Effects of High Concentration CO2 Treatment on the Blackening and Quality Changes of Cut Cabbage

초록

This study was carried out to investigate the effects of high concentration CO2 treatment on the blackening and quality changes of cut cabbage. Cut cabbages were exposed to air (control), 30, 60, and 90% CO2, for 9 h at 13℃, and then stored for 3 days at room temperature (27±4℃). PPO activity was lower in the cut cabbages treated with CO2 than in the control. Total phenolics concentration decreased slowly in the cut cabbages as PPO activity was inhibited by CO2. Fastened blackening occurred in the control during storage, and there was positive relationship between blackening index and PPO activity. Higher respiration rates and ethylene production induced by high CO2 treatment were rapidly restored to the initial levels as storage period was extended. In contrast, production of ethylene increased constantly up to the second day of storage in the control with decay. At the end of storage, total sugar concentrations were lowest in 90% CO2, while weight loss and ascorbic acid contents were not significantly different among the treatments.

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