Title:	Storage of minimally processed cabbage in different packaging systems.
Authors:	RINALDI, M. M. BENEDETTI, B. C. SARANTÓPOULOS, C. I. G. L. MORETTI, C. L.
Affiliation:	MARIA MADALENA RINALDI, CPAC; BENEDITO C. BENEDETTI, UNIVERSIDADE ESTADUAL DE CAMPINAS; CLAIRE I. G. L. SARANTÓPOULOS, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; CELSO LUIZ MORETTI, CNPH.
Date Issued:	2009
Citation:	In: INTERNATIONAL POSTHARVEST SYMPOSIUM, 6., 2009, Antalya. Abstracts book... Antalya: CA&MA, 2009.
Pages:	p. 184
Description:	Stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expand polyestyrene trays wrapped with PVC was evaluated. Fresh-cut product was stored for 16 days in a cold room at 5°C ± 1°C e 95 ± 5% RH and in a refrigerated display, similar to the ones found in convenient stores. The following variables were analyzed: O2 and CO2 inside the package headspace; browning increment, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity; soluble solids, fresh mass loss, and ascorbic acid content. Stability of fresh-cut cabbage showed high in temperature of 5°C when compared in the storage in the refrigerated display. Active modified atmosphere was not effective extend the shelf life of fresh-cut cabbage when compared to the other treatments. LDPE packaging was more adequate for cut cabbage storage. However, PVC wrapping also presented satisfactory effects.
Thesagro:	Armazenamento Repolho Embalagem
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAC)