• 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.

• Journal of Microbiology and Biotechnology
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• v.21 no.5
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• pp.455-463
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• 2011

Metallothioneins are a class of small cysteine-rich proteins that have been associated with increased tolerance to metal and oxidative stresses in animals, plants, and fungi. We investigated a metallothionein-like (mt-like) gene shown previously to be upregulated in fruiting bodies of the fungus Agaricus bisporus in response to post-harvest storage. Analysis of an A. bisporus genomic DNA cosmid library identified two similar mt-like genes (met1 and met2) arranged as a bidirectional gene pair transcribed from the same promoter region. The promoter contained regulatory elements including 9 metal responsive elements and a CAAT box region 220 bp downstream of met1 that showed striking similarity to a feature in Coprinopsis cinerea mt-like gene promoters. Transcriptional analysis showed that both met genes are significantly and rapidly (within 3 hours) upregulated during post-harvest storage and expression is significantly greater in stipe and cap tissues compared with the gills. However, a strong directionality of the promoter was demonstrated, as transcript levels of met1 were at least two orders of magnitude greater than those of met2 in all samples tested.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.39-39
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• 2017

In Asia, sweet potato (Ipomoea batatas) is a very important crop for starch production. Approximately 74.3% of the total sweet potato production quantity is produced in Asia (FAO, 2014) and China is the largest producer of sweet potato. Post-harvest management is particularly important because it is difficult to maintain the quality as well as quantity of sweet potatoes. Despite the importance of post-harvest management, researches on sweet potato have been focused on production-related study such as breeding of new variety, improved techniques of cultivation, so there is limited research on storage after harvest. Curing is a normal practice after sweet potato harvest to promote wound healing and extend postharvest storage life. In Korea, harvested sweet potatoes are usually cured for 4 to 7 days at $30-33^{\circ}C$ and 80-95% relative humidity within one week. Since the optimum storage temperature of sweet potato is regarded as $15-20^{\circ}C$, additional facilities and costs are required to raise the temperature for curing. However, the majority of small farmers do not have the capacity to provide additional facilities and costs. This study was initiated to suggest a new curing method to accelerate the wound healing by applying chemical oxidation to the wound surface of sweet potato. Oxidative stress is known to play an important role in the synthesis of secondary metabolites including lignin. In addition, chemical oxidation can be applied to prevent spoilage caused by microorganisms. Powerful gaseous oxidant with excellent penetration ability and superior sterilization effect was selected for this study. Lignification, weight loss, and spoilage rate of artificially wounded sweet potatoes were investigated after oxidant fumigation. There were clear differences in morphological analysis such as lignification pattern, lignin deposition color, and continuity of lignified cell layers between oxidant-fumigated sweet potatoes and control. These results show that gaseous oxidant can be used to supplement or replace the curing practice, to improve shelf-life as well as curing cost reduction.

• Agricultural and Biosystems Engineering
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• v.3 no.1
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• pp.10-17
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• 2002

Quality attributes of apple are greatly affected by the cooling rate and environmental conditions during storage. Studies were conducted to evaluate the effect of cooling rate on different quality attributes of apple. The effect of $O_2$ pulldown rate of the CA chamber on the quality of apple was also determined. Two methods were used viz. conventional CA procedure and rapid CA procedure. Apples stored by medium and slow cooling methods lost its flesh firmness significantly from an initial level of 4.55 kg to 2.83 kg and 2.27 kg, respectively on 35 days after storage whereas, in rapid cooling, the firmness level changed from 4.55 kg to 3.20 kg on 35 days after storage. At the end of 35 days of storage, titratable acidity decreased insignificantly from an initial value of 0.24l% to 0.239% in the case of rapid CA whereas in the case of conventional CA it dropped significantly to 0.215% from its initial level. The initial flesh firmness of 4.55 kg also changed significantly to 4.05 kg on 35 days after storage in conventional CA whereas in rapid CA it changed to 4.36 kg, which was found to be non-significant at 5% level of significance. Total soluble solids increased from an initial level of $12.43^{\circ}$Bx to $12.60^{\circ}C.$ Bx on 35 days after storage in rapid CA whereas it increased to $13.07^{\circ}$ Bx in conventional CA. Ascorbic acid content of apple juice decreased insignificantly from 6.67 mg/100 mL to 5.87 mg/100 mL on 35 days after storage in rapid CA whereas in conventional CA, it decreased significantly to 5.27 mg/100 mL from its initial level.

• Food Science and Preservation
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• v.31 no.1
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• pp.15-23
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• 2024

Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20℃ for 14 d and then at 20℃ for an additional 5 d (14+5 d; retail conditions). Storage at 10℃ effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4℃ were prone to pitting, whereas those stored at 20℃ were sensitive to stalk browning and decay. Moreover, paprika stored at 10℃ exhibited higher 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20℃, indicating improved antioxidant activity. Additionally, storage at 10℃ upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10℃ alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.

