Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere

Choi, S.T.; Cho, Mi-Ae; Hong, Yoon-Pyo; Hwang, In-Kyeong; Chung, Duck-Hwa; Yun, Seok-Kyu

doi:10.11002/kjfp.2011.18.2.143

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…포장필름에 따른 연구 (12)(13)(14)등이 보고되고 있으나, 실험 기간이 한 달 이내로 짧게 이루어졌다. Climacteric형 과실의 선도유지 연장을 위하여 1-methylcyclopropene(1-MCP) 및 에틸렌 흡착제는 주로 사용되는 방법이지만 수확시기, 처리농도, 처리시간 및 온도 등의 조건에 따라 다양한 결과를 나타내는 것으로 알려져 있다 (15).…”

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Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage

Kim¹,

Bae²,

Park³

et al. 2016

Korean Journal of Food Preservation

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This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) and ethylene-absorbent on the qualities of Prunus mume fruit. Prunus mume fruits were stored without film packaging (Cont), packed in LDPE film (Cont-P), and packed with ethylene-absorbent (Cont-PE). Fruits were treated with 1-MCP (1 ppm) for 24 hr at 1℃. After treatment, fruits were packed in LDPE film (MCP-P) and with ethylene-absorbent (MCP-PE) and then stored at 1℃ for 8 weeks. Total soluble solids increased during storage but decreased after 6 weeks while total acidity decreased during storage. Cont was almost completely decayed after 8 weeks of storage while Cont-P, Cont-PE, MCP-PE, and MCP-P were 46, 69, 83, and 5% decayed, respectively. L value decreased but a value increased during storage in all samples. Firmness of peel and flesh of samples decreased gradually for 8 weeks. Respiration rate did not show any significant difference among samples. Ethylene production of Cont showed 0.05 μL/kg/h but immediately after 1-MCP treatment, it showed 0.02 μL/kg/h. Oxalic and malic acids decreased while citric acid increased during storage; fructose and glucose substantially decreased after 8 weeks whereas sorbitol and sucrose increased upto 4 weeks and then decreased thereafter. Based on these results, packing the fruits treated with 1-MCP could extend the freshness of Prunus mume fruit.

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Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage

Kim¹,

Bae²,

Park³

et al. 2016

Korean Journal of Food Preservation

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Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials

Son¹,

Hwang²,

Chung³

2015

Korean Journal of Food Preservation

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Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at 5℃ for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.

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Quality Maintenance and Suppression of Chilling Injury of 'Akihime' Plum Fruits Stored under Controlled Atmosphere

이은진¹,

최선영²,

조미애³

et al. 2013

Korean Journal of Horticultural Science and Technology

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Abstract. 'Akihime' plums picked at mature stage (50-70% red coloration of the fruit skin) were stored at 1°C under air or controlled atmosphere (CA) storage regime as following 3% O2 + 1, 3, 5, and 7% CO2 for 50 days for the purpose of assessing the effect of CA storage on the maintenance of fruit quality and the reduction of chilling injury. Fruits stored under CA storage regime showed reduced respiration as well as ethylene production rates compared to the fruits stored in air. Quality attributes including weight loss, Hunter 'a' values, soluble solids content, titratable acidity, and firmness showed smallest changes in fruits stored under CA conditions except for 3% O2 + 7% CO2. High incidence of physiological disorders including chilling injury, flesh browning, and decay were found in fruits stored under both air and CA of 3% O2 + 7% CO2. In our study, the CA storage regime of 3% O2 + 5% CO2 was found the most effective for maintaining overall fruit qualities of 'Akihime' plums produced in Korea, also delayed the development of chilling injury including lack of juiciness and flesh browning. From the results, storage at 3% O2 + 5% CO2 was selected as an optimal condition of 'Akihime' plum for extending storage life up to 50 days at 1°C.

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Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere

Cited by 3 publications

References 14 publications

Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage

Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage

Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials

Quality Maintenance and Suppression of Chilling Injury of 'Akihime' Plum Fruits Stored under Controlled Atmosphere

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