KOREASCHOLAR

Chinese cabbage is produced and consumed as a main material for kimchi and as a staple vegetable in Korea throughout the year. However, due to environmental changes unbalance between supply and demand is repeated annually, requiring development of long-term storage technologies. Chinese cabbages, were harvested, put in plastic boxes, and precooled at 2oC for 24 hours using forced air precooler. After precooling, Chinese cabbages were MAP-treated with 0.02 mm HDPE film and functional film and stored at low temperature (1±0.5oC). The weight-loss rates after 9-weeks of storage were 8.47% in the control group, 4.07% in the HDPE film-treated group, and 3.07% in the functional film-treated group, respectively, suppressing weight loss. Trimming loss rate after 6-weeks of storage was 6.86% in the functional film MAP-treated group and lower than 7.50% in the control group. In the sensory test with 7 points as the limit of commodity, the control group lost it after 6-weeks of storage while the MAP-treated groups retained over 7 points. The functional film MAP-treated group showed over 6 points for processing as kimchi until 9-weeks of storage, proving that Pallet-type MAP storage is effective for extending storage life of spring Chinese cabbage.

I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료 및 처리 조건
  2. 품질특성
 III. 결과 및 고찰
  1. 중량감모율
  2. 정선손실율
  3. 가용성고형물
  4. 수분함량
  5. 색도
  6. 조직감
  7. 단축경 길이
  8. 관능특성
 IV. 요약 및 결론
 References

• 이영주(한국식품연구원) | Young-Joo Lee
• 이혜옥(한국식품연구원) | Hye-Ok Lee
• 김지영(한국식품연구원) | Ji-Young Kim
• 김병삼(한국식품연구원) | Byeong-Sam Kim Corresponding author