봄배추 장기저장에서 팰릿 단위 LDPE 필름포장의 효과 (Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 24권 / 4호 / 376 ~ 382페이지
· 저자명 : 민승기, 전준영, 하상현, 한응수

초록

In this study, an appropriate modified atmosphere packaging (MAP) condition to minimize physiological disorders while lowering weight loss was sought. To reduce weight loss during storage, kimchi cabbages packed with 0, 32, 40, 48 perforated low-density polyethylene (LDPE) films, with a diameter of 14 mm, were stored in pallet units for 90 days at 1-2oC, and their loss rate, physiological disorders, total bacteria count, pH, and solid content were analyzed.
It was found that as the number of holes increased, the weight loss ratio increased proportionally. However, the difference between the perforations was relatively small compared with the sample without film packaging. On the other hand, it was also observed that the lower the number of holes was, the lower the incidence of physiological disorder was because the cold air penetrated through the perforated hole while inhibiting physiological effects, releasing heat and carbon dioxide generated by respiration. Considering the weight loss rates and physiological disorders such as black speck and soft rot, the kimchi cabbage packed with 48 perforated films (73.9 cm2) exhibited the most satisfactory condition. Using this storage condition, along with 2-3oC temperature and 91-95% relative humidity inside the pallet, a highly suitable condition for kimchi processing was obtained to secure kimchi cabbage.

영어초록

In this study, an appropriate modified atmosphere packaging (MAP) condition to minimize physiological disorders while lowering weight loss was sought. To reduce weight loss during storage, kimchi cabbages packed with 0, 32, 40, 48 perforated low-density polyethylene (LDPE) films, with a diameter of 14 mm, were stored in pallet units for 90 days at 1-2oC, and their loss rate, physiological disorders, total bacteria count, pH, and solid content were analyzed.
It was found that as the number of holes increased, the weight loss ratio increased proportionally. However, the difference between the perforations was relatively small compared with the sample without film packaging. On the other hand, it was also observed that the lower the number of holes was, the lower the incidence of physiological disorder was because the cold air penetrated through the perforated hole while inhibiting physiological effects, releasing heat and carbon dioxide generated by respiration. Considering the weight loss rates and physiological disorders such as black speck and soft rot, the kimchi cabbage packed with 48 perforated films (73.9 cm2) exhibited the most satisfactory condition. Using this storage condition, along with 2-3oC temperature and 91-95% relative humidity inside the pallet, a highly suitable condition for kimchi processing was obtained to secure kimchi cabbage.

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