New Preservation Method for Shredded Cabbage with Special Reference to Non-browning Cultivar

Abstract

An effective preservation method for shredded cabbage was investigated and the following results were obtained.
1) Tested 28 cultivars were classified into 3 groups according to their browning degrees of shredded cabbage. After 24 hrs of incubation at 20°C, 18 cultivars showed extremely browning characteristic, 8 showed slight browning, and the remaining 2 cultivars did non-easy browning.
2) cv'Ginryoku', non-browing cultivar of all the tested ones, strongly showed the characteristic when that was cultivated in spring and early summer, and harvested relatively early time.
3) When shredded cabbage, cv.'Natsumine', was stored in sealed polyethylene pouches at 5°C for10 days, CO₂ accumulated up to 8.5% and O₂ decreased to 1.5% in the pouches, and off-flavor was detected organoleptically. On the other hand, in perforated pouches O2 did not decreased so much, therefore instead of off-flavor browning was observed on the surface of shredded cabbage.
4) Shredded cabbage stored in sealed pouches did not vary in shelf life with cultivars. In contrast, in perforated pouches, the shelf life varied considerably among cultivars according to browning degree. The shelf life of cv. 'Ginryoku' in perforated pouches was 10 days at 5°C, longer than those of any other cultivars packed in sealed or perforated pouches.