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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 8, Issue 4 - Dec 2001
Volume 8, Issue 3 - Sep 2001
Volume 8, Issue 2 - Jun 2001
Volume 8, Issue 1 - Mar 2001
Selecting the target year
Effects of Storage Conditions on Quality Change after Storage of Deastringencied Persimmons
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 1~8
Effects of storage method and duration on the post-storage quality changes of deastringencied persimmons were investigated. Astringent persimmons(Diospyros kaki T. cv. Chungdobansi) were treated for 39 hours in 70% CO
for astringency removal, and then stored in CA(5%CO
), MAP(0.06 mm LDPE film, 5.2%CO
) and air at 0
for 15, 45, 75 arnd 105 days. Subsequent to the storage, persimmons were held in air at 10
for 4 days. The difference of firmness loss in relations to storage methods at O
during holding at 10
observed in fruits stored above 45 days at 0
) storage was more retarded the firmness loss than the others. Soluble solids during holding at 10
trended to decrease in fruits stored above 75 days at 0
, CA and MAP storage were a little effective to keeping soluble solids. Titratable acidity during holding at 10
, decreased in fruits stored until 75 days at 0
regardless storage methods. Sensory characteristics, color, hardness and overall acceptability of fruits stored in CA were significantly higher than those of fruits stored in MAP and air during shelf-life at 10
after long-term storage at 0
. These results show that the storage conditions had residual effect on the quality of deastringencied persimmons during shelf-life after long-term storage.
Effects of Water Soaking and Gamma Irradiation on Storage Quality of Chestnuts
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 9~15
The effects of water soaking and gamma irradiation on the storage quality of chestnuts (Castanea crenata) were investigated. Chestnuts weirs soaked in water for 48 hrs at room temperature, irradiated at 0, 0.15, 0.25 and 0.35 kGy of
60/Co gamma ray, and then stored at 0
2% RH for 9 months. Spouting was observed at the end of storage only in chestnuts that were soaked and irradiated at below 0.25 kGy. Rotting was found from the early stage of storage in all pre-treatment conditions, but the rotting rate of soaked chestnuts was higher twice than unsoaked ones after 9 months of storage. Weight loss was lower in soaked than unseated samples regardless of irradiation dose. Loss of flesh firmness was appreciably retarded as irradiation dose increased. Total sugar content decreased slowly in irradiated samples at the later periods of storage. Gamma irradiation resulted in the decrease of vitamin C content immediately after treatment, but retarded its loss rate during storage. Soluble tannin content was not affected by gamma irradiation at scout inhibition doses.
Effects of Delayed Gamma-Irradiation and CA Storage on the Quality of Chestnuts
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 16~22
The study was performed to investigate the effects of delayed gamma-irradiation and CA storage on the keeping quality of chestnuts. Chestnuts peviously stored for 3 months at 0
were irradiated at 0 to 0.25 kGy of Co
60/ gamma rays and then stored for 6 months under CA conditions of 3% O
and 5% CO
or air at 0
. Delayed gamma-irradiation completely inhibited the sprouting of chestnuts, and tore reduced the rotting rate by the combination with CA storage. The weight loss was reduced by delayed gamma-irradiation and CA storage. Hunter L and b values of flesh surface of the chestnuts stored under CA were higher than those of samples stored under air regardless of gamma irradiation. Vitamin C, total sugar and reducing sugar contents decreased immediately after irradiation Vitamin C and reducing sugar contents after 6 months of storage were lower in the samples kept under CA than in those under air. Results indicated that delayed gamma-irradiation after harvest and subsequent CA storage showed inhibitory effects against the development of saluting and rotting and the loss of weights and surface flesh color changes in chestnuts.
Effect of Packaging and Loading Conditions on the Quality of Late Autumn Chinese Cabbage during Cold Storage
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 23~29
To extend the freshness of late autumn Chinese cabbage, the packaging and loading effects on the quality were investigated during cold storage. Judging from overall quality during storage period, late autumn Chinese cabbage could be stored by 3 months at 0
cold storage. However, late autumn Chinese cabbage was not acceptable for long-term storage because of its marketability and the storage cost. Among 3 packaging methods(PP-net, carton and plastic container) for stored Chinese cabbage, plastic container and carton were more effective than PP-net packaging for the freshness prolongation. Gas composition in the plastic bags during storage was not significantly different among packaging conditions and O
concentrations were 13∼18% and 0.75∼7.48%, respectively, MAP with plastic film was effective for the quality retention because of low oxygen composition and high humidity condition in the bags.
