This experiment was conducted to establish the optimum conditions for high CO2 gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high CO2 treatments, the quality change was most effectively controlled during storage in the 70%-CO2-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about 10,295 cm3/m2/day/atm at 25℃. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and 25℃. The results of this study showed that the OPP film, OPP film + 70% CO2, and MP film+70% CO2 were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% CO2, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to CO2. Therefore, the results indicated that MP film containing 70% CO2 can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at 7℃were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and 6.8 °Brix, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% O2+20% CO2+5% N2) and low oxygen-MAP (LOMAP, 0% O2+20% CO2+80% N2) at 4℃ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE Ho value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE L*, a*, and C* values. HOMAP maintained a lower TRA, MetMb concentration, and CIE H° value but had higher R630-R580 and CIE L*, a*, and C* values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at 10℃. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

This study was carried out to investigate the packaging status of the Agaricus bisporus mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the Agaricus bisporus mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested Agaricus bisporus mushrooms were precooled at 4℃ for three hours and were then stored at 20℃ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The △E value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the Agaricus bisporus mushrooms.

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the tah tasai Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at 16oC.ThePETcontaineralsoprotectedthebabyleafvegetablesfromphysicaldamage.Thestudyresultswillenabletheselectionofabetterpackagingsystemforextendingthefreshnessandincreasingthemarketabilityofbabyleafvegetables.

식품의 저장성을 향상시키고 유통기한을 연장하는 수단으로서 사용되는 여러 변형기체포장이 호박 설기떡의 품질보존에 미치는 영향을 평가하였다. 대조구인 기체투과성 stretch wrap 포장과 함께, 소매 유통단위로 호박 설기떡을 트레이에 담아서 기체차단성 플라스틱 필름봉지 안에 함기, 진공, 60% /40% , 100% 의 조건으로 포장하고 에 20일간 저장하면서 총균수, 곰팡이/효모, 색택, texture 를 측정하였다. 60% /40% 와 10

본 연구는 건조 연근을 포장방법(PE 필름, PP 필름, 마대, 종이봉투)과 저장온도(-5, 0, 10, )를 달리하여 품질의 변화를 알아보기 위해서 수분함량, 경도변화, 색도를 조사하였다. 저장기간 동안 수분의 함량은 PE, PP 포장재에서 종이봉투 및 마대 처리구 보다 수분함량이 높았으며, 저장온도가 낮을수록 수분함량이 낮게 나타났다. 한편, 마대와 종이봉투 포장재는 온도에 따 시료간의 수분함량 차이에 있어서 PE와 PP의 포장재와 달리 큰

화장품에서 일반적으로 사용되고 있는 대표적인 자외선차단 원료들과 방부제인 phenoxyethanol (PE), 항균효과가 있는 ethylhexylglyceirn (EG)의 분배계수와 흡착도를 측정하여 비교하였고, 제품의 포장재 재질에 따라 PE가 흡착되는 정도를 비교하였다. PE, EG에 대한 11개 자외선 차단제의 분배계수는 EG가 상대적으로 높게 나타났으며 그중 Tinsorb M, Solaveil CT434가 높은 분배계수를 보였다. 40 % 이상의 EG 흡착을 보인 자외선 차단 원료는 Gransil PSQ, UV Titan M 160, Micro TiO2 MT 100 TV였고, Gransil PSQ와 Scadder는 40 % 이상의 PE를 흡착하였다. 또한 PE는 포장재 원료인 polyoxymethylene에 의해 1개월 후 7 ~ 8 % 흡착됨을 확인하였다. 자외선차단제품의 방부처방을 설계할 때 사용되는 자외선 차단제와 방부제와의 상관성을 고려하여 적절한 방부제 및 차단제를 선정해야 적은 방부제로도 최적의 방부력을 갖는 제품 설계가 가능함을 보여준다. 또한 포장재의 종류에 따라 시간이 경과하면서 방부제가 포장재에 흡착되어 방부력이 저하될 수 있음을 확인하였다.

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at and . We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

자몽종자추출물(GSE)이 다른 농도(0, 0.6, 1.0%)로 첨가된 젤라틴 필름을 제조하여 필름의 물성과 딸기의 포장 효과를 각각 조사하였다. GSE의 농도가 증가함에 따라 젤라틴 필름의 신장률은 증가하였으나 인장강도는 대조구의 46.39 MPa에서 1.0% GSE 함유 젤라틴 필름 경우에 31.96 MPa로 감소하였고, 필름의 투습도는 GSE의 농도에 의해 영향을 받지 않았다. GSE 1.0%가 함유된 젤라틴 필름은 E. coli O157:H

특 등급 품질 후지사과의 상온 저장에서의 호흡율 특성을 분석한 결과 전형적인 climacteric형 패턴을 보여 주었으며 저장 유통 중 선도유지를 확보하기 위하여 LDPE 필름을 밀봉한 난좌형태의 포장 구조를 설계하여 저장 온도에 따른 품질 변화 특성을 비교 평가하였다. 본 실험 연구 결과 필름 밀봉 용기 포장 적용이 관행 난좌보다 신선도 유지를 높이는 것으로 확인하였다. 이는 LDPE 필름 덮개로 밀봉한 난좌형태의 용기 포장은 낱개의 난좌컵 형

팽이버섯의 선도유지를 위한 적정 포장방법을 구명하기 위하여 팽이버섯의 호흡특성과 필름두께에 따른 기체조성을 사전 조사한 다음 현행 포장방법인 일반필름포장(PM)과 진공포장(VM), 그리고 25%와 50%, 10%와 20%를 각각 혼합하여 충전한 가스포장(AM)을 에서 12일 동안 저장하면서 선도유지특성을 비교하였다. 팽이버섯의 호흡 속도는 에서 , , 에서 , 에서 로 조사되었으며, 기체투과율이 좋은 LDPE 필름을 사용할 경우 40

큰느타리 버섯의 polyethylene film(PE) 포장 저장성에 미치는 감압예냉(VP) 효과를 조사하였다. VP는 에서 품온이 가 될 때까지 40분간 행하였으며, 1 kg씩 PE포장하여 에서 30일간 저장하였다. 저장 중 중량감소율은 예냉처리구에서 다소 낮았다. 저장 4일째까지의 예냉구 포장내 농도는 2.44-14.50 % /kg-package/hr로 대조구의 2.01-8.19 %/kg-package/hr보다 현저하게 높았으며 저장 4일째