배추의 신선편이 제품화를 위하여 $Ca^{2+}$용액을 처리하여 소포장 단기 저장 특성을 조사하였다. 배추를 절단($3{ imes}3$ cm)하여 2% calcium chloride(Ca), ascorbic acid(As), citric acid(Ct), 2% calcium chloride와 2% citric acid 용액(Ca/Ct)에 침지하여 LDPE 백($18{ imes}20$ cm)에 넣어 $5^{circ}C$에서 6주간 저장하였다. 중량은 0.13~0.72% 감소하였으며, Ca/Ct구의 감소율이 가장 낮았다. 가용성 고형분 함량은 18.85~35.00% 감소하였으며, Ca/Ct구의 감소율이 가장 낮았다. 적정산도는 모든 처리구에서 감소하는 결과를 보였다. Hunter 색차계에 의한 L값은 감소하였으며, a값과 b값은 증가하였다. 관능검사 결과는 Ca/Ct구의 기호도가 가장 높았다. $Ca^{2+}$과 citric acid 처리에 의하여 절단배추의 단기저장 시 선도가 연장되는 효과를 얻을 수 있었다.
To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with $Ca^{2+}$ was studied. Cut kimchi cabbages ($3{ imes}3$ cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at $5^{circ}C$ for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of $Ca^{2+}$ and citric acid.
