In this study, 'Tadanishiki', a yuzu variety, was stored at 25℃ for 7 weeks using various packaging materials (unpackaged, plastic containers, functional films). Appearance, quality characteristics (hardness, weight loss rate, etc.), antioxidant activity, total number of bacteria, and mold generation were compared under each condition. In the case of unpackaged yuzu, the weight loss rate increased from 24% at week 1 of storage to 70% at week 7. The weight loss rate of yuzu in plastic packaging increased from 18% (1 week) to 68% (7 weeks). However, functional films were found to be effective in maintaining marketability because they had fewer changes in the weight loss rate compared to unpackaged and plastic packaging. As a result of the total bacterial count survey, bacteria began to be observed from the 3rd week in the case of yuzu stored in unpackaged and plastic containers, whereas yuzu stored in functional films developed bacteria by the 7th week. Fungi did not occur in any treatments on day 0, and mold measuring 47.7 mm2 size occurred in unpackaged yuzu at week 1. It was confirmed that mold measuring 483.5 mm2 occurred at week 3 for plastic containers and 189.2 mm2 for functional films at week 5.

This study was conducted to analyze long-term trends in moisture content and regional distribution characteristics of winter forages produced in Korea. A total of 14,204 samples collected from forage production farms and TMR facilities across 128 Si/Gun units nationwide from 2015 to 2024 were analyzed for moisture content, and annual, regional, and species-specific trends were examined accordingly. The overall mean moisture content was 34.82 ± 16.68%, with a declining trend from 46.70% in 2015 to 30.71% in 2024. Among the forage species, Italian ryegrass showed the lowest mean moisture content (29.44 ± 13.31%), decreasing consistently from 41.16% in 2015 to 23.91% in 2024, contributing substantially to the overall declining trend. Regional variation in moisture content was associated with differences in forage storage type composition, with Gangwon province showing higher moisture content corresponding to a greater proportion of silage, while Jeonbuk province showed lower moisture content with a higher proportion of hay. No statistically significant correlations were found between moisture content and environmental factors including precipitation and drainage installation rate (p>0.05), suggesting that final moisture content is likely influenced by multiple factors beyond regional precipitation, highlighting the need for further studies including direct variables like post-harvest management. The proportion of hay increased from 7.8% in 2015 to 32.3% in 2024, while silage decreased from 43.9% to 15.0%, a trend that coincides with the implementation of the national forage quality grading system initiated in 2015, suggesting a possible association. These results provide baseline data for developing region-specific forage production and quality management strategies in Korea.

An analysis of the quality characteristics of glutinous sorghum financiers revealed no significant difference in moisture content between samples prepared with freshly made batter and those prepared with batter refrigerated for 1, 3, or 5 days. The baking loss rate increased in financiers prepared with batter stored for up to 3 days. Both crumb redness and yellowness decreased significantly with increase in batter storage period (p<0.001). Texture analysis showed that hardness and chewiness were highest in the sorghum financier made with batter stored for 1 day, and decreased with increase in storage time (p<0.001). Quantitative-descriptive analysis showed no significant differences in external color, flavor, moisture, taste, and aftertaste among samples across storage periods. The results of the consumer preference test showed no significant differences in color, aroma, taste, texture, or overall acceptance.

This study aimed to identify the optimal storage and germination conditions for producing sprouts from immature bulbils of the Korean garlic cultivar ‘Hongsan’. It also evaluated the effects of LED light quality on sprout growth and compared the functional compound contents across different plant parts. Germination trials indicated that storing bulbils at 4°C for at least 64 days, followed by germination at 10-20°C, yielded the best results. Under mixed LED light treatments (Red:Blue:White), a red-dominant ratio of 4:1:0 significantly enhanced both shoot and root elongation, while germination in darkness resulted in the highest fresh and dry weights. Among the plant parts, sprouted bulbils had the highest alliin content (3,711 mg/100 g) and contained greater levels of fructose and glucose compared to cloves. Conversely, cloves had the highest fructan content, and leaves exhibited the highest total polyphenol content. These findings underscore the importance of combining proper storage and light quality for efficient sprout production from bulbils and highlight the potential of sprouted bulbils as functional food materials.

