Agriculture Reference
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tively) with overall good sensory quality after 8 days of storage. Total antioxidant
capacity of these samples was preserved close to the initial levels (8 g ascorbic acid
equivalent antioxidant capacity kg −1 FW).
1.7.3.4
Cabbage
Cut salted Chinese cabbage with air, 100 % CO 2 or 25 % CO 2 /75 % N 2 packaging
was irradiated with 0.5, 1 and 2 kGy and the microbiological and physicochemical
parameters were investigated during storage at 4 °C for 3 weeks. Gamma irradiation
at 0.5 kGy was found to have a signifi cant effect on initial TVC (2-3 log CFU/g
reduction) that continued with MAP storage (0.9-1.9 log CFU/g reduction com-
pared to aerobic packaging). Texture was maintained close to the values of the fresh
product on MAP samples (Ahn et al. 2005 ).
Shredded cabbage was immersed in neutral electrolyzed oxidizing water (NEW)
containing 40 mg/L of free chlorine up to 5 min, and then stored under EMAP (fi lm
with 4,600 mL O 2 /m 2 24 h atm. was used at 7 °C) at 4 and 7 °C. Water washed
samples had higher pH values than those undergone NEW treatment (6.17 and 6.07,
respectively). LAB counts varied from 1.9 up to 3.5 log CFU/g throughout the
study. Overall visual quality (OVQ) was the key factor in determining the shredded
cabbage shelf life. Treated samples showed a shelf life extension of 3 days (shelf
life of control samples was 6 days) and were fi nally rejected due to poor OVQ,
browning and dryness (Gomez-Lopez et al. 2007b ).
The combination of AMAP (MAP A: 70 kPa O 2 and 15 kPa CO 2 and MAP B: 5
kPa O 2 and 15 kPa CO 2 ) and MVP with different type of fi lms (Ny/PE with OTR:
54.8 ± 0.7 mL/m 2 day atm. and LDPE with OTR: 1.277 ± 159 mL/m 2 day atm.) was
used for fresh cabbage preservation for 10 days at 5 °C. The use of MAP A with
both fi lms led to a signifi cant microbial inhibition (4.82, 4.28, 4.99, 5.2, 4.28 and
4.91 log CFU/g for P. fl uorescens , E. coli , E. coli O157 : H7 , S. Typhimurium , S.
aureus and L. monocytogenes , respectively for MAP A and PE). Application of bar-
rier fi lms led to better appearance scores (Lee et al. 2011 ).
Pirovani et al. ( 1997 ) investigated the effect of passive MAP [OPP (treat. 1), PE
trays overwrapped with multilayer polyolefi n (PO) (treat. 2), or with a plasticized
PVC (treat. 3)] and storage at 3 °C on quality of cabbage. The weight loss remained
within acceptable levels for all 3 treatments (0.08, 0.4 and 0.93 % for treat. 1, 2 and
3 respectively). General appearance of samples in OPP bags was better preserved
exhibiting less wilting and browning.
1.7.3.5
Kale
Kobori et al ( 2011 ) investigated the effect of different storage temperatures (1 and
11 °C) and storage conditions (light exposure) on the shelf life and behavior of fl a-
vonols and carotenoids of kale leaves stored under passive MAP (stretched PVC
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