논문 상세보기
봄배추를 실용규모의 저장고에서 90일 간 신선하게 저장하였다. 봄배추 춘광 을 수확 1일 전에 노지에서 락스와 테 브코나졸 혼합약제를 살포하여 소독하 고 플라스틱 상자에 담에 팰릿에 적재 한 다음, 40공 타공 비닐로 씌워 저장 고에 일시에 채우고 1일 2℃씩 냉각하 여 0.7℃에서 90일간 저장한 결과 중 량감소율 4.73%, 총정선손실률 8.26%로서 총저장손실률이 12.6%였 다. 그리고 팰릿 포장한 배추를 7일간 5회 분할하여 저장고에 채우고 56공 타공 비닐로 씌워서 바로 2.7℃로 냉각 하여 90일간 저장한 결과 중량감소율 8.08%, 순정선손실률 3.26%로서 순 저장손실률은 11.1%였다. 이때 저장 한 봄배추는 생리장해가 발생하지 않 았고 90일차에도 품질이 신선하였다.
Spring kimchi cabbage was stored freshly for 90 days in commercial cold storage house. Spring kimchi cabbage was sanitized by spraying fungicide on the field before harvesting. The plastic boxes of spring kimchi cabbage were put on the pallet and covered with 40 holes film, then stacked in the cold storage room at once. The room was maintained for 90 days at 0.7℃ after cooling gradually with 2℃/day. After 90 days the weight loss was 4.73% and total trimming loss was 8.26%. The weight loss was 8.08% and net trimming loss was 3.26% after 90 days storage with partial stack cooling at 2.7℃ covered with 56 holes film. The quality of spring kimchi cabbage after 90 days storage was fresh without physiological disorders.
Objectives
Materials & Methods
Results
Conclusion
Acknowledgement
