In this study, changes in the quality and headspace O2/CO2 concentrations of cubed radish (Raphanus sativus L.) kimchi (CR-kimchi) packaged using multilayer airtight film (MAF), half-area breathable film (HABF), partial area breathable film (PABF), and one-way degassing valve-mounted film (ODVF) were investigated during storage under altering temperature conditions. The total lactic acid bacteria count in CR-kimchi samples stored for 6 days at 0℃, followed by 8 days at 6oC, increased to 7.8-7.9 log CFU/g, regardless of the packaging. The titratable acidity of the CR-kimchi samples increased to 0.6-0.7% during storage at 0oC for 6 days and then at 6oC for 8 days; it was maintained at 0.6-0.8% for 32 days of storage at 3oC. After 46 days of storage, the reduced sugar content of CR-kimchi packaged using MAF, HABF, PABF, and ODVF decreased to 26.8-30.3 mg/g, indicating no significant (p>0.05) differences. However, during storage, headspace CO2 concentration and film volume were lower in the HABF treatment than in the control, PABF, and ODVF treatments, indicating that HABF packaging combined with supercooled (3oC) storage can extend the optimal ripening period of CR-kimchi without packaging expansion during storage.

서 론
재료 및 방법
    실험재료
    포장 방법
    저장 조건
    깍두기의 미생물 수 측정
    깍두기의 이화학적 품질 분석
    포장 필름 headspace의 O2/CO2 농도
    포장 필름 부피와 외관
    통계 분석
결과 및 고찰
    저장 중 깍두기의 미생물 수 변화
    저장 중 깍두기의 이화학적 품질 변화
    저장 중 포장 필름 headspace의 O2/CO2 농도와 부피 및외관 변화
요 약
감사의 글

• 박소윤(세계김치연구소 실용화기술연구단, 전남대학교 융합식품바이오공학과) | So Yoon Park (Kimchi Industry Promotion Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
• 윤석민(세계김치연구소 실용화기술연구단, 전남대학교 융합식품바이오공학과) | Suk-Min Yun (Kimchi Industry Promotion Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
• 강미란(세계김치연구소 실용화기술연구단, 전남대학교 식품영양과학부) | Miran Kang (Kimchi Industry Promotion Division, World Institute of Kimchi, Division of Food and Nutrition, Chonnam National University)
• 은종방(전남대학교 융합식품바이오공학과) | Jong-Bang Eun (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
• 천호현(세계김치연구소 실용화기술연구단) | Ho Hyun Chun (Kimchi Industry Promotion Division, World Institute of Kimchi) Corresponding author