Minimally processed cabbage stability under different treatments

Abstract

The present work aims to evaluate the efficiency of postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to the following treatments: bleaching for 1 and 3 minutes, 1% citric acid solution and 3% acetic acid solution at 1 and 3% plus a lot which represented the control treatment. The samples (100 g) were packed in tray polystyrene beads, coated with PVC plastic film and stored for eight days under refrigeration conditions (10 °C). At two days intervals the samples of each treatment were analyzed physicochemical and sensorially on the loss of fresh mass, soluble solids content, titratable acidity, pH and darkening index. The statistical analysis showed a significant effect on the interaction of the days storage factors and treatments for all the evaluated characteristics. The exposure of the samples to bleaching for 3 minutes and to citric and acetic acids in the concentration of 3% is efficient in prolonging the useful life without compromising the quality characteristics. Practicality and low cost favors the use of bleaching as a postharvest technology for the conservation of minimally processed cabbage.