Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92296
Type: Artigo de periódico
Title: Storage Of Minimally Processed Cabbage In Differents Packaging Systems [estabilidade De Repolho Minimamente Processado Sob Diferentes Sistemas De Embalagem]
Author: Rinaldi M.M.
Benedetti B.C.
Sarantopoulos C.I.G.L.
Moretti C.L.
Abstract: Stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polyestyrene trays wrapped with PVC was evaluated. The 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 case similar to those found in grocery stores. The following variables were analyzed: content of oxygen and carbon dioxide inside the package headspace; browning, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity; soluble solids, fresh mass loss, and ascorbic acid content. The stability of fresh-cut cabbage was higher at the temperature of 5 °C compared to those stored in the refrigerated displays. The active modified atmosphere was not effective in extending the shelf life of fresh-cut cabbage compared to other treatments. LDPE packaging was more adequate for fresh-cut cabbage storage. However, PVC wrapping also presented satisfactory effects.
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Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-70349608127&partnerID=40&md5=9e0dcc5d01d806efacd3acbd18c534d3
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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