• Food Science and Preservation
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• v.5 no.2
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.332-338
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• 2017

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period in new mid-season Asian pear (Pyrus pyrifolia Nakai) 'Changjo'. Flesh firmness of untreated control fruits was maintained with a hardness of 20.2 N until day 14 of simulated marketing but decreased rapidly to 6.2 N at day 21 of simulated marketing; losing its commercial quality. However, the firmness of 1-MCP treated fruits remained high (> 20.7 N) during the same period. Quality indices such as soluble solids content and titratable acidity in 'Changjo' pear did not show any significant differences during simulated marketing period regardless of 1-MCP treatment. For the difference in skin color, redness ($a^*$) tended to increase as simulated marketing period became longer, and 1-MCP treatment delayed this change by 7 days compared to the untreated fruits. No decrease occurred in ethylene production level with 1-MCP treatment in 'Changjo' pear. Meanwhile, 1-MCP treated pears showed a significantly lower respiration rate compared to the untreated fruits. Also, 1-MCP treatment effectively reduced the incidence of physiological disorders including internal flesh browning and mealiness symptoms during simulated marketing periods of 21 and 14 days, respectively. Therefore, we conclude that the use of 1-MCP is recommended for quality maintenance and for prevention of physiological disorders during simulated marketing periods of ${\geq}7days$ for mid-season Asian pear 'Changjo'.

• Food Science and Preservation
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• v.4 no.2
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.205-212
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• 2011

The potential factors for quality loss of cleaned fresh ginseng and technology to be associated with the improvement of marketability through pre-packaging fumigation were examined. Major microorganisms isolated from fresh ginseng included Botrytis cinerea, and Erwinia sp. Others such as Cylindrocarpon sp., Fusarium spp., Pennicilium spp., Bacillus spp. were also found at relatively low frequency. The bacterial density of vacuum packaged fresh ginseng rapidly increased during simulated marketing. Little correlation between bacterial growth and package swelling was found. In order to improve packaging method of fresh ginseng, pre-packaging treatment of 2-phenylethyl alcohol (PE, 100 uL/L, 4 hr) was examined. The fumigation treatment effectively inhibited the growth of bacteria density and also effective on keeping firmness of ginseng root, especially in cortical portion. The internal gas compositions of plastic container packaged for ginseng were approximately ranged between 6 to 8% $O_2$and 3 to 4% $CO_2$. The $O_2$ level of fumigation treatment was lower than control whereas $CO_2$ level was higher. The upsurge of ethylene evolution I day after simulated marketing was found only in fumigation treatment but it returned to ordinary level at day 2. The sucrose content of 2-PE treatment was significantly reduced at 5 days after simulated marketing but reducing sugars like glucose and fructose remained at higher level. The difference in sugar levels was reduced after 10 days of simulated marketing. The decay of fresh ginseng began at the lateral or fine root, which is weak to physical damage, in general. The epidermis was more damaged. Plastic container packaging with PE fumigation could be an alternative to vacuum packaging, which allows an aerobic environment and prevents anaerobic respiration. Further study of pre-package fumigation is required to improve technology of fresh ginseng marketing.

• Korean Journal of Agricultural Science
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• v.39 no.1
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• pp.1-8
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• 2012

Rapid loss of grape berry quality after harvest occurs due to poor postharvest management. Understanding physiological properties between cultivars is required to develop practical technologies to control fast quality deterioration of tables grapes. Physiological characteristics of whole cluster, rachis and berries were examined to find their effects on postharvest behaviour of table grapes. 'Tamnara' showed high respiration rate and browning of rachis compared to 'Campbell Early'. Weight loss of rachis of 'Cheongsoo' was highest of three cultivars. Berry decay in 'Cheongsoo' begins at the connection portion between peduncle and berry, and berry decay of 'Cheongsoo' was the most severe among three cultivars. Precooling at $0^{\circ}C$ showed better results than cooling at $10^{\circ}C$ regardless of cultivars but cooling effect decreased when simulated marketing period increased up to 10 days. Plastic film wrapping was effective on reducing decay in general but not at higher marketing temperature. For successful commercialization of newly developed grapes, the inhibition technology of rachis browning in 'Tamnara' is required and decay control in 'Cheongsoo' through establishment of cold chain system is recommended.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.94-101
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• 2016

