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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 5, Issue 4 - Dec 1998
Volume 5, Issue 3 - Sep 1998
Volume 5, Issue 2 - Jun 1998
Volume 5, Issue 1 - Mar 1998
Selecting the target year
Changes in Physiologcal Properties of Garlic (Allium sativum L.) by Storage and Marketing Condition after Storage
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 105~110
To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1
) and room temperature(20
), and then marketed at low(2~3
) and room temperature (20
)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.
Effect of Storage and Marketing Condition on Biochemical Property Changes of Garlic (Allium sativum L.)
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 111~117
Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.
Change of Physicochemical Quality According to Its Storage Temperature in Garlic (Allium sativum L.)
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 119~122
This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20
. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30
) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.
Effect of Application of Nitrogen and Phosphate Fertilizer on Yield and Storage of Onions (Allium CePa L.)
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 123~126
This study was carried out investigate to optimum levels of nitrogen and phosphate fertilizer to get a higher yield and a quality of an onion(Allium Cepa L.) from 1993 to 1994. Three fertilizer levels were applied with 120, 240 and 360kg/ha of nitrogen and 100, 200 and 300kg/ha of P2O5 during the onion growing season. After harvesting the onion, it was storaged at given deposit. The growth and yield of the onion were better at the fertilizer levels of both 240 and 360kg/ha of nitrogen and of both 200 and 300kg/ha of P2O5 than at the level of 120kg/ha in nitrogen and 100kg/ha of P2O5. The content of total nitrogen and P2O5 in plant was decreased with reduced application levels of nitrogen and phosphate fertilizer. The rotting rate was higher at the levels of both 360kg/ha in nitrogen and 300kg/ha in P2O5 than the other treatment during the storage period. The sprouting rate tended to be high at 240kg/ha of nitrogen and 100kg/ha of P2O5.
Effect of Topdressing Methods of Nitrogen Fertilizer on Growth, Yield and Storage of Onion(Allium cepa L.) in Mulch-Cropping System
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 127~132
In order to fad out an efficient way of topdressing nitrogen fertilizer in mulch-cropping system of onion(Allium cepa L.), solid, slow-release, and liquid forms of nitrogen fertilizers were allied to cv. 'Changnyungdaego' various number of times at different time, with 5 topdress applications of solid fertilizer serving as a control. Whole basal application of conventional solid fertilizer and 2 slow-release fertilizers were labor-saving and showed improved storage quality of bulbs, but resulted in poor plant growth and considerably low yield due to fertilizer shortage from early April. This suggests that topdress application is necessary. Liquid form of nitrogen fertilizer was more effective for plant growth and yield and saving labor than the solid form. Early applications was effective for increasing yield and storage quality of onion bulbs harvested. Thus two applications of liquid form of nitrogen fertilizer in February and March at rome month interval are recommended in mulch crowing system of onion.
CA Storage for Ginger Depending on CO2 Concentrations
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 133~137
In order to establish effectiveness of CA storage and adequate CO2 concentration, it was investigated the quality chanties of Singer during CA storage for 150 days at different CO2 concentrations ranging from 3% to 12% and 3% fixed oxygen concentration. Weight loss tend to decrease with increase of CO2 concentrations. Sprouting ratio and the loss of gingerol was shown to be less as CO2 concentration increase but to be more than control stored at 12
, 95% RH within the concentration less than 6% CO2.
Effects on Storage Life of Satsuma Mandarin as Affected by Wax-coating. Paper Packaging and Film Packaging
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 138~143
The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.
An Study on the Consumer Perception for the Package Colors of the Traditional Foods
Ha, Yeong-Seon ; Kim, Jong-Gyeong ; Park, In-Sik ;
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 144~149
The purpose of this study was to reveal consumer attitudes about package colors of Korean traditional floods. The housewives preferred pale purple blue for soy sediment, red purple for soy soup, yellow for vinegar, red for power sediment. For the background color of each package, consumers tended to like similar color with color of the content, but did not show any bias for the lesser color of it. The statistically significant correlations between populational difference and package colors were not found.
A Study on the Quality of Liner Board Used Corrugated Fiberboard Container of Apples
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 150~153
As strait As a result of the quality research of liner boards used for the national-made corrugated boxes for apples, basis weight of each sample passed its tolerance within 4%. We found that KA, WLK, and SC liner boards showed better in relative bursting strength. SC, WLK, KA, and SK performed better in relative compression strength. WLK201 and KA210 were good for the outside liner, and K2200 was adequate for medium and inside liner. we classified WLK and KA liner boards as A grade and others as C grade.
Changes of Free Sugars & Free Sugar Alcohols in Lentinus edodes during Storage.
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 154~161
Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1
, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of
-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of
-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4
was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4
Changes of Characteristics in Salted Baechu(Chinese Cabbage) and Its Exudate during Long Term Storage
Han, Eung-Su ; Seok, Mun-Sik ; Park, Ji-Hyeon ;
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 162~166
Chemical, physical md microbial analysis of salted baechu(Chinese cabbage) and its exudate were conducted during storage in large plastic bags(LDPE, HDPE, PVC-box) at 0
. Salinity was slightly lowered for 2 weeks storage and maintained that level thereafter in salted haechu, but in its exudate increased rapidly for 2 weeks storage and decreased thereafter. In all treatment pH decreased to 5.0 in salted baechu and to 4.5 in its exudate for 6 weeks storage. Reducing sugar content of salted baechu was 1.5∼2.0 fold higher than that of its exudate, and decresed slowly in both. Total viable cells increased rapidly for 2 weeks but maintained that level thereafter and lactic acid bacteria increased continuously until 6 weeks. Lightness of exudate decreased rapidly in PVC-box, but decreased slowly in LDPE. Compression force of salted baechu increased continuously untill 8 weeks except for PVC-box.
Shelf-life of Bulkogi(Roast Beef) Seasoning on the Different Storage Conditions
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 167~171
Bulkogi(roast beef) seasoning stored without cap at 5
and within capped boule at 5
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
Processing of Purees from Pumpkin and Sweet-Pumpkin
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 172~176
This study was conducted to develop purees from pumpkin and sweet-pumpkin. Soluble solids in pumpkins were increased as heating time increase. The maximum yield of puree from sweet-pumpkin marked 78.2% when in prepared at 121
for 60 minutes heating, but puree from pumpkin was 53.2% at 121
for 40 minutes heating. Soluble solid and yield of pumpkin purees were increased with enzyme treatment. but viscosity was deceased remarkably. Hunter's a and b values of puree from sweet-pumpkin were higher than puree from pumpkin, and it was considered due to higher content of carotenoid. Organoleptic qualities of puree from pumpkin and sweet-pumpkin were investigated by 5-point scale and the most effective heating time was 40 minutes at 121
Effect of Ozone Treatment on the Quality of Soybean Sprouts 2. Optimum Conditions of Ozone Treatment during Soaking of Soybean for Quality Enhancement of Soybean Sprouts
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 177~185
For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2
were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.
Using of Immobilized Yeast Cells for the Production of Sparkling Wine
Lee, Yong-Su ; Lee, Geon-Pyo ; Choe, Jin-Sang ;
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 186~190
In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.
Consideration of Physiological Functional Characteristics in Garlic, Allium sativum L.
Korean Journal of Food Preservation, volume 5, issue 2, 1998, Pages 191~197
Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.