Effects of Short-Term CO2 Treatment on Physiological Characteristics and Quality of Fresh-Cut Cabbage

초록

This study was conducted to investigate the effects of high CO2 short-term treatment on the physiological characteristics and the quality changes in fresh-cut cabbage. Fresh-cut cabbages were placed in barrier film and sealed up with air (control) or 30, 60, and 90% CO2 balanced with N2 for 6 h at room temperature. Fresh-cut cabbages were separately packaged with a wrap, and then stored at 13oC for 3 days. Respiration and production of ethylene increased immediately after CO2 treatment. The blackening and yellowing appeared on the cut surface of cabbages and red cabbage, respectively, as the storage period was extended. However, the discoloration of cabbages was delayed with high CO2 treatment. CO2 treatment of 90% maintained effectively ascorbic acid contents after 3 days storage at 13oC. Weight loss was somewhat high in fresh-cut cabbages treated with CO2, but was found insignificant.

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