한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)

  • 제30권2호
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  • Pages.107-120
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  • 2024
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  • 1226-0207(pISSN)
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  • 3058-2024(eISSN)
한국포장학회 (Korea Society of Packaging Science and Technology)
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알배추 생산시스템별 생육과 수확후 포장법에 따른 선도 비교

Comparison of Growth and Freshness according to Crop Production System and Post-Harvest Packaging Method on Korean Head Cabbage (Brassica rapa L.)

  • 이정수 (국립원예특작과학원)
  • Jung-Soo Lee (National institute of Horticultural & Herbal Science, Rural Development Administration)
  • 투고 : 2024.04.06
  • 심사 : 2024.05.03
  • 발행 : 2024.08.31
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초록

봄철에 이용되는 알배추의 생산시스템 별 수확 후 포장법에 따른 차이를 비교하였다. 최소가공으로 신선편이와 같이 이용되는 알배추를 봄철에 생산에서부터 유통되는 현황과 수확 후 특성을 파악하였다. 알배추는 작형과 재배 방법이 다른 생산시스템의 월동배추인 '청남'과 봄배추인 '고향 쌈배추'를 이용하여 최소가공 후 저온(10oC)으로 저장하면서 특성 변화를 조사하였다. 봄철 알배추 생산은 김치 제조를 위한 배추 유통과 유사하였다. 알배추 생산시스템에 따른 생육 특성은 측정 항목에 따라 차이를 보여, 월동배추에서 생체중 등의 생육량이 큰 것으로 나타났다. 알배추의 수확 후 가용성 고형물 함량(SSC), 경도, DPPH 등은 생산시스템에 따라 차이를 보여, 월동배추를 이용한 알배추가 봄배추보다 높은 수준을 유지하는 것으로 나타났으며, 저장중 포장 방법에 따라서 효과를 보이기도 하였다. 알배추 생체중량 변화는 포장 방법에 따라 큰 차이가 나타나서, PP필름의 유·무공 포장에서 변화 정도가 적었다. 알배추의 저장 동안에 선도는 감소하지만 외관 변화가 수확 전·후 요인의 영향이 뚜렷하지 않았으나, 수확 후 필름 포장을 통해 다소 외관이 유지되는 경향을 보였다. 본 연구를 통해 봄철에 이용되는 월동배추와 봄배추의 생산시스템과 포장 별 차이에 따른 수확 전·후 요인이 알배추를 최소가공 이용 시 품질과 수확 후 특성에 미치는 영향을 검토하였으며, 농산업분야에서 알배추를 이해하기 위한 자료로 활용 가능할 것으로 보인다.

This study compared the production systems and packaging methods as pre- and post-harvest factors for Korean head cabbage, which is minimally processed at the industry locus. It examined how different crop production systems, specifically winter and spring cultivations, affect the characteristics of the Korean head cabbage after harvest. The quality of changes in cabbage characteristics was evaluated over 4 weeks at 10℃. After harvesting, soluble solids content (SSC), hardness, and DPPH (2,2-diphenyl-1-picrylhydrazyl) levels exhibited variations depending on the crop production system, with winter kimchi cabbage maintaining higher levels. These attributes were also influenced by the crop systems and packaging methods. Significant differences were observed in the changes in fresh weight of the Korean head cabbage depending on the packaging method; the extent of these changes was reduced with polypropylene (PP) film packaging. Although the freshness of Korean head cabbage decreased during storage, the appearance was somewhat preserved through film packaging after harvest. The results indicated that the properties of stored Korean head cabbages experienced different effects on pre- and post-harvest quality and characteristics, depending on the measurement items.

키워드

과제정보

본 논문은 국립원예특작과학원의 연구사업으로 '오이 과채류의 대용량 active modified atmosphere 포장에 의한선도유지 기술 개발(PJ01387602)'의 추가 시험 내용으로 수행하였습니다. 본 연구의 유통단계 안내와 사진자료들을 제공해주신 선진농협의 조한호님과 한경푸드프레시의 김기홍님에게 감사드립니다.

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