Spring kimchi cabbage was stored fresh for 90 days in a commercial cold storage house. It was sanitized by spraying fungicide on the field before harvesting. The plastic boxes of spring kimchi cabbage were put on the pallet, covered with a 40-hole film, then stacked in the cold storage room at once. The room was maintained for 90 days at 0.7oC after cooling gradually at 2 oC/day. After 90 days, the weight loss was 4.73% and the total trimming loss was 8.26%. The weight loss was 8.08% and the net trimming loss was 3.26% after 90-day storage with partial stack cooling at 2.7oC covered with a 56-hole film. The quality of spring kimchi cabbage after 90-day storage was fresh without physiological disorders.

Abstract
서 론
재료와 방법
    봄배추
    수확 포장
    일시채움저장과 분할채움저장
    품질평가
    통계처리
결과 및 고찰
    중량감소율
    정선손실률
    총저장손실률
    저장고 내부의 온도와 습도 변화
    저장고 내부의 산소와 이산화탄소 농도 변화
    저장배추의 생리장해 특성
요 약
References

• 한응수(세계김치연구소) | Eung Soo Han (World Institute of Kimchi) Corresponding author
• 전준영(세계김치연구소) | Jun Young Jeon (World Institute of Kimchi)
• 민승기(세계김치연구소) | Sung-Gi Min (World Institute of Kimchi)
• 하상현(세계김치연구소) | Sanghyun Ha (World Institute of Kimchi)
• 황종석(경기농협식품) | Jong-Seok Hwang (Gyeonggi Agricultural Cooperative Food Association Joint Enterprise Corporation)
• 이영근(경기농협식품) | Young-Keun Lee (Gyeonggi Agricultural Cooperative Food Association Joint Enterprise Corporation)