Article | . 2018 Vol. 36, Issue. 2
Effect of Combined Pallet Unit MAP and Plasma Treatment for Extending the Freshness of Spring Kimchi Cabbage

Korea Food Research Institute1

2018.. 224:236


This study investigated the effects of the application of pallet unit modified atmosphere packaging (MAP) and plasma on the freshness of spring Kimchi cabbage ‘Chungwang’. Kimchi cabbage were cultivated and harvested in Pyeongchang, Gangwondo, Korea, placed in plastic boxes, and precooled at 8°C for 24 hours. Kimchi cabbages were then kept in pallet units and stored in one of two low temperature conditions at 1 ± 0.5°C; one with a plasma generator installed and the other without plasma (control). Kimchi cabbages pretreated after harvest were divided into four groups and placed into boxes covered with one of four types of packaging: PVC wrap, LDPE film (Ø 20 mm punched), newspaper, or no packaging. Kimchi cabbages in the control group lost 13% of their weight during the storage period, while those in all three of the treatment groups lost less than 7% during the same period, thus demonstrating suppressed weight loss. Kimchi cabbages in the control group exhibited 10-19% trimming loss during the storage period. The plasma-treated group without any covering lost less than the control group, thus it is presumed that plasma treatment somewhat affects storage. The plasma-treated group covered with LDPE film after applying moisture absorption paper lost less than 9% until 9 weeks after storage. In the 12th week after storage, it showed about 13% trimming loss the lowest of all the treated groups. As a result of thise sensory evaluation, most of the treated groups lost their marketability at 3-6 weeks after storage, but the treated group covered with LDPE film after applying moisture absorption paper and stuffing the product scored more than 7 points - 6 points is the minimum acceptable score for cabbage suitable for making kimchi, thus this proves that spring Kimchi cabbage can be stored for a long time. We conclude that the combination of precooling, moisture absorption paper, packaging with LDPE film in a pallet unit, and the use of plasma, can extend the storability of spring Kimchi cabbage.

1. Adel AK (2002) Postharvest biology and technology: An overview, In: Postharvest technology of horticultural crops. University of California, USA, pp 39-47  

2. An HJ, Park KJ, Kim SS (2016) Preservatory effect of stored ‘Setoka’ (Citrus sp.) using the noncontacted low temperature atmospheric pressure surface discharged plasma. Korean J Food Preserv 23:772-777  

3. Bae JH, Park KW, Kang HM (2005) Effects of packing materials, light condition and storage temperature on MAP storage of chicon. J Bio-Environ Control 14:69-75  

4. Cho SD, Bang HY, Lee EJ, Kim GH (2016) Quality characteristics of spring napa cabbage kimchi harvested at different times. J Korean Soc Food Cult 31:188-193. doi:10.7318/KJFC/2016.31.2.188  

5. Choi MG, Chung HS, Moon KD (2008) Effects of storage temperature and materials on maintenance of quality of Solidago virgaurea spp. gigantea in modified atmosphere packaging. Korean J. Food Preserv 15:804-809  

6. Eum HL, Bae SJ, Kim BS, Yoon JR, Kim JK, Hong SJ (2013) Postharvest quality changes of Kimchi cabbage ‘Choongwang’ cultivar as influenced by postharvest treatments. Korean J Hortic Sci Technol 31:429-436. doi:10.7235/hort.2013.12227  

7. Jeong JH, Lee YS, Kim JK (2012) Optimizing a method for measuring firmness of Chinese cabbage (Brassica rapa) and comparing textural characteristics among cultivars. Korean J Hortic Sci Technol 30:700-708. doi:10.7235/hort.2012.12061  

8. Kang HM, Choi IL, Kim IS (2008) Comparison packing materials for proper MAP of mixed sprout vegetables. J Bio-Environ Control 17:226-230  

9. Kim BS, Kim MJ, Kim OW, Kim GH (2001a) Quality changes of winter Chinese cabbage by different packing and loading during cold storage. Korean J Postharvest Sci Technol 8:32-36  

10. Kim BS, Nahmgung B, Kim MJ (2001b) Effect of packaging and loading conditions on the quality of late autumn Chinese cabbage during cold storage. Korean J Postharvest Sci Technol 8:23-29  

11. Kim KD, Suh JT, Lee JN, Yoo DL, Kwon M, Hong SC (2015) Evaluation of factors related to productivity and yield estimation based on growth characteristics and growing degree days in highland Kimchi cabbage. Korean J Hortic Sci Technol 33:911-922. doi:10.7235/hort.2015.15074  

