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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
Comparative Effects of Gamma Irradiation and Methyl Bromide Fumigation on Disinfestation and Physicochemical Quality of Acorn
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 199~206
Comparative effects of gamma irradiation and methyl bromide (MBr) fumigation on disinfestation and some physicochemical attributes of acorn seeds were investigated. Insects in domestic acorns were identified to be Curculio dentipes Roelofs and Dichocrocis punctiferalis Guenee, which were easily disinfestated immediately after commercial MBr fumigation. Irradiation also showed similar effects on mortality of the insects in different post-irradiation periods; at 3rd day with doses of 1-3 kGy and at around 30th day 0.5-1 kGy. MBr fumigation caused the decrease in lightness (Hunter L value), total phenolics and reducing sugars and the increase in yellowness (Hunter b value) and browning intensity for the subjected samples, as compared with the nontreated control and irradiated ones at 0.5-2 kGy. Furthermore, MBr fumigation resulted in decay for the most part of samples during storage at 5-10
for 6 months in a PVC box packaging with nets. As a result, optimum levels of irradiation is expected to be roe of the alternatives to chemical fumigants.
Plastic Films affect the Storage Quality of Green Chili Pepper
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 207~210
To prolong the shelf life of green chili pepper, packaging films such as 30
low density polyethylene(LDPE), 20
perforated polyolefin (SM250), 30
cast polypropylene (CPP) and 15
polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O
and below 5% CO
for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.
The Effects of Storage Temperature and pH on Color Change in Garlic Puree
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 211~216
This study was carried out to how the effects of storage temperature of garlic bulbs, pH and temperature of garlic puree on its color change. Color change was severely appeared in puree made of garlics stored at pH 4.0, 2
and pH 4.0, 25
. The color of garlic puree was changed from green to blue during storage. The yellowing occured by the oxidation at high temperature of puree. Garlic puree absorbed the wavelengths of 486nm. 580nm, and 656nm. The precursors of pigments produced by enzymatic reaction were seemed to be the reasons of color change because there was no my change of color in puree when the enzymes including alliinase were inactivated. However, the color changes of puree at low storage temperature should be studied further in the future.
Studios on Drying and Preservation of Omija (Schizandra chinensis BAILL.)
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 217~223
Quality and component of dry Omija during storage and shelf-life of fresh Omija were investigated. Acidity and pH of dry Omija were not significantly different among drying methods, but reducing sugar(3.77%) of field (drying was much lower than that of hot air drying(11.02%) and freeze drying(10.12%). Crude protein was higher in order of freeze drying> hot air drying> field drying, and the optical density of freeze drying at 520nm were higher up to about 3 times than field drying and hot air drying, respectively. Moisture content of dry Omija during the storage was increased, whereas acidity decreased at 25
. However changed little at 4, -5, -20
Reducing sugar increased until 8 mouth, and thereafter decreased continuously. Optical density and color(L,a,b) decreased at 25
but increased at 4, -5, -20
. Shelf-life of flesh Omija at 4
was limited to 9 days because staring decay. Acidity and reducing sugar of flesh Omija continuously decreased during storage at -5, -60
. Optical density increased until 8 month and then decreased, and especially the optical density of 8 month storage at -60
was higher than initial's.
Changes of Quality in Ginger according to Storage Conditions
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 224~230
In order to establish proper storage conditions for ginger, the quality changes of gingers stored at three different temperatures(7
) and three different relative humidities(75%, 85% and 95%RH) were investigated during 150 days of storage. Gingers stored at 7
showed rapid quality deterioration due to chilling injury and spouting respectively in any range of relative humidity. Ginger stored at 7
was staled to show symptoms of the chilling injury such as moldiness, shrivelling, discoloration etc after 30 days of storage ; then it was deteriorated after 90 days of storage. Ginger stored at 20
was completely lost its storage-life after 30 days of storage because of high sprouting ratio. However ginger stored at 12
, 75%RH showed better quality than ones stored at both 7
, but it was not so good as the one at 7
, 95%RH. Consequently storage conditions of 12
, 95%RH was observed the best effecive condition for keeping rhizomes in good quality from weight loss, spouting, mouldiness and so on.
Effects of Sawdust Removal on Root Part Enoki Mushroom (Flammulina velutipes) on quality during Storage
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 231~238
The effects of temperature(0, 5, 10
), sawdust removal in root part and packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity, weight loss and stipe elongation were observed at higher temperature. Removal of sawdust part slowed down the rate of stipe elongation with little effect on the respiration rates, and therefore improve the quality preservation. The modified atmosphere packaging of 100g mushroom using hermetically sealing by 30
polypropylene (CPP) and low density polyethylene (LDPE) films were effective in preserving the quality such as visual appearance and Hunter L value, and reducing weight loss at 0
compared to perforated packages.
