Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface

초록

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend theperiod of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remotemonitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoringsystem was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects ofstorage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) withperforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature andhumidity for 120 days were below 0.5°C and 90%, respectively. Physiological and biochemical features of cabbage qualitywere also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: Thecooler with a remote monitoring and control interface could be operated by an HMI program. A 0.5°C temperature and 90%humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could bemaintained up to 120 days depending on the packaging method and operation of the remote monitoring system. Inparticular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This studyprovides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintainingoverall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a controlinterface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remotemonitoring and control interface could slow down the physiological factors that cause adverse quality changes and therebyincrease the shelf life of Chinese cabbage.

키워드