• Journal of Bio-Environment Control
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• v.19 no.3
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• pp.159-164
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• 2010

This study was carried out to compare the storability of Salsola komarovi Iljin and Suaeda maritima L. Dum which stored at different storage temperatures in MA storage. These plants that had grown in greenhouse packed with $50\;{\mu}m$ ceramic film and then stored in $2^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ temperature. The fresh weight loss both plants was less than 1% in all temperature treatments. The highest fresh weight loss showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants. The highest carbon dioxide contents in package showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants, and at $2^{\circ}C$ and $10^{\circ}C$ temperature treatments remained less than 1%. Oxygen contents in package both plants showed the highest level at $2^{\circ}C$ temperature treatment, but Salsola komarovi Iljin showed less oxygen contents than Suaeda maritima L. Dum. Although there was no significant difference ethylene contents in package between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, the higher showed in $10^{\circ}C$ than $2^{\circ}C$ temperature treatments. The ethylene contents in package both plants were roughly $20\;{\mu}L{\cdot}L^{-1}$ and the higher was in Suaeda maritima L. Dum than Salsola komarovi Iljin at $2^{\circ}C$. As increasing the storage temperature, the contents of carbon dioxide and ethylene in package also increased in both plants. The carbon dioxide and ethylene contents of Salsola komarovi Iljin showed a significant difference between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, but Suaeda maritima L. Dum did not show. The shelf life of Salsola komarovi Iljin based on visual quality was 14 days at $2^{\circ}C$ temperature treatment and 7.5 days at $10^{\circ}C$ temperature treatment. However, the shelf life of Suaeda maritima L. Dum did not show a significant difference between $2^{\circ}C$ temperature treatment that was 11 days, and $10^{\circ}C$ temperature treatment that was 9.5 days. Considering visual quality and gas contents in package, Suaeda maritima L. Dum might appear chilling injury at $2^{\circ}C$ temperature treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.3
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• pp.119-123
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• 2013

Simplified control logic was devised to fabricate and operate the modified atmosphere (MA) container of fresh produce equipped with gas-diffusion tube whose opening/closing was controlled in response to real time $O_2$ concentration. This is a simplified ramification of the previously developed control logic using both $O_2$ and $CO_2$ concentrations ([$O_2$] & [$CO_2$]). The developed logic was applied to and tested by a container system filled with spinach at $10^{\circ}C$ having optimum MA window of [$O_2$] of 7~10% and [$CO_2$] of 5~10%. It was shown that setting the proper on-off limit (11%) for $O_2$ control based on the assumed relationship $[O_2]+[CO_2]$=21% could attain the desired $CO_2$ concentration just below the upper tolerance limit ($[CO_2]_H$, 10%). The $O_2$ control point can be the lower tolerance limit or adjusted one (21-$[CO_2]_H$) depending on the commodity's MA requirement. The developed logic using single $O_2$ sensor could attain the equilibrated [$O_2$] of 11% with [$CO_2$] of 8~9% which was desired and similar to that of its predecessor ([$O_2$] of 9~10% with [$CO_2$] of 10%) using both $O_2$ and $CO_2$ sensors. Both MA containers (one only with single $O_2$ sensor control and one with $O_2$ and $CO_2$ sensors) could also keep the spinach quality without significant difference between them, but significantly better than perforated control package of air.

• Food Science and Preservation
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• v.24 no.3
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• pp.351-360
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• 2017

We have studied the technology to extend the storage period of 'Seolhyang' strawberries using modified atmosphere package (MAP) and ethyl pyruvate (EP) treatment for domestic distribution and export. The selected ripe strawberries harvested on December 28, 2016 at the Sancheong farmhouse were transported to the laboratory for 2 h and tested. After a day's precooling at $4^{\circ}C$, the strawberries were divided into seven experimental groups. These groups were control, active MAP using low density polyethylene (LDPE), active MAP using polyamide (PA), active MAP using PA with EP treatment, passive MAP using LDPE, passive MAP using PA and passive MAP using PA with EP treatment. Quality analysis was carried out every 4 days during the storage period of 16 days. During the storage period of 16 days, MAP decreased from 3.5% to less than 1.1% in weight loss ratio compared with control, and decreased from 36% to less than 7% in fungal incidence. In the case of fungi in the EP treatment group, hyphae did not grow on the outside of the strawberry but grew to the inside. This tendency was similar to that in the low oxygen and high carbon dioxide environment of the MAP, the mycelium of the fungus did not grow outside of the strawberry. Fungi are the biggest problem in the distribution and export of strawberries, and these results suggest that MAP alone could inhibit mold and increase shelf life.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.131-139
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• 2024

