Articles
PRELIMINARY STUDY OF THE EFFECTS OF CUTTING ON QUALITY OF CHINESE CABBAGE
Article number
467_38
Pages
343 – 348
Language
Abstract
Chinese cabbage was cut lengthwise into two halves and stored at 5°C. The effects of cutting on quality and composition were studied.
Cutting led to increased ethylene production during the first week but not afterwards.
Cutting also resulted in browning of the cut surface and head loosening, which significantly reduced the quality and marketability of cabbage.
Cutting had little effect on weight loss.
The composition of cut cabbage (vitamin C. glucose and fructose) was the same as that of intact cabbage during storage.
The most significant effects of cutting was browning and head loosening.
Cutting led to increased ethylene production during the first week but not afterwards.
Cutting also resulted in browning of the cut surface and head loosening, which significantly reduced the quality and marketability of cabbage.
Cutting had little effect on weight loss.
The composition of cut cabbage (vitamin C. glucose and fructose) was the same as that of intact cabbage during storage.
The most significant effects of cutting was browning and head loosening.
Authors
S. Zheng
Keywords
Chinese cabbage, cutting, quality, browning
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