Quality Changes of Winter Chinese Cabbage by different Packing and Loading during Cold Storage
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 30~36
Quality changes of winter Chinese cabbage with different packing and loading methods were investigated during cold storage at 0
. Judging from the marketability of stored Chinese cabbage, winter Chinese cabbage could be above 4 months at 0
cold store. Four Chinese cabbages were packed with 0.3mm polyethylene film and then loaded vertically in plastic container. During storage at 0
, gas composition in the plastic bags was indicated by 8.2∼19.5% O
and 0.35∼8.58% CO
, respectively. Compared to the conventional storing method, packed with polypropylene net, the fresh1ess of Chinese cabbage was prolonged nearly 10 to 20% by MAP.
Effects of Edible Coatings on the Quality of Fresh-cut Pears
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 37~46
To examine the effects of edible coatings on the quality of fresh-cut fruits, Shingo pear was coated with several concentration of albumin, WSF(whole soy flour), dextrin and SPE (sucrose polyester) solution and quality characteristics, sensory evaluation and respiration rate were determined during storage at
for 10 days. Weight loss rate was reduced in coated fresh-cut pears. 2% dextrin and 1% WSF for pears were more effective in reducing weight loss rate during storage. In preventing the browning of fresh cut fruits, browning was inhibited by coating with 0.5% WSF, 1% albumin, 3% dextrin for pears. Compared with non-coated pears, 0.5% WSF, 1% albumin and 3% dextrin coating were effective in inhibiting the color changes. Even if hardness had a tendency to decrease in coated and no71-coated fruits during storage dextrin coating induced texture softening in fresh-cut pears. The changes in decrease of titratable acidity and vitamin C content and increase of pH and soluble solid were recessed by coatings but there was no differences in accordance with coating materials. Sensory evaluation of coated pears was conducted in according to coating materials and concentrations. Pears coated with 0.5% albumin, 4% dextrin, 1.0% SPE and 0.5% WSF recorded high sensory score. Among the tested coating materials and concentrations, 4% dextrin was the best in all organoleptic quality of coated pears. Respiration rate was repressed by coating with WSF and dextrin in pears.
Modified Atmosphere Packaging of Shiitake Mushroom Packed with Perforated Film and Ceramic Films
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 47~53
In order to investigate the effect of two type of ceramic film(15% SiO
incorporated LDPE, 10% zeolite incorporated LDPE), perforated film and LDPE film on freshness of shiitake mushroom, weight loss, surface color and marketability of mushroom were measured during MA storage at 5
. The effect of packaging films on weight loss and marketability index of shiitake mushroom at 20
was negligible due to its rapid physiological changes. However, the effect of packaging films on surface color of shiitake mushroom was significant at 20
storage, but not at 5
storage. During MA storage of shiitake mushroon, discoloration were reduced effectively by ceramic films and weight loss were by LDPE film, but they had little difference between packaging 51ms. However, there were significant differences among the packaging films in marketability of mushroom induced by water vapor inside package and accelerate its spoilage and browning. Ceramic film(15% SiO
incorporated LDPE) showed best result to maintain marketability of shiitake mushroom and zeolite incorporated film, perforated film, LDPE film in order.
Genotoxicological Safety of the
-ray Irradiated Astragali Radix, Glycyrrhizae Radix and Aurantii nobilis Pericarpium in the Ames Test
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 54~59
The three medicinal herbs, Astragali Radix, Glycyrrhizae Radix and Aurantii nobilis Pericarpium, irradiated with γ-rays have been tested for their possible genotoxicity. The hot water extracts of the 10 kGy γ-ray irradiated herbs were examined in the Salmonella mutagenicity test(histidine reversion assay; Ames test) using Salmonella. typhimurium TA98 and TA100 as tester strains. No mutagenicity was detected in this assay both with and without metabolic activation. The safety of the herbs irradiated with γ-rays at tactical doses needs to be evaluated in further tests of genotoxicity in vivo and chronic and reproductive toxicity.
