This study showed that the MAP films with high WVTR such as nylon-6 and PLA could reduce the water condensation inside the pallet scale MAP.