Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ssp. Pekinensis) During Cold Storage
2021
Min, S.G. | Jeon, J.Y. | Han, E.S.
In this study, we investigated the effects of cooling rate during storage on spring kimchi cabbage from an economic perspective. For long-term storage, kimchi cabbage (KC) should be maintained at a low temperature immediately after harvest; however, a sudden change in temperature during storage may lead to chilling injury in KC. The optimal cooling rate is important for the long-term storage of KC. To identify the optimal cooling rate, KC was cooled at different cooling rates (1℃, 2℃, 4℃, 6℃, 8℃, and 24 ℃/day), and then stored at 1℃ for 90 days. Thereafter, weight, trimming, total loss, pH, free sugar content, and total bacterial count changes were measured. Spring KC stored at the cooling rate of 6 ℃/day presented a lower total loss and better sensory properties than KC stored at other cooling rates; thus, 6 ℃/day is an appropriate cooling rate for long-term storage of KC.
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