Abstract
This study investigated changes in the quality and headspace O2/CO2 concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO2 absorber and nano-foamed structure (NFS) film, respectively, during storage at −2.2 or 4.0°C. Compared to that in YR-kimchi samples stored at 4.0°C, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at −2.2°C increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0°C, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO2 absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at −2.2 and 4.0°C. No significant O2 reduction or CO2 accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (−2.2°C) storage improved the shelf life of YR-kimchi without packaging expansion during storage.
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