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Effects of initial low oxygen and perforated film package on quality of fresh‐cut cabbages
Author(s) -
Hu Wenzhong,
Jiang Aili,
Qi Haiping,
Pang Kun,
Fan Shengdi
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2944
Subject(s) - ascorbic acid , browning , polyphenol oxidase , chemistry , flavor , food science , oxygen , partial pressure , bacterial growth , horticulture , vitamin c , biochemistry , enzyme , biology , organic chemistry , peroxidase , bacteria , genetics
The effects of perforated film packages (PFP) with different oxygen partial pressures (5, 8 and 10 kPa) and a barrier package (BP) at 21 kPa of O 2 on the quality of fresh‐cut cabbages were studied at 5 and 20 °C. The microbial growth, appearance, flavor, ascorbic acid content and polyphenol oxidase activity were determined during storage. The results indicated that fresh‐cut cabbages had better color retention and quality in PFP. Oxidation of ascorbic acid (AA) and browning of fresh‐cut cabbage were inhibited effectively using a PFP and an initial oxygen partial pressure equal to 5 kPa. Analysis of microbial growth also showed that the total count on fresh‐cut cabbage was relative lower in PFP with an initial low O 2 content. Loss of total ascorbic acid was much lower in PFP than that in BP by suppressing AA oxidation. The results of sensory evaluation showed that flavor and appearance were maintained effectively at 5 °C and significant differences in flavor were found between PFP and BP both at 5 and 20 °C, while significant differences in appearance were found between PFP and BP only at 20 °C. Copyright © 2007 Society of Chemical Industry