Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride
The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃; no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage; it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
KeywordsStorageSensory QualityColourTextureFresh-Cut Minimally Processed CabbageAscorbic AcidCitric Acid and Calcium Chloride
E. Watada and L. Qi, “Quality of Fresh-Cut Produce,” Postharvest Biology and Technology, Vol. 15, No. 3, 1999, pp. 201-205. doi:10.1016/S0925-5214(98)00085-4
D. King and H. R. Bolin, “Physiological and Microbiological Storage Stability of Minimally Processed Fruits and Vegetables,” Food Technology, Vol. 43, No. 2, 1989, pp. 132-139.
J. K. Brecht, “Physiology of Lightly Processed Fruits and Vegetables,” Horticultural Science, Vol. 30, No. 1, 1995, pp. 18-22.
J. Zawistowshy, C. G. Biliaderis and N. A. M. Eskin, “Polyphenol Oxidase,” In: D. S. Robinson and N. A. M. Eskin, Eds., Oxidative Enzymes in Foods, Elsevier, Lon- don, 1991, pp. 217-273.
G. M. Sapers, “Browning of Foods: Control by Sulfites. Antioxidants and Other Means,” Food Technology, Vol. 47, No. 10, 1993, pp. 75-84.
M. E. Pirovani, D. R. Güemes, A. M. Piagentini and J. H Di Pentina, “Storage Quality of Minimally Processed Cabbage Packaged in Plastic Films,” Journal of Food Quality, Vol. 20, No. 5, 1997, pp. 381-389. doi:10.1111/j.1745-4557.1997.tb00481.x
M. Friedman, “Food Browning and Its Prevention—A Review,” Journal of Agricultural and Food Chemistry, Vol. 44, No. 3, 1996, pp. 631-653. doi:10.1021/jf950394r
V. M. Gomez-Lopez, P. Ragaert, V. Jeyachchandran, J. Debevere and F. Devlieghere, “Shelf-Life of Minimally Processed Lettuce and Cabbage Treated with Gaseous Chlorine Dioxide and Cysteine,” International Journal of Food Microbiology, Vol. 121, No. 1, 2008, pp. 74-83. doi:10.1016/j.ijfoodmicro.2007.11.036
V. M. Gomez-Lopez, P. Ragaert, J. Ryckeboer, V. Jeyachchandran, J. Debevere and F. Devlieghere, “Shelf-Life of Minimally Processed Cabbage Treated with Neutral Electrolysed Oxidizing Water and Stored under Equi- librium Modified Atmosphere,” International Journal of Food Microbiology Vol. 117, No. 1, 2007, pp. 91-98. doi:10.1016/j.ijfoodmicro.2007.02.016
L. D. Alvarez and A. Chiralt, “Color of Minimally Processed Fruits and Vegetables as Affected by Some Chemical and Biochemical Changes,” In: S. M. Alzamora, M. S. Tapia and A. Lopez-Malo Eds., Minimally Processed Fruits and Vegetables, Aspen Publishers, Frederick, 2000, pp. 111-126.
F. Pizzocaro, D. Torreggiani and G. Gilardi, “Inhibition of Apple Polyphenol Oxidase by Ascorbic Acid, Citric Acid and Sodium Chloride,” Journal of Food Processing and Preservation Vol. 17, No. 1, 1993, pp. 21-30. doi:10.1111/j.1745-4549.1993.tb00223.x
M. A. Rojas-Graü, Solina-Fortuny and O. Martin-Belloso, “Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut ‘Fuji’ Apples as an Alternative to the Use Ascorbic Acid,” Journal of Food Science, Vol. 73, 2008, pp. 267-272.
Y. M. Fu, J. R. Jiang, G. Zanberman and Y. Fuchs, “Purification of Polyphenol Oxidase and the Browning Control of Litchi Fruit by Glutathiose and Citric Acid,” Journal of the Science of Food and Agriculture, Vol. 79, No. 7, 1999, pp. 950-954.
H. E. Moline, J. G. Buta and I. M. Newman, “Prevention of Browning of Banana Slices Using Natural Produce and Their Derivatives,” Journal of Food Quality, Vol. 22, No. 5, 1999, pp. 499-511. doi:10.1111/j.1745-4557.1999.tb00181.x
E. Van Rensburg and A. H. P. Engelbrecht, “Effect of Calcium Salts on Susceptibility to Browning of Avocados Fruit,” Journal of Food Science, Vol. 51, No. 4, 1986, pp. 1067-1068. doi:10.1111/j.1365-2621.1986.tb11235.x
P. Varela, A. Salvador and S. M. Fiszman, “The Use of Calcium Chloride in Minimally Processed Apples,” European Food Research and Technology, Vol. 224, No. 4, 2007, pp. 461-467. doi:10.1007/s00217-006-0344-7
S. Kim and A. Klieber, “Quality Maintenance of Minimally Processed Chinese Cabbage with Low Temperature and Citric Acid Dip,” Journal of the Science of Food and Agriculture, Vol. 75, No. 1, 1997, pp. 31-36. doi:10.1002/(SICI)1097-0010(199709)75:1 3.0.CO;2-X
Y. F. Chu, J. Sun, X. Wu and R. H. Liu, “Antioxidant and Anti Proliferative Activities of Common Vegetables,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 23, 2002, pp. 6910-6916. doi:10.1021/jf020665f
Y. S. Keum, W. S. Jeong and A. N. T. Kong, “Chemoprevention by Isothiocyanates and Their Underlying Molecular Signalling Mechanisms,” Mutation Research, Vol. 555, No. 1-2, 2004, pp. 191-202. doi:10.1016/j.mrfmmm.2004.05.024
M. M. Rinaldi, B. C. Benedetti and C. L. Moretti, “Respiration Rate, Ethylene Production and Shelf Life of Minimally Processed Cabbage under Controlled Atmosphere,” Acta Horticulturae, Vol. 876, 2010a, pp. 279-286.
