To understand the postharvest characteristics of soybean sprouts, 5-day-old sprouts were harvested, packed in PE film, and stored at 4, 12, and 20~circC for up to 4 days. In addition, the sprout respiration rate was measured after storage at 4, 8, 12, 16, 20, and 24~circC for up to 20h. During the first day of storage at 20~circC , the sprouts maintained temperature-dependent longitudinal growth, especially of hypocotyl length; hypocotyl and root grew 0.8cm and 0.2cm, respectively. The hypocotyl thickness decreased by 11, 13, and 18~% after 4 days of storage at 4, 12, and 20~circC , respectively. No temperature-dependent differences in fresh weight, dry weight, or water content were found, despite decreases of 3~% over the 4 days of storage. A significant postharvest decrease of 50~% in vitamin C content was observed in the sprouts stored at 20~circC for 3days. Based on the CO2 production rate, the soybean sprouts exhibited an increase in respiration in proportion to the storage temperature; sprouts stored at 8, 12, 16, 20 and 24~circC showed approximately 2, 5, 6, 11, and 17 times, respectively, than the respiration rate of sprouts stored at 4~circC . These results indicate the importance of low temperature storage during market circulation for minimizing the postharvest morphological and nutritional degradation of soybean sprouts.

본 연구는 벼의 함수율 및 온도별 안전저장기간을 구명하기 위하여 수행되었다. 벼의 함수율은 16.1∼22.2%범위에서 4수준, 온도는 10∼3에서 3수준으로 저장하면서 외관, 발아율, 지방산가를 측정하였고, 안전저장기간의 온도 및 함수율 의존성을 분석하였다. 그 결과를 요약하면 다음과 같다. 벼의 발아율은 저장온도가 증가할수록, 함수율이 높을수록 급격하게 저하한 반면, 지방산가는 저장기간에 따라 증가하였으나 온도보다는 함수율에 의한 영향이 크게

저장온도에 따른 1,000 mL 카톤팩의 벌지를 측정하기 위하여 원지 board의 물성을 측정하고, 저장조건에 따라 벌지를 측정하였다. 카톤팩 원지의 함수율은 5.6～7.0%, stiffness는 MD(machine direction) 방향이 243.3～266.7 g/cm, CD(cross direction) 방향이 99.2～109.2 g/cm였다. 카톤팩 낱장의 중량은 29.17～31.26 g이었다. 6에 저장하면서 벌지를 측정한 결과, 저장

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a 가 증가할수록, 저장온도가 높을수록 급격히

저장실험용 과채류인 오이와 단감을 서부 경남 진주시 지역의 재배농가에서 저장실험 시작당일 직접 구입하여 사용하였다. 구입즉시, 과채류를 습도가 70%(저장온도 ), 80%(저장온도 1) 및 90%(저장온도: 단감 5, 오이 1)의 저장조건에 보관하면서 처리기간별로 채취하여 품질변화를 측정하였다. 실험결과, 5 또는 1에서 습도 90%조건하에 오이와 단감을 저장할 경우, 중량손실율이 최소가 되었으며, ascorbic acid의 감소율을 크게 줄일

늦가을배추의 저온저장중 선도연장을 위하여 포장방법과 적입방법 개선에 대한 연구가 행하여졌다. 전반적인 상품성을 보았을 때 늦가을 배추는 에 저온 저장한 경우 3개월까지 저장, 출하가 가능한 것으로 여겨졌다. 그러나 저장 비용과 상품성에 따른 출고가격 등을 고려할 때 늦가을 김장 배추는 저장용 배추로는 부적합한 것으로 여겨졌다. 포장용기간 저장성은 플라스틱콘테이너와 골판지박스가 기존 그물망에 비하여 우수하게 나타났다. MAP 저장시 포장내의 가스

저장한 방법 및 기간이 탈삽감의 저장 후 shelf-life 동안의 품질변화에 미치는 영향을 검토하기 위하여, 떨은감인 '청도반시'를 에서 70% +5% 의 기체조성비로 39시간 동안 탈삽처리하고 의 CA(5% +3% , 8% +3% ), MAP(0.06 mm LDPE, 5.2% +6.8% ) 및 air 방법으로 15, 45, 75, 105일 동안 각각 저장한 다음 1에서 보관하면서 품질변화를 조사하였다. 과육경도는 전반적으로 감소하는 경향을

Tuberous roots of yacon (Polymnia sonchifolia Poeppig ＆ Endlicher) were stored in different temperature and relative humidity conditions after curing for 30 days. Non-decadent percentage, moisture contents, brix degree and sugars were investigated. Whether temperature and relative humidity were high or not, most of the tuberous root decayed during storage, and the decayed percentage was increased as long as the storage period. In final, only 13% of tuberous roots remain intact at 4~circC , 85% relative humidity condition to be appeared best storage condition in this experiment and all of the tuberous root decayed in other storage conditions after 6 months. Moisture contents decreased a little in the high relative humidity. Even though tuberous roots decayed when stored at 10~circC and 20~circC , most of brix degree reached about 17.0. Fructose, glucose and sucrose contents were 1.65, 1.15 and 0.35% at early storage period, and 1.6, 1.1 and 0.5% after 6 months at 4~circC , 85% relative humidity, respectively. In 3 temperature conditions, fructose and glucose increased for a month and then decreased successively afterwards, but sucrose increased gradually during 6 months. Also in 4 relative humidity conditions, fructose, glucose and sucrose contents were changed with similar to that of in temperature. Changes of fructose and glucose were the same except on 4~circC , 85% relative humidity, that was lower level than moisture of tuberous root.