12. Kim JE, Kim IH, Min SC (2013a) Microbial decontamination of vegetables and spices using cold plasma treatments. Korean J Food Sci Technol 45:735-741. doi:10.9721/KJFST.2013.45.6.735  

13. Kim JG, Choi JW, Kim WB, Park MH, Kim YP, Yoon MK (2013b) Effect of the plastic film and moisture absorption paper on the quality of autumn harvest-kimchi cabbage during storage. Korean J Hortic Sci Technol 31:76-77  

14. Kim SS, Ku KH, Jeong MC, Hong JH, Chung SK (2014b) Effects of pre-heat treatments on the quality of cut Kimchi cabbages during short-term storage. Korean J Food Preserv 21:776-783. doi:10.11002/kjfp.2014.21.6.776  

15. Lee HO, Lee YJ, Kim JY, Yoon DH, Kim BS (2011) Quality characteristics of frozen welsh onion (Allium fistulosum L.) according to various blanching treatment conditions. Korean J Food Sci Technol 43:426-431. doi:10.9721/KJFST.2011.43.4.426  

16. Lee KH, Kuack HS, Jung JW, Lee EJ, Jeong DM, Kang KY, Chae KI, Yun SH, Jang MR, et al (2013) Comparison of the quality characteristics between spring cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis). Korean J Food Preserv 20:182-190. doi:10.11002/kjfp. 2013.20.2.182  

17. Lee IK, Hong SJ, Yeoung YR, Park SW, Ku OS (2001) Effects of postharvest predrying on storability of ‘Norang’ Chinese cabbage. Korean J Hortic Sci Technol 19:521-525  

18. Lee JG, Lee JW, Park SH, Jand YA, Oh SS, Seo TC, Yoon HK, Um YC (2011) Effect of low night-time temperature during seedling stage on growth of spring Chinese cabbage. J Bio-Environ Control 20:326-332  

19. Lee JS, Choi JW, Chung DS, Lim CI, Park SH, Lee YS, Lim SC, Chun CH (2007) Cold storage, packing and salting treatments affecting the quality characteristics of winter Chinese cabbages. Korean J Food Preserv 14:24-29  

20. Lee JS, Park SH, Lee YS, Lim BS, Yim SC, Chun CH (2008) Characteristics of growth and salting of Chinese cabbage after spring culture analyzed by cultivar and cultivation method. Korean J Food Preserv 15:43-48  

21. Lee KH (2008) Effect of ozone treatment for sanitation of Chinese cabbage and salted Chinese cabbage. J Korean Soc Food Sci Nutr 37:90-96. doi:10.3746/jkfn.2008.37.1.90  

22. Lee SG, Lee HJ, Kim SK, Choi CS, Park ST, Jang YA, Do KR (2015) Effects of vernalization, temperature, and soil drying periods on the growth and yield of Chinese cabbage. Korean J Hortic Sci Technol 33:820-828. doi:10.7235/hort.2015.15076  

23. Lee SG, Seo TC, Jang YA, Lee JG, Nam CW, Choi CS, Yeo KH, Um YC (2012) Prediction of Chinese cabbage yield as affected by planting date and nitrogen fertilization for spring production. J Bio-Environ Control 21:271-275  

24. Oh YJ, Lee HN, Kim JE, LEE SH, Cho HY, Min SC (2015) Cold plasma treatment application to improve microbiological safety of infant milk powder and onion powder. Korean J Food Sci Technol 47:486-491. doi:10.9721/KJFST.2015.47.4.486  

25. Park JH, Yun SN, Ham YB (2008) R&D trends in plasma technologies. J Korea Fluid Power Sys Soc 5:23-29  

26. Park SJ, Lim BS, Hong SS (1999) Effect of CA storage on postharvest quality of Chinese cabbage grown in summer. Korean J Hortic Sci Technol 17:76-77  

27. Robinson JE, Brown KM, Burton WG (1975) Storage characteristics of some vegetables and soft fruits. Ann Appl Biol 81:339-408. doi:10.1111/j.1744-7348.1975.tb01656.x  

28. Yang YJ, Jeong JC, Chang TJ, Lee SY, Pek UH (1993) Marketability affected by cultivars and packaging mefuods during the long-term storage of Chinese cabbage grown in autumn. Korean J Hortic Sci Technol 34:184-190  

29. Yu IH, Lee EH, Cho MW, Ryu HR, Moon DG (2014) Development of rain shelter for Chinese cabbage rainproof cultivation. Protected Hortic Plant Fac 23:293-302. doi:10.12791/KSBEC.2014.23.4.293