Horticultural Science and Technology 원예과학기술지 ISSN:1226-8763(Print) 2465-8588(Online)

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.