The efficacy of an experimentally designed cold chain container and a currently used styrofoam container was investigated with respect to important factors affecting the quality of fresh beef during storage under different conditions. The temperature in the TEPP-1 container was maintained at 5℃ using a phase change material (PCM) during transport and delivery. During storage in the TEPP-1 container, no significant difference was observed in pH of beef, but color decreased slightly, which does not affect the desire to purchase. After storage for 7 days, the rate of VBN and TBA in the TEPP-1 container, was lower than that in the TEPP-2 container. Drip loss was lower in the TEPP-1 container (0.87%) than in the TEPP-2 container (1.78%). No significant changes were observed in microbal count until 4 days in either of the containers, but after storage for 7 days, the count increased significantly. Microbial count in TEPP-1 was 6.65 log CFU/mL and that in TEPP-2 was 7.62 log CFU/mL. The results of sensory evaluations indicated that the overall acceptability of beef after storage for 7 days was better in the TEPP-1 container than in the TEPP-2 container. The EPS container was inferior in comparison with TEPP-1 and TEPP-2. It was impossible to continue the experiment using the EPS container after 3 days. These results suggest that the experimentally designed TEPP-1 container can be used for beef transport and delivery for 7 days without significantly affecting the quality of beef.

세척방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화를 알아보기 위하여 10℃에서 저장 실험을 진행하였다. 저장 10일 후에 무세척구와 손세척은 전체의 80.3% 더덕이 부패되어 상품성을 상실하였을 뿐만 아니라 조직감의 연화도 급격히 진행되어 측정이 불가능하였다. 그러나 버블세척구들은 20.4∼30.1%의 중량 손실만을 보 였으며, 특히 마이크로버블세척구는 저장초기에 비하여 11.1%정도의 조직감만 감소하여 저장 중 변화가 가장 적었 다. 슬라이스 더덕의 표면색도 갈변화를 최소화시키며 저 장 중 색을 유지하는데 효과적인 것으로 나타났다. 저장 중 수분함량의 변화는 모든 처리구에서 감소하였는데, 특 히 무세척구와 손세척은 각각 74.6, 78.3%로 수분함량이 크게 감소하였다. 저장 중 미생물의 수도 마이크로버블세 척, 일반버블세척, 손세척, 무세척구 순으로 증식하는 것으 로 나타났다. 관능검사와 video microscope system을 이용하 여서도 마이크로버블 세척구는 이물질이 발견되지 않았음 을 알 수 있었으며, 다른 처리구들보다 세척효과도 우수한 것으로 확인되었다. 이는 마이크로버블세척을 하여 슬라이스 더덕을 저장하는 것이 품질유지에 가장 적합하였 으며, 저장수명도 10일(10℃ 저장시)로 가장 길게 나타났다.

The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at 2℃ or 7℃ for 30 days after their harvest, were kept at 10℃ for 27 days (total: 57 days). On the fifth day of storage at 10℃ (35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were 10.8 °brix and 0.26% in all the groups. After 27 days of storage at 10℃ (on the 57th day overall), the values were highest in the 2-PA group with 9.7 °brix and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at 10℃ (35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at 2℃ for 30 days after they were harvested.

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.