ISHS Acta Horticulturae 483: International Symposium on Vegetable Quality of Fresh and Fermented Vegetables
FRESHNESS PROLONGATION OF MINIMALLY PROCESSED CHINESE CABBAGE WITH ACTIVE MODIFIED ATMOSPHERE PACKAGING |
| Author: | B. Kim |
| Keywords: | Plastic films, respiration rate, ethylene |
| Abstract:
Low oxygen and high carbon dioxide atmosphere inhibited the quality deterioration, especially browning, of minimally processed Chinese cabbage during storage at 5°C. PD961 (polyolefin type film, 50 μm thickness) was the best packaging material among tested plastic films for active packaging of minimally processed Chinese cabbage. | |
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