본 연구는 서리 받은 ‘부유’ 단감(Diospyros kaki cv. Fuyu)의 피해특성 및 잎의 피해율에 따른 과실의 수확 직후 및 저장 중 품질 변화를 조사하였다. 잎의 피해율은 피해정도에 따라 0%, 31-60%, 61-90%, 91-100%의 4단계로 나누어 조사되었다. 서리에 의한 피해는 수관의 외부에서 대부분 발생되었으며, 수상에 착과된 상태에서 피해증상은 서리가 내린 하늘 방향(상향)에 나타났으며, 수확 후 시간이 경과되면서 피해를 받은 부위에 수침현상이 나타나고 갈변되었다. 수확 시, 엽 피해율 91-100%에서 육안으로 관찰되는 피해가 21% 발생하였으며, 61-90%에서는 0.4%로 매우 경미하게 나타났고, 60% 이하에서는 피해가 나타나지 않았다. 서리를 받은 과실은 엽 피해율이 높을수록 호흡률이 증가하는 경향을 보였다. 엽 피해율이 증가함에 따라 전해질 용출율도 증가하였으며 경도는 감소하였다. 저장 후 과실의 피해정도를 조사하기 위해 육안 관찰에서 피해가 나타나지 않은 과실을 5개 묶음 MA (modified atmosphere) 포장하여 -1.3±0.5℃에서 100일간 저장하였다. 저장 후에는 서리를 받았을 것으로 예상되는 기부 부위에서 과육이 함몰된 형태로 나타난 함몰과와 과육 전체가 탄력을 잃고 울렁거리는 울렁과로 두 가지 형태의 장해가 나타났다. 엽 피해율 91-100%에서만 함몰과는 13.0%, 울렁과는 33.0% 발생하였으며, 호흡률과 전해질 용출률이 가장 높고 경도가 가장 낮았다. 엽 피해율이 90% 이하인 과실은 호흡률, 전해질 용출률, 경도가 서리를 받지 않은 과실과 비슷한 경향을 보였으며 육안으로 드러나는 피해가 없었고 과실 품질에도 큰 차이가 없었다.

Cold-pressed rapeseed oil (CPRO) is a rich source of bioactive components, but it is more susceptible to deterioration due to absence of chemical refining. Proper storage conditions are essential to maintain oil quality. This study evaluated the quality properties of seed-stored oil (SSO) and oil-stored oil (OSO) under various storage conditions. Both the seeds and the CPRO obtained from the ‘Jungmo7001’ and ‘Yuryeo’ varieties were stored for 24 months at 4℃, 25℃, and ambient temperature (AT). After 24 months, the acid value (AV) at 4℃ was lower than at 25℃ and AT. Additionally, the AV increased by 3.0-fold in SSO and 1.9-fold in OSO at AT compared to initial storage levels. OSO was found to be relatively more stable against oxidation than SSO. The canolol content in SSO increased with both storage temperature and period, but this was not observed in OSO. However, no changes in fatty acid composition or tocopherol content were noted based on the storage conditions, indicating that these properties remained relatively stable during storage. These results provide foundational data for the stable distribution of CPRO.

This study evaluated the quality characteristics of Flammulina velutipesduring storage using modified atmosphere films of different thicknesses (20, 40, and 60 μm). The films included high-density polyethylene (HDPE) and low-density polyethylene (LDPE). F. velutipeswere stored at 1°C for six weeks, and quality was assessed based on weight loss, respiration rate, firmness, color parameters, β-glucan content, total phenolic content (TPC), and antioxidant activities (2,2-diphenyl-1- picrylhydrazyl and 2,2'-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid] radical scavenging activities). All HDPE and LDPE films were more effective than the conventional film (polypropylene) at maintaining mushroom quality, particularly in the later stages of storage. In particular, LDPE films with thicknesses of 20 and 40 μm showed superior performance at reducing respiration rates and weight loss, while mushrooms packaged with these films retained higher TPC and antioxidant activities. The β-glucan content also remained more stable in mushrooms stored using HDPE and LDPE films. Although we did not evaluate changes in sensory properties or nutritional components, such as vitamins, our results suggest that the type and thickness of packaging films significantly influence the preservation of the quality of F. velutipesduring storage. Additionally, LDPE films with thicknesses of 20 and 40 μm were found to be the most suitable packaging materials for the distribution and storage of F. velutipes. Furthermore, these findings are expected to provide valuable insights into the selection of optimal packaging materials to extend the shelf life and maintain freshness during the postharvest handlingof F. velutipes.

Flammulina velutipesis highly valued and widely consumed because of its nutritional and functional benefits, and its global demand is steadily increasing. However, rapid quality deterioration and short shelf life create an urgent need for effective preservation and advanced quality assessment of Flammulina velutipes. The aim of this review was to identify methods that reduce postharvest quality loss, extend shelf life, and optimize storage and distribution practices for Flammulina velutipes. Chemical treatments (including antioxidants, 1-methylcyclopropene, and edible coatings), low-temperature plasma, and innovative nanocomposite-based packaging have been effective in maintaining Flammulina velutipesquality after harvest. Nevertheless, further discussions on the economic feasibility, safety, and sustainability of these technologies are essential for their practical and industrial applications in Flammulina velutipespreservation.

