QUALITY AND PHYSIOLOGICAL CHANGES OF FRESH-CUT KOHLRABI

Fresh-cut diced (1 cm³) ‘Kompliment F1’ kohlrabi washed with chlorinated water (100 ppm) was stored in modified atmosphere packaging (MAP) up to 14 days at 0 ºC. Samples were packed in 35 μm oriented polypropylene bags or in plastic trays heat-sealed with unperforated or perforated (control) PP film.
Changes in respiratory rate, ethylene emission rate, sensory attributes (visual appearance, aroma, flavor, and texture), browning, microbial growth and decay were monitored.
Cutting resulted in increased CO₂ production compared with the whole stem, ranging from 2-fold immediately after cutting to 8-fold at day 4. The equilibrium atmospheres within bags and trays were 6% O₂ plus 13% CO₂ and 13% O₂ plus 8 – 9% CO₂ respectively.
In both MAP treatments, microbial development was delayed compared with the control.
The total aerobic counts were lower than 7.7 log CFU/g, which has been defined as a recommended limit criteria.
No physiological disorders, decay or off-flavor developed.
Therefore, sensory quality attributes were suitable for commercial purposes.
Fresh-cut kohlrabi stored in MAP had better visual appearance and microbiological quality than control.

XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture

V.H. Escalona, E. Aguayo, F. Artés

Brassica oleracea gongylodes group, minimally processed, respiratory activity, ethylene emission, browning, microbial counts

https://doi.org/10.17660/ActaHortic.2003.628.45