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KMID : 1007519920010020085
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.85 ~ p.90
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Effect of Ethylene on Quality Deterioration of Chinese Cabbage
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Kim Gun-Hee
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Abstract
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Chinese cabbage (Brassica penkinensis R.) was exposed to a range of ethylene concentrations from 0.005 to 10㎕/liter to determine the quantitative relationship of ethylene with storage life at 20℃ and 0℃. Quality deterioration of Chinese cabbage was induced at both temperatures with ethylene concentrations as low as 0.01㎕/liter. Reducing the ethylene level from 10㎕/liter to 0.005㎕/liter showed a marked reduction in the rate of quality deterioration such as wilting, browning, rotting and leaf abscission at 20℃ and 0℃. The best storage life was achieved in an atmosphere containing no more than 0.005㎕/liter ethylene. Commercial levels of ethylene ranged from 0.86~1.45㎕/liter. This value was high enough to induce substantial quality deteriouation of the produce during storage and distribution. The inclusion of potassium permanganate resulted in a significant reduction in ethvlene to less than that found in commercial situations, thus extending the storage life of 70~100％ of Chinese cabbage. Chinese cabbage showed a relatively low respiration rate in the range of 22~30㎖ CO₂/㎏/hr at 20℃ and 6~16㎖ CO₂/㎏/hr at 0℃. It also had a relatively low ethylene production rate of 0.5~1.9㎕/㎏/hr at 20℃ and 0.3~0.9㎕/㎏/hr at 0℃.
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