We report on a unique fabrication technique, DSC for high performance PA TFC RO membranes. DSC allows the simultaneous and continuous spreading of two reactive monomer solutions to create an unsupported PA layer, which is then adhered onto a porous support to form a membrane. DSC facilitates the characterization of the PA layer structure by easily isolating it. The DSC-PA layer exhibits a thinner and smoother structure with a more wettable and less negatively charged surface than one prepared via conventional interfacial polymerization (IP). DSC enables the formation of an extremely thin (~9 nm) and dense PA layer using a very low MPD concentration, which is not feasible by conventional IP. Importantly, the DSC-assembled membrane shows the excellent water flux and NaCl rejection, exceeding both the IP control and commercial RO membranes.

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.