Publication : International Conference
Kimkong, P., Somkane, S., Komonsing, N, Khuwijitjaru, P. and Mahayothee, B. (2018). Prevention of Browning Formation in Fresh-Cut Cabbage. In 1st International Conference on “Innovations in Food Ingredients & Food Safety” (IFIFS 2018), 12-13 September 2018, Bangkok, Thailand. (Poster presentation) (ไม่มี Full paper)
AbstractFresh-cut cabbage has a short shelf-life during the postharvest storage at chilling temperature due to its susceptible to an enzymatic browning reaction. Thus, the objective of this study was to investigate the effects of a calcium chloride combined with an ascorbic acid or a citric acid on retarding the browning formation in fresh-cut cabbage during storage. Two lots of green cabbages were purchased from a wholesale market in Nakhon Pathom, Thailand. After that, they were removed the loose outermost leaves and washed under the running tap water. Then they were shredded into a small pieces with an approximately thickness of 0.5 cm. The shredded cabbages were divided into four groups according four different solutions including water, 0.5% calcium chloride, 0.5% calcium chloride with 0.5% ascorbic acid and 0.5% calcium chloride with 0.5% citric acid. They were dipped in solutions for 10 min. at an ambient temperature. In addition, Tsunami 100™ was added to all solutions with a concentration of 30 ppm of peroxyacetic acid for sanitization. Dewatering was done prior to packing the samples in a polyethylene box sealed with a LDPE film. Each box contained 150 g of samples. Three boxes were prepared for each treatment. The experiments were performed in duplicate. Samples were kept in a refrigerator (6 ± 2 °C and 93 ± 7% relative humidity) for ten days. Browning index and color values (L*, a*, b* and ∆E) were measured at 0, 2, 4, 6, 8 and 10 days of storage, while samples at 0, 4, 8 and 10 days of storage were taken to total viable count, yeast and mold determinations. It was found that shredded cabbages dipped in a solution of 0.5% calcium chloride with 0.5% citric acid had a better quality in terms of color and retarding browning formation during storage compared to those of other treatments. Concerning the standard of total viable count, yeast and mold for fresh-cut fruits and vegetables, the shredded cabbages dipped in a solution of 0.5% calcium chloride with 0.5% citric acid can be kept at a refrigerator for 8 days.
AuthorMissNilobon Komonsing
Asst. Prof. Busarakorn Mahayothee, Ph.D.

Assoc. Prof.Pramote Khuwijitjaru, Ph.D.

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