Abstract
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, and 0°C for 5, 10, 20, and 20 days, respectively. At all treatments, pH, vitamin C, and reducing sugar were gradually decreased in brined Chinese cabbage washed using either calcium hypochlorite or electrolyzed acid water compared to tap water. Total cell counts initially decreased by the treatment of both hypochlorite calcium and electrolyzed acid water and then slowly increased during a storage period. The 100 μm of LDPE package seemed to be more useful in maintaining the quality of brined Chinese cabbages than the 40 μm one at all treatment groups. The use of calcium hypochlorite coupled with 100 μm LDPE was most effective to maintain product quality resulting in the best overall sensory acceptability.
