Quality of minimally processed cabbage (Brassica oleracea var. Capitata) stored at different temperatures

M. Razali, M. Habsah and D. Che Omar
 
Abstract

Physiological changes that occurred during storage of minimally processed (MP) cabbage var. Capitata were studied at different storage temperatures (2, 5, 7, 10, 15 and 25 °C). Different forms of cutting, i.e. chopped and shredded were evaluated. The MP cabbage stored at 2, 5 and 7 °C were evaluated every four days, while samples stored at 10, 15 and 25 °C were evaluated every two days. Quality evaluation was based on physical and chemical changes, ethylene (C2H4) production rate, carbon dioxide (CO2) and oxygen (O2) concentrations. Shredded cabbage stored at 2 °C can be prolonged for 36 days, while the chopped cabbage can be stored for 30 days and had the lowest percentage of weight loss, C2H4 production rate and CO2 concentration compared to other storage temperatures. There were significant differences (p <0.05) in the C2H4 production rate, CO2 and O2 concentrations, pH, total titratable acidity (TTA) and ascorbic acid (AA) contents of MP cabbage with different forms of cutting stored at different temperatures. However, there were no significant differences (p >0.05) between the forms of cutting on percentage of weight loss of MP cabbage stored at different temperatures. Shredded cabbage showed a better form of cutting in which the percentage of weight loss (0.19%), pH (5.74), TTA (0.10%) and O2 concentration (18.83%) were slightly lower compared to chopped form (0.26%, 6.15, 0.12% and 19.54%, respectively). There was also significant differences (p <0.05) in all parameters of MP cabbage with duration of storage.

Full Text (156 KB)