KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
권호 표지
DOI QR코드

DOI QR Code

Freshness Comparison of 'Mats-Kyeong-chae' in Accordance with Packaging Treatments and Storage Temperatures

'맛경채'의 포장방법과 저장온도에 따른 선도 비교

  • Lee, KwanHo (Korea National College of Agriculture and Fisheries) ;
  • Jang, Suk-Woo (National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Suhyoung (National Institute of Horticultural & Herbal Science, RDA) ;
  • Ahn, Yul Kyun (Korea National College of Agriculture and Fisheries) ;
  • Lee, Jung-Soo (National Institute of Horticultural & Herbal Science, RDA)
  • Received : 2018.11.06
  • Accepted : 2018.12.24
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

'Mats-kyeong-chae (Brassica lee ssp. namai cv. Tongssamchoo)', a new type of sweet Korean cabbage for fresh wrapping and soup cooking, was released by the Korea National College of Agriculture and Fisheries. The shelf-life and quality changes of this new cultivar was evaluated by packaging with PP (polypropylene) film bag and storing at three temperatures ($5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$). As control, the cabbage was packaged in a corrugated paper box and stored at $25^{\circ}C$. At the storage temperature of $5^{\circ}C$, the degree of freshness, weight loss, hue angle and SPAD on cabbage packaged with PP film bag maintained its good quality and exhibited a longer period of marketable life compared to the samples stored in other treatments. Results showed that the use of PP film packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of 'Mats-kyeong-chae'. Further investigation on other quality parameters according to different packaging methods would be useful in maintaining the quality of 'Mats-kyeong-chae' at postharvest stages.

새로이 품목으로 육성된 '맛경채'의 수확 후 저장 특성을 보고자, 상온($25^{\circ}C$)에서 관행적으로 유통되는 골판지 종이박스로 저장하면서 유공 PP 필름 포장과 비교하였으며 동일한 필름 소재로 $5^{\circ}C$와 $15^{\circ}C$로 저장하여, 저장 중의 외관변화, 생체중량 감소, 색소와 색상차, 호홉 등을 측정하였다. '맛경채'는 상온인 $25^{\circ}C$에서 4일 정도까지 상품성을 유지하였는데, 상품성 지수에서 유공 PP 필름 포장이 골판지 종이박스 포장보다 다소 높았으며, 또한 유공 PP 필름 포장하여 저장온도를 달리하면 $5^{\circ}C$에서는 24일까지 상품성을 유지하였고, $15^{\circ}C$에서는 8일간이었다. 이는 SPAD와 같은 색소 함량이나 Hue angle과 같은 색상변화에서도 온도별로 같은 결과를 보여주었다. 포장 방법에 따른 차이는 상온($25^{\circ}C$)에서 관행적으로 저장 유통되는 골판지 종이 박스 포장과 유공 PP필름의 소포장을 비교하였는데 외관 변화에서는 차이가 없었으나, 생체중량이나 색소 및 색상에서 차이를 보여, 필름에 의한 소포장 효과가 인정되었다. 온도에 따라서 저온 저장이 다른 온도 조건보다 선도를 더 유지할 수 있는 것은 생체중량이나 호흡과 같이 저장 온도가 낮은 $5^{\circ}C$에서 중량 변화나 호흡이 낮아 선도 변화가 지연된 것으로 보인다. 본 실험에서 '맛경채'와 같은 엽채류의 품질을 유지하기 위해서는 저온 $5^{\circ}C$와 같이 낮은 온도에서 저장 유통하는 것이 효과적이며, 또한 필름 포장에 소포장하는 것이 부가적으로 선도가 유지되는 것으로 나타나, 필름 포장과 함께 저온에서 저장 유통하여 상품성을 관리해야 될 것으로 보인다.

