Effect of Modified Atmosphere Packaging (MAP) on the Quality of ‘Ready-To-Eat’ Shredded Cabbage

Shredded white cabbage (Brassica oleracea L) var Bunner were stored in modified atmosphere packaging(MAP) made of medium density polyethylene film with thickness of 30 μm. The in package gasconcentrations (O2, CO2 and C2H4), mass loss, texture, and superficial color were estimated. Browning ofthe cut surfaces, total visual quality, proliferation of the ‘pepper spot’ disorder and off-odors wereassessed organoleptically. Shredded cabbage was stored at 0oC for a period of 23 days. After 6 days ofstorage significant O2 depletion of the atmosphere was found. A sharp rise of ethylene concentration wasrecorded on the 6th day of storage due to wounding, followed by a decline. Limited mass loss (0.5% of theinitial mass) and increase in hardness were estimated due to the beneficial effect of packaging. Thelightness L* and hue angle (h*) reduction was limited at all cases and the initial color was preserved. Thevisual quality of the packaged produce was assessed by six trained panelists and it was reported thatcontrol remains marketable for 12 days, while shredded cabbage can be packed in MAP for 23 days. Inconclusion an atmosphere low in O2 (1.5%) and high in CO2 (17%) concentration retained qualitycharacteristics (color, exterior appearance and organoleptic attributes), reduced the proliferation of the‘pepper spot’ disorder and extended storage period up to 80% extending likewise the marketability of theend product as ‘ready to use’ salad.