• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1993.12a
• /
• pp.6-9
• /
• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.4
• /
• pp.267-274
• /
• 1998

The consumption patterns of the minimally processed fruits and vegetables were surveyed in this present study. Eighty four women who were resident in either Seoul and Kyongki-do in Korea were participants in this study as respondents to our various questionnaire. The result are summarized as follows; The respondents had a preference for a supermarket (46.4%) as the place of purchase (or fruits and vegetables and the frequency of purchase was two or three times per week. The residents of apartment preferred department stores and supermarkets to stalls in the immediate residential area (p<.05). Fifty percents of the unmarried women respondents indicated that they only purchased once a week. Approximately 70% of the respondents rated quality considerations over the price and quantity when they choose their fruits and vegetables. This behavioral tendency was stronger for the residents of the apartment and amongst the more highly educated women. The type of fruits and vegetables purchased were mainly unprocessed. However, minimally processed products appeared to be popular especially among unmarried or married who did not have children, were highly educated and aged between 20 and 30. These observations are supported by data in which 82% of respondents whose ages were ranged between 20 and 30, with high educational backgrounds and who had experienced in the purchase of minimally processed fruits and vegetables. The motivation for purchasing minimally processed fruits and vegetables generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing minimally processed fruits and vegetables were the comparatively high price, a perception of unsanitary handling and pack size that were considered too small. Ninety-three percent of the respondents exhibited a positive response to the need for minimally processed fruits and vegetables. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the minimally processed fruits and vegetables was approximately $110{\sim}120%$ of that for the unprocessed products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.14 no.1
• /
• pp.23-29
• /
• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1998.04a
• /
• pp.16-17
• /
• 1998

• Food Science and Preservation
• /
• v.5 no.1
• /
• pp.23-28
• /
• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1997.04a
• /
• pp.37-37
• /
• 1997

• Journal of Microbiology and Biotechnology
• /
• v.27 no.1
• /
• pp.67-71
• /
• 2017

This study examined the antimicrobial activity of flaxseed meal extract (FME) against Staphylococcus aureus and Escherichia coli O157:H7 inoculated on red mustard. With the treatment of 0.7% FME for 3 min, the reduction levels of S. aureus and E. coli O157:H7 populations were 1.23 and 1.83 log CFU/g, respectively. In addition, the combined treatment of 0.7% FME at $50^{\circ}C$ for 3 min reduced the populations of the pathogenic bacteria by 2.28 and 2.41 log CFU/g, respectively. The color and the vitamin C content were not significantly different between treatments. Thus, FME can be used as a novel antimicrobial agent in fresh-cut vegetables.

• Journal of Food Hygiene and Safety
• /
• v.31 no.1
• /
• pp.8-14
• /
• 2016

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.577-583
• /
• 2000

The purpose of this study was to investigate the effectiveness of various quality preservative treatments for extending shelf life and maintaining good quality of minimally processed fruit and vegetables produced in Korea. To determine the suitable treatments for delaying quality deterioration, fresh Asian pears and Chinese cabbages were sliced and treated with various quality preservatives (1% CaCl$_2$, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan ＋1% vitamin C, 0.1% Sporix＋1% vitamin C, hot water (60$\^{C}$), 0.2% L-cysteine), packed with polyethylene film (60㎛-thick), and stored at 4$\^{C}$/0$\^{C}$ or 20$\^{C}$. Various biological and sensory tests were performed to evaluate the quality changes in minimally processed products. Results indicated that Chinese cabbages treated with 1% CaCl$_2$ at 4, and 1% CaCl$_2$ and 1% NaCl at 20$\^{C}$ were most effective in maintaining the quality and minimizing the biochemical changes during storage. For sliced Asian pears, 0.2% L-cysteine and 1% NaCl treatments were effective to reduce browning, and 1% CaCl$_2$ treatment was the most effective to prevent softening during storage at 20$\^{C}$ and 0$\^{C}$. Modified atmosphere packaging of Pleurotus ostreatus and Lentinus edodes had a significantly different shelf life depending on packaging material, packaging thickness and storage temperature. Sealed packaging with polyethylene film (60㎛-thick) for two kinds of mushrooms maintained a good quality with an extended shelf life by 30-50% at 20$\^{C}$ and by 30-130% at 0$\^{C}$. To minimize the quality deterioration which appeared in the condition of polyethylene film packaging, quality preservatives such as KMnO$_4$ and KHSO$_2$＋K$_2$S$_2$O$\_$5/ for SO$_2$ generation were added inside of mushroom packaging. The best condition for maintaining good quality longer was packaging with polyethylene film+SO$_2$ which showed 5080% extended shelf life for both Pleurotus ostreatus and Lentinus edodes at 20$\^{C}$ and 0$\^{C}$.

• Journal of Microbiology and Biotechnology
• /
• v.14 no.3
• /
• pp.515-519
• /
• 2004

Listeria spp. were isolated from a total of 402 naturally contaminated domestic ready-to-eat (RTE) vegetable samples by the conventional Food and Drug Administration protocol and confinned by API-Listeria kit. Also, the susceptibility to 12 antibiotics, polymerase chain reaction (PCR) assay for virulence gene of pathogenic Listeria monocytogenes isolates, and in vitro virulence assay using myeloma and hybridoma cells from murine and human sources were tested. Among the samples, 17 samples (4.2％) were found to be contaminated with Listeria species. Among the 17 strains of Listeria spp. isolates, only 2 strains (11.8％) of L. monocytogenes and 15 strains (88.2％) of L. innocua were identified. Antibiotic susceptibility test showed that the Listeria spp. isolates were very susceptible to the antibiotics tested, except for nalidixic acid. Among 17 strains of Listeria spp., PCR analysis showed that 2 strains of L. monocytogenes isolates proved to have a virulence hly gene, but none of L. innocua had the hly gene. Also, hybridoma Ped-2E9 cells assay showed that only L. monocytogenes isolates killed approximately 95-99％ hybridoma cells after 6 h, but L. innocua isolates had about 0-5％ lethal effect. These results indicate that PCR assay with hly primer or hybridoma Ped-2E9 cells assay could be used as a good monitoring tool or in vitro virulence test for L. monocytogenes.