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KMID : 1024420200240040343
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Food Engineering Progress
2020 Volume.24 No. 4 p.343 ~ p.349
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Effect of Fungicide Treatment and Box Unit Wrapping in the Storage of Winter Kimchi Cabbage
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Jeon Jun-Young
Ha Sang-Hyun
Min Sung-Gi
Han Eung-Soo
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Abstract
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Fungicide spraying and PVC (polyvinyl chloride) wrapping were carried out for the improvement of storage yield in winter kimchi cabbage. Acetic acid, rox, tebuconazole and fludioxonil were sprayed on the cabbage, and then cabbage boxes were wrapped with 0.02 mm polyvinyl chloride film. The weight loss ratio of wrapped cabbages were 8.62% and 15.71% in unwrapped cabbages. Trimming loss ratio was the lowest in the mixed treatment of acetic acid, rox and tebuconazole in wrapped cabbage. Physiological disorders of 90-day stored cabbage was better in wrapped cabbage, especially with the mixed treatment of acetic acid, rox and tebuconazole. Wrapping and fungicide treatment reduced the storage loss ratio and physiological disorder for storage of kimchi cabbages.
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KEYWORD
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fungicide, box unit wrap, kimchi cabbage, storage loss, physiological disorder
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