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KMID : 1024420200240040350
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Food Engineering Progress
2020 Volume.24 No. 4 p.350 ~ p.357
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Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage
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Han Eung-Soo
Jeon Jun-Young
Min Sung-Gi
Ha Sang-Hyun
Hwang Jong-Seok
Lee Young-Keun
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Abstract
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Spring kimchi cabbage was stored fresh for 90 days in a commercial cold storage house. It was sanitized by spraying fungicide on the field before harvesting. The plastic boxes of spring kimchi cabbage were put on the pallet, covered with a 40-hole film, then stacked in the cold storage room at once. The room was maintained for 90 days at 0.7oC after cooling gradually at 2 oC/day. After 90 days, the weight loss was 4.73% and the total trimming loss was 8.26%. The weight loss was 8.08% and the net trimming loss was 3.26% after 90-day storage with partial stack cooling at 2.7oC covered with a 56-hole film. The quality of spring kimchi cabbage after 90-day storage was fresh without physiological disorders.
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KEYWORD
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spring kimchi cabbage, partial stack cooling storage, film cover, weight loss, trimming loss
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