Changes of quality characteristics during storage of Chinese cabbage by atmospheric non-thermal plasma treatment

Chinese cabbage (Brassica rapa L. ssp. pekinensis) is widely used in Korea and the main ingredient of kimchi. To retain the freshness of two different cultivars of Chinese cabbage harvested at spring or summer season, plasma treatment was applied for 2 h a day during storage at 2°C. Changes in weight loss, softening, decay rate, freshness and yellowing score were investigated during storage. The measured ozone concentration by plasma treatment was stabilized after 10 min and occurred on average 0.5 to 1 ppm during operation. Chinese cabbage treated with plasma had significantly lower decay rate during storage compared to the control, and higher freshness until the last storage day compared to the control. However, severe shriveling and slightly higher weight loss during storage time were shown. The yellowing score of Chinese cabbage treated with plasma had significantly low discoloration. These results indicate that plasma treatment seemed to be effective in controlling the softening, freshness, discoloration and decay rate.