Variables in Processing Protocol That Affect the Shelf-life and Postharvest Physiology of Shredded Cabbage
Year: 1990
Type: article
Abstract: Antioxidants and certain variables in the processing protocol were evaluated for their influence on the respiration, ethylene production, color, and storage potential of shredded cabbage (Brassica oleracea L. var. capitata). Four commercially available antioxidants were compared to ascorbic acid and sodium metabisulfite. Compounds were applied either by dipping or by vacuum infusion after the cabbage was shredded. Weight changes occurring during each step of processing were measured. Shredded cabbage was packaged under vacuum in 1.75 mil polyethylene bags and stored at 4°C. In all studies, untreated controls had longer shelf life than any of the treated shredded cabbage based on subjective evaluation as well as objective color scores. Respiration and ethylene production were not influenced by treatment other than centrifugation immediately after shredding, which reduced the rate of both processes by about 50%. Any treatment resulting in weight gain, e.g. vacuum infusion or dipping in aqueous solutions, caused a decrease in shelf life.
Source: HortScience
Authors: James W. Rushing, Robert F. Testin
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2572899610