Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/91081
Type: Artigo de evento
Title: Storage Of Minimally Processed Cabbage In Different Packaging Systems
Author: Rinaldi M.M.
Sarantopoulos C.I.G.L.
Benedetti B.C.
Moretti C.L.
Abstract: The stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polystyrene trays wrapped with PVC was evaluated. Fresh-cut product was stored for 16 days in a cold room at 5±1°C and 95±5% RH and in a refrigerated display, similar to the ones found in convenience stores. The following variables were analyzed: O2 and CO2 inside the package headspace, browning increment, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity, soluble solids, fresh mass loss, and ascorbic acid content. Stability of fresh-cut cabbage showed high in the temperature of 5°C when compared in the storage in the refrigerated display. Active modified atmosphere was not effective to extend the shelf life of fresh-cut cabbage when compared to the other treatments. LDPE packaging was more adequate for freshcut cabbage storage. However, PVC wrapping also presented satisfactory effects.
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Rights: fechado
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-78650805572&partnerID=40&md5=59cb14c44da3c1d8baffc240516f9e30
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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