• Food Science and Preservation
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• v.6 no.2
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• pp.245-254
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• 1999

Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.401-405
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• 2012

The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, $21^{\circ}C$. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at $4^{\circ}C$ and $21^{\circ}C$. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.716-725
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• 2016

In this study, MCQ (Micronized copper Quat) which was copper-based wood preservative, was investigated on decay properties by difference of the its infiltration volume. After pressure-treatment with different MCQ concentration, test specimens (Japanese Red Pine) were exposed by a brown-rot fungus (Fomitopsis palustris). At the end of the 12 weeks exposure to the fungus, untreated specimen was showed the mass loss of more than 35%, and the value of preservative effectiveness of MCQ by indoor decay was $3.99{\pm}0.42kg/m^3$. Therefore, MCQ should be pressure-injected at least $3.99kg/m^3$. The three dimensional of the specimens were observed by using the light microscope and scanning electron microscope, Untreated and treatment specimens with low concentration generally had underwent serious decays and had a lot of fungal hyphae. Howere, the formation of bore hole by hyphae were not observed. Mass loss and decay properties of specimens were affected by amount of MCQ injection. Therefore, it is necessary to the review of the adequacy of the MCQ injection amount in domestic environments.

• Journal of the Korean Wood Science and Technology
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• v.10 no.3
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• pp.135-151
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• 1982

In order to investigate the effectiveness of Osmose process for the practical treatment of wood this study has been made using water soluble preservatives such as Malenit and chromated zinc chloride. The results obtained in this investigation are as follows: 1. The penetration of Malenit in sapwood has been observed deeper than that of chromated zinc chloride for all species tested in this investigation. 2. The penetration of preservatives applied in soft wood, ie. Pinus densiflora and Larix leptolepis has been observed better results than that of hard wood, i.e., Quercus accutissima and Carpinus laxiflora. 3. The longer stack covering, despite of preservatives applied and size of wood tested, has given better penetration for all species tested, and the fastest diffusion has been occured in 15 days from they day started. Following after 15 days diffusion had gradualy become slower. 4. The length of time needed for effective penetration has taken 45 days for all species tested, reaching twenty millimeters (20mm) in depth in case of Malnit, that means also more than 50% of penetration into sapwood portion. However it has taken 45 days fer Pinus densiflora and Larix leptolepis, reaching fifteen millimeters (15mm) and 60 days for Quercus accutissima and Carpinus laxiflora, reaching same fifteen millimeters in case of chromated zinc chloride, that means also less than 50% (except 50% for Larix) of penetration into sapwood portion. 5. Deeper penetration of preservatives from the wood surface has been observed in the larger wood than the smaller wood for all species tested, although the penetration ratio between the width of sapwood and the length penetrated has been observed smaller in larger wood than smaller wood. 6. The relation between moisture content of wood and the penetration of preservatives into wood tested has shown the linear regression, that is, the more moisture content brought the deeper penetration. 7. Following the result obtained at this investigation osmose process with Malenit applied has indicated as a useable process for the none pressure treatment of wood.

• Food Science and Preservation
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• v.14 no.5
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• pp.511-515
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• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Journal of the Korean Wood Science and Technology
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• v.33 no.6 s.134
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• pp.95-100
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• 2005

The using amount of preservative-treated wood equipments has been increased. Specially, chromate copper arsenate (CCA) has been widely used to exterior wood. We are faced to the disposal problem after service period of CCA treated wood due to its toxic heavy metals. For the disposal of end-used treated wood, land-filling and incinerating methods are mainly applied. The essential problem of incinerating is an arsenic release into atmosphere. Low pyrolysis is suggested as the methods of protecting arsenic release during incineration. The heavy metals were recovered after combustion of the treated wood at the low temperature which arsenic can not released. The recovery amounts of effectiveness compounds was determined in various solvents (citric acid, nitric acid, sulfuric acid, acetic acid, phosphoric acid) and different temperature (300, 400, $500^{\circ}C$). The higher temperature was applied, the more copper was recovered. The chromium was difficult to be recovered on the carbonized CCA treated wood at 0.5% acid concentration. The recovery mass of arsenic decreased on the higher combustion treated wood. The recovery of chromium was difficult due to the chemical change of the chromium arsenate during pyrolysis.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.804-809
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• 2015

Since Korea is home to Reticulitermes speratus, a kind of subterranean termites that prefer dark and humid conditions, there have been increasing damages to wooden structures by termites. One noticeable attribute of Korean subterranean termites is that they prefer than Pinus densiflora, the major construction material for Korean traditional houses. And because wide varieties of termites are distributed all over the world, it is not so easy to choose appropriate control methods depending on specific areas. This necessitates careful applications of the following control methods depending on the kinds of termites: fumigation treatment, soil termiticide, preservatives and insect treatment, termite colony elimination system, chemical treatment, and other physical and biological treatment methods. The purpose of this study is to investigate the control effects of environmentally-friendly Alkaline copper quaternary (ACQ), Copper Azole (CuAZ) and Micronized copper quarter (MCQ) on the termites contributing to the damage of wooden structures. It was found in this study that wood with preservative treatment produced a significantly higher termicidal efficacy than untreated wood.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.577-583
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• 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$\^{C}$.