Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ssp. Pekinensis) During Cold Storage

Autor:	Eung Soo Han, Jun-young Jeon, Sung-Gi Min
Rok vydání:	2021
Předmět:	Horticulture Cooling rate biology Chemistry Free sugar Brassica Cold storage Chilling injury Cooling rates Total bacterial count biology.organism_classification Quality characteristics Food Science
Zdroj:	Food Engineering Progress. 25:102-109
ISSN:	2288-1247 1226-4768
DOI:	10.13050/foodengprog.2021.25.2.102
Popis:	In this study, we investigated the effects of cooling rate during storage on spring kimchi cabbage from an economic perspective. For long-term storage, kimchi cabbage (KC) should be maintained at a low temperature immediately after harvest; however, a sudden change in temperature during storage may lead to chilling injury in KC. The optimal cooling rate is important for the long-term storage of KC. To identify the optimal cooling rate, KC was cooled at different cooling rates (1oC, 2oC, 4oC, 6oC, 8oC, and 24 oC/day), and then stored at 1oC for 90 days. Thereafter, weight, trimming, total loss, pH, free sugar content, and total bacterial count changes were measured. Spring KC stored at the cooling rate of 6 oC/day presented a lower total loss and better sensory properties than KC stored at other cooling rates; thus, 6 oC/day is an appropriate cooling rate for long-term storage of KC.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6a318b8132bad3081831caed8586c848 https://doi.org/10.13050/foodengprog.2021.25.2.102 Zobrazit plný text záznamu