Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

다양한 적입방식이 봄배추의 선도유지에 미치는 효과

  • 이영주 (한국식품연구원 스마트유통시스템연구단) ;
  • 이혜옥 (한국식품연구원 스마트유통시스템연구단) ;
  • 김지영 (한국식품연구원 스마트유통시스템연구단) ;
  • 김병삼 (한국식품연구원 스마트유통시스템연구단)
  • Received : 2017.04.24
  • Accepted : 2017.08.03
  • Published : 2017.08.30
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Abstract

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. 'Choongwang' Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.

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References

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