In Korea, mackerel is the most preferred red fish commodity and has been increasingly consumed in chillstored fresh state rather than in frozen or salted fish. Modified atmosphere packaging (MAP) technology as a replacement of air with low O₂ and high CO₂ concentration gas was applied in this study to preserve its freshness. Four MAP conditions of CO₂(60):O₂(30):N₂(10), CO₂(60):O₂(5):N₂(35), CO₂(60):O₂(0):N₂(40), and CO₂(30):O₂(0):N₂(70) were compared in quality preservation effect with air package used as Control. Three hundred grams mackerel fillets packaged in gas barrier tray were stored for duration of 10 days at 5℃. Quality was assessed in total aerobic bacterial count, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), peroxide value (POV), texture, and surface color. High CO₂ concentration MAPs (CO₂(60):O₂(30):N₂(10), CO₂(60):O₂(5):N₂(35), and CO₂(60):O₂(0): N₂(40)) inhibited total aerobic bacteria growth in the fish fillets. MAPs of high CO₂ concentration with O₂ containment (CO₂(60):O₂(30):N₂(10) and CO₂(60):O₂(5):N₂(35)) showed a low TVB-N content through the storage. The treatments containing O₂ above 20% (Control and CO₂(60):O₂(30):N₂(10)) showed more accelerated increases in TBARS and POV than other treatments. The visual appearance was better for fillets in the packages of CO₂(60):O₂(5):N₂(35), CO₂(60):O₂(0):N₂(40), and CO₂(30):O₂(0):N₂(70) than for those of other treatments. The MAPs of CO₂(60):O₂(5):N₂(35) and CO₂(60):O₂(0):N₂(40) are expected to be effective in keeping the freshness of mackerel fillets.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.1
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• pp.17-23
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• 2009

Current status on consumption and packaging of sweet persimmons in USA was surveyed by visiting the market, and three sea shipments were conducted as model export trial from Korean to USA with measurement in ship container temperature and fruit quality. Strategy to promote the export of Korean persimmons was derived. There have been gradual decrease in the price of persimmons due to their increases production, but there seems potential growth in consumption of the fruits from Asian, Hispanic and American people. Compared to the fruits from other countries, Korean persimmons are desired to have higher soluble solid content with stronger red color, but too large sizes are not favored in American market. There has often been temperature fluctuation in shipment container during the sea transport to USA, resulting in surface blackening, skin black spotting and flesh softening. Plastic bag packages with inappropriate unitizing crimping were found to sometimes build up unproper modified atmosphere (high $O_2$ and low $CO_2$) giving high rate of physiological injury.

• Journal of the Korea Safety Management & Science
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• v.22 no.4
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• pp.9-15
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• 2020

As of 2018, total yield of lettuce and strawberry amounted to 93,543 tons (representing 1.0 percent) and 183,639 tons (2.0 percent), respectively, among total yields worth 9,185,889 tons in South Korea. Lettuce is affected by a combination of numerous elements such as varieties, cultivation methods and pests during each growth phase (Lee et al., 1999). It is mainly cultivated in spring and fall. Especially due to respiration rate after harvest leading to reduced quality and poor storage, maintaining annual supply is unavailable (Jang et al., 2018). With the distribution of new varieties, forcing culture and indoor insulated facilities for plant cultivation during winter, strawberries are produced every year except for late summer and early fall. Due to active respiration, transpiration, soft flesh and high water content, the fruit is vulnerable to go bad and got rotten compared to other fruits. Furthermore, it is difficult to maintain freshness due to the possibility of softening, discoloration and fungi (Lee et al., 2012). In this regard, developing improved storage and package techniques is needed to ensure maintaining quality and safety even just two to three days after harvest. In order to ensure improved quality and safety of strawberries and lettuce after harvest, the present study applied a modified atmosphere packaging (MAP) technology (Mostofi et. al., 2008). Going forward, it compared the quality and safety of the two products while being stored in a way that put them in an MAP-applied container and a plastic container at room temperature and 4 degree Celsius.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.43-50
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• 2013

