월동 배추의 저온 저장 방법별 포장 및 염장 처리에 따른 품질 특성
Cold Storage, Packing and Salting Treatments Affecting the Quality Characteristics of Winter Chinese Cabbages
2
조회
0
다운로드
18
인용
0
참고문헌
키워드
초록
월동배추의 저장방법에 따른 특성과 김치를 위해 절였을 경우 특성을 조사하여 배추의 효과적인 저장방법을 구명하고자 하였다. 저장방법(PE 필름백, 플라스틱 컨테이너, 망저장, 움저장)에 따른 배추의 특성을 3개월 동안 조사한 결과, PE 필름백에 저장한 배추가 겉잎이 부패하는 단점이 있으나 다른 처리에 비해 감모율, 정선 손실율, 외관 등에서 비교적 좋은 결과를 보여주었다. 그러나 저장방법을 달리하여 배추를 절였을 경우에 처리별로 절임특성이 큰 영향을 보이지 않았다. 본 실험 결과로 월동배추의 저장 방법이 절임 특성에는 큰 영향이 없지만 저장방법에 따라서 중량 감모 및 정선손실 정도에 영향을 미치므로 배추는 저장중의 이러한 손실을 줄이고 신선도를 유지할 수 있는 방법에 대한 연구가 보다 필요할 것으로 생각된다.
Abstract
Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Fresh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: 40 cm × 60 cm, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at 0℃. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was 2.7℃. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at 0℃ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber contents) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.
참고문헌 (16)
- "Comparison of fall cultivations of Chinese cabbage for Kimchi preparation Kor", pp.226~230 (1994)
- "Effects of some mulch materials on Chinese cabbage growing in different seasons ⅢSoil temperature and growth of Chinese cabbage in summer", pp.263~269 (1984)
- "Quality changes of winter Chinese cabbage by different packing and loading during cold storage by different packing and loading during cold storage", 8, pp.30~36 (2001)
- "Quality changes of salted Baechu with packaging methods during long term storage", 30, pp.1307~1311 (1998)
- "Changes in elasticity, firmness, vitamin C, and carbohydrate during controlled atmosphere storage of sweet pepper fruit", 22, pp.305~309 (2004)
- "Quality comparison of Kimchi made from different cultivars of Chinese cabbage", 39, pp.528~532 (1998)
- "Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage", pp.239~245 (1994)
- "Quality evaluation of nonghyup kimchi", 21, pp.153~167 (1998)
- "Quality changes in winter Chinese cabbage with various storage methods", 6, pp.173~178 (1999)
- "Effect of packaging and loading conditions on the quality of late autumn Chinese cabbage during cold", 8, pp.23~29 (2001)
- "Changes in fruit firmness, fruit composition, respiration and ethylene production of kiwifruit during storage", 36, pp.67~73 (1995)
- "Changes in Firmness of Apples during Exposure to Room Temperature after CA Storage", pp.9~10 (1985)
- "Changes in Rind Firmness and Cell Wall Polysaccharides during Citrus Fruit", 34, pp.79~81 (1999)
- "Effect of postharvest treatment on fruit quality during storage of 'Niitaka' pear", 21, pp.114~119 (2003)
- "Effect of soluble-solids contents of Chinese cabbages on Kimchi fermentation", pp.278~284 (1990)
- "Quality characteristics of winter Chinese cabbage and changes of quality during the kimchi fermentation", 6, pp.179~183 (1999)