• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.156-161
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• 1999

This study was conducted to investigate the effects of n-capric acid(CA) or n-capric acid methyl ester (CE) addition during salting process, and fermentation temperature on chemical and microbial changes of Kimchi. The pHs of control, CA and CE were 3.78, 4.28 and 4.35 after 6 days of storage at $20^{\circ}C$ and were 3.85, 5.14 and 5.10 after 42 days of storage at $4^{\circ}C$, respectively. The effects of CA or CE addition at $4^{\circ}C$ were higher than those at $20^{\circ}C$. The maximum edible acidity, 0.75%, was reached within 3 days at $20^{\circ}C$, 15 days at $12^{\circ}C$, and the acidity of 42 days at $4^{\circ}C$ was 0.62% which was still lower value than the maximum edible acidity. Total bacteria, Leuconostoc, Lactobacillus and yeast counts of the control were higher value than those of the treatments throught the whole fermentation period. The addition of CE at $4^{\circ}C$ had much affected the reduction of yeast count. As microbial counts and reduction rates of control and treated Kimchi increased with increasing the storage temperature.