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Articles

ORGANOLEPTIC EVALUATION OF WHITE CABBAGE STORED IN COMMERCIAL STORAGE ROOMS AT DIFFERENT LEVELS OF CO₂

Article number

93_3

Pages

29 – 34

Language

Abstract

Manufacturers of ‘Stuffed Cabbage’ sometimes receive complaints to the effect that the product had a bad taste, often described as musty.

Such taste seems to have developed in the raw heads during storage, and it may vary from one lot to another.

The taste cannot be neutralized or removed during the manufacturing process but must be prevented from developing in the storage room.

Therefore, during the winter of 1976/77, preliminary research work was carried through to ascertain the influence of the storage conditions on the development of a disagreeable in white cabbage.

Publication

Symposium on Quality of Vegetables

Authors

H. Hansen

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1979.93.3

Online Articles (43)

2. FOOD VALUE OF VEGETABLES

K. Lindstrand | A.B. Nordreco

3. EVALUATION OF SENSORY AND CHEMICAL QUALITY CRITERIA OF CARROTS AND SWEDES

M. Martens | B. Fjeldsenden | H. Russwurm Jr

4. ORGANOLEPTIC EVALUATION OF WHITE CABBAGE STORED IN COMMERCIAL STORAGE ROOMS AT DIFFERENT LEVELS OF CO₂

H. Hansen

5. FRESHNESS AS A PART OF VEGETABLE QUALITY

E. Schwerdtfeger

6. SOME FACTORS AFFECTING THE QUALITY OF TOMATOES DURING DISTRIBUTION

S. Heinonen | A. Mustranta | L. Alanen

7. STUDIES ON THE INTRINSIC QUALITY OF CARROT, TOMATOES AND LETTUCE DURING MARKETING

T. Kuusi | T. Virtanen

8. QUALITY OF RED BEET (BETA VULGARIS L.) AS AFFECTED BY STORAGE CONDITIONS

J. Henze | H. Baumann

9. ENZYMATICALLY INDUCED QUALITY CHANGES IN FRESH AND FROZEN CARROT

P. Baardseth

10. CONTROLLED ATMOSPHERE STORAGE OF TOMATOES

C. Dennis | K.M. Browne | F. Adamicki

11. LEEK QUALITY CHANGES IN CA-STORAGE

L. Kurki

12. INFLUENCE OF THE HARVESTING DATE OF CARROTS ON QUALITY AND QUALITY PRESERVATION

D. Fritz | J. Weichmann

13. HARVEST-TIME IN RELATION TO SOWING-TIME OF SCORZONERA (SCORZONERA HISPANICA L.)

G. Vulsteke

14. QUALITY OF CARROTS AFTER MECHANIZED CROPPING

V.S. Dyachenko

15. CONSERVATION OF TOMATO, SWEET PEPPER AND AUBERGINES QUALITY UNDER MECHANIZED HARVESTING, STORAGE AND SALE

A.E. Serdyukov | V.G. Emelin

16. INFLUENCE OF EXOGENOUS FACTORS ON THE QUALITY AND CHEMICAL COMPOSITION OF VEGETABLES

K. Mengel

17. REGULATION OF NITRATE ACCUMULATION IN VEGETABLES

D.N. Maynard | A.V. Barker

18. NITRATE CONTENTS IN CARROTS (DAUCUS CAROTA L.) AS INFLUENCED BY FERTILIZATION

F. Venter

19. THE EFFECTS OF SOME EXOGENOUS AND ENDOGENOUS FACTORS ON THE ACCUMULATION OF NITRATE IONS BY CARROT ROOT.

D. BLANC | S. MARS | C. OTTO

20. INFLUENCE OF NITROGEN FERTILIZING ON BLANCHED CELERY (APIUM GRAVEOLENS VAR. DULCE)

G. Vulsteke

21. SUBSTRACTIVE FERTILIZATION EXPERIMENT ON CARROTS (DAUCUS CAROTA L.) IN RELATION TO SOIL- AND LEAF ANALYSIS, YIELD AND QUALITY

