The Effect of Small Cell Size on the Sweetness of Cabbage (Brassica oleracea L.) Leaves

Kano, Yasutaka

doi:10.2503/jjshs1.77.160

Cited by 1 publication

(3 citation statements)

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“…On the other hand, an increase or decrease of solute concentration in raw vegetables can be accomplished by selection of a suitable cultivar, adjustment of the growing environment, and postharvest management. In raw cabbage leaves, the total sugar contents varied from 3 to 9%, depending on the cultivar, cultivation temperature, and storage condition. − , This difference in sugar contents may result in differences in the degree of resistance to freezing damage of cabbage leaves.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, the solute concentration of the frozen cabbage leaves was determined as total soluble solid (TSS), and the values varied from 4.2 to 10.4 °Brix, depending on the maturity type (Figure E). Kano demonstrated that the sugar content in the cabbage leaves increased simultaneously with the decrease in size of vacuoles when the cabbage was cultivated at low temperatures. This might explain why the medium-late or late cultivars, which were typically harvested at near subzero temperatures during the middle and the end of winter in Japan, contained higher TSS values compared to the early ones.…”

Section: Resultsmentioning

confidence: 99%

“…In raw cabbage leaves, the total sugar contents varied from 3 to 9%, depending on the cultivar, cultivation temperature, and storage condition. [12][13][14]31 This difference in sugar contents may result in differences in the degree of resistance to freezing damage of cabbage leaves.…”

Section: Potential Variablesmentioning

confidence: 99%

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Texture and Key Components of Frozen Cabbage Leaves as Affected by Maturity Type

Viriyarattanasak

Takemura

Takane

et al. 2023

ACS Food Sci. Technol.

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The objectives of this study were to (i) evaluate the impact of maturity types on the texture and microstructure of frozen cabbage leaves and (ii) elucidate the relationships between variables (alcohol-insoluble solid (AIS), pectin, insoluble dietary fiber (IDF), total soluble solid (TSS), and pH) and the firmness of frozen cabbage leaves. Fourteen cabbage cultivars of four maturity types grown in three regions of Japan for 3 years were used as samples. Higher firmness and less drip loss in frozen cabbage leaves were obtained in the late maturing cultivars, followed by the medium-late, medium, and early maturing cultivars. Scanning electron microscopy showed severe cell wall damage in frozen leaves of the early maturing cabbage, while well-defined individual cells could be observed in the late maturing cabbage. Positive linear correlations between the firmness of frozen cabbage leaves and the amount of cell wall components (AIS (R 2 = 0.818), pectin (R 2 = 0.670), IDF (R 2 = 0.841)) and the concentration of solutes (TSS (R 2 = 0.799)) were detected. On the other hand, there was no relationship between pH values and the firmness of frozen cabbage leaves (R 2 < 0.1). Thus, we proposed the combination of two phenomena (i.e., greater cell wall rigidity and smaller ice crystals due to the higher solute concentration) regulating the firmness of frozen cabbage leaves. These results highlight the importance of cultivar selection, especially with respect to maturity type, for the manufacture of frozen cut cabbage.

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