ISHS Acta Horticulturae 62: Symposium on Vegetable Storage
INFLUENCE OF CA-STORAGE ON FERMENTATION OF WHITE CABBAGE BRASSICA OLERACEA L. |
| Author: | J. Henze |
| DOI: | 10.17660/ActaHortic.1977.62.8 |
| Abstract:
Different cultivars of white cabbage were stored under 0° C and 90–95% R.H. for 132 days. The following different compositions of storage atmospheres were applied: 1.) normal air, 2.) 4-5% CO2 and 2-3% O2, 3.) 1% CO2 and 4-5% O2. The results obtained in these investigations showed that white cabbage can be stored with good success in controlled atmosphere. Compared with cool storage, fungus infection (Botrytis cinerea) was diminished under both CA conditions, particularly with the atmosphere 4–5% CO2 and 2–3% O2. The loss of vitamin C was nearly the same in the 3 storage types. It decreased from 60 mg per 100 g in fresh cabbage to 40 mg after 4 months' storage. The higher the vitamin C content was in fresh material, the more it decreased during fermentation. Therefore, in all samples of "Sauerkraut" we found a rather constant content of vitamin C which ranged between 40 and 30 mg per 100 g. The fungicides Tecto F1 (TBZ) and Benomyl, resp. when applied in usual concentrations after harvesting did not influence fermentation or quality of the final product. | |
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