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http://dx.doi.org/10.12791/KSBEC.2018.27.2.125

Responses to 1-MCP during Storage of Kimchi Cabbage Ryouckgwang Cultivar  

Hong, Sae Jin (Dept. of Plant Science, College of Life Sciences, Gangneung-Wonju National University)
Kim, Byung-Sup (Dept. of Plant Science, College of Life Sciences, Gangneung-Wonju National University)
Kim, Byeong-Sam (Korea Food Research Institute)
Eum, Hyang Lan (Dept. of Plant Science, College of Life Sciences, Gangneung-Wonju National University)
Publication Information
Journal of Bio-Environment Control / v.27, no.2, 2018 , pp. 125-131 More about this Journal
Abstract
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), $FAC+2{\mu}L{\cdot}L^{-1}$ 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at $2^{\circ}C$, 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 $2.5^{\circ}Brix$ 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.
Keywords
$CIE\L^*$; forced air cooling; hue angle; liner treatment; weight loss;
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