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2018 Vol.27, Issue 2 Preview Page
Responses to 1-MCP during Storage of Kimchi Cabbage Ryouckgwang Cultivar

배추 력광 품종의 저장 중 1-MCP에 대한 반응

Sae Jin Hong1
,
Byung-Sup Kim1
,
Byeong-Sam Kim2
,
Hyang Lan Eum1*
홍 세진1
,
김 병섭1
,
김 병삼2
,
엄 향란1*
1Dept. of Plant Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 210-702, Republic of Korea
2Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
1강릉원주대학교 식물생명과학과
2한국식품연구원
*Corresponding author: eumhl@hanmail.net
30 April 2018. pp. 125-131
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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 μL·L-1 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at 2°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 °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

배추를 저장하는 동안 품질을 유지하기 위한 방안으로 1-methylcyclopropene(1-MCP) 처리효과를 확인하였다. 수확된 배추는 즉시 실험실로 옮겨와 4개의 그룹(차압예 냉 (forced-air cooling, FAC) 처리구, FAC + 0.03mm LLDPE film(Liner) 처리구, FAC + 2μL·L-1 1-MCP(1- MCP) 처리구, FAC + 1-MCP + Liner 처리구)으로 분 류하여 각각의 처리를 실시한 후 2oC, 95% RH 저온에 서 저장하였다. 저장중 품질변화는 무게 감모율, 가용성 고형물 함량, 경도, 그리고 색도(CIE L*, a*, b*, chroma, hue angle)를 통해 확인하였다. 저장기간 동안 각 실험구의 감모율은 Liner 처리에 의해서 감소하였다. 저장기간 6주가 경과되면 FAC + 1-MCP + Liner 처리 구는 12.5%의 감모율을 보이면서 다른 처리구들에 비해 서 감모율을 최소화하였다. 가용성 고형물의 함량은 수 확 시 2.5°Brix였으며, 저장기간이 3주 경과되면서 FAC + 1-MCP + Liner 처리구에서 수확 시의 값이 유지된 반면, 다른 처리구 들은 증가하였다. 배추의 경도는 수 확 직후 24.0N 이었으며, FAC + 1-MCP + Liner 처리 구에서 저장 6주 경과 후 22.6N으로 수확 당시의 경도 가 유지되는 경향을 보였다. 저장 기간 동안 배춧잎의 색 변화는 CIE a*와 hue angle 값으로 확인할 수 있으 며, 1-MCP 만을 처리할 경우에는 색도 변화에 영향을 미치지 않는 반면 1-MCP를 처리한 다음 Liner 포장을 실시하면 CIE a*와 hue angle의 변화를 최소화 시키면 서 수확 당시의 색도를 유지시킬 수 있었다. 이상의 결 과에서 1-MCP 처리는 배추 력광 품종 저장에는 효과가 미비하나, Liner와 함께 처리할 경우 6주까지 품질유지 가 가능하였다.

키워드
CIE L*
차압식 예냉
hue angle
liner 처 리
중량 감모율
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Information
  • Publisher :The Korean Society for Bio-Environment Control
  • Publisher(Ko) :(사)한국생물환경조절학회
  • Journal Title :Protected Horticulture and Plant Factory
  • Journal Title(Ko) :시설원예ㆍ식물공장
  • Volume : 27
  • No :2
  • Pages :125-131
  • Received Date : 2018-01-31
  • Revised Date : 2018-03-22
  • Accepted Date : 2018-04-10
  • DOI :https://doi.org/10.12791/KSBEC.2018.27.2.125
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