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Ji-Weon Choi,Ji-Hyun Lee,Jin-Su Lee,Chang-Kug Kim,Yoon Pyo Hong,Yeoung-Seuk Bae 한국버섯학회 2017 버섯 Vol.21 No.2
The effects of Postharvest CO2 treatment on the quality and shelf life of oyster mushroom packaged with oriented polypropylene (OPP) film bag were investigated. On the day of harvest, the ‘Gonji-7ho’ oyster mushroom grown by bottle cultivation of Jangheung County, Korea transferred to a laboratory in Wanju County and were cooled in a cold room at 3°C for 1 day and then treated with 30% or 50% CO2 for 3 hours at 3°C. After the CO2 treatment, 400 g of oyster mushroom were sealed into 20 μm thick OPP film bag (width: 29 cm, length: 24 cm) used in the actual farmhouse. The package gas composition, hardness, color change, off-flavor index, browning index, and overall quality were evaluated during storage at room temperature (RT) for 6 days and at 3°C for 21 days. As a result, During storage at RT, the concentration of carbon dioxide in the bag of 30%, 50% CO2 were higher than untreated and shelf-life of oyster mushroom at 50% CO2 was reduced 1 day due to off-flavor while 30% CO2 or untreated was 2 days. During storage at 3°C, the concentration of carbon dioxide in the bag was kept low at 30%, 50% CO2 treatment compared to untreated, the respiration of oyster mushroom at 30, 50% CO2 were lower than untreated during initial 7 days storage at 3°C, but ethylene production were not different. The hardness of oyster mushroom at 30% CO2 was higher, the lightness (L* value) of stem surface was higher, the yellowness (b* value), browning index was lower and odor index was lower than untreated or 50% CO2. 30% CO2 treated oyster mushroom packaged with OPP film bag kept 4.2~16.2% O2 and 4.2~15.5% CO2 concentration in the bag during storage at 3°C, and showed highest overall quality index. Marketable shelf-life was assessed 10 days for untreated, 17 days for 30% CO2, and 16 days for 50% CO2, respectively.
Changes in Quality of Oriental Melon ‘Smartkkul’ During Vessel Transportation
Ji-Weon Choi,Min-Sun Chang,Ji Hyun Lee,Yoonpyo Hong,Ji Gang Kim 한국원예학회 2018 원예과학기술지 Vol.36 No.4
This study was carried out to assess different postharvest treatments of oriental melon (Cucumis melo var. makuwa Makino) for vessel export to Singapore and to investigate the competitiveness of Korean oriental melon in local markets in Singapore. Oriental melon fruits were grown and harvested from a commercial greenhouse in Seongju, Korea. Oriental melons were treated with 5 different applications: washing with water and 5-kg bulk packaging in a corrugated box covered with polypropylene film (control), washing with water and 5-kg bulk packaging in a corrugated box covered with polyethylene film coated with pegmatite (W+B+F), the W+B+F treatment with the addition of absorption paper (W+B+F+P), washing with water and small packaging, in which two oriental melons were packaged in a polyethylene terephthalate (PET) tray, and 8 trays were placed into each corrugated box (W+S), and washing with 0.5% chitosan solution and small packaging (CW+S). After the treatments, the melon fruits were stored for 1 day at 13°C followed by a 9-day transportation to Singapore at 3°C in a shipping container, and a 3-day distribution to the markets at 18°C. The control treatment resulted in the highest and the fastest weight loss. The W+B+F treatment was effective in reducing surface browning of oriental melon and marketability was the highest at 71.4% with this treatment after arrival in Singapore. The W+S and CW+S treatments showed no decay 3 days after arrival in Singapore. The firmness of W+C+F-treated melon fruit was higher than in the other treatments during distribution at 18°C after export. The soluble solids content of the seed was higher than in the flesh of oriental melon fruit. This study indicated that the W+B+F treatment of oriental melon before export was effective in maintaining freshness during export to Singapore.
Ji Yun Lee,Ji Hyun Kim,Ji Myung Choi,Hyemee Kim,Weon Taek Seo,Eun Ju Cho,Hyun Young Kim 한국응용생명화학회 2023 Journal of Applied Biological Chemistry (J. Appl. Vol.66 No.-
This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2- picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS+), hydroxyl (·OH), and superoxide (O2 -) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher ·OH and O2 radical scavenging activities, compared with DPPH and ABTS+ radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.