ISHS Acta Horticulturae 729: III Balkan Symposium on Vegetables and Potatoes
SAUERKRAUT DURABILITY IN STORAGE |
| Authors: | N. Dobričević, S. Pliestić, S. Voća, I. Zutić, Z. Sindrak |
| Keywords: | cabbage, fermentation, chemical composition, sensory characteristics |
| Abstract:
Fresh cabbage (Brassica oleracea convar. capitata L.) quality has a strong influence on biological fermentation and storage life of sauerkraut. Fresh cabbage should have hard heads with 3 to 5% soluble dry matter (°Bx), mass over 1.5 kg, and light-green outer leaves. Sixteen cultivars were tested in the first and 23 cultivars in the second trial year. The cultivation trial was laid out according to the randomized block scheme with four replications in the production area of Zagreb. Approximately uniform heads (mass, hardness, color) of each cultivar were selected from the overall yield for biological fermentation. Cabbage fermentation had two variants: heads were covered with water and 5.5% NaCl and 2.25% NaCl was directly mixed into shredded cabbage. Fermentation temperature was 18-22°C while storage temperature was to 10°C. Chemical analyses of fresh cabbage and of sauerkraut were carried out during storage up to 90 days to determine: the content of dry matter, soluble dry matter (°Bx), total acidity, pH, % of NaCl and vitamin C. Sensory characteristics of cabbage, from fresh raw material up to the storage durable product, were defined by color, odor, taste and consistency. Significant differences in the quality of fermented and storage durable sauerkraut were recorded for the cultivars ‘Ultor’, ‘Fieldwinner’, ‘Krautman’, ‘Varaždinski’, ‘Arena’ and ‘Atria’. Statistical processing of the two-year results revealed significant differences in the lactic acid content of cabbage heads (**) during storage also between cultivars (*). NaCl contents and pH values in heads and in shredded cabbage (**) during storage, as well as vitamin C contents in shredded cabbage, differed significantly between cultivars (**). | |
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