마늘의 저장조건을 저온(31, 805% RH, LT), 움(96, 805% RH, PT) 및 상온(1411, 675% RH, AT)으로 구분하여 9개월간 물리화학적 품질 변화를 조사하였다. 저장 중 마늘의 발아율은 저온조건에서는 상대적으로 낮게 나타났으나 움식 및 상온저장에서는 높게 나타나 이상의 조건에서는 발아억제 방안이 요구되었다. 마늘의 부패율은 저장 7개월 째인 이듬해 3월까지는 낮았으나 그 이후에는 저장조건에 상관없이 급격히 부패되었다

생강의 적정 저장 온ㆍ습도 조건을 구명하기 위하여 7, 12, 2의 온도와 75%, 85%, 95%의 상대습도에서 각각 저장하면서 생강의 품질을 비교 분석하였다. 7와 2에서 습도조건별로 저장한 생강에서는 각각 저온장해 현상과 발아현상으로 인하여 품질저하가 빠르게 진행되었으며, 이들 온도구에서는 습도의 영향은 비교적 크지 않았다. 7에서는 저장 30일부터 곰팡이 발생, 위조현상 등 저온장해가 발생하기 시작하여 90일경 상품성을 소실한 반면 2에서

Bulkogi(roast beef) seasoning stored without cap at 5 and 23 and within capped boule at 5, 23, 38, 48 and heat cycling(38-1 week and 5-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23 but did not showed any significant quality changes at 5 for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38 storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23.

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4 without pasteurization(NT), with light piasteurization (LP; 66, 10 sec) and with full pasteurization(FP; 90, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96 for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82 for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82 for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76 for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96 for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82 for 60 sec was recommended to stabilize vitamin C and color.

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2 was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3 because the occurrence of physical damage on frozen tissue at below -5. Frozen storage at -3 had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1.

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

This study was conducted to determine the effects of storage conditions on apples treated with postharvest fungicides, benomyl and bitertanol. The fungicideds were applied to control Postharverst disease in apples during CA and cold storage. The stored Apple were tested monthly for weight loss, flesh firmness, titratable acidity, prix and free sugar. Relative to the control group, the pstharvest fungicide stoup had less disease. The fungicide treated apples stored in CA had a higher measured weight, better firmness and maintained acidity, prix and free sugar when compared to the control stoup monthly and after 200days. The fungicide treated apples in cold storage maintained their quality for 120days.

Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p2 when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.

For the measurement of the change of respiration rate caused by the gas content of storage atmosphere which furnishes important data for the interpretation of ULO storage, GC was used. It has been shown that the respiration rate and respiratory heat generation rate of Fuji apple is more than doubled in normal low temperature storage when compared with ULO storage, and that in ULO storage the respiration rate and respiratory heat generation rate directly proportional to the concentration of O2 in storage atmosphere as well as inversely proportional to that of CO2. It was possible to establish a functional formula for the respiratory heat generation rate of Fuji apple in all the storage conditions in terms of u=-0.7638+0.0003 O2-0.0007 log(CO2)+0.1369 log(Tb) concerning temperature and the concentration of O2 and CO2

본 연구는 소백벼, 중원벼 등 국내 재배품종과 교배모본으로 이용되는 재래 및 도입품종을 공시하여 저장조건에 따른 종실의 휴면성의 변화를 알고자 수행 되었으며 결과를 요약하면 아래와 같다. 1. 출수후 40일 된 종실의 수확직후 및 저장기간에 따른 발아율을 조사한 결과 자포니카인 화성벼와 상풍벼, 샤레형 재래종인 자광도와 몽근샤레, 그리고 통일형 품종인 삼강벼는 성숙종자에 휴면성이 거의 없었고, 자포니카형 조생종인 소백벼와 오대벼는 약한 휴면성을, 그리고 통일형인 중원벼와 인디카형 품종인 IR-20과 IR-42는 강한 휴면성을 가지고 있었다. 2. 출수후 40일에 수확한 종실은 20℃ 항온 또는 서야 25/15℃ 변온조건에 30일동안만 저장하여도 휴면성이 강한 품종을 포함한 모든 공시품종이 90%이상의 높은 발아율을 보였으나, 4℃ , 상대습도 40%조건에서 30일에서 180일까지 저장했을 때는 품종간 발아율 차이가 인정되었고, 휴면성이 강한 인디카형 품종인 IR-20은 180일간 저장후에도 발아율이 60%에 미치지 못하였다. 3. 성숙한 종실을 20℃ 또는 서야 20/15℃ 조건에 30일 이상 180일까지 저장하면 모든 품종이 수확직후의 종실보다 발아기까지의 일수가 짧아졌으며, 4℃ 에 저장했을때도 고온조건에서보다는 그 정도가 낮지만 저장기간이 길어질수록 발아율이 높아지고 발아일수도 빨라졌다.