M. M. Rinaldi, C. I. G. L. Sarantopoulos, B. C. Benedetti and C. L. Moretti, “Storage of Minimally Processed Cabbage in Different Packaging Systems,” Acta Horticulturae, Vol. 877, 2010b, pp. 597-602.
M. C. Gacula and J. Singh, “Statistical Methods in Food and Consumer Research,” Academic Press Inc., New York, 1984.
S. J. Kays, “Postharvest Physiology of Perishable Plant Products,” AVI Publisher, New York, 1991, pp. 356-357.
H. M. Kang, K. W. Park and M. E. Saltveit, “Elevated Growing Temperatures during the Day Improve the Postharvest Chilling Tolerance of Greenhouse—Grown Cucumber,” Postharvest Biology and Technology Vol. 24, 2002, pp. 49-57. doi:10.1016/S0925-5214(01)00129-6
W. Poovaich, “Role of Calcium in Prolonging Storage Life of Fruits and Vegetables,” Food Technology, Vol. 40, No. 5, 1986, pp. 86-89.
F. R. Harker, R. J. Redgwell, I. C Hallet and S. H. Murray, “Texture of Fresh Fruit,” Horticultural Reviews, Vol. 20, 1997, pp. 121-224.
E. Sams, “Preharvest Factors Affecting Postharvest Texture,” Postharvest Biology and Technology, Vol. 15, No. 3, 1999, pp. 249-254. doi:10.1016/S0925-5214(98)00098-2
M. I. Gil, J. R. Gorny and A. A. Kader, “Responses of ‘Fuji’ Apple Slices to Ascorbic Acid Treatments and Low Oxygen Atmospheres,” Horticultural Science, Vol. 33, No. 2, 1998, pp. 305-309.
Cocci, P. Rocculi, S. Romani and M. Dalla Rosa, “Changes in Nutritional Properties of Minimally Processed Apples during Storage,” Postharvest Biology and Tech- nology, Vol. 39, No. 3, 2006, pp. 265-271. doi:10.1016/j.postharvbio.2005.12.001
R. G. Mcguire, “Reporting of Objective Colour Measurements,” Horticultural Science, Vol. 27, No. 12, 1992, pp. 1254-1255.
T. T. Langdon, “Preventing of Browning in Fresh Prepared Potatoes without the Use of Sulfiting Agents,” Food Technology, Vol. 41, No. 64, 1987, pp. 66-67.
R. Ahvenainen, “New Approaches in Improving the Shelf Life of Minimally Processed Fruit and Vegetables,”. Trends in Food Science and Technology, Vol. 7, No. 6, 1996, pp. 179-187. doi:10.1016/0924-2244(96)10022-4
C. Kaur and H. C. Kapoor, “Antioxidant Activity and Quality of Minimally Processed Indian Cabbage (Brassica Oleracea var. Capitata),” Journal of Food Processing and Preservation, Vol. 25, No. 5, 2001, pp. 367-380. doi:10.1111/j.1745-4549.2001.tb00467.x
M. Apintanapong, K. Cheachumluang, P. Suansawan and N. Thongpraset, “Effect of Antibrowning Agents on Banana Slices and Vacuum-Fried Slices,” Journal of Food Agriculture and Environment, Vol. 5, No. 3-4, 2007, pp. 151-157.
Garcia and D. M. Barette, “Preservation Treatments for Fresh Cut Fruits and Vegetables,” In: O. Lamikanra, Ed., Fresh Cut Fruits and Vegetables: Science, Technology and Market, CRC Press, Boca Raton, 2002, pp. 267-303.
Y. M. Jiang, L. T. Peng and J. R. Li, “Use of Citric Acid for Shelf Life and Quality Maintenance of Fresh-Cut Chinese Water Chestnut,” Journal of Food Engineering, Vol. 63, No. 3, 2004, pp. 325-328. doi:10.1016/j.jfoodeng.2003.08.004
A. Gonzalez-Aguilar, C. Y. Wang and J. C. Buta, “Maintaining Quality of Fresh-Cut Mangoes Using Antibrowning Agents and Modified Atmosphere Packaging,” Journal of Agricultural and Food Chemistry, Vol. 48, No. 9, 2000, pp. 4204-4208. doi:10.1021/jf991384j
J. C. Rosen and A. A. Kader, “Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits,” Journal of Food Science, Vol. 54, No. 3, 1989, pp. 656-659. doi:10.1111/j.1365-2621.1989.tb04675.x
S. R. Drake and S. E. Spayed, “Influence of Calcium Treatment on ‘Golden Delicious’ Apple Quality,” Journal of Food Science, Vol. 48, No. 2, 1983, pp. 403-405. doi:10.1111/j.1365-2621.1983.tb10752.x
R. Bolin and C. C Huxoll, “Storage Stability of Minimally Processed Fruits,” Journal of Food Processing and Preservation, Vol. 31, No. 4, 1989, pp. 281-292. doi:10.1111/j.1745-4549.1989.tb00107.x
R. Walsh, E. C. Lougheed and P. M. A. Toivenon, “The Effect of Benomyl. Sodium Hypochlorite and Controlled Atmospheres upon the Incidence of Black Speck of Stored Cabbage,” Journal of American Society of Horticultural Sciences, Vol. 108, No. 4, 1983, pp. 533-536.
R. Lyengar and A. J. Mcevily, “Anti-Browning Agents: Alternatives to the Use of Sulfites in Foods,” Trends in Food Science and Technology, Vol. 3, 1992, pp. 60-64. doi:10.1016/0924-2244(92)90131-F