This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.

Abstract
서 론
재료 및 방법
결과 및 고찰
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References

• 박지현(농촌진흥청 국립농업과학원 농식품자원부) | Ji Hyun Park (Department of Agrofood Resources, National Institute of Agricultural Sciences)
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yun Kim (Department of Agrofood Resources, National Institute of Agricultural Sciences)
• 김진세(농촌진흥청 국립농업과학원 농업공학부) | JinSe Kim (Department of Engineering, National Institute of Agricultural Sciences)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong Sik Cho (Department of Agrofood Resources, National Institute of Agricultural Sciences)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung Mi Kim (Department of Agrofood Resources, National Institute of Agricultural Sciences)
• 장현욱(농촌진흥청 국립농업과학원 농식품자원부) | Hyun Wook Jang (Department of Agrofood Resources, National Institute of Agricultural Sciences)
• 황영(농촌진흥청 국립농업과학원 농식품자원부) | Young Hwang (Department of Agrofood Resources, National Institute of Agricultural Sciences) Corresponding author