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Home > International Symposium on Vegetable Quality of Fresh and Fermented Vegetables > FRESHNESS PROLONGATION OF MINIMALLY PROCESSED CHINESE CABBAGE WITH ACTIVE MODIFIED ATMOSPHERE PACKAGING

Articles

FRESHNESS PROLONGATION OF MINIMALLY PROCESSED CHINESE CABBAGE WITH ACTIVE MODIFIED ATMOSPHERE PACKAGING

Article number

483_36

Pages

319 – 324

Language

Abstract

Low oxygen and high carbon dioxide atmosphere inhibited the quality deterioration, especially browning, of minimally processed Chinese cabbage during storage at 5°C. PD961 (polyolefin type film, 50 μm thickness) was the best packaging material among tested plastic films for active packaging of minimally processed Chinese cabbage.

Publication

International Symposium on Vegetable Quality of Fresh and Fermented Vegetables

Authors

B. Kim

Keywords

Plastic films, respiration rate, ethylene

Full text

https://doi.org/10.17660/ActaHortic.1999.483.36

Online Articles (49)

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