Low temperature storage maintains postharvest quality of cabbage (Brassica oleraceae var. capitata L.) in supply chain
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Author list: Kramchote S., Srilaong V., Wongs-Aree C., Kanlayanarat S.
Publisher: Faculty of Food Science and Technology
Publication year: 2012
Journal: International Food Research Journal (1985-4668)
Volume number: 19
Issue number: 2
Start page: 759
End page: 763
Number of pages: 5
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
Abstract
Leaf yellowing and wilting are the common postharvest problems of cabbage in supply chain that are encountered at the collection or consolidation stage. This study simulated the conditions at the collection center and determined the effects of low temperature storage on cabbage quality. Storage at 4 and 10°C effectively delayed leaf yellowing and maintained leaf chlorophyll content. Weight loss, respiration rate and ethylene production were also reduced at low temperatures and head firmness was maintained. Moreover, total soluble solids and ascorbic acid contents were higher in cabbages kept at 4 and 10°C than those stored at ambient condition (28̊C). Cabbage can be stored successfully at 4°C for 18 days and 12 days at 10̊C. At ambient, cabbage deteriorated rapidly and lasted for only 4 days.
Keywords
Cold storage
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