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

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.