• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.95-101
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• 2012

This study was conducted to investigate the effect of climate conditions during cultivation and harvesting on the quality and storability of fresh bulb cabbage (Brassica oleracea L. var. capitata). Plug seedlings of six cabbage cultivars were transplanted to Gangneung-Wonju University high elevation research station in Gangwon province (780 m above sea level, lat. $37.5^{\circ}N$.) and harvested with four different harvest times like August 3 ($1^{st}$), August 13 ($2^{nd}$), August 23 ($3^{rd}$), and September 10 ($4^{th}$), respectively from 50 days after transplanting. Weight loss, Hunter color factors, firmness, and soluble solids content (SSC) of the cabbage bulbs were investigated during storage at $3^{\circ}C$ (85% RH) and $25^{\circ}C$ (60% RH). Decreased bulb weight and poor quality cabbages were apparent at the late transplanting (July 14) and harvest (September 10) respectively. Quality index such as firmness and SSC at August 23 ($3^{rd}$) harvested cabbage was better than August 3 ($1^{st}$) and August 13 ($2^{nd}$) cabbages due to the good weather condition just before harvesting. The cv. 'Speed king' and 'Minix 40' showed good qualities among the cultivars, especially when the bulbs were harvested during sunny day conditions from one week before harvesting. Also SSC was influenced by weather condition before harvesting rather than transplanting date, while firmness was influenced by transplanting and harvest date. However, the differences among the cultivars were not significant. The potential of storage as maintaining the quality was different, depending on weather conditions at harvest time. Generally the storage periods of six cultivars were around 3~5 days and 9~10 days at room and low temperature, respectively. However, the August 3 ($1^{st}$) harvested cabbage lost their marketable quality very fast because of rainy and cloudy weather condition before harvesting and also storability of bulbs was 2 days and 4 days at room temperature and $3^{\circ}C$, respectively. Quality index was also not significant difference among cultivars.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.207-214
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• 2012

In this study, cabbage ($Brassica$ $oleracea$ var. $capitata$) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of $4^{\circ}C$. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material's condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.162-167
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• 2004

In this study, untreated (UT), water soaking (WT), and sanitizing solutions [chlorine at 100 ppm (CL): ethanol at 10% (ET); hydrogen peroxide at 1% (HP); chlorine at 100 ppm + ethanol at 10%(CE); chlorine at 100 ppm + hydrogen peroxide at 1% (CH); ethanol at 10% + hydrogen peroxide at 1% (EH); chlorine at 100 ppm + ethanol at 10% + hydrogen peroxide at 1% (CEH)] were compared in terms of their antimicrobial effectiveness against natural microflora of wild cabbage (Brassica oleracea var. capitata). All samples were kept in sanitizing solutions for 2 min, and effectiveness of sanitizing agents was evaluated based on number of decimal reduction of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeast and mold counts. Average initial levels of these organisms in samples were $9.21{\pm}0.15,\;6.60{\pm}0.06,\;6.08{\pm}0.03,\;and\;3.66{\pm}0.08\;log_{10}\;CFU/g$ for total aerobic mesophilic bacteria, total coliforms, lactic acid bacteria, and yeasts and molds, respectively, Escherichia coli was not detected in any tested samples. Decimal reduction of populations of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeasts and molds were: in $WT\;8.09,\;5.36,\;5.82,\;and\;3.57 log_{10}\;CFU/g;\;in \;CL\;7.39,\;4.10\;5.24,\;2.45\;log_{10}\;CFU/g;\;in\;ET\;6.78,\;4.23,\;5.20,\;2.50\;log_{10}\;CFU/g;\;in\;HP\;6.11,\;4.27,\;5.28,\;2.46\;log_{10}\;CFU/g;\;in\;CE\;6.18,\;4.26,\;5.31,\;2.49\;log_{10}\;CFU/g;\;in\;CH\;6.10,\;3.77,\;5.33,\;2.46\;log_{10}\;CFU/g;\;in\;EH\;6.07\;3.82,\;4.76,\;2.41\;log_{10}\;CFU/g;\;and\;in\;CEH\;5.27,\;3.45,\;4.45,\;2.15\;log_{10}\;CFU/g,$ respectively. Statistical analysis of the results showed effectiveness of CEH sanitizing solution for elimination of microbial contamination was the highest among all sanitizer treatments.