原创力文档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储存条件对感官质量的影响,颜色和质地现摘的最低限度的加工卷心菜的抗坏血酸、柠檬酸和氯化钙.pdfVIP
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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储存条件对感官质量的影响,颜色和质地现摘的最低限度的加工卷心菜的抗坏血酸、柠檬酸和氯化钙
Food and Nutrition Sciences, 2011, 2, 956-963
doi:10.4236/fns.2011.29130 Published Online November 2011 (http://www.SciRP.org/journal/fns)
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
1 2*
Eleni Manolopoulou , Theodoros Varzakas
1Department of Plant Production, School of Agricultural Technology, Higher Institute of Kalamata, Kalamata, Greece; 2Department
of Food Technology, School of Agricultural Technology, Higher Institute of Kalamata, Kalamata, Greece.
*
Email: theovarzakas@yahoo.gr
Received July 20th, 2011; revised August 23rd, 2011; accepted August 30th, 2011.
ABSTRACT
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 ˚C and 7 days at 5 ˚C; 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 ˚C) prolonged the shelf life of mini-
mally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of mini-
mally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical t
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