The purpose of this study was to establish postharvest management techniques including a temperature pre-conditioning protocol for maintaining fruit quality in newly developed early-season Korean pear cultivar 'Hanareum' (Pyrus pyrifolia Nakai). The fruits were treated with three different pre-conditioning temperatures (21, 25, or $29^{\circ}C$) for 4 days according to the harvest time (103 or 110 days after full bloom, DAFB). The percent weight loss was relatively low in the fruits subjected to low pre-conditioning temperature regardless of harvest time. The firmness of the fruits treated with pre-conditioning at $21^{\circ}C$ remained high during 20 days of simulated marketing at $25^{\circ}C$, although all treated fruits showed a general decline of firmness with extended time of simulated marketing. These fruits also showed higher appearance and a lower incidence of mealiness disorder symptoms. During the experimental periods, the production of ethylene was lower in the fruits pre-conditioned at $21^{\circ}C$ in comparison with those of treated at 25 and $29^{\circ}C$. High respiration rates were obvious in the fruits pre-conditioned at high temperature ($29^{\circ}C$), especially in the optimum-harvested fruits, where respiration was approximately two times higher than that of fruits exposed to $21^{\circ}C$ during pre-conditioning. However, the respiration rate was similar during simulated marketing at $25^{\circ}C$ regardless of harvest time. These results demonstrated that temperature pre-conditioning at $21^{\circ}C$ is a simple and effective postharvest technique for summer harvested Korean pear cultivars including 'Hanareum'.

• Food Science and Preservation
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• v.4 no.2
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• pp.115-122
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• 1997

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2$0^{\circ}C$ was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3$^{\circ}C$ because the occurrence of physical damage on frozen tissue at below -5$^{\circ}C$. Frozen storage at -3$^{\circ}C$ had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at $0^{\circ}C$ appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1$0^{\circ}C$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.1
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• pp.1-6
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• 2014

Properly designed plastic packages of fresh produce can preserve the quality by maintaining the optimal modified atmosphere (MA) at optimal low temperature conditions, but cannot do so at temperature abuse conditions in retail stage due to occurrence of injurious package atmosphere coming from imbalance between respiration and package gas permeation. Master packaging system consisting of a double-layered secondary package wrapping several individual (primary) packages has been proposed and applied recently to the commodities of sweet persimmon, king oyster mushroom, chestnut and strawberry. The master (secondary) pack is designed to be stored and distributed under chilled temperature, and then dismantled when moved to the retail display from the presale chilled storage. The master packaging system taking into consideration temperature dependence of produce respiration and package gas transfer was looked into with examination of its design variables to maintain the beneficial MA. Mathematical model was provided to help the design of master packaging system creating the desired MA. Its benefits of quality preservation and its limitations in practices of fresh produce marketing were discussed. Further research direction to extend the applicability of the produce master packaging system was presented.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.312-318
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• 2018

We investigated the effect of postharvest treatments of calcium chloride, lysophosphatidyl ethanolamine (LPE) or 1-methylcyclopropene (1-MCP) on fruit quality during simulated marketing in Asian pear (Pyrus pyrifolia Nakai). 'Whangkeumbae' pear fruits were immersed in 0.25, 0.5 or 1.0% $CaCl_2$ solution with or without ultrasound (40kHz) at $25^{\circ}C$ for 3min followed by storage at $1^{\circ}C$ for 30 days simulated as abroad exportation. After simulated marketing at $25^{\circ}C$ and 80% relative humidity (RH) up for 10 days, quality parameters were evaluated. Results indicated that the ultrasound and $CaCl_2$ treatment had a synergic effect on keeping the green skin color which showed lower $a^*$ value. The combination treatment of ultrasound and 0.5% and 1.0% $CaCl_2$ significantly reduced internal browning disorders, although severe skin blemish disorder (20-23%) occurred in 1.0% $CaCl_2$ treatment. 'Wonhwang' pears were immersed in 1,000ppm LPE for 3 minutes or were fumigated in 1,000 ppb 1-MCP for 12 hours, respectively. The results of the fruit quality survey during the 21 days of distribution period are as follows. The 1-MCP treatment was maintained at a constant flesh firmness of 33N or higher during the distribution period. The LPE treated fruits had a lower physiological disorder index than the untreated group, but showed a relatively higher value than the 1-MCP treated group. In the case of 1-MCP treatment, the fruit respiration rate was significantly lower than of untreated control ($6.0mL{\cdot}kg^{-1}{\cdot}hr^{-1}$) during the simulaed marketing period. Consequently, it was expected that the postharvest treatments of 0.5% calcium chloride in pararell with ultrasound and 1-MCP fumigation can help to maintain Asian pear quality during distribution period.

• Food Science and Preservation
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• v.3 no.2
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.