Postharvest Application Of 1-Mcp To Maintain Quality During Storage On Kimchi Cabbage 'Choongvvang'

Kimchi cabbage needs cold storage for regulation of supply and demand. Postharvest application of 1-methylcyclopropene (1-MCP) in the storability of Kimchi cabbage under cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. 'Choongwang') was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene (LLDPE) Liner, FAC + 2 mu L.L-1 1-MCP, and FAC + 2 mu L.L-1 1-MCP + 0.03 mm LLDPE Liner. After each treatment Kimchi cabbage was stored at 2 degrees C, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and gene expression of 1-aminocyclopropane carboxylic acid oxidase (ACO), ethylene receptor (ETR), and polygalacturonase (PG). Weight loss during storage was showed significant difference by Liner treatment, but was not influenced by 1-MCP treatment. SSC of Kimchi cabbage was 2.3 degrees Brix at harvest and all groups included to 2.4-2.9 degrees Brix range during storage. Although in each group SSC was showed difference during storage, the difference was approximately less than 0.5 degrees Brix. In general, firmness was 25.5 N at harvest and slightly increased or decreased during storage in all groups. However, there was no tendency found among groups. Also ripening related gene expressions, such as ACO, ETR, and PG, were investigated. 1-MCP treatment was not significant difference among all groups about ethylene biosynthesis genes (ACO, ETR) and softening related gene (PG). These data show that 1-MCP treatment was not recommended for Kimchi cabbage storage. However Liner treatments such as PE film necessarily need to minimize weight loss of Kimchi cabbage 'Choongwang' during cold storage for 9 weeks.