Earticle

Packaging of export cut lilies reduces physical damage during distribution like dropping, shock, vibration, compression and serves to protect from necrosis, microbial contamination and decomposition. Study on which packaging materials must be selected is necessary because it serves to direct effect maintaining quality and the degree of freshness. newspaper, perforated OPP film, Oriented Nylon film (ON), punched OPP film, OPP films are used in this study. Plant senescence of lilies was happened rapidly during storage at 25oC rather than at 5oC. Also, water absorption, fresh weight at during storage 25oC rather than at 5oC In addition, fresh weight of lilies storage at 25oC appears higher than at 5oC all of the packaging materials except OPP because water absorption of lily storage at 5oC appears higher than at 25oC, thereby suppressing the fresh weight reducing Also, effect on biological activity of lilies from shape of packaging material appears higher during storage at 5oC than at 25oC. Compared with each packaging materials, newspaper packaging is the smallest effect on changes in biological activity of cut lilies during storage. Thus, the results demonstrate that flowering date are affected mainly by the storage temperature rather than packaging materials.

Agricultural products packaged for transportation are put in the various dangerous environments owing to the damage factors like vibration, shock, compression, climate etc. under the distribution process. On fruits packaging for transportation, especially, the shock and vibration is considered as the most important damage factors. A major cause of shock damage to fruits is drops during manual handling. Especially, the damages of fruits during the parcel delivery service are very serious. The parcel delivery services of fruits are increasing and contribute to increasing of farm house earning. Also, the freight vehicle is mostly used to transport the fruits. Shock and impact generated by the freight vehicle may give serious damage to fruits. The optimum packaging design of parcel delivery service of fruits during transportation is required to reduce the fruits damages. In order to design the packaging system for parcel delivery service of fruits considering the transportation environment, the comprehension of characteristics for vibration and shock generated by manual handling and acting on transportation vehicles under various road conditions and loading methods is required. This research was performed to analyze the shock characteristics, acceleration level and power spectral density (PSD) during the parcel delivery service of fruits. The overall level of recommended PSD profile in a specific transportation of parcel delivery service for fruits was 0.63 Grms.

Shock and vibration inputs are transmitted from the transporting vehicle through the packaging to the fruit during the parcel delivery service. The vibration causes sustained bouncing of fruits against each other and the container wall. The steady state vibration input may cause serous fruit injury, and the damage is particularly severe if the fruits are bounced at its resonance frequency. The determination of the resonance frequencies of the fruits and vegetables may help the packaging designer to determine the proper packaging system providing adequate protection for the fruits, and to understand the complex interaction between the components of the fruits when they relate to expected transportation vibration inputs. To analyze the vibration properties of the apples for optimum packaging design during transportation for parcel delivery service, random vibration tests were carried out. In the random vibration test, the resonance frequency and PSD of the apples in packaging system for parcel delivery service in the test were in the range of 13 to 99 Hz and 0.0143~0.0923 G2/Hz.

Persimmons on the trees are often exposed to weather condition of cold temperature before harvest, which affects the fruit quality at harvest time and later storage. This study investigated the effect of the harvest season temperature on the storage quality of ‘Fuyu’ sweet persimmons. Monitoring the temperature changes in the orchard showed five times of cold temperature below the freezing temperature of persimmon, -2.1oC, in the harvesting period between mid October and mid November with the lowest being as low as -5.4oC. Among three different harvestings, the tertiary one at mid November showed decreased ‘L’ value and consistently high ‘a’ value of color index and high reduction in hardness during 150 days storage of fruits at 0oC showing freeze-injured symptoms, compared to the first one at mid October and the second one at early November. The fruits of first harvest maintained consistently hard texture with increased ‘a’ color value probably due to postharvest ripening. The tertiary harvest exhibited increase in fructose and glucose contents and decrease in sucrose of the fruits, being very different from the first and secondary harvests which maintained constant level of all three free sugars. Mid November with possible sudden temperature drop is unsuitable period for harvesting sweet persimmons in the quality at harvest and later storage, and thus the harvest should be designed to be done before that time.

Pre-drying of ‘Fuyu’ persimmon was performed right after harvesting from a farm. Pre-drying conditions were varied with room temperature (RT) for 1 day to 7 days, low temperature (LT, at 20~30oC) for 1 day to 4 days, high temperature (HT, at 30~40oC) for 3 h to 12 h, and ultra-high temperature (UT, at 50~60oC) for 30 min to 120 min. Weight loss of pre-dried persimmon was increased from 1.62% up to 2.96% with increased pre-drying temperature and time. Predrying at RT resulted more significant weight loss of persimmon compared to that of pre- drying at HT. Minimum firmness loss of persimmon stored at 0oC for 100 days was obtained at the condition of HT for 6 h. Rate of peel blackening was decreased from 31.5% to 16.4% and 10.9% by pre-drying at HT for 6 h and 9 h, respectively.