Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation
| Autor: | He Li, Xuanlin Li, Ranran Wang, Yage Xing, Qinglian Xu, Yuru Shui, Xunlian Guo, Wenxiu Li, Hua Yang, Xiufang Bi, Zhenming Che |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 138-153 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1094-2912 1532-2386 10942912 |
| DOI: | 10.1080/10942912.2020.1716795 |
| Popis: | The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC purple cabbage were found to be significantly prevented and inhibited, measuring from 0% and 5.92 mg CO2 kg−1 h−1 to 3.47% and 5.05 mg CO2 kg−1 h−1, respectively, at the end of storage, through the use of argon-MAP and shock-absorbing packing material during transportation. Furthermore, the contents of vitamin C (VC) and total soluble solids (TSS) also decreased in the FC cabbage, to 21.6 mg 100g−1 FW and 13.88%, respectively. Additionally, the polyphenol oxidase (PPO) activity and total phenol (TP) content of the treated purple cabbage were inhibited effectively. After storage for 20 days, the sensory comprehensive score, L*, a*, and b* values of the processing group 10 were 8.5, 6.82, 5.55 and 1.54, respectively. These results demonstrate that the combined treatment of argon-MAP and shock-absorbing transportation can be considered efficient in preserving the quality of FC purple cabbage during storage. |
| Databáze: | Directory of Open Access Journals |
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