M. Vereecke | D. Ir. G. Boesman | D. Van Maercke | P.D.I. Cottenie

22. YIELD, STORAGE ABILITY, QUALITY AND CHEMICAL COMPOSITION OF CARROT, CABBAGE AND LEEK AT CONVENTIONAL AND ORGANIC FERTILIZING

T. Nilsson

23. BROMIDE CONTENT OF VEGETABLES (TOMATOES, LETTUCE) AFTER SOIL DISINFESTATION WITH METHYL BROMIDE

J. Coosemans | C. Van Assche

24. BEHAVIOUR OF SOME LETTUCE COMPONENTS GROWN ON SOIL DISINFESTED WITH METHYL BROMIDE

E. Van Wambeke | A. Vanachter | E. De Winter | C. Van Assche

25. GENETICAL AND PLANT BREEDING POSSIBILITIES FOR IMPROVING THE QUALITY OF VEGETABLES

W.H. Gabelman | S. Peters

26. GENETIC AND ENVIRONMENTAL COMPONENTS OF CARROT CULINARY AND NUTRITIVE VALUE

P.W. Simon | C.E. Peterson

27. THE PROTEIN QUALITY OF MUNGBEAN AND ITS IMPROVEMENT

C.S. Tsou | M.S. Hsu | S.T. Tan | H.G. Park

28. GENETIC DIVERGENCE IN TOMATO

M.K. Bhattacharyya | K.S. Nandpuri | S. Singh

29. SCREENING OF TOMATO GERMPLASMS FOR QUALITY AND YIELD

M.K. Bhattacharyya | K.S. Nandpuri | S. Singh

30. FRACTIONAL DIALLEL ANALYSIS OF SOME QUANTITATIVE CHARACTERS IN BRINJAL

S.N. Singh | H.N. Singh | M.H. Hazarika

31. TOMATO QUALITY: POTENTIAL FOR DEVELOPING CULTIVARS WITH IMPROVED FLAVOR

M. Allen Stevens

32. TEXTURE CHANGES IN RIPENING OF STORED TOMATOES

K. Kopec

33. SOME FACTORS AFFECTING THE QUALITY AND COMPOSITION OF TOMATOES

G.W. Winsor

34. THE EFFECT OF NITROGEN AND POTASSIUM ON TOMATO QUALITY

E.W. Johnson | D.A.G. Jones

35. MICRONUTRIENTS AND THE QUALITY OF TOMATO

J.E. Hårdh | E. Takala

36. PROTEIN FRACTIONS AND AMINO ACID PATTERNS OF SOME TOMATO VARIETIES

A. Wünsch

37. INFLUENCE OF THE GROWTH REGULATOR 2-CHLOROETHYLPHOSPHONIC ACID (ETHEPHON) ON A FEW QUALITY CRITERIA OF TOMATO

E. Van Wambeke | A. Vanachter | L. Vaes | C. Van Assche

38. EFFECTS OF CHEMICAL CONSTITUENTS OF TOMATO ON ITS KEEPING QUALITY

K. Hårdh | T. Murmann | J. Seppälä

39. POST HARVEST FACTORS AFFECTING KEEPABILITY OF FRESH MARKET TOMATOES

S.P. Schouten | H.W. Stork | H.G.A. van Esch

40. CONTAMINATION OF VEGETABLES WITH HEAVY METALS

D. Fritz | F. Venter

41. SOME EFFECTS OF SEED TREATMENTS ON QUALITY OF CELERY (APIUM GRAVEOLENS)

P.I. Tiernan | F.S. MacNaeidhe

42. ASCORBIC ACID IN VEGETABLES GROWN AT DIFFERENT TEMPERATURES

H.J. Rosenfeld

43. CHANGES IN ASCORBIC ACID IN VEGETABLES DURING THE DAY AND AFTER HARVEST

L. Ottosson