This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and O2 scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the CO2 and O2 levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the CO2 concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low CO2 level had little effect on the expansion of the package volume. Kimchi treated with an O2 absorber exhibited a significantly lower (p<0.05) O2 concentration inside the packages relative to the control. A low O2 concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that O2 absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an O2 scavenger could provide a novel packaging material for regulating the CO2 and O2 levels during Kimchi packaging.

Abstract
 I. 서 론
 II. 본 론
  1. 김치포장 내부의 이산화탄소 제어를 위한 포장 기술
  2. 김치포장 내부의 산소 제어를 위한 포장 기술
 III. 요약 및 결론
 References

• 정수연(세계김치연구소, 산업기술연구단) | Suyeon Jeong (Industrial Technology Research Group, World Institute of Kimchi, Republic of Korea)
• 이현규(세계김치연구소, 산업기술연구단) | Hyun-Gyu Lee (Industrial Technology Research Group, World Institute of Kimchi, Republic of Korea)
• 이정수(세계김치연구소, 산업기술연구단) | Jung-Soo Lee (Industrial Technology Research Group, World Institute of Kimchi, Republic of Korea)
• 유승란(세계김치연구소, 산업기술연구단) | SeungRan Yoo (Industrial Technology Research Group, World Institute of Kimchi, Republic of Korea) Corresponding author