KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Packaging Methods to Prolong the Freshness and Quality of Korean Head Cabbage (Brassica rapa).

알배추 포장 방법에 따른 품질 및 선도 비교

  • Lee, Jung-Soo (National institute of Horticultural & Herbal Science, Rural Development Administration)
  • Received : 2019.12.09
  • Accepted : 2019.12.23
  • Published : 2019.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

새로운 배추 판매 형태인 알배추의 포장 방법에 따른 선도 유지 효과를 구명하고자 하였다. '청남' 배추를 알배추로 정선해 포장 방법에 따라 유공 PP 필름(포장 방법 A), 무공 PP 필름(포장 방법 B), 랩 필름(포장 방법 C), 그리고 무포장(포장 방법 D)으로 하여, 저온인 10℃ 저장 조건에서 생체중량 감소, 외관, 색상과 수분함량 등의 특성을 조사하였다. 알배추를 10℃에 저장보관 동안에 생체중량에서는 감소 하는데 필름 포장 여부에 따라 차이가 나타나서, 무포장이 필름포장 보다 중량감소율이 컸다. 포장 시 필름 종류에 따라서는 무공의 PP 필름이 다른 필름 포장방법보다 낮은 생체중량 감소 경향을 보였다. 그러나 외관에서는 유공의 PP필름 포장이 다른 무공PP나 랩포장, 무포장보다 다소 높게 유지되는 경향을 보였고, 내부는 필름 종류에 따른 차이를 거의 보이지 않았다. 무공 PP 필름 포장 방법은 초기에 다소 높은 외관을 유지하나, 저장이 지속될수록 내부의 물기로 인한 변색과 이취 등이 문제가 발생되었다. 색도(hue angle)는 필름여부에 따라 차이를 보여 무포장에 저장 후기에 급격히 떨어지는 것으로 나타났고 필름포장 종류에 따라서는 큰 차이를 보이지 못하였다. 경도와 DPPH 라디컬 소거능, 가용성고형물(SSC)는 저장 중에 감소하지만, 포장 방법에 따른 처리간에 큰 차이를 보이지 않은 것으로 나타났다. 본 실험에서 알배추의 품질을 유지하기 위한 포장 방법에 따른 선도 유지 효과를 검토한 결과, 외관에서 유공의 PP 필름이 무공 PP나 랩필름, 무포장보다 좋아, 개별 포장 시 유공 PP 필름으로 저온(10℃)에서 저장·유통 하는 것이 상품성 유지에 유리한 것으로 나타났다.

Keywords

References

  1. Chung, S.O., Kim, Y.M., Ryu, D.G., Kim, S.J., and Park, J.T. 2014. Variation of functional compounds in leafy Chinese cabbage grown under different light conditions in a plant factory. Korean J. Food Sci. Technol. 46: 526-529. https://doi.org/10.9721/KJFST.2014.46.4.526
  2. Lee, J.S., Chung, D.S., Choi, J.W., Jo, M.A., Lee, Y.S., and Chun, C.H. 2006. Effects of storage temperature and packaging treatment on the quality of leaf lettuce. Kor. J. Food Preserv. 13: 8-12.
  3. Lee, J.S., Lee, H.E., Lee, Y.S., and Chun, C.H. 2008. Effect of packaging methods on the quality of leaf lettuce. Kor. J. Food Preserv. 15: 630-634.
  4. Jeong, J.C., Woo, P.K., and Joon, Y.Y. 1990. Influence of packaging with high-density polyethylene film on the quality of leaf lettuce during low temperature storage. J. Korean Soc. Hort. Sci. 31: 219-225.
  5. Karaca, H., and Velioglu, Y.S. 2014. Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biol. Technol. 88: 46-53. https://doi.org/10.1016/j.postharvbio.2013.09.003
  6. Lim, C.J., Lee, J.S., Choi, J.W., and Choi, J.S. 2005. Analysis of buying behavior and preference to fruits in Korea. Kor. J. Hort. Sci. technol. 23: 351-355.
  7. Kim, D.H., Park, J.W., Lee, S.H., and Ha, J.Y. 2013. A study on effects of design qualities and value in farm products on royalty. Korean J. Food Market Eco. 30: 27-42.
  8. Park, J.D., Hong, S.I., Park, H.W., and Kim, D.W. 1999. Modified atmosphere packaging of peaches for distribution at ambient temperature. Kor. J. Food Sci. Technol. 31: 1227-1234.
  9. Cho, M.A., Hong, Y.P., Choi, J.W., Won, Y.B., and Bae, D.H. 2009. Effect of packaging film and storage temperature on quality maintenance of broccoli. Kor. J. Hort. Sci. Technol. 27: 128-139.
  10. Kim, J.G., Choi, J.W., and Park, M.H. 2016. Effect of different days of postharvest and $CO_2$ concentrations on the quality of 'Seolhyang' strawberry during storage. Korean J. Food Preserv. 23: 12-19. https://doi.org/10.11002/kjfp.2016.23.1.12
  11. Chang, K.H., Lee, D.H., Kim, I.S., Kang, I.K., and Byun, J.K. 1999. Changes in the cell wall components during the softening in peach fruits. Hortic. Environ. Biotech. 40: 355-358.
  12. Chang, M.S., and Lee, J.S. 2017. Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea. Korean J. Food Preserv. 24: 159-167. https://doi.org/10.11002/kjfp.2017.24.2.159
  13. Choi, S.G., and Rhee, C. 1995. Effects of freezing rate and storage temperature on the degree of retro gradation, texture and microstructure of cooked rice. Korean J. Food Sci. Technol. 27: 783-788.
  14. Lee, J.H., Lee, H.J., Kim, S.K., Lee, S.G., Lee, H.S., and Choi, C.S. 2017. Development of growth models as affected by cultivation season and transplanting date and estimation of prediction yield in kimchi cabbage. Protected Horticulture and Plant Factory. 26: 235-241. https://doi.org/10.12791/KSBEC.2017.26.4.235
  15. Blois, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Bae, J.M., Lee, D.U., Jeong, M.C., and Choi, J.H. 2016. Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment. Korean J. Food Preserv. 23: 27-33. https://doi.org/10.11002/kjfp.2016.23.1.27
  17. Park, Y.M., and Yoon, T.M. 2012. Effects of Postharvest 1-MCP treatment, storage method, and shelf temperature on quality changes of 'Gamhong' apples during export simulation. Korean J. Hort. Sci. Technol. 30: 725-733.
  18. Choi, J.H., Lim, J.H., Jeong, M.C., and Kim, D.M. 2005. Effect of high $CO_2$ pre-treatment on quality of 'Hikawa Hakuho' peach fruits. Korean J. Food Preserv. 12: 540-545.
  19. Lee, J.S., Choi, J.W., Chung, D.S., Lim, C.I., Park, S.H., Lee, Y.S., Lim, S.C., and Chun, C.H. 2007. Cold storage packing and salting treatments affecting the quality characteristics of winter Chinese cabbages. Korean J. Food Preserv. 14: 24-29.