Nitrogen-Oxygen Separation Characteristics by Polyimide Membrane System for Controlled Atmosphere Storage
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 239~246
Polyimide membrane system was designed for manufacturing nitrogen-enriched gas, and basic technical data was suggested for appling this system to controlled atmosphere storage. The permeability characteristics of pure oxygen and nitrogen could be explained by dual-mode sorption model. There was substantial decrease in the permeation rates of oxygen, which is the more permeable gas, through the polyimide membrane due to the presence of nitrogen in comparison with pure oxygen. However, the permeation rates of nitrogen was increased by the presence of oxygen. The ideal separation factor was in the range of 5 to 6 in the range of temperature and pressure difference studied, and the separation factor of air was lower than the ideal separation factor. The increase of ideal separation factor with increasing temperature is due to the fact that the activation energy for oxygen is larger than that for nitrogen. Nitrogen concentration decreased rapidly with increasing product recovery, and it was found that this is a major operating factor to obtain nitrogen concentration required for controlled atmosphere storage. A relation equation, by which nitrogen concentration in storehouse can be predicted, was suggested under the establishment of a hypothetical model for controlled atmosphere storage process using polyimide membrane system.
Changes in the Components of Cell Wall in Persimmon Fruits with Ethylene Treatment
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 247~255
This study was carried out to investigate changes in the flesh firmness, evolution of ethylene, cell wall components, and degradation and solubilization of polyuronide(PU) and polysaccharide(PS) in green(GP) and mature persimmon(MP) fruits according to testing time of ethylene(50
). When ethylene was treated in GP and MP, flesh firmness rapidly decreased and it was decreased more GP than MP. When ethylene were treated for 12 hours in GP, production of ethylene began after 3 days. The amount of ethylene product was maximum 16,000
at 24 hours of ethylene treatment. However, ethylene was not producted until 7 days after 24 hours ethylene treatment at MP. The content of pectic substances decreased in the distilled- water, 0.05M
,4M and 8M KOH-soluble fractions during softening according to increasing time of ethylene treatment. Arabinose and galactose were the major non-cellulosic neutral sugars in the 0.05M CDTA and 0.05M
-soluble pectic fractions. Glucose, galactose and xylose were the major non-cellulosic neutral sugars in the 4M KOH- soluble hemicellulosic fraction. High molecular of PU and PS were degraded and solubilized in the distilled-water, 0.05M CDTA 0.05M
and 4M KOH-soluble fractions during time of ethylene treatment.
Development of Natural Antimicrobial Agents for Preserving Greenhouse Fresh Produce
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 256~261
To investigate the function and effectiveness of natural antimicrobial agent(NAA), as freshness preserving material, extracted from medicinal herbs, their antimicrobial activities were tested against Bacillus cereus, Corynebacterium xerosis, Peudomonas syringae and Enterobacter aerogenes causing the postharvest decay of greenhouse produce. The ethanol extracts of Polygonum cuspidatum Sieb. et Zucc and Syzyrium aromaticum (L.) Merr. et Perry showed remarkable inhibitory effect on the growth of above-mentioned reference microorganisms when treated with mon than 500ppm. The antimicrobial activities of NAA were very stable in the wide spectrum of temperature (40
) and pH(4-10).
Loquat (Eriobotrya japonica Lindl.) Leaf Tea Processing and Its Physicochemical Properties
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 262~269
In order to promote the applications of Korean loquat leaf as food, loquat leaf tea was manufactured and its physicochemical characteristics were examined. The contents of moisture, crude fat and ash of loquat leaf collected in the middle of February were lower than those collected in October. Mineral contents after 4 times of roasting loquat leaf between February and October were higher 39,916.8 ppm and 23,950.0 ppm of K, respectively. The contents of ascorbic acid(2.33%), free sugar(fructose 1.01%), tannin(1.63%) and caffein(113 mg%) were higher in October than those February. The chromaticity and absorbance of loquat leaf tea percolate were higher in 2 times of roasting but were lower 4 times of roasting in October than those in February. In free amino acid of its percolate and volatile component of 4 times of roasting leaf tea collected in October, DL-allohydroxylysine and nerolidol were higher, respectively.
Loquat(Eriobotrya japonica Lindl.) Juice Processing and Its Physicochemical Properties
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 270~274
In order to enhance the availability of Korean loquat fruit, loquat juice was manufactured and its physicochemical characteristics are measured. The juice of raw fruit and pressed juice after blanching with steam that the pH, sugars, total acids and yields were 3.4, 3.6, and 8.5, 8.0
Brix, and 0.36, 0.34%, and 53.2, 57.4% respectively. Four groups of juices were processed as followed. A ; juice of clarified after filteration, B ; pressed and filtered juice of raw fruit in refrigerated for 50 days, C ; clarified juice of heated at 90
for 2 min., D ; clarified juice of blanched and pressed with raw fruit. Total acids, pH and sugars of A, B, C and D juices were 0.27, 0.35, 0.29 and 0.28%, and 3.80, 3.10, 3.68 and 3.71, and 7.5, 8.5, 8.0 and 8.2
Brix, respectively. Juice of B was higher total free sugar and organic acid than others. The chromaticity of D juice was stable than others. In the sensory test of loquat juice, that the product showed excellent result at 11
Brix and pH 3.78 when 4% of fructose and 0.05% of citric acid added.
