Effect of Modified Atmosphere Packaging on Postharvest Quality of Kohlrabi

Park, Me‐Hea; Choi, Ji-Weon; Kim, Yong-Bum; Kim, Myeong-Hae; Won, Hee Yeon; Shin, Sun‐Young; Kim, Ji-Gang

doi:10.7235/hort.2014.14022

Cited by 6 publications

(3 citation statements)

References 30 publications

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“…The highest level of Vitamin C was found in the 10,000 cc OTR film treatment, followed by the 40,000 and 20,000 cc OTR film treatments. In a study by Soliva-Fortuny et al (2002), Vitamin C degradation was higher when highly oxygenpermeable packing materials were used during the MA storage of kohlrabi (Park et al, 2014). Similarly, in this experiment with asparagus spears, the highly oxygen-permeable 70,000 and 100,000 cc OTR film treatments, and the treatment with perforated film, demonstrated the greatest decrease in Vitamin C. The highest content of Vitamin C was found in the 10,000 cc OTR film treatment, which had the lowest oxygen concentration.…”

Section: Quality Changementioning

confidence: 99%

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Yoon,

Choi,

Kang

2017

HST

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The aim of this study was to determine suitable oxygen transmission rate (OTR) films for modified atmosphere (MA) storage of asparagus spears (Asparagus officinalis L.), and to examine the related changes in asparagus spear quality. Asparagus spears were packed with 10,000, 20,000, 40,000, 70,000, and 100,000 cc/m 2 •day•atm OTR film treatments for MA storage, and perforated film (conventional storage) was used as the control. The fresh weight loss rate was less than 1% in all OTR film treatments but not in the control. In all OTR film treatments, ethylene content rapidly increased on the first day of storage, and gradually decreased thereafter to 2.0 μL•L-1 by the final storage day. In the 10,000 cc and 20,000 cc OTR film treatments, carbon dioxide content was maintained within the permissible range for asparagus spears under recommended controlled atmosphere (CA) and MA conditions (5-12%). The oxygen content was maintained between 12% and 20% in all OTR film treatments. Hue angles and total chlorophyll content were highest in the 10,000 cc OTR film treatment in both tips and stems. Visual quality was maintained at a saleable level only in the 10,000 cc OTR film treatment until the final storage day (25 days). Based on sensory evaluation, the least off-odor was detected in the 10,000 cc OTR film treatment, and the most in the control treatment. While the soluble solids content decreased with all film treatments, it was maintained at the highest level in the 10,000 cc OTR film treatment. Vitamin C content decreased with all film treatments during storage, but was maintained at higher levels in the 10,000, 20,000, and 40,000 cc OTR film treatments. The firmness of tips and stems increased with storage duration in all film treatments, stems were firmer under the perforated film, 10,000, and 20,000 cc OTR film treatments. Given these results, the 10,000 cc OTR film treatment is considered the most appropriate for MA asparagus spear storage since visual quality and soluble solids content were maintained, and fresh weight loss, vitamin C content, off-odor, and yellowing were suppressed during storage.

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Section: Quality Changementioning

confidence: 99%

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Yoon,

Choi,

Kang

2017

HST

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“…CO2 처리는 복숭아에서 에틸렌의 생합성을 억제하여 부패 및 숙성을 억제하고 (Choi et al, 2007), 딸기의 세포와 세포 사이의 응집력을 증가시켜 경도 유지에 효과가 있는 것으로 보고되었다 (Harker et al, 2000). 그리 고 수확 후 유통 중 품질 저하를 억제할 수 있는 MA 저장 및 포장 기술이 여러 작물에 적용되었는데 (Cho et al, 2009;Park et al, 2014), 아스파라거스는 MA 저장으로 색 변화와 수분 손실 등 품질 유지 효과가 보고된 바 있다 (Gariepy et al, 1991;Yoon et al, 2016). 그러나 MA 저장은 포장 내의 저장성을 향상시키는 고농도 CO2 및 저농도 O2 조건 이외에 품질 저하를 유도하는 에틸렌의 축적을 가져올 수 있다 (Yun and Lee, 1996).…”

Section: 서 언unclassified

Influence of Pretreatments and Modified Atmosphere Packaging on Toughness and Quality of Asparagus Spears During Storage

Yoon,

Kang

2017

HST

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We investigated the effects of different storage methods and pretreatments on the toughness and quality of asparagus spears (Asparagus officinalis L.). Two storage methods were assessed: modified atmosphere (MA) storage using film with an oxygen transmission rate of 10,000 cc•m-2 •d-1 •atm-1 , and conventional storage (CS) using perforated film. Pretreatments were: irradiation with UV-C (UV-C), a hot water dip (HWD), pretreatment with CO 2 (CT), CO 2 injection (CI), or a control without treatment (control). In all treatments, asparagus spears were stored at a relative humidity of 85% and 4°C. Respiration and ethylene production rates were lowest after HWD treatment. In the MA storage conditions, CO 2 content within the film package was maintained at 8-11% regardless of pretreatment, thus satisfying optimal MA conditions for asparagus. Oxygen content decreased immediately after asparagus was put into storage, regardless of pretreatment methods, but later recovered to 15%. Ethylene content increased on the first day of storage, but gradually declined to 6.5-8.5 μL•L-1 by the last storage day. Regardless of pretreatment method, fresh weight loss during CS was less than 6.0%. In MA storage, asparagus packages in the CI treatment had a fresh weight loss of 0.8%, which was the highest among treatments. Asparagus tip firmness was no different across all CS conditions, regardless of pretreatment, but was lowest in MA-stored asparagus after HWD treatment. HWD-treated asparagus had the least firm stems, whether in CS or MA storage. The lignin content of both tips and stems was lowest when asparagus was pretreated with HWD. In CS asparagus, phenylalanine ammonia-lyase (PAL) activity was lowest when pretreated with HWD, but there was no difference in PAL activity between pretreatments in the MA storage condition. PAL activity was the lowest after pretreatment with HWD, regardless of storage method. In asparagus tips, there was no difference in peroxidase (POD) activity across all storage and pretreatment methods. In CS stems, POD activity was lowest after HWD treatment, but there was no difference in stem POD activity in any of pretreatment conditions in

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“…조제분유에는 우유에서 유래되는 콜레스테롤뿐만 아니라 식물성유지에서 유래되는 식물성스테롤 또한 존재하 고 있다 (Claumarchirant et al, 2015;Maduko and Park, 2007 (Park et al, 2014). 벼과의 대나무족(bambuseae)에 속하는 식물인 죽순(Bamboo shoot, Phyllostachys spp.…”

Section: 조제분유의 식물성스테롤 동정 및 분석unclassified

Effect of cooking methods on the phytosterol content in nine selected vegetables

Shin¹,

Park²,

Lee

2016

Korean Journal of Agricultural Science

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Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of β-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) -(the content of phytosterol before cooking)] / (the content of phytosterol before cooking) × 100. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

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Effect of Modified Atmosphere Packaging on Postharvest Quality of Kohlrabi

Cited by 6 publications

References 30 publications

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Influence of Pretreatments and Modified Atmosphere Packaging on Toughness and Quality of Asparagus Spears During Storage

Effect of cooking methods on the phytosterol content in nine selected vegetables

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