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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 :
Kwang Duk Moon
Volume & Issues
Volume 7, Issue 4 - Dec 2000
Volume 7, Issue 3 - Sep 2000
Volume 7, Issue 2 - Jun 2000
Volume 7, Issue 1 - Mar 2000
Selecting the target year
Changes in Respiratory and Quality Characteristics of 'Tsugaru' Apple by Storage Temperature
Park, Hyung-Woo ; Park, Jong-Dae ; Hong, Seok-In ; Kim, Dong-Man ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 133~138
The research was conducted to measure the effect of temperature on respiratory and quality characteristics of 'Tsugaru' apple(Malus domestica Borkh) during storage at 4
C and 20
C. Respiration rate of the apple just after harvest was 7.57 mL CO
/kg/h at 20
C. It was decreased rapidly and was 2.86 mL CO
/kg/h after storage for 45 days at 20
C. The apples showed the highest ethylene production rate at 10
C and 20
C after 14 days, and at 4
C after 28 days during storage. Weight of the apple was reduced by 2.9% after 120 days at 4
C and by 6.1% after 45 days at 20
C. Color difference of peel and pH increased with the temperatures but titratable acidity and flesh firmness showed the reverse trends during storage. According to the subjective quality test, it could be suggested that the shelf-life of the apple is 86 days at 4
C, 65 days at 10
C and 37 days at 20
Shelf-life of Red Chili Pepper on MA and CA Storage
Lee, Ka-Soon ; Lee, Joo-Chan ; Lee, Jong-Kuk ; Han, Kyu-Heung ; Oh, Man-Jin ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 139~144
In order to extend the shelf-life of red chili pepper, MA and CA technology were used. In MA storage, red chili peppers(Jinmi and Jangkun) were packaged in 0.03 mm PE film bags(3 kg/bag) having two holes(
2~3 cm) at 2~3
C or 7~8
C. In CA storage, red chili peppers(Jinmi) were stored on following gas composition; 5 or 10% CO
in combination with 2 or 5% O
C, respectively. The changes of weight loss and decay rates during MA storage were less in Jinmi than in Jangkun and less at 2~3
C storage(except O
10% condition) while in CA it decreased after 40 days of storage. Red chili peppers would be stored for 30 days when stored in MA conditions(0.03 mm PE film bag) and for 60 days when srored in CA condition on O
10% based on overall quality of sensory evaluation.
Changes in the Keeping Quality of Strawberry and Cucumber treated with Korean Medical Herb Extracts
Park, Woo-Po ; Chung, Sun-Kyung ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 145~149
Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5
C and 10
C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O
concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.
Quality Characteristics of Strawberry Cultivated with Natural Organic Manure
Seo, Kwon-Il ; Bae, Young-Il ; Lee, Yong-Soo ; Joo, Ok-Soo ; Nam, Sang-Hae ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 150~154
The use of artificially synthesized inorganic manure for the production of fruits and vegetables gives rise to soil contamination as well as noxious effects against human. Changes in quality of strawberry (SN) cultivated with a natural organic manure developed to solve such problems were studied during storage at 4
C for 2 weeks. SN showed higher weight/volume ratio and lower weight loss during storage than strawberry (control) cultivated with commercial synthetic mature. Sweetness was higher in SN (9.2 Brix) than in control (8.2 Brix), and decrease in sweetness during storage was smaller in SN than in control. Redness (b) of strawberry was 32.1 in SN and 30.2 in control, and the redness decreased during storage showing 25.2 and 23.0, respectively, after 2 weeks. Hardness was higher in SN than in control, and decrease in hardness during storage was smaller in SN than in control. Vitamin C content was slightly higher in SN than in control, and mineral contents were generally higher in SN than in control.
Application of Near Infrared Spectroscopy for Nondestructive Evaluation of Color Degree of Apple Fruit
Sohn, Mi-Ryeong ; Cho, Rae-Kwang ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 155~159
Apple fruit grading is largely dependant on skin color degree. This work reports about the possibility of nondestructive assessment of apple fruit color using infrared(NIR) reflectance spectroscopy. NIR spectra of apple fruit were collected in wavelength range of 1100~2500nm using an InfraAlyzer 500C(Bran+Luebbe). Calibration as calculated by the standard analysis procedures MLR(multiple linear regression) and stepwise, was performed by allowing the IDAS software to select the best regression equations using raw spectra of sample. Color degree of apple skin was expressed as 2 factors, anthocyanin content by purification and a-value by colorimeter. A total of 90 fruits was used for the calibration set(54) and prediction set(36). For determining a-value, the calibration model composed 6 wavelengths(2076, 2120, 2276, 2488, 2072 and 1492nm) provided the highest accuracy : correlation coefficient is 0.913 and standard error of prediction is 4.94. But, the accuracy of prediction result for anthocyanin content determining was rather low(R of 0.761).
