The Major Postharvest Disease of Onion and Its Control with Thymol Fumigation During Low-Temperature Storage

( Sang Hye Ji ),( Tae Kwang Kim ),( Young Soo Keum ),( Se-chul Chun ) 한국균학회 2018 Mycobiology Vol.46 No.3

Onion (Allium cepa L.) is one of the major vegetable crops in Korea that are damaged and lost by pathogenic fungal infection during storage due to a lack of proper storage conditions. The aim of this study was to determine an appropriate control measure using thymol to increase the shelf life of onions. To control fungal infections that occur during low-temperature storage, it is necessary to identify the predominant fungal pathogens that appear in low-temperature storage houses. Botrytis aclada was found to be the most predominant fungal pathogen during low-temperature storage. The antifungal activity of the plant essential oil thymol was tested and compared to that of the existing sulfur treatments. B. aclada growth was significantly inhibited up to 16 weeks with spray treatments using a thymol solution. To identify an appropriate method for treating onions in a low-temperature storage house, thymol was delivered by two fumigation treatment methods, either by heating it in the granule form or as a solution at low-temperature storage conditions (in vivo). We confirmed that the disease severity was reduced up to 96% by fumigating thymol solution compared to the untreated control. The efficacy of the fumigation of thymol solution was validated by testing onions in a low-temperature storage house in Muan, Jeollanam-do. Based on these results, the present study suggests that fumigation of the thymol solution as a natural preservative and fungicide can be used as an eco-friendly substitute for existing methods to control postharvest disease in long-term storage crops on a commercial scale.

Effects of cold and room temperature storage on the sprouting and marketability of early-grown spring potatoes

원헌섭,한규석,이영훈 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.1

Three spring potato varieties (Atlantic, Chubaek, and Superior) were cultivated for 80, 90, and 100 days and compared in terms of their total and marketable yields and specific gravities. Subsequently, changes in the quality parameters (weight loss, sprouting rate, disease incidence, dry weight, and specific gravity) of potatoes cultivated for 100 days were monitored during two-month storage in improved and semi-underground warehouses at 4℃ and room temterature. The productivities of Atlantic, Superior, and Chubaek were maximized at cultivation periods of 100, 100, and >90 days, respectively. In all cases, cold storage resulted in <5.3% weight loss and no marketability loss. However, two-month room temperature storage resulted in pronounced marketability loss due to weight loss (6.2, 7.3% and 10.9% for Atlantic, Superior, and Chubaek, respectively) and sprouting (in ~13%, >75%, and 99% of Atlantic, Superior, and Chubaek tubers, respectively). The marketability of Atlantic, Superior, and Chubaek during cold storage was maintained for >2, ~2, and <2 months, respectively. All varieties were characterized by rapid sprouting, low dry weight and specific gravity, and rapid marketability loss during storage.

Apple Quality as Affected by the Precooling Rate and $O_2$ Pulldown Rate in Controlled Atmosphere Storage

Mahajan, P.V.,Goswami, T.K. Korean Society for Agricultural Machinery 2002 Agricultural and Biosystems Engineering Vol.3 No.1

Quality attributes of apple are greatly affected by the cooling rate and environmental conditions during storage. Studies were conducted to evaluate the effect of cooling rate on different quality attributes of apple. The effect of $O_2$ pulldown rate of the CA chamber on the quality of apple was also determined. Two methods were used viz. conventional CA procedure and rapid CA procedure. Apples stored by medium and slow cooling methods lost its flesh firmness significantly from an initial level of 4.55 kg to 2.83 kg and 2.27 kg, respectively on 35 days after storage whereas, in rapid cooling, the firmness level changed from 4.55 kg to 3.20 kg on 35 days after storage. At the end of 35 days of storage, titratable acidity decreased insignificantly from an initial value of 0.24l% to 0.239% in the case of rapid CA whereas in the case of conventional CA it dropped significantly to 0.215% from its initial level. The initial flesh firmness of 4.55 kg also changed significantly to 4.05 kg on 35 days after storage in conventional CA whereas in rapid CA it changed to 4.36 kg, which was found to be non-significant at 5% level of significance. Total soluble solids increased from an initial level of $12.43^{\circ}$Bx to $12.60^{\circ}C.$ Bx on 35 days after storage in rapid CA whereas it increased to $13.07^{\circ}$ Bx in conventional CA. Ascorbic acid content of apple juice decreased insignificantly from 6.67 mg/100 mL to 5.87 mg/100 mL on 35 days after storage in rapid CA whereas in conventional CA, it decreased significantly to 5.27 mg/100 mL from its initial level.