Quality Comparison of Potato Vinegars Produced by Various Acetobacter Bacteria
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 60~65
To investigate the effect of Acetobacter on qualities of potato vinegars, potato vinegars were produced through acetic acid fermentation using 3 Acetobacters such as Acetobacter sp. PA97, Acetobacter sp. PA96 and Acetobacter pasterianus JK 99. There were little difference in pH(2.90∼3.09) and total acidities(5.30∼5.60%) of 3 potato vinegars. However potato vinegar(II) fermented by Acetobacter sp. PA96 showed a little difference in color values with other potato vinegars. Except acetic acid in each potato vinegars, the contents of citric acid, oxalic acid, succinic acid were high in potato vinegar(I), malic acid in potato vinegar(II) and lactic acid in potato vinegar(III). The contents of glutamic acid alanine, histidine and proline were high in all potato vinegars. The major volatile components in 3 potato vinegars were acetic acid, isoamyl acetate, isobutyl acetate, 3-methyl-1-butanol, 3-methyl-butanoic acid and phenethyl alcohol. Also composition ratio of volatile components was a little difference among 3 potato vinegars.
Changes in the Cell Wall Components and Glycosidases Activity during Development of Peach Fruits
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 66~73
This study was carried out to know whether
-galactosidase is directly important or not on fruit softening during the development of peach fruits compared to those in the stage stage. It was investigated that the flesh firmness, cell wall components, and the glycosidase activities of the peach fruits with a fast softening cultivar, 'Mibeakdo', a slow softening cultivar,'Yumyung'and a middle softening cultivar, 'Okubo
, at different developmental stages, on 13 May, 16 June, 16 July, and 5 August and on 28 August which harvested only 'Yumyung' fruits. In order to investigate the amounts of total sugar and non-cellulosic neutral sugar, the cell wall materials of each fruit were solubilized in distilled water, 0.05M CDTA, 0.05M Na
, 4% KOH, and 24% KOH sequentially. During the fruit development, the fruit firmness of three cultivars decreased and the fruit firmness of 'Yumyung' was higher than that fo 'Mibeakdo' and 'Okubo' in the overall period. During the fruit development, the changes of total sugar amounts of each measured fractions were similar among peach cultivars. Arabinose and galactose were the predominant non-cellulosic neutral sugars in all the fractions including cell wall material of the three cultivars. There was an active relationship between the changes of flesh firmness in three cultivars and the mol % changes of rhamnose on 5 August which was the harvest date of 'Mibeakdo' and 'Okubo' fruits. The activity of soluble
-galactosidase was high at the early developmental stage and then dropped to a very low activity level in all cultivars. The activity of cell wall-bound
-galactosidase was high at the early developmental stage and then decreased continuously through the harvest date. In addition the changes of other glycosidase activities were similar among cultivars.
Preparation and Quality of Instant Gruel Using Pumpkin
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 74~78
Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37
was preferable at 120
for 30∼40 min treatments.
Chemical Components of Korean Atractylodes japonica Koidz
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 79~85
To study the availability of the Atractylodes japonica Koidz. as ingredients for functional flood, the properties of chemical components were investigated and the results were followed. Among general components of Korean A. japonica, total sugars portions from fresh and dried samples took 31.3% and 46.8%, respectively. Mineral contents were K 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm and Mn 13.5 ppm in fresh sample, and K 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm in dried sample. Sucrose in Korean A. japonica was 0.88% in fresh sample and 3.44% in dried sample, and it was main component of sugar. The largest amount of organic acid in Korean A. japonica was tartaric acid, which was 3,849.0 mg% in fresh sample main and 5,305.5 mg% in dried sample. The main amino acid of total amino acids in fresh and dried samples were arginine 291.3 mg% and proline 567.8 mg%, respectively. The main fatty acid of fresh and dried samples were behenic acid 4.0% and linoleic acid 17.99%, respectively. The most distinctive volatile flavor compound was furanodiene which took 17.91% in flash and 40.69% in dried Korean A. japonica.
Functional Properties of Korean Atractylodes japonica Koidz
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 86~91
To study the availability of the Korean Atractylodes japonica Koidz. as ingredients for functional flood, functional properties of solvent extracts were investigated and the results were followed. Yield was 14.8% by ethanol extraction of fresh Korean A. Japonica and 17.7% by water fraction. Acetone extract and butanol fraction showed stronger activity of the hydrogen donating activities, each of 72.9% and 74.2%, respectively, in fresh Korean A. japonica and methanol extract and butanol fraction showed stronger activity of the nitrite scavenging effects, each of 95.0% and 79.2%. in fresh Korean A. japonica. Among the solvent extacts from fresh Korean a. japonica, extract by methanol showed strong antimicrobial activity in which clear zone showed 20 mm for Bacillus subtilis and 19 mm for Pseudomonas aeruginosa. Butanol fraction derived from methanol extract showed moderate antimicrobial activity : 18 mm clear zone for Bacillus subtilis and Vibrio parahaemolyticus. Minimum inhibitory concentrations of methanol extract and butanol fraction were about 2 mg/disc and 4 mg/disc against gram(+) bacteria and 6 mg/disc against gram(-) bacteria, respectively.
