ISHS Acta Horticulturae 93: Symposium on Quality of Vegetables
ORGANOLEPTIC EVALUATION OF WHITE CABBAGE STORED IN COMMERCIAL STORAGE ROOMS AT DIFFERENT LEVELS OF CO2 |
| Author: | H. Hansen |
| Abstract:
Manufacturers of 'Stuffed Cabbage' sometimes receive complaints to the effect that the product had a bad taste, often described as musty. Such taste seems to have developed in the raw heads during storage, and it may vary from one lot to another. The taste cannot be neutralized or removed during the manufacturing process but must be prevented from developing in the storage room. Therefore, during the winter of 1976/77, preliminary research work was carried through to ascertain the influence of the storage conditions on the development of a disagreeable in white cabbage. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
