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http://dx.doi.org/10.20909/kopast.2018.24.3.121

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

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)
Publication Information
KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY / v.24, no.3, 2018 , pp. 121-130 More about this Journal
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.
Keywords
Leaf vegetable; Packaging; Storage temperature;
Citations & Related Records
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