Responses to 1-MCP during Storage of Kimchi Cabbage Ryouckgwang Cultivar
2018
Hong, S.J., Gangneung-Wonju National University, Gangneung, Republic of Korea | Kim, B.S., Gangneung-Wonju National University, Gangneung, Republic of Korea | Kim, B.S., Korea Food Research Institute, Wanju, Republic of Korea | Eum, H.L., Gangneung-Wonju National University, Gangneung, Republic of Korea
The effect of 1-methylcyclopropene (1-MCP) in the storability of kimchi cabbage at cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. cv Ryouckgwang) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene liner (Liner), FAC + 2 μLㆍL-1 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at 2o C, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and color (CIE L*, a*, b*, chroma, hue angle). Weight loss during storage was showed significant difference by Liner treatment. In particular FAC + 1-MCP + Liner treatment showed 12.5% reduction after 6 weeks of storage period and minimized the weight loss rate compared to other treatments. SSC of kimchi cabbage was 2.5 o Brix at harvest and FAC + 1-MCP + Liner treatment maintained the SSC until 3 weeks, while in other treatments gradually were increased. The firmness of kimchi cabbage was 24.0 N immediately after harvest and the firmness at harvest time tended to be maintained at 22.6 N after 6 weeks of storage in FAC + 1-MCP + Liner treatment. During the storage period, the color change of the kimchi cabbage leaf can be confirmed by CIE a * and hue angle value. 1-MCP treatment alone did not affect the color change, however 1- MCP + Liner treatment was able to maintain the chromaticity at harvest time while minimizing the change of CIE a * and hue angle. These results suggest that 1-MCP treatment is not effective for the storage of kimchi cabbage but can be maintained for up to 6 weeks when treated with Liner.
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