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4oC. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

Black soldier fly (BSF, Hermetia illucens) has been noted as an excellent feed ingredient. However, there is limited information on rearing and processing technology. Thus, this study was conducted to evaluate the substrates for rearing BSF and the optimal processing method for BSF performance. Study separated as 2 experiment, BSF rearing and drying method(Exp 1.) and EP-processing method(exp 2.). During the study, 30 clutches were reared, with 10 per substrate. Three substrates, namely food waste (FW), tofu by-product (TF), and vegetable waste with two drying methods, namely hot air dry (AD) and microwave dry (MW) at expanding (EP) ratios of 5:5 and 7:3, were examined by evaluating their rearing performance, nutrient contents, in vitro digestibility and lipid oxidation stability during storage (0, 14 and 28 days). In experiment 1, the rearing substrates and drying methods were evaluated. Compared with that of conventional methods (FW, AD), the TF substrates and MW method showed higher dry matter contents (3.43%) and in vitro digestibility (1.62%) but lower ether extract contents(3.53%; p<0.05). However, the malondialdehyde (MDA) concentration under MW treatments decreased during storage (5.77%, 4.69% and 3.24%; p<0.05). In experiment 2, compared with that of the 7:3 EP-BSF ratio, the 5:5 EP-BSF ratio showed higher in vitro digestibility (2.70%) and lower MDA concentration during storage (19.19%, 7.96% and 6.42%; p<0.05). In conclusion, the optimal conditions for BSF rearing and ensuring product quality were TF substrates, MW methods and a 5:5 corn:BSF ratio. Therefore, the optimal conditions for producing EP-BSF can present an excellent feed ingredient alternative for swine feed.

This study is in order to the effect of 1-methlycyclopropene (1-MCP) treatment and film package as modified atmosphere packaging (MAP) on the changes in fruit quality factors of 'Daehong' peaches during cold storage. The concentrations of 1-MCP were treated at 1μL·L-1 and 2μL·L-1, and peaches in film package were stored for 28 days in cold storage at 5±1°C and 85±5% RH. The fruits stored carton box were used as a control of MAP, and 1-MCP free fruits were used as the control of both packages. Rate of fresh weight loss during storage was not significantly different between groups with and without 1-MCP treatment, but was higher in the box package than in the MAP. The control group had a higher incidence of both gases with the 1-MCP treatment group showing statistically significantly low. Carbon dioxide in the package was lowered by about 12% compared to the non-treated group, and the ethylene concentration was maintained at 1μL·L-1, showing a significance low compared to other treated groups. As the storage period elapsed, the firmness of 1-MCP and MAP treated fruits remained significant at 5-9% compared to the control group. Regardless of the packaging method Hunter a* values of exocarp and mesocarp were significantly higher in fruit treated with 1-MCP 1μL·L-1 treatment than in the control group, and anthocyanin was significantly higher in the fruit during the storage period, especially high in MAP. In summary, fruits of MAP group with 1-MCP 1μL·L-1 had rate of lower respiration and ethylene production, and little changes in firmness, Hunter a* values of exo-carp and meso-carp, and anthocyanin, which is considered the most suitable method for preserving postharvest quality of the peach cultivar during the storage.

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35oC for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5oC satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15oC showed high variability from 3–39 days. At 25oC, a quality safety limit period of 2–20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 °C had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7–13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1–35oC) can be distributed and stored in a temperature range of up to 35oC. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

수경 재배한 멜론의 생육과 수확 후 모의유통 시 품질 차이를 검토하였다. ‘루비볼춘추계’의 수경재배 된 멜론을 이용하여 저장 온도를 2℃와 5℃, 10℃, 20℃하여 모의유통 시 특성과 가용성고형물(SSC), 경도, 생체중 변화, 외관 등의 변화를 조사하였다. 멜론을 상온으로 유통하는 조건 하에서 저온저장에 따른 과실 특성을 본 연구에서 확인하였다. 멜론 저장 시 가용성고형물, 경도, 생체중, 외관이 저장온도에 따라 차이를 보였다. 가용성고형물은 멜론을 저온(2~5℃)에서 저장하여 모의유통 된 것이 상온(20℃)에서 다른 온도처리보다 높은 수준인 것으로 나타났다. 외관과 경도는 모의유통 중 저장 온도에 따른 영향이 지속적이지는 못하였지만 유통초기 저온(2~10℃) 저장이 외관 지수 및 경도 수치가 높은 경향이었다. 저장 온도에 따른 영향이 모의유통 시 계속 효과를 유지하지 못하여 국내 유통 시 이를 고려하여야 할 것이다. 본 연구 결과, 저장 온도에 따른 모의유통 중에 미치는 영향은 저장 직후 짧은 단기간에만 효과를 유지하여, 국내 유통 하에서 저장할 경우에는 바로 소비할 수 있도록 유도해야 할 것으로 생각된다.

The objective of the present study was to evaluate the effect of storage type and period on the quality of rye hay. The rye “Gogu” was sown on October 15, 2020, and harvested on April 22, 2021 (heading stage). The rye hay was prepared in two wrapping conditions (wrapping and unwrapping) and two storage period (3 and 6 months). In regards to their visual appearance, the forage quality score was higher in wrapped rye hay than in unwrapped rye hay. In all groups, there was no difference in appearance between inside and outside. The moisture content of wrapped rye hay was maintained at the initial level until 6 months. However, the moisture content of unwrapped rye hay was increased at 3 months of storage, and then decreased at 6 months of storage. Crude protein content was higher in wrapped rye hay than in unwrapped rye hay, whereas NDF and ADF contents were lower within wrapped rye hay than within unwrapped rye hay (p<0.05). In conclusion, wrapping rye is effective method for long-term storage that reduces the effect of external environment.