[보고서]배추와 절임배추를 연계한 맞춤형 장기저장기술 개발

배추와 절임배추를 연계한 맞춤형 장기저장기술 개발
Development of customized long-term storage technology linking Chinese cabbage and salted Chinese cabbage 원문보기

보고서 정보
주관연구기관	청원오가닉
보고서유형	최종보고서
발행국가	대한민국
언어	한국어
발행년월	2013-09
과제시작연도	2012
주관부처	농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA)
등록번호	TRKO201400000130
과제고유번호	1545004188
사업명	고부가가치식품기술개발
DB 구축일자	2014-05-07

초록 ▼

○ 연구결과
- 계절별 배추 저온저장조건 최적화
∙계절별 배추의 수확후 생리 분석 : 배추가 재배된 시기의 영향을 많이 받아 계절별로 차이가 나타났음. 대체로 가을배추와 월동배추의 에틸렌 발생량 및 호흡량이 낮았으며 당도, 환원당, 적정산도가 높게 나타나서 전체적인 품질이 좋은 것으로 나타났으며, 고랭지배추의 에틸렌 발생량과 호흡량이 높게 나타났으며 이화학적인 특성이 나쁘게 나타났음
∙1-MCP 처리 : 에틸렌 발생량이 가장 높았던 고랭지배추의 저장기간 연장에 효과가 있었으나, 그 외 봄배추나 겨울배추에서는 처리 효과가 나타나지 않았음
∙필름 처리 : 필름처리에 의한 수분 증발 억제는 배추 장기저장을 위해 매우 효과적이었으며, 필름 구입 및 처리의 용이성을 고려할 때 PE 필름이 가장 적합하였음
- 절임배추 장기저장기술 개발
∙생배추 저장기간에 따른 절임배추 품질 특성 : 겨울배추는 저장 8주부터 품질저하가 나타났음.
따라서 저장 9주부터 저장 생배추를 이용하여 절임배추를 제조한 결과, 11주간 저장한 배추를 이용하여 만든 절임배추는 발효로 인해 저장중 산도 증가가 높게 나타났음
∙절임배추 염도별 저장 : 절임배추 장기저장을 위하여 10, 16, 24% 염수를 이용하여 절임배추를 제조하여 품질 분석 결과, 절임배추 염도가 높아질수록 저장성이 좋아졌으며 24% 염수로 제조한 절임배추를 2% 염수에 침지시켜 저장시 10주간 저장이 가능하였음

Abstract ▼

IV. Results of Research
1. Optimization of Storage Condition for Seasonal Chinese Cabbage
•Analysis of postharvest physiological properties of seasonal Chinese cabbage
- Chinese cabbage cultivated in spring and summer season showed high ethylene production and respiration rate and low reducing sugar - Chinese cabbage cultivated in autumn and winter season showed low ethylene production and respiration rate and high reducing sugar ·l-MCP treatment
- I-MCP treabnent was effective to extension of storage period of Chinese cabbage cultivated in spring and summer season
•Film treabnent
- FIlm treatment was effective to prevent weight loss regardless of cultivation season. Among the film types, PE film was the most suitable considering the availability of treabnent
2. Development of Long-term Storage Technology of Salted Chinese Cabbage
•Analysis of quality properties of salted Chinese cabbage depending on storage period of Chinese cabbage
- Salted Chinese cabbage produced with 10 weeks storage Chinese cabbage showed good condition after 2 weeks storage
- However, Chinese cabbage produced with 11 weeks storage Chinese cabbage showed high titratable acidity during storage
•Development of long-term storage of salted Chinese cabbage - Chinese cabbage salted with 10, 16, and 24% of saline to extend shelf-life. Salted Chinese cabbage with 24% of saline showed the best condition after 10 weeks storage

목차 Contents

표지 ... 1
제출문 ... 2
요약문 ... 3
SUMMARY ... 5
CONTENTS ... 7
목차 ... 8
제1장 연구개발과제의 개요 ... 9
제 1 절 연구개발의 목적 ... 9
제 2 절 연구개발의 필요성 ... 9
제 3 절 연구개발의 범위 ... 10
제 2 장 국내외 기술개발 현황 ... 11
제 1 절 국내 기술개발 현황 ... 11
제 2 절 국외 기술개발 현황 ... 14
제 3 장 연구개발수행 내용 및 결과 ... 16
제 1 절 계절별 배추 저온저장조건 최적화 ... 16
제 2 절 절임배추 장기저장기술 개발 ... 68
제 4 장 목표달성도 및 관련분야에의 기여도 ... 101
제 1 절 목표달성도 ... 101
제 2 절 관련분야에의 기여도 ... 101
제 5 장 연구개발 성과 및 성과활용 계획 ... 102
제 1 절 연구개발 성과 ... 102
제 2 절 성과활용 계획 ... 103
제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 104
1. 일본의 식물공장 ... 104
2. 지역 농산물 이용 활성화 사례 ... 105
제 7 장 참고문헌 ... 106
연구개발보고서 초록 ... 108
끝패이지 ... 109

표/그림 (89)

