Effect of Packaging on Storage Quality and Microbial Changes of Fresh-Cut Cabbage

被引：0
|
作者：
Aida, M. P. Nur [1 ]
Zaulia, O. [1 ]
Hairiyah, M. [1 ]
Omar, D. Che [1 ]
Habsah, M. [1 ]
机构：
[1] MARDI, Hort Res Ctr, Kuala Lumpur 50774, Malaysia
来源：
EUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007 | 2008年 / 804卷
关键词：
cabbage; fresh-cut; packaging; storage; quality;
D O I：
10.17660/ActaHortic.2008.804.61
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
The objectives of this study were to evaluate the effects of using different types of packaging materials (ONY/LDPE (oriented nylon laminated with low-density polyethylene), BOPP/LDPE (biaxially oriented polypropylene laminated with low-density polyethylene) and LDPE (low-density polyethylene)) on the storage quality and microbial changes of fresh-cut cabbage stored at 2 degrees C. It was found that different packaging materials affected sensory, surface colour, chemical analyses and gas production (CO2 and C2H4) but not soluble solids content (TSS) and browning. LDPE maintained sensory quality and CO2 production during storage compared to the other packaging. Meanwhile for the microbial study, a low total count for bacteria (<6 log(10) CFU/g) and yeasts and moulds (<4 log(10) CFU/g) was found from all samples. The results suggest that LDPE could be used for packing fresh-cut cabbage as it can maintain the sensory quality with low microbial counts up to one month storage.
引用
收藏
页码：425 / 432
页数：8
相关论文
共 50 条
  • [1] Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage
    Osuga, Rei
    Koide, Shoji
    Sugisawa, Ryunosuke
    Yamada, Miwa
    Orikasa, Takahiro
    Uemura, Matsuo
    FOOD AND BIOPROCESS TECHNOLOGY, 2025, 18 (03) : 2425 - 2435
  • [2] EFFECT OF PACKAGING ON QUALITY OF FRESH-CUT KIWI
    Nuamduang, P.
    Chonhenchob, V.
    Leelaphiwat, P.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2019, 31 (05) : 90 - 95
  • [3] Effect of packaging on quality of fresh-cut thyme
    Zhang, C.
    Li, Y.
    Wang, Y.
    Ma, Y.
    Zhao, X.
    PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON ADVANCED DESIGN AND MANUFACTURING ENGINEERING, 2015, 39 : 599 - 603
  • [4] Microbiological and Visual Quality of Fresh-cut Cabbage as Affected by Packaging Treatments
    Lee, Hyun-Hee
    Hong, Seok-In
    Kim, Dongman
    FOOD SCIENCE AND BIOTECHNOLOGY, 2011, 20 (01) : 229 - 235
  • [5] Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments
    Hyun-Hee Lee
    Seok-In Hong
    Dongman Kim
    Food Science and Biotechnology, 2011, 20 : 229 - 235
  • [6] Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla
    Zhang, Chao
    Li, Yunfei
    Wang, Yubin
    Ma, Yue
    Zhao, Xiaoyan
    2015 4TH INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENTAL PROTECTION (ICEEP 2015), 2015, : 4504 - 4508
  • [7] Effect of packaging on quality and flavor of fresh-cut mint
    Zhang, Chao
    Li, Yunfei
    Wang, Yubin
    Ma, Yue
    Zhao, Xiaoyan
    2015 7TH INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY IN MEDICINE AND EDUCATION (ITME), 2015, : 460 - 463
  • [8] Effect of packaging films on quality of fresh-cut broccoli
    Wang, Dan
    Li, Xue
    Ma, Yue
    Zhao, Xiaoyan
    CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING III, PTS 1-3, 2014, 881-883 : 785 - 788
  • [9] Effect of Carvacrol on Microbial Activity and Storage Quality of Fresh-Cut 'Braeburn' Apple
    Onursal, C. E.
    Eren, I.
    Guneyli, A.
    Topcu, T.
    Calhan, O.
    Bayindir, D.
    II INTERNATIONAL SYMPOSIUM ON DISCOVERY AND DEVELOPMENT OF INNOVATIVE STRATEGIES FOR POSTHARVEST DISEASE MANAGEMENT, 2014, 1053 : 215 - 218
  • [10] EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE PACKAGING ON STORAGE QUALITY OF FRESH-CUT ROMAINE LETTUCE
    Manolopoulou, H.
    Lambrinos, Gr.
    Chatzis, E.
    Xanthopoulos, G.
    Aravantinos, E.
    JOURNAL OF FOOD QUALITY, 2010, 33 : 317 - 336
12345