Abstract Ready-to-eat (RTE) foods such as prepared vegetables are becoming an
increasingly popular food choice. Since RTE vegetables are not commonly sterilized by heat …

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes
with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ} …

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to
air. This results in a rapid deterioration in quality and an increase in the potential of …

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a
thermal treatment is normally required to control the food quality. In this study, shiitake …

The purpose of this study was to explore methods for efficient management of the quality
and safety of simple processed agricultural products in Busan. We tested 258 samples of …

This study determined the microbial contamination levels of hot pepper at harvest, sorting,
and distribution stages to suggest a way of reducing the microbial contamination of hot …

This study investigated to determine the microbial contamination levels of strawberries at
harvest and distribution stages and to suggest a control measure for reducing the microbial …

This study was conducted to evaluate the safety of 208 types of residue pesticides on 150
dried agricultural products in Ulsan. The pesticide residues were detected using GC-MS/MS …

The purpose of this study is to investigate the quality changes and contamination of
microorganisms such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in …

This study assessed microbiological hazards at postharvest stage of dropwort farms (A, B, C,
D, E, F, G, H, I) located in 4 different areas in Korea. The samples were assessed for sanitary …