모의 유통 온도조건에 따른 MA 저장중 무순의 저장성 비교

The temperature fluctuations was investigated in cold distribution chain of radish sprout, typical of commercial practice. Although the temperature of distribution chain was maintained below 5℃ in precooling and packaging steps, and 10℃ in transporting, temperature of loading step increased up to 18℃ at market. Based on this investigation, the simulated cold distribution conditions were consisted of precooling and packaging step; 5℃ for 12 hours and transporting and loading steps; 5℃, 10℃, 20℃ and 30℃ for 6 hours, and storage and market steps; 5℃ and 10℃ for 17 days. The radish sprouts were cultivated at 25℃ and dark condition for 5 days and placed in light condition for greening. They were packaged by 25㎛ ceramic film after precooling for 6 hours in 5℃. The fresh weight loss and visual quality of radish sprout decreased with the increase of the temperature in transporting and loading steps. The carbon dioxide content of packages increased, but the oxygen content decreased rapidly in I day after storage, as the temperature of transporting and loading steps increased. The ethylene content in packages increased fastest in higher temperature of transporting and loading steps treatment, and showed highest in 5℃-30℃-10℃ treatment (temperature of precooling and packaging steps for 12 hours - temperature of transporting and loading steps for 6 hours - temperature of storage step for 14 days) followed by 5℃-20℃-10℃ treatment. The high temperature of transporting and loading steps resulted in deterioration qualities and atmosphere conditions in packages of sprout. These results suggested that the temperature fluctuation in distribution should influence the shelf-life of radish sprouts, even thought the periods of fluctuation was just 6 hours.