Articles
The link between the volatile profile and quality of white pointed cabbage after storage under controlled atmosphere
Article number
1386_4
Pages
21 – 28
Language
English
Abstract
Pointed cabbage is gaining interest due to its sweeter taste and smaller size compared to head cabbages.
The consumer wants availability year round in a fresh, unspoiled form.
In order to fulfill the consumers demand, pointed cabbage needs to be stored for several months.
Storage of pointed cabbage however, has more problems in comparison to white head cabbage: the pointed cabbage is more susceptible to quality loss and spoilage and storage is limited to a few weeks.
A possible solution to preserve quality of pointed cabbage during storage is controlled atmosphere storage.
Pointed, white cabbage (Brassica oleracea var. capitata for. alba L. subv. conica Caraflex) was stored at 1°C from November 2018 until May 2019. Four CA treatments (1 kPa O2 + 1.5 kPa CO2; 1 kPa O2 + 5 kPa CO2; 3 kPa O2 + 1.5 kPa CO2; 3 kPa O2 + 5 kPa CO2) were compared to a control treatment (normal air). Measurements of different quality aspects (colour, soluble solids content, weight loss) and aroma were carried out at different time points.
Results show that cabbage quality retention remains better when stored under CA, with the best results for the 1 kPa O2 + 5 kPa CO2 treatment.
The aroma profile changes during storage and specific volatile compounds can be related to the metabolic state of the product.
Higher concentrations of sulfides (e.g., dimethyl sulfide, dimethyl disulfide) and markers for spoilage (e.g., methanol, acetone) or fermentation (e.g., ethyl acetate) were measured in the storage headspace of cabbages that showed a quality loss.
This means that aroma may be a good indicator of the products state during long-term storage.
The consumer wants availability year round in a fresh, unspoiled form.
In order to fulfill the consumers demand, pointed cabbage needs to be stored for several months.
Storage of pointed cabbage however, has more problems in comparison to white head cabbage: the pointed cabbage is more susceptible to quality loss and spoilage and storage is limited to a few weeks.
A possible solution to preserve quality of pointed cabbage during storage is controlled atmosphere storage.
Pointed, white cabbage (Brassica oleracea var. capitata for. alba L. subv. conica Caraflex) was stored at 1°C from November 2018 until May 2019. Four CA treatments (1 kPa O2 + 1.5 kPa CO2; 1 kPa O2 + 5 kPa CO2; 3 kPa O2 + 1.5 kPa CO2; 3 kPa O2 + 5 kPa CO2) were compared to a control treatment (normal air). Measurements of different quality aspects (colour, soluble solids content, weight loss) and aroma were carried out at different time points.
Results show that cabbage quality retention remains better when stored under CA, with the best results for the 1 kPa O2 + 5 kPa CO2 treatment.
The aroma profile changes during storage and specific volatile compounds can be related to the metabolic state of the product.
Higher concentrations of sulfides (e.g., dimethyl sulfide, dimethyl disulfide) and markers for spoilage (e.g., methanol, acetone) or fermentation (e.g., ethyl acetate) were measured in the storage headspace of cabbages that showed a quality loss.
This means that aroma may be a good indicator of the products state during long-term storage.
Authors
M. Janssens, B.E. Verlinden, M.L.A.T.M. Hertog, B.M. Nicolaï
Keywords
CA, fermentation, long-term storage, SPME GC-MS, TDU GC-MS
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