Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation
Seasonal variability in kimchi cabbage presents challenges to the kimchi industry, highlighting the need for advanced storage methods to maintain quality. This study evaluated the effects of ozone-plasma (OP) and dynamic controlled atmosphere (DCA) storage on the quality of kimchi cabbage and their...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2527671 |
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| author | Ju Young Lim Jeong Hyeon Lee Chun Wan Park Jin Ju Lee Sung Gi Min |
| author_facet | Ju Young Lim Jeong Hyeon Lee Chun Wan Park Jin Ju Lee Sung Gi Min |
| author_sort | Ju Young Lim |
| collection | DOAJ |
| description | Seasonal variability in kimchi cabbage presents challenges to the kimchi industry, highlighting the need for advanced storage methods to maintain quality. This study evaluated the effects of ozone-plasma (OP) and dynamic controlled atmosphere (DCA) storage on the quality of kimchi cabbage and their impact on kimchi fermentation. Both OP and DCA significantly reduced trimming losses and preserved the visual quality of kimchi cabbage during storage, with DCA achieving the best results, reducing trimming losses by 52% compared to the control. Microbial community analysis revealed that extended storage increased the relative abundance of Leuconostoc gelidum in kimchi. Notably, kimchi made from cabbage stored for 8 m (OP8K, DCA8K) was dominated by L. gelidum both before and after fermentation, potentially affecting its taste and quality. Metabolite analysis indicated substantial differences in kimchi profiles depending on storage duration, with OP8K and DCA8K showing elevated levels of metabolites associated with organic- and amino acids. These findings suggest that OP and DCA storage methods effectively preserve kimchi cabbage, with DCA offering greater economic benefits due to minimal trimming losses. For optimal kimchi quality, using DCA-stored kimchi cabbage within 5 m is recommended. |
| format | Article |
| id | doaj-art-ae3fcac4af1746788585d85fdb265c03 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-ae3fcac4af1746788585d85fdb265c032025-08-20T03:51:07ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2527671Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentationJu Young Lim0Jeong Hyeon Lee1Chun Wan Park2Jin Ju Lee3Sung Gi Min4Smart Processing Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaGlobal Kimchi Team, Pulmuone Institute of Technology, Osong, Republic of KoreaDepartment of Agricultural Engineering, National Institute of Agricultural Sciences, Jeonju, Republic of KoreaGlobal Kimchi Team, Pulmuone Institute of Technology, Osong, Republic of KoreaSmart Processing Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaSeasonal variability in kimchi cabbage presents challenges to the kimchi industry, highlighting the need for advanced storage methods to maintain quality. This study evaluated the effects of ozone-plasma (OP) and dynamic controlled atmosphere (DCA) storage on the quality of kimchi cabbage and their impact on kimchi fermentation. Both OP and DCA significantly reduced trimming losses and preserved the visual quality of kimchi cabbage during storage, with DCA achieving the best results, reducing trimming losses by 52% compared to the control. Microbial community analysis revealed that extended storage increased the relative abundance of Leuconostoc gelidum in kimchi. Notably, kimchi made from cabbage stored for 8 m (OP8K, DCA8K) was dominated by L. gelidum both before and after fermentation, potentially affecting its taste and quality. Metabolite analysis indicated substantial differences in kimchi profiles depending on storage duration, with OP8K and DCA8K showing elevated levels of metabolites associated with organic- and amino acids. These findings suggest that OP and DCA storage methods effectively preserve kimchi cabbage, with DCA offering greater economic benefits due to minimal trimming losses. For optimal kimchi quality, using DCA-stored kimchi cabbage within 5 m is recommended.https://www.tandfonline.com/doi/10.1080/10942912.2025.2527671Kimchi cabbageQualityMetabolitesmicrobial communityStorageFermentation |
| spellingShingle | Ju Young Lim Jeong Hyeon Lee Chun Wan Park Jin Ju Lee Sung Gi Min Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation International Journal of Food Properties Kimchi cabbage Quality Metabolites microbial community Storage Fermentation |
| title | Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation |
| title_full | Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation |
| title_fullStr | Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation |
| title_full_unstemmed | Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation |
| title_short | Long-term storage of kimchi cabbage using ozone-plasma and dynamic controlled atmosphere methods: impacts on kimchi quality and fermentation |
| title_sort | long term storage of kimchi cabbage using ozone plasma and dynamic controlled atmosphere methods impacts on kimchi quality and fermentation |
| topic | Kimchi cabbage Quality Metabolites microbial community Storage Fermentation |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2527671 |
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