Spoilage Percentage Research Articles

복숭아 저장성 증진을 위한 저선량의 UV-C 조사 효과

국내산 복숭아의 저장성 증진을 위하여 저선량(0~3.0 <TEX>$kJ/m^2$</TEX>)의 UV-C를 조사하고, 저장기간 동안 부패율, 이화학적 변화 및 기호도의 변화를 측정하였다. 부패율의 경우, 대조군은 4일 이후부터는 부패된 복숭아를 보이기 시작하였으며, 저장 8일에는 50.00%의 부패율을 나타내었다. 저선량의 UV-C 처리군은 대조군보다 낮은 부패율을 보였으며, 특히 1.0 및 2.0 <TEX>$kJ/m^2$</TEX>의 UV-C 처리군이 가장 낮은 부패율을 나타내었다. 무게 변화의 경우, 대체적으로 대조군 및 UV-C 처리군 모두 저장기간 동안 큰 차이를 보이지는 않았다. pH 변화에서는 UV-C 처리에 의한 차이를 보이지 않았으며, 저장기간 중 pH가 증가하였으나 모든 실험군에서 차이가 없는 것으로 나타났다. 경도의 경우, UV-C 처리 직후에는 모든 실험군에서 차이가 없었으나, 저장 중 대조군의 변화가 가장 많았으며, UV-C 처리군의 경도 변화는 적은 것으로 나타났다. 색도 변화(명도, 적색도 및 황색도)에서는 UV-C 처리 및 저장 중 모든 실험군에서 큰 차이를 보이지는 않는 것으로 나타났다. 맛, 향, 색에 대한 기호도의 변화에서는 UV-C 처리에 의한 변화를 보이지 않았으며, 저장 중 기호도는 감소하였으나 모든 실험군에서 차이가 없는 것으로 나타났다. 조직감 및 종합적 기호도에서는 UV-C 처리에 의한 변화를 보이지 않았으나 저장 중 대조군의 기호도값이 가장 많이 감소하였고, UV-C 처리군의 변화는 적은 것으로 나타났다. 전반적으로 대조군보다는 저선량의 UV-C 처리군이 기호도가 높은 것으로 나타났다. For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0 <TEX>$kJ/m^2$</TEX>) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.

Effect of Pre-harvest Application of Calcium Chloride and Gibberellic Acid on Shelf-Life and Post-Harvest Quality of Apricot (Prunus armeniaca L.) Cv. Harcot

Pre-harvest application of calcium chloride (0.5, 1.0, and 1.5 %) and gibberellic acid(10, 20 and 30 ppm) at 80% blooming, fruit-set and at 15 days before harvest were carried out on 5-year old trees of apricot cv. Harcot. All the treatments significantly reduced physiological loss in fruit weight, fruit diameter and spoilage percentage during storage. However, CaCl2 @ 1.5% was found to be most effective in minimizing weight loss in fruits during storage compared to Control. Fruits quality (TSS, titrable acidity, TSS/TA, ascorbic acid, total sugar, etc.) was also found to be better (even at 8 days of storage at ambient condition with this treatment) compared to Control. Hence, it can be concluded that pre-harvest foliar application in apricot cv. Harcot with CaCl2 @ 1.5% at three stages, i.e., 80% blooming, at fruit-set and 15 days before harvest, enhances shelf-life of the fruit from 3-5 days storage to 8 days storage, and can maintain good fruit quality under ambient storage-condition for up to 8 days.

The promise of RFID-based sensors in the perishables supply chain

Perishable goods present some of the biggest challenges for today's supply chain management due to the high number of product variations with different perishability characteristics, requirements to account for the flow of products, and large volumes of goods handled over long distances. The elimination of even a small percentage of spoilage can add up to a significant performance improvement for the business. The optimal management of the perishables sup ply chain depends on the level of granularity (and timeliness) of product visibility, which can be used to provide answers to questions such as "where is my product" and "what is the condition of my product." The foundation for such visibility is an effective and efficient information system enhanced with sensors and RFID technology. In this article, we provide a brief tutorial and applications survey of RFID-based environmental sensors in the perishables supply chain. We also report on the results and lessons learned of an exploratory study where we use RFID-based temperature sensors to examine the condition of perishable products in two long-distance product shipments.

The epidemiology of fig spoilage

does not appear. First page follows. The high percentage of spoilage which occurs in figs grown for drying has been the subject of much investigation. It is generally recognized that this trouble originates internally in the hollow, fleshy body of the fig. (fig. 1) while it is still on the tree in an immature state. In California three specific types of spoilage are distinguished by growers and packers of figs. These are popularly designated as “smut and mold,” “souring,” and “endosepsis.” “Smut” is often considered as a distinct disease. All of these are caused by common saprophytic microorganisms which in some manner are able to invade the central cavity of the fruit previous to its maturity. The possibility of control of spoilage in figs is closely tied up with the question of how and when these molds, bacteria, and yeasts get into the fig. Of particular importance is the problem of the relation of insects to the transmission and effects of these organisms. The disease called endosepsis has not been considered in the present work since its etiology and epidemiology were thoroughly established by Caldis (1927), who showed that this particular type of spoilage affects only caprified (pollinated) figs, that it is caused by the fungus Fusarium moniliforme Sheld., and that it is transmitted exclusively By the figcaprifying (pollen-carrying) insect Blastophaga psenes L. The types of spoilage regarding the transmission of which there is still uncertainty are the others above-mentioned, smut and mold, and souring.