The purpose of this study is to evaluate the quality characteristics of blanched Capsella Bursa-pastoris with quick freezing, and thawing methods. Blanched Capsella bursa-pastoris was packed by vacuum packing (VP) and air containing packing (AP). After then, they were frozen at -20, -40, and 60℃ (immersion freezing). Then, they were stored at -20℃ during 1 week. They were thawed with normal (room temperature), running water and high frequency method. The pH and color of Capsella bursa-pastoris were not different before and after freezing. Likewise, total bacterial counts were shown without variation among them. The amount of drip from thawed Capsella bursa-pastoris was generally more in VP than AP. The cutting intensity of immersion freezing wes higher than that of other freezing methods (P<0.05). Therefore, we selected AP, immersion freezing and high frequency thawing methods for the high quality according to above results

• Hayun Kim(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
• Hye-Lim Shin(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
• Bo-Ram Park(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
• Gwijung Han(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)