Respiration and quality of fresh-cut cabbages in modified atmosphere packaging

Wenzhong Hu, Toshitaka Uchino, Takeshi Nakamura, Naomi Furuse, Daisuke Hamanaka, Hussain Sorour, Yoshiaki Hori, Shun Ichiro Tanaka

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


The respiration rates of fresh-cut cabbage were measured by pouch method with 25 and 30 μm OPP films in thickness at 5 and 20°C. The appearance, flavor and ascorbic acid content were also determined during storage. The results indicated that respiration rates of fresh-cut cabbages were suppressed under the condition of decreasing O2 and increasing CO2 concentrations at 5 and 20°C. It was not found the effects of vertical cutting (VC), parallel cutting (PC) and thickness of film on the respiration at 5°C. But the respiration rate were much higher in VC treatments than that in PC treatments, especially for the CO2 production rate at 20°C regardless film thickness. The results also showed that a shift from aerobic to anaerobic respiration was occurred under 1.2-1.5% O2 level. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) were increased by AA biosynthesis initially and then decreased by higher rate of AA oxidation. Moreover, it was shown the results of sensory evaluation that there were no differences in appearance and flavor for cutting mode and thickness of the film at 5°C. The better appearance and flavor appeared in VC treatments than PC treatments for cutting mode and thickness of film at 20°C. It suggests that better quality could be obtained from the combination of VC treatments and low temperature of 5°C regardless of thickness of film.

Original languageEnglish
Pages (from-to)149-158
Number of pages10
JournalJournal of the Faculty of Agriculture, Kyushu University
Issue number1
Publication statusPublished - Oct 2002

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science


Dive into the research topics of 'Respiration and quality of fresh-cut cabbages in modified atmosphere packaging'. Together they form a unique fingerprint.

Cite this