ISHS Acta Horticulturae 464: International Postharvest Science Conference Postharvest 96
MINIMAL PROCESSING OF CHINESE CABBAGE |
| Authors: | A. Klieber, B. Kim |
| Abstract:
Minimally processed Chinese cabbage (Brassica campestris L. pekinensis group) could be stored for 21 days at 0°C and 14 days at 5°C when 1% citric acid was used as a dip. This is sufficient for commercial handling, and a modified atmosphere (MA) was not essential. Citric acid reduced the incidence of black speck at 0° and 5°C and browning at 5°C. Respiration and ethylene production increases were transient during cutting and maximum levels were comparatively low compared to cut lettuce. It needs to be stressed that good manufacturing practices are essential! | |
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