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

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.