The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2, 1) 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 than 2. 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 and more than 4 weeks at 1.

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2 and 4 for 8 months were stored in air at 10, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2 wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2 was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2 estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4 was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2 were significantly harder, juicier and more acid than chose stored at 4. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2 Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8 during 6 days, at 4 during 18days, 0 during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8 , but increased gradually at 0 and 4 storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0, 4, 8 storage condition respectively.

The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5, ) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5 than . The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5 than and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at and 21 days at 5.