This study investigated the effect of functional MA films (FMA) masterbatched by zeolite powder treated with 1 N HCl solution and anti-fogging agent (CA) on the freshness extension of 'Fuji' Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at $15^{\circ}C$. After 150 days of storage, the weight loss of LLDPE film (control, L) apples was 0.4%, and that of apple in FMA film (CA) was 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg%, and those of apple in FMA film was 2.94 mg%. The titratable acidity of apple in FMA film was higher than that in control, while soluble solids content of packages was lower than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and those in FMA film was 165.6 ppm. Overall, apples in FMA film was better than that of control. It was verified that apples packed with LLDPE film(control) lasted about 130 days, while those with FMA film lasted about 170 days. Also, FMA film treated with anti-fogging agent achieved no significant effect on freshness extension compared to non-treated film, but quality of 'Fuji' Apples was improved by anti-fogging agent when compared to that of non-treated anti-fogging agent.

• Journal of Bio-Environment Control
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• v.32 no.4
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• pp.267-277
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• 2023

This study is in order to the effect of 1-methlycyclopropene (1-MCP) treatment and film package as modified atmosphere packaging (MAP) on the changes in fruit quality factors of 'Daehong' peaches during cold storage. The concentrations of 1-MCP were treated at 1µL·L^-1 and 2µL·L^-1, and peaches in film package were stored for 28 days in cold storage at 5±1℃ and 85±5% RH. The fruits stored carton box were used as a control of MAP, and 1-MCP free fruits were used as the control of both packages. Rate of fresh weight loss during storage was not significantly different between groups with and without 1-MCP treatment, but was higher in the box package than in the MAP. The control group had a higher incidence of both gases with the 1-MCP treatment group showing statistically significantly low. Carbon dioxide in the package was lowered by about 12% compared to the non-treated group, and the ethylene concentration was maintained at 1µL·L^-1, showing a significance low compared to other treated groups. As the storage period elapsed, the firmness of 1-MCP and MAP treated fruits remained significant at 5-9% compared to the control group. Regardless of the packaging method Hunter a^* values of exocarp and mesocarp were significantly higher in fruit treated with 1-MCP 1µL·L^-1 treatment than in the control group, and anthocyanin was significantly higher in the fruit during the storage period, especially high in MAP. In summary, fruits of MAP group with 1-MCP 1µL·L^-1 had rate of lower respiration and ethylene production, and little changes in firmness, Hunter a^* values of exo-carp and meso-carp, and anthocyanin, which is considered the most suitable method for preserving postharvest quality of the peach cultivar during the storage.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.521-525
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• 2001

This study investigated the effects of conventional predrying and modified atmosphere (MA) on the head quality and storability of Chinese cabbage 'Norang' cultivar. Immediately after harvest, heads were predried for 2 days and MA stored in $50{\mu}m$ PE film packages at $4^{\circ}C$. MA packaging restrained Hunter L and b values of Chinese cabbage more effectively than non-packaging during storage at $4^{\circ}C$. But there was little change between the two treatments. Fresh weight decreased less in heads treated with predrying and MA than non-treatment during storage. Predried Chinese cabbage heads kept a high level of soluble solids in 4 weeks of storage, while non-packaging maintained high contents of soluble solids for 6 weeks of storage period. Chinese cabbage heads contained 7.0 mg/gFW glucose, 6.3 mg/gFW fructose, and 0.6 mg/gFW sucrose as major soluble sugars at harvest. The content of sugars decreased immediately after predrying and increased steadily after 2 weeks storage. It was found inappropriate to assess head quality of Chinese cabbage by investigating was investigated by Hunter a, firmness, dry matters content, pH, and soluble sugars after predrying and MA package. Marketability of Chinese cabbage was lost when heads were stored at room temperature in 2 weeks. It showed poor appearance of heads stored at $4^{\circ}C$ in 7 weeks. Decay occurred in Chinese cabbage stored in MA under excessive relative humidity. Predried head showed good appearance during storage at $4^{\circ}C$ for 7 weeks. As a result, Chinese cabbage heads can be successfully stored for at least 7 weeks with predrying and MA storage.