수확 후 저장환경에 따른 수박줄기의 생리변화

박신,강선철 한국환경농학회 2005 한국환경농학회지 Vol.24 No.1

저장환경에 따른 수박줄기의 변화를 조사하기 위해 수박을 수확한 후 저장온도를 7℃ 저온, 18℃ 실온, 30℃ 상온으로 하여 수박줄기의 시듦 현상을 조사하였다. 저장온도를 30℃의 상온으로 한 경우 수확 7일 이후, 18℃로 한 경우에는 수확 15일 이후, 그리고 7℃의 저온으로 한 경우에는 수확 19일 이후. 완전히 시들었는데, 수박의 저장온도를 7℃의 저온으로 하였을 경우 수박줄기의 시듦 현상이 현저히 지연되었다. 저장온도에 따른 수박줄기의 수분함량도 비슷한 결과였는데, 저장온도를 30℃의 상온으로 한 결과, 수확 7일째에 수분함량이 21.1로 감소하였다. 반면 저장온도를 7℃의 저온으로 할 경우 수분함량이 완만하게 감소하였는데 수확 19일째 71.2%를 나타내었다. 상온에서 수박줄기의 시듦 현상을 지연시킬 수 있는 방안을 강구하고자 수박줄기에 몇 가지 처리를 하였는데, 수박줄기에 아무 처리를 하지 않은 대조구의 경우 수확 9일 이후에 완친히 시들었으며, 바셀린을 처리한 경우 수확 15일후, 대두유와 밀가루의 혼합제를 처리한 경우 수확 12일후 완전히 시들었는데, 대조구에 비해 3~6일 정도 시듦 현상을 지연시키는 초과는 있었으나 외관이 좋지 못하였다. 반면 접착 라벨지의 경우 대조구에 비해 약 3일 정도 시듦 현상을 지연시키는 효과가 있었으며, 접착 라벨지의 포장 효과로 인해 외관이 좋아지는 장점도 있어 상품성을 증대시키는 효과를 가져 왔다. In order to increase the storage stability of watermelon stalk, storage environments such as temperature and other treatments such as vaseline, mixture of soybean oil and wheat flour, and coated paper label were tested separately after harvesting. At different storage temperatures (7, 18 and 30℃) shelf-life of stalk was inversely proportional to temperature. The results showed that during storage at 30℃ they were completely wilted in 7 days, at 18℃ in 15 days and at 7℃ in 19 days. Our data also showed that stability of watermelon stalk depending on temperature was very closely correlated with water content of watermelon stalk; during storage at 30℃ the water content of watermelon stalk was decreased to 21.1% in 7 days, whereas at 7℃ the water content was decreased gradually to 71.2% for 19 days of storage. In order to reduce the physiological changes in watermelon stalk at 30℃, following treatments such as vaseline, mixture of soybean oil and wheat flour, and coated paper label were tested. As a result, watermelon stalk without any treatment was completely wilted in 9 days, while stalks treated with vaseline and mixture of soybean oil with wheat flour were wilted in 15 and 12 days, respectively. The wilt delay was noted in the watermelon stalk for 3~6 days during both treatments but the outward quality was found detracted, whereas when treated with coated paper label, the wilt of stalk was delayed for 3 days along with the improvement in the outward quality. Therefore this data indicate that the treatment of coated paper label during storage at 30℃ can be considered as a potent method for maintaining the physiology of watermelon stalk.

신선 농산물의 수확 후 포장 및 저장 기술과 관련된 특허 동향 분석

최지원,김수연,이정수,이지현,임수연,양해조,엄향랸 한국포장학회 2021 한국포장학회지 Vol.27 No.3

Patents for postharvest technology of fresh fruits, vegetables and mushrooms fluctuated in their filing number until the 2000s, but then there has been a steady increase in the 2010s, indicating that the technology has high growth potential in the international agricultural market. Using 551 valid patents for fresh fruits and 337 for fresh vegetables of 5 countries, patent trend of postharvest technology was analyzed in this study with two categorized technologies as packaging and storage. In Korea, patents from national research institutes such as the Korea Food Research Institute and Korea (Rural Development Administration) are dominated, and a number of patents for the postharvest storage of fresh vegetables by Mitsui Chemicals, a Japanese chemical company, have been registered. Agrofresh, a multinational company in the USA, holds a number of patents for postharvest storage of fresh fruit not only in its own country, but also in Japan and Europe. Postharvest technology of fresh fruits and vegetables was found to has a number of patents, mainly from national research institutes and multinational corporations, and this suggests that R&D and commercialization of the technologies are actively taking place.

