Articles
ATMOSPHERIC COMPOSITIONS, RESPIRATION RATE AND QUALITY OF FRESH-CUT CABBAGES IN ACTIVE MODIFIED ATMOSPHERE PACKAGING
Article number
746_7
Pages
69 – 76
Language
English
Abstract
The effects of perforated film package (PFP) on the gas concentrations and respiration rates of fresh-cut cabbage with initial O2 concentrations of 5, 8, 10 and 21% were studied at 5 and 20°C. Microbial growth, appearance, flavor and ascorbic acid content were also determined.
Respiration rate was suppressed with 5 and 8% initial O2 during storage of 4 days.
Anaerobic respiration did not occur under these low O2 levels.
It was also found that fresh-cut cabbages had better color retention and quality, and microbial population in PFP.
The effect of initial 5% O2 was the most effective in reducing the oxidation of ascorbic acid (AA) and browning of fresh-cut cabbage.
Microbial analysis also showed that total count on the surface of fresh-cut cabbage was lowest among initial low O2 treatments.
Total ascorbic acid (TAA) decreased by AA oxidation after cutting.
These results suggest that better quality retention of fresh-cut cabbage could be achieved with the combination of PFP with initial O2 5-8% level and 5°C.
Respiration rate was suppressed with 5 and 8% initial O2 during storage of 4 days.
Anaerobic respiration did not occur under these low O2 levels.
It was also found that fresh-cut cabbages had better color retention and quality, and microbial population in PFP.
The effect of initial 5% O2 was the most effective in reducing the oxidation of ascorbic acid (AA) and browning of fresh-cut cabbage.
Microbial analysis also showed that total count on the surface of fresh-cut cabbage was lowest among initial low O2 treatments.
Total ascorbic acid (TAA) decreased by AA oxidation after cutting.
These results suggest that better quality retention of fresh-cut cabbage could be achieved with the combination of PFP with initial O2 5-8% level and 5°C.
Authors
W.Z. Hu, A.L. Jiang, K. Pang, H.P. Qi
Keywords
atmospheric compositions, respiration rate, quality, fresh-cut cabbages, MAP
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