Storage of Shredded Cabbage in Plastic Films Using EthyleneAcetaldehyde Adsorbent or Sucrose Fatty Acid Esters

Abstract

Shredded cabbage was stored using ethylene acetaldehyde adsorbent (E-A adsorbent) or sucrose fatty acid esters. E-A adsorbent was prepared by treatment of activated charcoal with potassium bromate and sulfuric acid. The followings were the findings of this experiment. (1) When shredded cabbage was stored in the presence of E-A adsorbent, the concentration of ethanol, which causes the off-flavor of cabbage, was half as low as the control. This effect was attributed to the adsorption of ethanol itself rather than to the adsorption of ethylene. After 7 days storage of shredded cabbage (cultivar; Hayadori) in a O.07mm LDPE pouch, the ethanol concentration was 24ppm. In case shredded cabbage was stored with shredded carrot under the same conditions, the concentration of ethanol was 148 ppm. Therefore it is evident that shredded cabbage shouldn't be stored with shredded carrot in a same pouch. (2) Shredded cabbage was dipped into O.25% sucrose fatty acid ester and stored at 10°C. The initial bacteria number was lower than the control, but the ester had little or no bacteriostatic activity duing the storage. (3) Browning of shredded cabbage mainly depended on the oxygen concentration, so E-A adsorbent couldn't suppress the browning. The sucrose fatty acid ester suppressed the browning, but the level of ethanol was higher than that of the control.