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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 3, Issue 2 - Sep 1996
Volume 3, Issue 1 - Apr 1996
Selecting the target year
Effect of Calcium Treatments on Storage Quality of Salted Chinese Cabbage
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 1~5
Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23
to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.
Proccessing of citrus-tea and its characteristics
Go, Jeong-Sam ; Yang, Yeong-Taek ; Kim, Yong-Cheol ;
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 7~13
Total carbohydrates of Kumquats was 14.69% Kumquats, Citrus natsudaidai, and C. platgmama contained 18.3, 11.1 and 13.0%, of soluble solids, and 42.39, 32.09 and 20.13mg/100g, of vitamin C, respectively. Acid contents of C. natsudaidai and C. plafmama harvested on March 1995 in south Cheju were 2.52% and 0.89% . In preparing of Kumquats-tea, combination of 50% honey and sugar, 5% oligo-sugar, 32% Kumquats slice, 13% juice of C. natsudaidai were the best recipe for sensory evaluation. In C. natsudaidai-tea, combination of 5∼10% peel slice treated at 90
for 1min, 50∼60% concentration of sugar and 35∼40% of flesh of C. natsudaidai were good. for sensory evaluation. Microbial growth was not observed in the sterilized products for more than one month at 30
Cold Storage of Kiyomi Tangor Produced in Cheju
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 15~21
Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3
, and about 13% at 5
of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3
and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.
Carotenoid, Color value, UV Spectrum, Organic Acid and Free Sugar Contents of Citrus Varieties Produced in Cheju
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 23~32
Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20
/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.
The Additive Effects of Mustard Seed(Brassica juncea) during Fermentation of Kimchi
Seo, Gwon-Il ; Jeong, Yong-Jin ; Sim, Gi-Hwan ;
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 33~38
To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.
A Study on Drying Models of Ginseng
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 39~53
Ginseng, one of the important economic crops, is processed into medicine, teas, beverages and even foods. Drying is the most important and burdensome work in the processing of ginseng, so development of ginseng dryer is needed for efficient drying and good quality of ginseng. Investigation of drying model is essential for development of ginseng dryer. Drying models for peeled ginseng were investigated to determine dominant drying factors and fitted with five selected drying models and an empirical model. Thompson and the empirical model showed best fit with the experimental data. Pother experiment is necessary to prove the superiority of the empirical models.
Effect of Precooling on Removal of Field Heat and Respiration Rate of Vegetable Corn(Zes Mays L.)
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 55~60
To obtain the basic data on precooling effects for establishment the suitable postharvest handling technique or method of keeping high quality of vegetalble corn, the sweet, supersweet and waxy corn, (Danok #2, Cocktail #86 and Chalok #1), being mainly consumed as vegetables in Korea, were precooled with ice or vacuum cooling method immediately after harvest. The vacuum cooling was the most effective for the field heat removal of vegetable corn. It took only 30 min. at 4 to 5 torr of cold chamber pressure of vacuum precooler to lower the corn temperature from 30 to 2
. The ice cooling was also thought to be a useful precooling method with relatively short cooling time of 6 hrs. The vegetable corn treated with vacuum or ice cooling showed low and stable respiration rates of 25.5 to 43.5 CO2 mg/kg/hr. when stored at 0∼2
while the samples stored at room temperature (20∼25
) without precooling were as high as 64.1 to 245 CO, mg/kg/hr.
Studies on the production and marketing of apple of Kyungpook region and strategies of its improvement
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 61~75
Apple is most favorable fruit in Korea, and apple farmland has been increased before and after the agreements of Uruguay Round and apple is considered as one of strategic agricultural products. Especially expansion of apple farmland is concentrated in Kyungpook region because of the suitable climate and its market share is about 70 percents in 1992. The marketing channels of apples of Kyungpook region are widely classified by merchant, agricultural or horticultural co-op and large scale farmer's. Among them market share of merchant's occupy over 65 percent. In marketing margins, commercial profit is higher than cost in total marketing margins and, assembler and retailer's margin is not less than wholesaler's. The fluctuation of the price of apple is high in year. The marketing problems of apples are several, first, complex marketing channels, secondly, the high percentage of market share by growing district assembler, thirdly, low rate of package and quality standardization, finally, concentration of shipment of apple because of the shortage of apple processing, storage and marketing facilities, of newly produced apples. In conclusion, to increase apple grower's income with the stabilization of supply and quality upgrade, the improvement measures of marketing system are as follows, first, government level's support in marketing facilities and mechanism, secondly, the increment of supply by grower's cooperatives, thirdly, the establishment of a serious of marketing system to increase the efficiency, fourthly, the establishment of cold-chain system and quality standardization of apple, finally, production of various kinds of apple processing goods.
A Study on the post-harvest physiology of Apple fruit, Fuji cultivar during transportation for export
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 77~82
Most of countries differ from their favors, in Taiwan fruit juice and sweet taste are emphasized while external appearance in Japan. During transportation, movement of the container, fluctuation of temperature, decrease of the fruit freshness and undesirable packing materials tend to decline fruit marketability. For these problems, it is believed that shortening of boarding time by utilization of plate and styro form box for packing, the author believed.
Shelf-life of 'Fuji' apples after CA storage at different temperature
Jeong, Heon-Sik ; Jeong, Sin-Gyo ; Choe, Jong-Uk ;
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 83~92
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
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.
Changes in Cell Wall Components and Cell Wall-degrading enzymes during Softening of Fruits
Korean Journal of Food Preservation, volume 3, issue 1, 1996, Pages 93~104
The cell wall components of fruit include cellulose. hemicellulose, pectin, glycoprotein etc., and the cell wall composition differs according to the kind of fruit. Fruit softening occurs as a result of a change in the cell wall polysaccharides : the middle lamella which links primary cell walls is composed of pectin. and primary cell walls are decomposed by a solution of middle lamella caused due to a result of pectin degradation by pectin degrading enzymes during ripening and softening, During fruit ripening and softening, contents of arabinose and galactose among non-cellulosic neutral sugars are notably decreased, and this occurs as a result of the degradation of pectin during fruit repening and softening since they are side-chained with pectin in the form of arabinogalactan and galactan Enzymes involved in the degradation of the cell wall include polygalacturonase, cellulose, pectinmethylesterase, glycosidase, etc., and various studies have been done on the change in enzyme activities during the ripening and softning of fruit. Among cell wall-degrading enzymes, polygalacturonase has the greatest effect on fruit softening, and its activity Increases during the maturating and softening of fruit. This softening leads to the textural change of fruit as a result of the degradation of cell wall polysaccharides by a cell wall degrading enzyme which exists in fruit.