Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip
✍ Scribed by Kim, Byeong Sam; Klieber, Andreas
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 168 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Chinese cabbage (Brassica campestris L pekinensis group) was minimally processed using best preparation techniques and stored at 0 and at 5¡C with and without dips in either citric acid, calcium chloride or ascorbic acid, all at 10 g litre~1. The visual quality, degree of chilling injury, pH and taste were evaluated. The most deleterious e †ects on quality were produced by black speck (gomasho) and browning. Citric acid inhibited the development of black speck and extended storage life from 10 days of the control to 14 days at 5¡C. At 0¡C the storage life was not extended by any dip, but citric acid improved quality by reducing black speck. Minimally processed Chinese cabbage treated with citric acid showed only a slight reduction of pH from 6É3 of the control to 6É1 (P O 0É05) and taste was not signiÐcantly a †ected (P [ 0É05). Microbial spoilage was not apparent during storage at 0¡C for 35 days and 5¡C for 21 days under any treatment.