Comparison of Growth and Freshness according to Crop Production System and Post-Harvest Packaging Method on Korean Head Cabbage (Brassica rapa L.)

This study compared the production systems and packaging methods as pre- and post-harvest factors for Korean head cabbage, which is minimally processed at the industry locus. It examined how different crop production systems, specifically winter and spring cultivations, affect the characteristics of the Korean head cabbage after harvest. The quality of changes in cabbage characteristics was evaluated over 4 weeks at 10°C. After harvesting, soluble solids content (SSC), hardness, and DPPH (2,2-diphenyl-1-picrylhydrazyl) levels exhibited variations depending on the crop production system, with winter kimchi cabbage maintaining higher levels. These attributes were also influenced by the crop systems and packaging methods. Significant differences were observed in the changes in fresh weight of the Korean head cabbage depending on the packaging method; the extent of these changes was reduced with polypropylene (PP) film packaging. Although the freshness of Korean head cabbage decreased during storage, the appearance was somewhat preserved through film packaging after harvest. The results indicated that the properties of stored Korean head cabbages experienced different effects on pre- and post-harvest quality and characteristics, depending on the measurement items.