• Journal of Biosystems Engineering
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• v.12 no.1
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• pp.31-38
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• 1987

In order to improve the traditional post harvest system in Korea, a model for mechanized rice drying and storage system was developed and introduced as the first part of the study(Park, 1986). As the second part of the study, capital requirement and cost of the model system was analyzed. Also, optimum size of the model system was estimated by comparing with the traditional harvest system. From the study, the following results can be concluded: 1. The capital requirement of the model system decreases as the model size increases. For example, a model system having 500 ton storage capacity requires 439,000 Won/ton. However it requires 313,200 Won/ton only, if the model size increases to 1000 ton. 2. Also, total cost of the model system decreases as the model size increases. For example, total costs of the model system having 500 ton and 1000 ton storage capacity are 101,208 Won/ton and 69,320 Won/ton, respectively. 3. The breakeven point (optimum size) of the model can be estimated around 630 ton storage capacity if the operation rate is assumed as 100%. However, the optimum size of the model is 710 ton, if the operation rate it assumed 80%.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.133-140
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• 1991

Weight-loss, general-appearante, yellowing, and compositions such as chlorophyll, carotenoid, vitamin C and nitrate, were studied to investigate the influence of pre-(cultivar and growing season) and post-(low-temperature and high-density polyethylene film packaging) harvest factors on the shelf-life and quality of leaf lettuce(Lactuca sativa L). Weight-loss was reduced by the treatment of high-density polyethylene film packaging, and more at $0{\sim}1^{\circ}C$ than $4{\sim}5^{\circ}C$. Leaf-lettuce grown in Winter lost less fresh weight than that grown in Autumn. In experiment on difference between cultivars, the reduction of weight-loss in 'Cheongchima' lettuce was somewhat significant than that in 'Jeokchukmyeon' lettuce. The tendency of changes in general appearance was similar to that of weight-loss. The yellowing of leaf lettuce during the storage was caused by chlorophyll degradation. Vitamin C content before the storage was 128.0 mg/100 g FW. in lettuce grown in Winter, 123.8 mg/100g FW. in that grown in Autumn, and more 'Cheongchima' lettuce than 'Jeokchukmyeon' lettuce. In all treatment, vitamin C content decreased rapidly, and this tendency was more obvious at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$. The nitrate content of 'Jeokchukmyeon' was 3812.6 ppm and that of 'Cheongchima' was 2855.6 ppm before the storage. Nitrate content decreased more at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$ during the storage.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.871-876
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• 1998

'Yeobong' strawberries were stored at $2^{\circ}C$ under controlled atmosphere (CA) containing the combinations of $O_2{\;}(3.8%)$ and $CO_2{\;}(10,{\;}15,{\;}20%)$ and air as control. Atmospheres of $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ reduced respiration and ethylene production rates. Fruits kept under CA conditions of 10% and 15% $CO_2$ were harder than those stored under 20% $CO_2$ and air. The CA conditions of 10% or 15% $CO_2$ maintained approximately 80% of vitamin C for 24 days. Redness were increased and then decreased, but the changing trends were not clear among the storage conditions. Anthocyanin contents in $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ were slightly increased for 16 days and then decreased thereafter, while anthocyanin content in air was rapidly increased for 8 days. After 16 days of storage, off-flavor were perceived in all CA storage. And strawberries stored in 20% $CO_2$ conditions were unacceptable after 20 days. The 20% $CO_2$ significantly affected off-flavor of strawberries, but there was no significant difference between 10% $CO_2$ and 15% $CO_2$ conditions. Ethanol which is in relation to off-flavor was higher with elevated $CO_2$ levels. Although CA conditions under $3%{\;}O_2+15%{\;}CO_2$ was effective in delaying the quality changes, there was high ethanol content compared to $8%{\;}O_2+15%{\;}CO_2$ condition. Strawberry kept under $8%{\;}O_2+15%{\;}CO_2$ was maintained the shelf-life for 24 days and the condition prolonged more $4{\sim}8$ days and 12 days than the other CA conditions and air, resectively.

• Journal of Biosystems Engineering
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• v.3 no.1
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• pp.33-46
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• 1978

To get the goal of self-supply of food grain, improvement of post-harvest grain operations in rural area is under consideration as an important task of agriculture in Korea. This is study is focused on elimination of losses and deteriorations of grain and reduction of labour requirements and funds for post-harvest grain operations. The purpose of this study are presentation of basic data referring to conventional post-harvest grain operations in rural area and suggestion of improving methods for the operations, and also finding out reasonable operating processes of the operations. The result of this study are follows; 1. Grain drying in-the-filed which is performed before threshing has major factors of grain loss during drying, and so should be restrained as possible. Combine harvesting system is recommended among other king of mechanized harvesting systems for restraining in-the-field drying and securing available labors for drying. 2. It is predicted that mechanical grain drying could be prevalent when combine harvesting is taken place. Recommended grain drier for pre-combine harvesting system and for combine harvesting system is batch-type drier and circulating -type drier, respectively. 3. As existing farm storages for grain have insufficient spaces and offer poor conditions for grain storing , it is greatly needed to build up new storage which store only grains. And it is concluded that storing grain in community common storages in desirable. 4. Power supplying system for milling machinery in local milling plants, that a large capacity prime mover supplies power to 4 to 6 kinds of milling machinery simultaeously, should be converted to a system of several small capacity prime movers supplying power to each machiner y for the purpose of reducing extra consumption of energy. 5. Governmental grain, of which Korean farms produced, should be milled and stored in the local milling plant successively for the purpose of reducing transportation fee and stroing facilities. 6. Furture post-havest grain operations-drying, storing and milling should be periormed successively in he community common plant. And average optimum processing capacity of the plant is estimated about 300 metric ton of grain every year.