Effect of Initial Low Oxygen Concentration on Respiration and Quality of Fresh-cut Cabbages

The effects of perforated film package (PFP) on the gas concentrations and respiration rates of fresh~~ut cabbage with initial 02 5, 8, 10 and 210/0 were studied at 5 and 20'C. The microbial growih, appearance, flavor and ascorbic acid content were also determined. The respiration rates of fresh-cut cabbages were suppressed under initial low 02 during storage of 4 days, especially in 5 and 80/0 02 concentrations. The anaerobic respiration did not occur under low 02 Ievels. It was also found that fresh-cut cabbages had better color retention and quality, reduced respiration rate and microbial population in PFP. Although there was the difference of quality attributes between PFP and MAP, but no significant difference was found. The effect of initial low 02 50/0 was the most important among different levels of initial low 02 according to 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 02 treatments. Total ascorbic acid (TAA) decreased by AA oxidation after cutting. Loss in TAA was much lower in PFP than that in MAP. Moreover, The results of sensory evaluation showed that there were no differences in all treatments at 5 'C throughout storage. At 20'C, flavor reached 2-grade in all treatments and become 3-grade by 4 days in 210/0MAP. The appearances were reached 2-grades after 3 days in 100/0PFP and 210/0MAP. These suggest that better quality of fresh-cut cabbage could be obtained from the combination of PFP with initial O. 5-80/0 Ievel and 5 'C.

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