Abstract
Cabbage (Brassica oleracea L. var. capitata L.) is one of the most popular vegetables produced in large quantities in Taiwan. Because the harvest of this vegetable is so concentrated in winter time, its surplus always brings about a big financial loss to farmers. On the contrary, the shortage of vegetables in the rainy seasons from spring through summer, often creates a problem in vegetable supply. Thus, how to process and preserve the vegetables harvested in winter and store them for supply in necessity during rainy season is a major agriculture and food the industry problem in Taiwan.
The purpose of this study in to develop a technique to process cabbage minimally so that it can keep good quality comparable to fresh produce after being stored for at least 3 months. For this purpose the half cut cabbages were treated with a solution of 7.0% salt and 0.236% acetic acid under a vacuum of 76 cm-Hg for 23min, then, vacuum packed, pasteurized at 85°C for 20min and stored at 5°C or-18°C. The quality (pH, total acidity, vitamin C, lightness, redness, yellowness, total plate count, Lactobacilli) of cabbages stored for 4 months were found to be similar to that of the fresh material.
