Abstract
‘Mats-kyeong-chae (Brassica lee ssp. namai cv. Tongssamchoo)’, a new type of sweet Korean cabbage for fresh wrapping and soup cooking, was released by the Korea National College of Agriculture and Fisheries. The shelflife and quality changes of this new cultivar was evaluated by packaging with PP (polypropylene) film bag and storing at three temperatures (5oC, 15oC, and 25oC). As control, the cabbage was packaged in a corrugated paper box and stored at 25oC. At the storage temperature of 5oC, the degree of freshness, weight loss, hue angle and SPAD on cabbage packaged with PP film bag maintained its good quality and exhibited a longer period of marketable life compared to the samples stored in other treatments. Results showed that the use of PP film packaging and storing at 5oC could be the optimum condition for commercial storage of ‘Mats-kyeong-chae’. Further investigation on other quality parameters according to different packaging methods would be useful in maintaining the quality of ‘Mats-kyeong-chae’ at postharvest stages.
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