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KMID : 0903619930340040267
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Journal of the Korean Society for Horticultural Science
1993 Volume.34 No. 4 p.267 ~ p.272
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Co2 Production and Trimming Loss Affected by Storage Temperature and Packaging Methods in Chinese Cabbage (Brassica campestris L. ssp . Pekinensis) Grown in Spring
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백운화/Pek, Un Hua
양용준/정진철/장탁중/이시열/Yang, Yong Joon/Jeong, Jin Cheol/Chang, Tag Jung/Lee, Si Yul
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Abstract
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Chinese cabbage (Brassica campestris L. cv. Gonaengjee-yureum) was sown on mid-March in field, and harvested on 30 May. The weight loss, trimming loss, quality factors such as color, taste, texture and flavor, marketability and CO₂ concentrations in a PE (Polyethylene) film sack were measured to investigate the effect of storage temperatures and packaging methods on the shelf life during the MA storage. The shelf life of Chinese cabbage was elongated in all packaging treatments for 60 days after storage. The storage temperature of 0-1℃ was more effective than 3-4℃, and the 50 bottom holes of the PE film sack showed the most effective method on maintaining the freshness of Chinese cabbage. The CO₂ concentration in the PE film sack was highest in sealing treatment of 3-4℃ storage chamber, and decreased gradually during the storage.
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