Effect of initial low oxygen concentration on respiration and quality of fresh-cut cabbages

Abstract

The effects of perforated film package (PFP) on the gas concentrations and respiration rates of fresh-cut cabbage with initial O2 5, 8, 10 and 21% were studied at 5 and 20°C. The microbial growth, appearance, flavor and ascorbic acid content were also determined. The respiration rates of fresh-cut cabbages were suppressed under initial low O2 during storage of 4 days, especially in 5 and 8% O2 concentrations. The anaerobic respiration did not occur under low O2 levels. 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 O2 5% was the most important among different levels of initial low O2 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 O2 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 21%MAP. The appearances were reached 2-grades after 3 days in 10%PFP and 21%MAP. These suggest that better quality of fresh-cut cabbage could be obtained from the combination of PFP with initial O2 5-8% level and 5°C.