Isolation and Characterization of Cholesterol Degradation Bacteria from Korea Traditional Salt Fermented Flat Fish
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 92~101
In order to develop the Production and application of cholesterol oxidase, a cholesterol degradation bacteria which produces a remarkable amount of extracellular cholesterol oxidase has been isolated from Korea traditional salt fermented flat fish. The isolated strain was identified as a strain of Bacil1us sp. based on its morphological, physiological characteristics and cellular fatty acid compositions. Experiments were carried out to optimize the condition of cholesterol oxidase production using Bacillus sp. SFF34. Bacillus sp. SFF34 was shown to give the maximum yield of cholesterol oxidase in the medium containing 2.0% glucose, 0.5% yeast extract, 0.02% MgSO
O, 0.025% K
, 0.15% NH
and 0.2% cholesterol. The optimum culture conditions, temperature, initial pH and agitation speed were 30
, 7.0 and 150rpm respectively. The enzyme production reached a maximum level at 24 hrs of cultivation(2.42 U/ml).
Properties of Purple-Fleshed Sweet Potato Antocyanin Pigment Solutions
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 102~108
Flow properties of the concentrated pigment solutions extracted from purple-fleshed sweet potatoes were determined using a cone and plate rotational viscometer for soluble solids concentration range of 25 to 65% at temperature range of 20 to 60
. The purple-fleshed sweet potato pigment solutions exhibited Newtonian behavior. Temperature dependency for the viscosity of the solution followed the Arhenius relationship with activation energy values between 14.23 and 43.00 kJ/mol, which increased linearly with soluble solids concentration. A relationship between viscosity, temperature and soluble solids concentration was investigated. At the same temperature, the viscosity of the concentrated pigment solutions increased exponentially as the concentration increased with higher degree of such phenomena at lower temperatures.
Antioxidative and Antimutagenic Effects of the Ethanol Elrtract from Cordyceps militaris
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 109~117
Cordyceps militaris is a parasitic fungus that has been used as a Chinese medicine for the treatment of fatigue, debility, kidney disease, tuberculosis, asthma and cardiac insufficiency etc. This study was carried out to determine the antioxidative and antimutagenic effects of Cordyceps militaris using DPPH free radical donating method and Ames test, respectively. They were extracted with ethanol and then further fractionated to n-hexane, chloroform, ethyl acetate, butanol and water, stepwise. Among five fractions, the EtOAc and BuOH fractions showed the highest electron donating activities, about 2-fold higher than other fractions. In Ames test, most of the extracts had strong antimutagenic effects against the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG), 4-nitroquinoline-1-oxide(4NQO), benzo(
)P) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indol (Trp-P-1). The EtOH extracts of C. militaris (200
/plate) showed 62.8%, 74.4% and 67.2% inhibitory effects on the mutagenesis induced by 4NQO, B(
)P and Trp-P-1, respectively, against TA98 strain, whereas 78.1%, 78.6%, 78.6% and 82.7% inhibition were observed on the mutagenesis induced by MNNG, 4NQO, B(
)P and Trp-P-1, respectively, against TA100 strain. Especially, the BuOH fraction showed the highest antimutagenic effects against mutation induced by MNNG.
Antibacterial and Antioxidative Activities of Various Extracts from Basidiomycetes
Korean Journal of Food Preservation, volume 8, issue 1, 2001, Pages 118~124
The water and methanol extract were obtained from fruit body of 8 kind of edible mushrooms. The antibacterial activity of extracts on the growth of pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O 157:H7 and Salmonella typhimurium) was determined. Methanol fraction of Gyrophora esculenta showed excellent antibacterial activity alai t 5 strains of pathogenic bacteria. The 80% methanol extract of Gyrophora esculenta and Phelinus were fractionated with diethylether, chloroform, ethyl acetate, butanol and water. The diethylether, ethyl acetate and butanol fractiorl of Gyrophora esculenta had excellent antibacterial activity and ethyl acetate and butanol fraction of Phellinus linteus had weak antibacterial activity against 5 strains of pathogenic bacteria. Electron donating ability of each fraction of Gyrophora esculenta was increased in order of ethylacetate, chloroform, butanol, diethylether and water. Nitrite scavenging ability was observed in ethyl acetate fraction of Gyrophora esculenta and other fractions showed no activities.