Korean Journal of Food Science and Technology · 1998 · 16 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFood PackagingFood PreservationPostharvest PhysiologyPackaging Effects On QualityPackaging For PreservationQuality PreservationSalinity AssessmentStorage Effects On QualityStorage EngineeringHigh-density Polyethylene PackagingLactic Acid ContentLong-term Storage ArchitectureLong-term Storage StrategiesPackaging For Quality PreservationPackaging For StoragePolyethyleneSugar Content Measurement
Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.