Gaseous Chlorine Dioxide Treatment Suppresses Decay and Microbial Growth in Cold-stored Jujube Fruit

Hyowon Park,Chul-Woo Kim,Narae Han,Minjae Jeong,Uk Lee 한국원예학회 2020 원예과학기술지 Vol.38 No.6

Gaseous chlorine dioxide (ClO₂) fumigation is widely used in various industries as a strong oxidizing and sanitizing agent to eliminate harmful microorganisms. Here, we investigated the effectiveness of ClO₂ fumigation in suppressing decay and microbial growth in jujube fruit during cold storage. ClO₂ fumigation significantly reduced the decay incidence of jujube fruit; in particular, treatment with 30 mg·L<SUP>-1</SUP> and 50 mg·L<SUP>-1</SUP> ClO₂ maintained the decay rate below 7.0% for up to 4 weeks of storage, whereas the decay rate of the control was approximately 20%. Moreover, the decay rate of fruit treated with 50 mg·L<SUP>-1</SUP> ClO₂ was maintained below 20% until the end of storage (6 weeks). In addition, 50 mg·L<SUP>-1</SUP> fumigation completely prevented aerobic bacterial growth during the first 2 weeks of storage; after 6 weeks, the aerobic bacteria count in the groups treated with 30 mg·L<SUP>-1</SUP> and 50 mg·L<SUP>-1</SUP> ClO₂ was 2.4 log colony-forming units per gram, which was 30% lower than that of the control. Total yeast and mold growth were also well controlled during storage, even with only 10mg·L<SUP>-1</SUP> of gaseous ClO₂ fumigation. These data demonstrate that 30 - 50 mg·L<SUP>-1</SUP> of gaseous ClO₂ fumigation suppressed postharvest jujube fruit decay by controlling fungal and bacterial growth on the surface, and it is recommended as an effective method to maintain crop quality.

신선 버섯의 수확 후 관리 기술과 관련된 특허 동향 분석

최지원,김수연,최미희,임수연,양해조,신일섭,홍윤표,Choi, Ji Weon,Kim, Su Yeon,Choi, Mi Hee,Lim, Sooyeon,Yang, Haejo,Shin, Il Sheob,Hong, Yoon Pyo 한국버섯학회 2020 한국버섯학회지 Vol.18 No.3

신선 버섯의 수확 후 관리 기술은 2000년대까지 출원의 증가와 감소를 반복하는 경향을 보이다가 2010년대에 들어서 꾸준한 증가세를 나타내고 있어, 신선 농산물의 수확 후 관리 기술이 시대의 흐름에 부합하는 기술임을 알 수 있다. 주요 출원인에 대한 특허출원은 일본이 전체 출원 중에서 가장 많은 특허를 출원하였으며 대부분의 국가에서 내국인의 특허출원 비중이 높게 나타나 자국 중심의 출원 경향을 보이고 있다. 신선 버섯의 수확 후 포장 기술은 초반에 출원인 및 출원 건수가 감소하였다가, 최근 출원인 및 출원 건수가 증가하여 회복기 단계에 있으며, 저장기술은 최근 출원인 수와 출원 건수가 대폭 증가하여 성장기의 단계로 평가된다. 신선 버섯의 수확 후 관리 기술은 주로 다국적 기업과 국가 연구기관에서 다수의 특허를 보유하고 있는 것으로 나타났으며, 이는 해당 기술의 연구개발 및 상업화가 활발하게 이루어지고 있음을 시사하였다. The production and consumption of fresh mushrooms has been increasing worldwide because of the health benefits of the dietary fiber and antioxidant components. Using 142 valid patents from five countries, trends in postharvest technology patents were analyzed and categorized into packaging and storage. The patent portfolio index showed that the number of patents for postharvest storage technology is growing, with the number of both approved patents and applications increasing from the third to the fourth time period, albeit the overall growth pattern suggests that this is a recovery stage. Notably, Korea showed an increasing trend in the number of patent applications related to postharvest technologies, although the number of patent applications was smaller than that of China. Our study describes trends in technical patents that support the performance of new postharvest projects of fresh mushrooms.

