• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.449-457
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• 1995

Aseptic packaged cooked rice without oxygen absorber and EVOH material was not suitable for good quality during long storage at room temperature. Quality change of aseptic packaged cooked rice with OPP/EVOH/EPL(P-1), PET/EVOH/EPL(P-2) and OPP/EVOH/LLDPE(P-3) for lid material and FX and TSQ for oxygen absorber was observed during storage(60 days) at $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$. To evaluate quality change of aseptic packaged cooked rice, water content, color, pH, acidity, hardness, and total plate count were measured periodically. The results showed that moisture content was decreased as storage time increased while storage temperature showed no significant effect. P-2 and FX combination had the lowest evaporation of water. L value was decreased as storage time increased while a value increased in all treatment. P-2 and FX combination had the best result for color value. Titratable acidity and pH of P-3 increased up to 20, 5.5, respectively at the end of storage while the other treatment showed no significant effect. Hardness of aseptic packaging of cooked rice was decreased as temperature of storage increased while lid materials and oxygen absorber types showed no significant effect. Result of total plate count showed that there was no detection for $20^{\circ}C\;and\;30^{\circ}C$ storage temp. while more than $1{\times}10^6\;CFU/g\;for\;40^{\circ}C$ storage temp. at the end of storage. In conclusion, aseptic packaged cooked rice could be stored and distributed for 6 month at room temp. and effect of lid materials on quality change of aseptic packaged cooked rice was more significant than oxygen absorber.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.864-871
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• 2014

Seed viability is affected by storage conditions and rapid loss of viability in storage is the major cause for low germination. This study was carried out to examine the effect of packaging materials and storage temperature on seed germination rate over 10 years in two species (Capsicum annuum L. and Brassica rapa L. ssp. pekinensis) and determine effective storage conditions for maintaining seed viability. Seeds were packaged in aluminum poly pouches under vacuum, polyethylene bottles, and paper bags containing silica gel and stored under one of two controlled conditions ($15^{\circ}C$, RH 40% or $5^{\circ}C$, RH 30%) or at ambient condition. Seed germination was recorded at 6-month intervals for 10 years. The seeds of both species showed no decline in viability until 6.5 years at 15 or $5^{\circ}C$, irrespective of packaging materials. However, under ambient conditions, the seeds of chili pepper and Chinese cabbage in paper bags lost viability after 4 and 5 years, respectively. By contrast, seeds of both species in vacuum-aluminum poly pouches exhibited a 99% germination rate after 6 years under ambient conditions. Pepper seeds in the vacuum-aluminum poly pouches maintained a 93% germination rate after 10 years in ambient conditions. These results indicated that a special seed storage facility for maintaining viability of chili pepper and Chinese cabbage seed might not be essential and seed testing would not be necessary for 10 years, if chili pepper and Chinese cabbage seeds were packed in ambient/vacuum-aluminum poly pouches or $5^{\circ}C$/vacuum-aluminum poly pouches.

• Food Science and Preservation
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• v.23 no.1
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• pp.12-19
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• 2016

This study was conducted to determine $CO_2$ treatment condition to extend the shelf-life of 'Seolhyang' strawberry. Fresh strawberries with red color on 80% of the fruit surface were harvested. The samples at two different stages (on the $1^{st}$ and $3^{rd}$ day after harvest) were placed in a gas-tight chamber with 0, 5, 15, or 30% $CO_2$ concentration for 3 hours at $4^{\circ}C$. Then, the strawberry samples were immediately packaged in a PET tray and stored at $4^{\circ}C$. The carbon dioxide treatment was effective in maintaining the quality of 'Seolhyang' strawberries treated on the $1^{st}$ day after harvest. These samples had higher firmness, lower redness, softening index, and decay rate compared to samples treated on the $3^{rd}$ day after harvest. Treatment with both 15 and 30% of $CO_2$ concentration on the $1^{st}$ day after harvest induced an increase of firmness of 'Seolhyang' strawberry after the treatment. Samples treated with 15 and 30% $CO_2$ the $1^{st}$ day after harvest maintained quality for 10 days. However, samples treated with $CO_2$ on the $3^{rd}$ day after harvest lost marketability at 10 days of storage. At the atmosphere containing 30% $CO_2$ on the $1^{st}$ day after harvest was most effective in reducing decay rate and fruit softening, and maintaining bright red color of strawberries among different $CO_2$ concentrations. Therefore, a 30% $CO_2$ treatment within one day after harvest can be a practical postharvest technology to extend shelf-life of 'Seolhyang' strawberry.