표 Description of Chinese cabbages used in this study
표 GC conditions for ethylene production and respiration rate measurement
표 1-MCP generator (left) and storage room of spring Chinese cabbage (right).
표 GC conditions for ethylene production and respiration rate measurement
표 Description for long-term storage of Chinese cabbage cultivated in spring and winter season
표 Operation condition for puncture test
표 Storage of Chinese cabbage packed with PA, PE, and PP films.
표 Manufacturing process of Kimchi with Chinese cabbage stored with PA, PE, and PP films.
표 Comparison of ethylene production and respiration rate of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Comparison of weight and number of leaves of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Comparison of moisture contents of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Moisture content of seasonal Chinese cabbage
표 Comparison of total soluble solids of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Comparison of pH of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Comparison of titratable acidity of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Comparison of reducing sugar contents of Chinese cabbage cultivated in spring, summer, autumn, and winter seasons.
표 Physiological disorders (left: soft rot, right: black spot) occurred in Chinese cabbage during storage.
표 Change of ethylene production of Chinese cabbage cultivated in spring season.
표 Change of respiration rate of Chinese cabbage cultivated in spring season.
표 Change of weight of Chinese cabbage cultivated in spring season.
표 Chinese cabbage stored at –0.2oC for 1 month with different treatments.
표 Change of total soluble solid content of Chinese cabbage cultivated in spring season.
표 Change of pH of Chinese cabbage cultivated in spring season.
표 Change of titratable acidity of Chinese cabbage cultivated in spring season.
표 Change of reducing sugar content of Chinese cabbage cultivated in spring season.
표 Chinese cabbage stored at –0.2oC for 3 weeks with 1-MCP treatments.
표 Change of ethylene production of Chinese cabbage cultivated in summer season.
표 Change of respiration rate of Chinese cabbage cultivated in summer season.
표 Change of weight of Chinese cabbage cultivated in summer season.
표 Change of total soluble solid content of Chinese cabbage cultivated in summer season.
표 Change of pH of Chinese cabbage cultivated in summer season.
표 Change of titratable acidity of Chinese cabbage cultivated in summer season.
표 Change of reducing sugar content of Chinese cabbage cultivated in summer season.
표 Storage of Chinese cabbage cultivated in winter season with PE, PP, and PA film.
표 Change of total soluble solid content of Chinese cabbage cultivated in winter season.
표 Change of pH of Chinese cabbage cultivated in winter season.
표 Change of titratable acidity of Chinese cabbage cultivated in winter season.
표 Change of reducing sugar content of Chinese cabbage cultivated in winter season.
표 Change of pH of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of titratable acidity of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of sugar content of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of reducing sugars of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of moisture content of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of firmness of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Monitoring of temperature and relative humidity depending on film types during storage of Chinese cabbage.
표 Chinese cabbage stored at –0.2oC for 15 weeks with different kinds of films (PE, 20 and 100 m thickness).
표 Change of weight of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of weight loss of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of pH of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of titratable acidity of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of sugar content of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of reducing sugar of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of moisture content of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Change of firmness of Chinese cabbage covered with PE films (20 and 100 m thickness).
표 Trimming yield of Chinese cabbage stored with PA, PE, and PE films.
표 Salting yield of Chinese cabbage stored with PA, PE, and PE films.
표 Change of pH of Chinese cabbage stored with PA, PE, and PE films.
표 Change of total soluble solid content of Chinese cabbage stored with PA, PE, and PE films.
표 Change of titratable acidity of Chinese cabbage stored with PA, PE, and PE films.
표 Comparison of microbiological properties of Kimchi manufactured with Chinese cabbage stored with PA, PE, and PP films
표 Operation condition for puncture test
표 Operation condition for puncture test
표 Recipe for Kimchi manufacturing
표 Operation condition for puncture test
표 Physicochemical properties of salted Chinese cabbage during storage for 2 weeks. Chinese cabbage was stored at 0oC for 9 weeks prior to salting.
표 Physicochemical properties of salted Chinese cabbage during storage for 2 weeks. Chinese cabbage was stored at 0oC for 10 weeks prior to salting.
표 Physicochemical properties of salted Chinese cabbage during storage for 2 weeks. Chinese cabbage was stored at 0oC for 11 weeks prior to salting.
표 Physicochemical properties of salted Chinese cabbage during storage for 2 weeks. Chinese cabbage was stored at 0oC for 12 weeks prior to salting.
표 Change of pH of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of titratable acidity of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of sugar content of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of reducing sugar of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of salinity of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of firmness of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of moisture content of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Change of color of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment during storage.
표 Appearance of salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored at 0oC for 4 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 3 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 6 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 9 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 3 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 6 weeks.
표 Change of physicochemical properties of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 9 weeks.
표 Sensory evaluation of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment
표 Sensory evaluation of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 3 weeks.
표 Sensory evaluation of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 6 weeks.
표 Sensory evaluation of Kimchi produced with salted Chinese cabbage with 10, 16, and 24% of saline for 16 h and pasteurization treatment, then stored for 9 weeks.

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연합인증

배추와 절임배추를 연계한 맞춤형 장기저장기술 개발
Development of customized long-term storage technology linking Chinese cabbage and salted Chinese cabbage 원문보기