Studies on Linerboard Compositions of Corrugated Fiberboard Boxes for Oriental Melons
Ha, Young-Sun ; Lee, Jun-Ho ; Kim, Su-Il ; Park, Nam-Ho ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 160~165
The study aimed to review linerboard compositions of corrugated fiberboard boxes for Oriental melons(Cucumis melon L. var makuwa), analyzing relationships among material compositions, price, weight of boxes, theoretical compression and bursting strength of various liner boards. 19 and 22 different liner boards were currently used for the bleached and the unbleached corrugated boards, respectively. The corrugated board containers with the bleached liners were mostly used in the market although the average price was 10 percents higher than the unbleached. The average compression strength of the bleached. We strongly recommend to redesign the boxes because the average compression and bursting strength of the current boxes were much higher than national packaging standards as much as 70 and 82, respectively.
Development of Trapezoid type Container for the Export Packaging of Cut-Flowers
Kim, Jong-Kyoung ; Kim, Su-Il ; Ha, Young-Sun ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 166~170
In order to improve cut-flower export packaging on the distribution process, newly developed T-type(trapezoid type) container was tested and evaluated on the viewpoints of the protection, workability, and economics. T-type container performed better in protection and workability comparing to 0201 and modified 0201 type containers. Especially, load efficiency of T-type container was 33 percent higher than others, indicating that total distribution costs from Korea to Japan can be saved up to 1.7million dollars per year. T-type container is also advantageous because of its superior display performance and environmentally friendly design. We recommend that T-type container is suitable for most of cut-flowers which are usually horizontally packed such as roses, chrysanthemums, and lilies.
Quality Characteristic of Drink and Tea-Bag Processed with Safflower Seed Powder
Kim, Jun-Han ; Choi, Myung-Sook ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 171~176
Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90
C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80
C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.
Extraction of Phenolic Compounds from grape Seed Using Supercritical
and Ethanol as a Co-solvent
Lee, Won-Young ; Chang, Kyu-Seob ; Choi, Yong-Hee ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 177~183
A supercritical fluid extraction was performed for the extraction of phenolics from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The extraction amount of grape seed phenolics was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). The optimum extraction conditions were 84.83
C, 51.50MPa and 1.27% ethanol. The yield of phenolics using SFE was higher with 3 folds than ethanol and 4 folds than hexane but less than 80% methanol. In the respects of food poisoning, the approved solvents were restricted to ethanol and hexane. So, SFE for extraction of phenolics could be powerful alternative method for solvent extraction.
Enzymatic Maceration of Vegetables with Cell Separating Enzymes
Park, Yong-Kon ; Kang, Yoon-Han ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 184~188
This study was conducted to investigate enzymatic maceration of radish, cabbage, soybean sprout and carrot with cell separating enzymes in order to obtain individual cells. We studied the macerating properties of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC on vegetables. Degree of enzymatic maceration was decreasing order of radish, carrot, cabbage and soybean sprout. The degree of enzymatic maceration among macerating enzymes was decreasing order of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC. The degrees of enzymatic maceration of radish, carrot, soybean sprout and cabbage treated with Macerozyme R-200 for 2hr were 91.0, 80.6, 62.5 and 35.1%, respectively. Total pectin, color and viscosity of carrot macerates increased as the maceration rate increased.
Chemical Components of Zanthoxylum schinifolium and Zanthoxylum piperitum Leaves
Kim, Jeong ; Jeong, Chang-Ho ; Bae, Young-Il ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 189~194
To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.
Antimicrobial Activities of Zonthoxylum schinifolium and Zanthoxylum piperitum Leaves
Kim, Jeong ; Cho, Young-Soo ; Seo, Kwon-Il ; Joo, Ok-Soo ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 195~200
Yields of various solvent extracts for Zanthoxylum schinifolium and Z. piperitum leaves were higher in ethanol extract layer. Ethanol Extract in sancho and chopi leaves was fractionated with different solvents, such as hexane, chloroform, ethyl acetate, butanol and water, yields of hexane fraction was higher. In the solvent extracts using methanol, ethanol, hexane, chloroform, and water, ethanol extract showed the most effective antimicrobial activities. Ethanol extract in sancho and chopi leaves was fractionated, the most antimicrobial activities of sancho leaf were ethyl acetate fraction, and chopi leaf were chloroform fraction.
Purification and Characteristics of
-Galactosidase from Strawberry
Lee, Kwang-Hee ; Yoon, Kyung-Young ; Kim, Kwang-Soo ; Kim, Nam-Woo ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 201~206
-Galactosidase was extracted and purified from strawberry. The purified
-Galactosidase from strawberry was investigated their physicochemical characteristics.
-Galactosidase was purified 25.74 fold from strawberry. The purification procedure include ammonium sulfate fraction, acetone powder treatment and gel and ion exchange chromatography. Yield of the enzyme purification was 18.11%. The purified enzyme has native molecular weight of 116,000 dalton. Vmax value and Km value of
-Galactosidase were 0.077 mM ONPG/ml/15mim and 1.75x10-2mM, respectively. The optimum temperature and pH of
-Galactosidase were 43
C and pH 4.0, respectively. The
-Galactosidase activity was stable below 50
C and at pH 4.0 to pH 6.0. Among the metal ions Ca and Mg were did not affect, whereas K, Cu and Zn show a little effect on the enzyme activity. The
-Galactosidase activities were inhibited by treatment with EDTA and SDS.