Effects of Poria cocos Powder Addition on the Baking Properties
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 275~280
The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.
Antimicrobial and Antioxidative Activities from Moutan Cortex Extract
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 281~285
Methanol extract and various solvent fractions from Moutan Cortex were tested for their antimicrobial activities, free radical scavenging activities and antioxidative activities, and phenolic compounds in ethylacetate fraction were analyzed by GC and HPLC. In the antimicrobial activities test, the ethylacetate fraction of methanol extract showed stronger than other fractions. The antimirobial activities were more effective against Gram positive bacteria than Gram negative bacteria. Minimum inhibitory concentration(MIC) of ethylacetate fraction showed 156-1250
/ml against Cram positive bacteria and 2500-5000
/mg against Gram negative bacteria. The free radical scavenging activities and antioxidative activities using linoleic acid were higher in ethylacetate fraction. The antioxidative activity of ethylacetate fraction was similar to
-tocopherol. The 3 major phenolic compounds were analyzed by GC and HPLC and these content were determined. The content of p-hydroxybenzoic acid, methyl gallate and gallic acid were 1.35%, 14.61% and 4.01%, respectively.
Antibacterial Activity of Water Extract of Green Tea against Pathogenic Bacteria
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 286~291
The sensitivity of various pathogenic bacteria(Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium) to the water extract of green tea was tested. Tryptic soy broth was inoculated with 10
5/CPU/ml of pathogenic bacteria and incubated at 35
for 30 hours. The extract was added at a final concentration of 0-2%(w/v) into culture broth at the mid or late exponential phase of bacteria. The growth of pathogenic bacteria was inhibited with increasing concentrations of the extract in culture broth and the late exponential phase cells were more resistant than the mid exponential phase cells. Cram positive bacteria(L. monocytogenes and S. aureus 196E) were more sensitive than Cram negative bacteria(E. coli O157:H7 and S. typhimurium). S. aureus had the highest sensitivity, followed by L monocytogenes, E. coli O157:H7. S. typhimurium was the most resistant to the water extract of green tea.
Characterization and Identification of Bacteria from Putrefying Soybean Curd
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 292~298
The isolates from putrefying soybean curd were identified as Acinetobacter calcoaceticus, Bacillus cereus, Bacillus sp., Cardiobacterium sp., Escherichia coli, Klebsiella pneumoniae, Pantoea sp., Salmonella typhimurium, Staphylococcus aureus, Xenorhabdus luminescens, Yersinia sp.. The existence percentages of the bacteria from putrefying soybean curd at room temperature storage were Bacillus cereus J55 23.57%, Xenorhabdus luminescens J48 22.73%, Acinetobacter calcoaceticus J61 22.26%, Klebsiella pneumoniae J62 21.25%, Salmonella typhimurium J51 2.87%, Pantoea sp. J57 2.65%, Bacillus sp. J58 1.43%, Cardiobacterium sp. J54 1.26%, Escherichia coli J53 1.20%, Staphvlococcus aureus J6O 0.93%, Yersinia sp. J50 0.05%, respectively. Four out of eleven bacteria as B. cereu J55, X. luminescens J48, Ac. calcoaceticus J61, Kl. pneumoniae J62 putrefied soybean curd and those bacteria produce amylase or proteinase as a extracellular enzyme. But S. typhimurium J51, Pantoea sp. J57, Bacillus sp. J58, Cardiobacterium sp. J54, E. coli 153, St. aureus J60, Yersinia sp. J50 were not putrefied soybean curd. The isolates detected to resistant on various antimicrobial agents. The majority were resistant to aminoside antiboitics as amicacin, gentamicin, tobramycin and were susceptible to
-lactamine antibiotics as penicillin G, oxacillin, cephalothin cefazolin, cefamandole.
Effects of Ethanol Extracts from Chrysanthemum Petals on the Growth Inhibition of Microorganisms
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 299~304
Screening for antibacterial activities with microorganisms related to the food putrefaction by ethanol extract from Chrysanthemum petals widely used for the traditional wine production, and antibacterial activities of each concentration and minimum inhibitory concentration(MIC) from the ethanol extract were researched. Antibacterial activity of ehanol extract for B. subtilis was higher in C. boreale than in C. Morifolium, but that of E. coli was higher in C. molifolium than in C. boreale. C. boreale was higher than C. morifolium in the antibacterial activity of ehanol extract and MIC of ehanol extract from C. boreale was 60-70
/ml. Ethanol extract from C. boreale was higher Gram(-) than Gram(+) in the antibacterial activities, but Gram(-), Gram(+) were greatly inhibited on growth in 100
Utilization of Osmotic Dehydration as Pretreatment prior to Drying
Korean Journal of Food Preservation, volume 5, issue 3, 1998, Pages 305~314
In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.