2017 ASHS Annual Conference

Alpine leek belongs to the Liliaceae family and has a garlic smell. It has various functions; antibacterial effect, antithrombotic effect, anticancer activity and so on. It is vary popular because of the delicious, high-quality wild vegetable plant, used as ssam (rice and condiments wrapped in this leaves), jjangachi (korean style pickle), and kimchi. Lately, the increase in single-person households have reduced consumption and consumers prefer small size and high quality. We need the packing and storage techniques to adapt to this consumer trend. We researched the postharvest packing films and quality changes by temperatures. First, the changes of breathing rate after harvest of alpine leek were 8 CO₂mg/kg/hr after 1.5 h in 2℃ and 8℃ and 22 CO₂mg/kg/hr in 24℃. Breathing rate decreased after 16 hours of storage. For selection of the proper small packing films, we used the antidew treated polypropylene films that these were the 4 different oxygen penetration rate(3,000, 5,000, 7,000, 10,000cc/m2·day·atm) and non treatment film. We surveyed the fresh weight reduction rates, carbon dioxide, oxygen, chlorophyll contents, and the total freshness index (10grade). In the open packing, it used the existing farm, the fresh weight reduction rates were very high; 5% in 7 days storage and 30% in 42 days storages. The freshness days for sale was 14 days in the open packing film but the oxygen penetration rate 3,000∼5,000 cc/m2·day·atm treated films was 28days(2 times extension). This time, carbon dioxide contents was 5% and oxygen contents was 14%. Also, The results of the quality changes by 2, 8, 24℃ temperatures; the fresh weight reduction rate was low 0.9% after 15 days storage in 2℃, but, these were much reduced relatively in 1.3% in 7days and 2.6%. in 15 days. The freshness preservation period for sale was 20days in 2℃∼8℃ and 7 days in 24℃. The freshness preservation period for edible was 24 days in 2℃, 27 days in 8℃, and 7 days in 24℃. Leaf blight (Cladosporium alliicola) occurred in Alpine leek storage, so we thought it needs to be sterilized before packing.

Acknowledgement : This study was supported by the region agriculture research activity project(number :PJ01201101) funded by the Rural Development Administration, Korea.