Keywords

References

  1. Lee, G. H. 2018. Mats-kyeong-chae. Korean intellectual property office Patent 40-2018-0006175.
  2. Lee, G.H., Kang Y.G. and Lee, S.H. 2015. Brassica lee ssp. nami cv. Tongssamchoo as a new variety plant and a method for breeding the same. Korean intellectual property office Patent 10-2015-0020470.
  3. Lee, J. S., Chung, D. S., Choi, J. W., Jo, M. A., Lee, Y. S., and Chun, C. H. 2006. Effects of storage temperature and packaging treatment on the quality of leaf lettuce. Kor. J. Food Preserv. 13: 8-12.
  4. Lee, J. S., Lee, H. E., Lee, Y. S., and Chun, C. H. 2008. Effect of packaging methods on the quality of leaf lettuce. Kor. J. Food Preserv. 15: 630-634.
  5. Kader, A. A. 2002. Postharvest biology and technology. An overview, In: Postharvest technology of horticultural crops, Kader, A. A. (Editor), University of California. Oakland. CA. USA. 39-47.
  6. Hortog, M. L. A. T. M., Jeoren, L., Nico, S., and Bart, M. M. (2007) The impact of biological variation on postharvest behavior: the case of dynamic temperature conditions. Postharvest Bio. Technol. 43: 183-192. https://doi.org/10.1016/j.postharvbio.2006.09.014
  7. Jang, M. S., Lee, J. S., Dulal Chandra., Choi, J. W., Park, M. H., Choi, H. J., Hong, Y. P., and Kim, J. G. 2017. Quality characteristics of Korean chiv (Allium tuberosum Rotter) as affected by inner film packaging methods in paper box. Korean J. Packaging Sci. Technol. 23: 143-150. https://doi.org/10.20909/kopast.2017.23.3.143
  8. Jeong, J. C., Woo, P. K., and Joon, Y. Y. (1990) Influence of packaging with high-density polyethylene film on the quality of leaf lettuce during low temperature storage. J. Kor. Soc. Hort. Sci. 31: 219-225.
  9. Publishing committee for experimental method in plant nutrition. 1990. Experimemtal method in nutrition. Hakuyusha. Tokyo. Japan. 371-373.
  10. Hunter Lab. 2001. Hunter L, a, b, veraus CIE 1976 L*, a*, b*. Application Note 13, 1-4.
  11. Cho, M. A., Hong, Y. P., Choi, J. W., Won, Y. B., and Bae, D. H. 2009. Effect of packaging film and storage temperature on quality maintenance of Broccoli. Kor. J. Hortic. Sci. Technol. 27: 128-139.
  12. RDA (Rual Development Administration). 2003. Manual for agriculture investigation. Suwon. Korea. [In Korean]
  13. Lee, J. S., Chung, D. S., Lee, J. W., Lim, B. S., Lee, Y. S., and Chun, C. H. 2007. Effects of cultivars and storage temperature on shelf-life of leaf lettuces. Kor. J. Food Preserv. 14: 345-350.
  14. Dualal Chandra, Lee, J. S., Choi, H. J., and Kim, J. G. 2017. Effects of packaging on shelf life and postharvest qualities of radish roots during storage at low temperature for an extended period. J. Food Qual. 3942071: 1-12.
  15. Hong, Y. P., Chang, M. S., Kim, S. B., Lee, M. J., Lee, S. J., Kim, J. W., and Kim, J. G. 2017. Determination of optimal temperature and humidity of onion and welsh onion for shortterm distribution at garak wholesale market. Kor. J. Hortic. Sci. Technol. 35: 55-56.
  16. Jeong, J. C., Woo, P. K., and Joon, Y. Y. 1990. Influence of packaging with high-density polyethylene film on the quality of leaf lettuce during low temperature storage. J. Kor. Soc. Hort. Sci. 31: 219-225.
  17. Chung, H. D. 2000. Water management for improvement of quality and productivity of vegetable crops. Kor. J. Hort. Sci. Technol. 18: 420-436.
  18. Bark, D. E., Yoon, Y. N., Woo, Y. J., Cheung, G. H., Hwang, S. B., Park, S, H., Jeong, J. Y., Shin, Chul., Choi, D. S., Lim, J. H., Park, S. E., and Lee, J. S. 2015. Freshness comparison of lettuce (Lactuca sativa L.) in accordance with storage and packaging method on high-temperature Period. Korean J. Packaging Sci. Technol. 21: 1-6. https://doi.org/10.20909/kopast.2015.21.1.1
  19. Kays, S, J. 1991. Postharvest physiology of perishable plant products. AVI Publishing. NY. USA.
  20. Jung, G. T., Lee, G. J., Ryu, J., Na, J. S., and Ju, I. O. 1995. Effect of packaging methods on the shelf-life of tomato. Korean J. Post-Harvest Sci. Technol. Agri. Products 2: 147-154.
  21. Shin, K.H., Park, J. H., Choi, J., Han, J. S., and Lim, K. C. 2001. Effects of storage temperature and water contents on the quality in crube green tea. J. Kor. Tea Soc. 7: 15-25.
  22. Youn, J, T., Kwon, H. J., Hong, G. P., and Ahn, M. S. 1999. The changes of nutrient composition in the edible potato varieties during storage. Kor. J. Hortic. Sci. Technol. 17: 467-469.
  23. Park, K. W. 1983. Effects of fertilization irrigation and harvesting period on the quality of vegetable crops. J. Kor. Soc. Hort. Sci. 24: 325-337.
  24. Kim, J. G., Choi, J. W., and Park, M. H. 2016. Effect of different days of postharvest and $CO_2$ concentrations on the quality of ' Seolhyang' strawberry during storage. Kor. J. Food Preserv. 23: 12-19. https://doi.org/10.11002/kjfp.2016.23.1.12
  25. Chang, K. H., Lee, D. H., Kim, I, S., Kang, I. K., and Byun, J. K. 1999. Changes in the cell wall components during the softening in peach fruits. J. Kor. Soc. Hort. Sci. 40: 355-358.
  26. Park, Y. M. and Yoon, T. M. 2012. Effects of postharvest 1-MCP treatment storage method, and shelf temperature on quality changes of 'Gamhong' apple during export simulation. Kor. J. Hortic. Sci. Technol. 30: 725-733.
  27. Kenneth C. Gross, Chien Yi Wang, and Mikal Saltveit. 2016. The commercial storage of fruits, vegetables, and florist and nursery stocks. USDA.
  28. Bae, R. N. and Chung, D. S. 2003. Chilling injury temperature and changes of quality during storage or marketing in leaf lettuce. Kor. J. Hort. Sci. Technol. 21: 190-193.

Cited by

  1. Case Study of Winter Kimchi Cabbage Storage with Net Packaging, and comparison of Head Growth and Salting Characteristics between Winter and Spring Kimchi Cabbage vol.54, pp.4, 2018, https://doi.org/10.14397/jals.2020.54.4.25