2012 Volume 29 Issue 4 Pages 383-391
The changes in the antioxidant activity of shredded red and green cabbages during storage, and the effects of packaging, washing and sterilization were investigated. After washing and sterilization of red and green cabbages, radical-scavenging activity, total phenol content, and ascorbic acid content decreased to 70-78%, 68-72%, and 73-83%, respectively. In green cabbage, ascorbic acid content increased for up to 3 days and decreased by 14-day storage in modified atmosphere and aerobic packagings. In red cabbage, radical-scavenging activity and total phenol content also decreased during 7 days but increased by 14-day storage in modified atmosphere and aerobic packagings. The sensory quality of green cabbage was well maintained during 7-day storage. Red cabbage deteriorated on day-3 in modified atmosphere and aerobic packagings, but no quality change was detected in anaerobic packaging. These results demonstrate that modified atmosphere and aerobic packagings seems better than anaerobic packaging in retaining the nutraceutical quality of red and green cabbages.