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THE FRESHNESS
MAINTAINING AGENT
The factors affecting the freshness
After harvesting of fresh produce, because metabolism is generally a major factor causing the quality changes after harvest requirement for maintaining the freshness of fruits and vegetables is the temperature, humidity, oxygen concentration, carbon dioxide concentration, an ethylene gas, vibration or shock, pathogenic microorganisms, light and a wide variety of factors.
Effects of ethylene
Ethylene is recognized as a plant hormone since not only have a different effect on the growth or development of plants with a fine amount produced by almost any plant. The most representative of the many effects of ethylene on plants would be to promote the aging of tissues. Therefore, when storing the fruit and vegetable that are required freshness, the ethylene must be absorbed or removed
1 JY-815 3 major benefits
Rapidly adsorb and decompose the ethylene occurring in fruit vegetables / capacity removing ethylene (9.5ppm / g / h)
Inhibit microbial and fungal growth by antimicrobial
reserve-humidity effect through the
water control
2 THE FRESHNESS MAINTAINING AGENT TEST REPORT
TEST PERIOD
|
2015.08.06 - 2015.08.30
SAMPLE
|
After the mixed material such as TiO2, Sio2, Bactoster Alexin, ZnO, Apatite,
2.5cm*1.5cm*0.8cm size molding one block to prepare test sample
TEST CONDITION
|
/ Temperature _ In summer indoor temperature at room temperature about 27~32 °
/ Samples _ The small samples of each fruit and vegetable similar forms prepared two materials and sealed
into a zippered bag 1 is maintained with the block diagram,
the control sample was also placed in a sealed plastic re-sealable bag only
/ Observation _ also visually observed a state of change of the sample once daily
TEST SAMPLES
|
Use after buying cucumbers, nectarines, oranges, bananas, tomatoes, broccoli, etc. in the mart
| Product | Material of other | BioChemKorea | Description |
|---|---|---|---|
| Cucumber |  |
 |
10 days in cucumbers experiments,the control is completely white rot fungus and begins to get water high |
| Banana & Tomato |  |
 |
Banana Test 8 days, the control got black outside completely and was pooled the water, Tomatoes got dry and corruption occurs in 40% |
| Broccoli |  |
 |
Broccoli Test 3 days, it started to bloom mold in the control |
| Peach |  |
 |
5 days of nectarines test, the mold is blooming and corruption in the control |
| Tangerine |  |
 |
The blooming white mold in the control of Tangerine test, 15 days |
3 ETHYLENE SYNTHESIS RATE & REACTION
Sensitive and very sensitive products are very important to maintain a leading ethylene treatment
| Fruit/ veg. | Ethylene composite ratio (㎕/kg/hr) |
Temp (℃) | Ethylene response patterns |
|---|---|---|---|
| Watermelon | 0.1 - 1.0 | 20 | Very sensitive. softening |
| Peppers | 0.1 - 0.2 | 20 | stolidity. Coloring effects |
| Cucumbers | 0.1-1.0 | 20 | Very sensitive, softening sulfide, promotes corruption |
| Eggplant | 0.1 - 0.7 | 20 | Sensitive, negligence foot dropped, increased corruption |
| Zucchinit | < 0.5 | 20 | Immature - sulphide, Fruit sack eliminated |
| Tomatoes | 4.3 - 4.9 | 20 | Sensitive, and coloring promotion, softened |
| Melons | 7.5 -10 | 20 | Sensitive, postmaturity, fermentation phenomenon |
| leaf and stem vegetable |
Ethylene composite ratio (㎕/kg/hr) |
Temp (℃) | Ethylene response patterns |
|---|---|---|---|
| Broccoli | < 0.1 | 20 | Highly sensitive (50% loss of the product value at 2 ppm) |
| Celery | < 0.1 | 20 | Insensitive sulfide |
| Lettuce | < 0.1 | 20 | Very sensitive to rust spots form |
| Spinach | < 0.1 | 20 | Very sensitive sulfide |
| Onions | < 0.1 | 20 | Promote germination, increase debt |
| Leeks | < 0.1 | 20 | Stolidity |
| Carrots | < 0.1 | 20 | Increasing bitterness |
| Potatoes | < 0.1 | 20 | Promote germination |
| leaf and stem vegetable |
Ethylene composite ratio (㎕/kg/hr) |
Temp (℃) | Ethylene response patterns |
|---|---|---|---|
| Apples | 2 - 4 | 20 | Promote aging, hardness decreases, spot formation |
| Pears | < 0.1 | 20 | Promoting softening, skin discoloration |
| Apricots | 4 - 6 | 20 | Softening and coloring promotion, increased corruption |
| Bananas | 0.3 - 10 | 20 | Colored promote |
| Grapes | < 0.1 | 20 | Tallinn promotion |
| Kiwis | 0.1-0.5(Immature) | 20 | Very sensitive (softening in 5-10ppb) |
| 50-100(mature) | |||
| Peaches | 0.1- 160 | 20 | Promote maturation |
| Citrus | < 0.1 | 20 | Colored promote |
| Persimmon | 0.1 - 0.5 | 20 | Very sensitive. softening |
| Plum | 0.1 - 200 | 20 | Very sensitive, softening promote |
| Orange | < 0.1 | 20 | Colored promote |
| Jujube | < 0.3 | 20 | Colored promote |
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