저장조건에 따른 프리지어 ‘Shiny Gold’의 절화수명과 품질

최목필,정향영,최윤정,구대회,강윤임 한국화훼산업육성협회 2013 화훼연구 Vol.21 No.1

본 연구는 국내육성 프리지어 절화 ‘Shiny Gold’에 대한 습 식 저장의 효과를 알아보고, 적합한 저장 온도 및 기간을 구명 하고자 수행하였다. 프리지어는 1, 3, 5oC에서 4, 8, 12일 동 안 습식과 건식으로 저장되었다. 습식저장이 건식저장보다 프리지 어 절화 ‘Shiny Gold’의 수명을 연장시켰으며, 개화율을 약 10% 정도 향상시켰다. 1oC에 저장된 ‘Shiny Gold’는 3oC와 5oC에 저장된 것보다 절화 수명과 품질이 좋았다. 저장기간별 절화 수명은 4일 동안 저장이 12일 동안 저장된 것보다 약 1~2일 정도 연장되었고, 프리지어 절화 ‘Shiny Gold’는 8일 이상 저장이 어려웠다. 따라서 프리지어 절화 ‘Shiny Gold’의 수명을 연장하고, 품질을 유지하기 위해서는 습식방법으로 1oC에 4일 동안 저장하는 것이 적합하다고 판단된다. This study was conducted to investigate the effects of storage method, period, and temperature for vase life and quality of cut freesia ‘Shiny Gold’ bred in Korea. Freesias were stored in wet or dry condition for 4, 8, or 12 days at 1, 3, or 5oC. Wet storage extended the vase life of cut freesia ‘Shiny Gold’ and increased percent flowering by about 10% compared to dry storage. The vase life and quality of cut freesia ‘Shiny Gold’ stored at 1oC was better than 3oC and 5oC. The vase life of cut freesia ‘Shiny Gold’ stored for 4 days was more increased about 1~2 days than 12 days. And cut freesia ‘Shiny Gold’ was difficult to store for more than 8 days. Therefore, cut freesia ‘Shiny Gold’ was considered proper wet storage for 4 days at 1oC.

포도 수확후 관리기술 최근 연구 동향

장성호(Seongho Jang),이승구(Seung Koo Lee) 한국원예학회 2009 원예과학기술지 Vol.27 No.3

The grape has been classified as a non-climacteric fruit with a relatively low physiological activity. However, some studies report that transient increase of endogenous ethylene production occurs just before verasion. Major problems after harvest include stem browning, berry shattering, wilting of berry, and gray mold caused by Botrytis cinerea. The grape is stored at -1 to 0℃ with 90 to 95% RH. Constant low temperature and high RH are important to control water loss and decay. Preharvest applications of chitosan, abscisic acid, ethephon, or ethanol improve grape quality (skin color, decay, and weight loss) and shelf-life. Chitosan, UV irradiation, eugenol or thymol, sulfur dioxide, and chlorine dioxide gas are treated on grape after harvest in order to extend shelf-life and preserve quality. Controlled atmosphere or modified atmosphere packaging can be used as supplemental treatments to extend postharvest-life. 2-5% O₂ + 1-3% CO₂ is currently recommended for table grapes. SO₂ is used for decay control. 10-15% CO₂ in air can be used to control gray mold. Optimum range of temperature, relative humidity, and atmospheric composition depends on the cultivar. 포도는 비급등형 과실로 분류되지만 착색기 직전에 내생에틸렌이 증가하며 성숙 중 에틸렌의 영향을 받는다. 수확 후 저장 중에는 갈변, 탈립, 마름, 부패 등의 문제가 발생하는데 이를 막기 위해서는 기본적으로 수확 후 예냉을 하고 저장시에 -1~0℃, 상대 습도 90-95%를 유지해 주어야 한다. 또한 수확 전ㆍ후 처리를 통해 저장성을 높일 수 있는데 수확 전 키토산, ABA, 에테폰, 에탄올 처리와 수확 후 키토산, UV, eugenol, thymol, sulfur dioxide, chlorine dioxide등의 처리는 포도 품질 유지와 저장 기간을 늘이는데 효과적이다. CA와 MA저장에서는 2-5% O₂+1-3% CO₂의 공기조성이 제시되고 있다. 특히 부패를 막기 위해 사용되는 SO₂는 10-15% CO₂ 조성으로 대체될 수 있다. 이러한 다양한 저장 환경과 처리 조건은 포도의 품종과 저장기간에 따라 달라진다.

Reducing CO2 accumulation and its phytotoxicity to lettuce with absorbent in hermetic storage as a simulation of long-term fumigation

Samuel S. Liu,Yong-Biao Liu 한국응용곤충학회 2014 Journal of Asia-Pacific Entomology Vol.17 No.3

Long-term fumigation with pure phosphine at low-temperature injures lettuce and the injury is likely causedby a potential accumulation of CO2. In this study, iceberg and romaine lettuce were stored hermetically in fumigationchamberswith and without absorbents for CO2 and ethylene for 3 days at 2 ºC as a simulation of long-termfumigation to determine the effects of the absorbents on accumulations of CO2 and ethylene and postharvestquality of lettuce. In the absence of absorbents, CO2 level increased from 0.08% at the start to 3.36% at the endof the 3-day hermetic storage. No accumulation of ethylenewas detected. Hermetic storage resulted in significantCO2 injuries to both iceberg and romaine lettuce and quality degradation as compared with the controls at14 days after treatment. In the storage with absorbents, the CO2 level remained low throughout the storageand ethylene was undetectable, and the CO2 injury level was the same or lower than the control. Lettuce qualityscores were either the same or better than lettuce in the control. Our findings suggest that the accumulation ofCO2 alone caused injuries associated with long-term phosphine fumigation and CO2 absorbent has the potentialto prevent such injuries.