Changes in Non-cellulosic Neutral Sugar of Strawberry during Maturation
Lee, Kwang-Hee ; Kim, Mi-Hyun ; Kim, Kwang-Soo ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 207~210
The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.
Effects of Citrus Flavonoids on the Lipid Peroxidation Contents
Cha, Jae-Young ; Kim, Hyun-Jeong ; Kim, Sung-Kyu ; Lee, Yong-Jae ; Cho, Young-Su ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 211~217
The effects of Citrus flavonoids, hesperetin, hesderidin, naringenin, and naringin, on nonenzymatic lipid peroxidation were studied in three different in vitro experimental models. Hesperetin showed the most antioxidant effect in this experimental condition by measuring the malondialdehyde production using the thiobarbiturate and thiocyanate methods, the lipid peroxidation of microsomal membranes, and DPPH (
) method. The antioxidative activity of the flavonoid aglycone forms, hesperetin, Citrus aglycone flavonoid, suggest the most antioxidant effect in this experimental condition, and this effect indicate more potent in the aglycones than their corresponding glycosides.
Characteristics of Gas Formation during Fermentation of Kimchi
Kim, Soon-Dong ; Kim, Deok-Hee ; Kim, Mee-Kyung ; Kim, Mi-Yeung ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 218~221
The effect of the amounts of kimchi (100, 200 and 300 g) and fermentation temperature (10, 15 and 20
) on gas formation of kimchi during fermentation were investigated. The pH of the 200 g packaged kimchi for 12 days at 10-15
was higher than 100 g and 300 g packaged kimchi, whereas that of 100 g packaged kimchi at 20
was higher than the other products. Total lactic acid bacteria in was highest in the 200-300 g packaged kimchi fermented for 12 days at 10
. Number of Leuconostoc mesenteroides and Lactobacillus plantarum of 200 g packaged kimchi higher with the lower fermentation temperature, and that of Lactobacillus plantarum was higher in the kimchi fermented at 15
. The periods of gas formation was 8-11 days of fermentation at 10
, 1-7 day at 15
, and 5-6 days at 20
, respectively. The order of gas formation amount in the temperature and amount of kimchi was 15 > 20 > 10
and 300 > 200 > 100 g, respectively.
Changes in Antimutagenic Activities of Crushed Kimchi during Fermentation at Different Conditions
Kim, Soon-Dong ; Woo, Cheol-Joo ; Rhee, Chang-Ho ; Kim, Mee-Kyung ; Kim, Il-Du ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 222~227
Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20
), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10
for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15
for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.
Characteristics of Alcohol Fermentation Yeast Isolated from Potatoes
Jeong, Yong-Jin ; Kim, Ok-Mi ; Seo, Ji-Hyung ; Lee, Myung-Hee ; Jung, So-Hyoung ; Kim, Tae-Hyun ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 228~232
To utilize abundant potatoes effectively, it was studied on alcohol fermentation strains which were isolated and identified. Fifteen yeast strains with high alcohol fermentation ability were isolated from rotted potatoes. Among them, two isolated strains, 5-3A and 10-4B showing the highest alcohol fermentation ability were identified as Zygosaccharomyces fermentati based on the morphological and physiological characteristics. Their optimum conditions for the alcohol fermentation in 25% glucose were pH 3.0, 30
and 150 rpm of shaking speed, respectively.
Changes in the Components during Alcohol Fermentation of Potatoes Using Pilot System
Jeong, Yong-Jin ; Seo, Ji-Hyung ; Lee, Joo-Baek ; Jang, Sang-Moon ; Shin, Seung-Ryeul ; Kim, Kwang-Soo ;
Korean Journal of Food Preservation, volume 7, issue 2, 2000, Pages 233~239
To proceed mass production and improve its quality, we fermented potatoes using pilot system and investigated the changes in components during fermentation. After liquefaction and saccharification of potatoes by Nuruk(group I), crude enzyme(group II) and glucoamylase(group III), sugar contents in all groups were 18brix equally. However sugar contents in group(II) and group(III) after 24hrs decreased deeply to 7.2 and 8.8 % respectively, after 24hrs. Alcohol content in group(I) increased slowly and was the highest such as 6.8% after 48hrs. Fusel oils in all groups were n-propanol, isobutanol and isoamylalcohol. The major fusel oil in all groups was isoamylalcohol. At the early stage of fermentation, free sugars were glucose, maltose and lactose. Glucose decreased deeply during fermentation and at latter of the fermentation, galactose was detected in all groups. The contents of total free amino acid were 516.57~569.98 mg% in group(I), 193.97~292.11 mg% in group (II) and 186.31~270.53 mg% in group(III). The contents of aspartic acid, serine, glutamic acid, alanine, arginine, and histidine were high in all groups.