Storage of Shredded Cabbage under a Dynamically Controlled Atmosphere of High O_2 and High CO_2
スポンサーリンク
概要
- 論文の詳細を見る
Shredded cabbage (Brassica oleracea L., Capitata group) was stored under a dynamically controlled atmosphere (DCA) and modified atmosphere (MA) at 5℃. Quality factors were measured every 2 days. Browning was suppressed as the CO_2 concentration was increased (0% to 15%), with no influence from O_2 concentration (2. 5% to 10%). The development of an off-odor was markedly delayed with an increase in O_2 concentration, such an odor being detected after 6 days at 2. 5% O_2, 8 to 10 days at 5% to 7. 5% O_2, and not at all above 10 days at 10% O_2, while the off-odor development was little affected by CO_2 concentration (5% to 15%). Total sugar, polyphenolics, total ascorbate, and total microbial count were little influenced by O_2 and CO_2. These results show that shredded cabbage can be kept in good condition with a combined high O_2 and high CO_2 atmosphere. These findings are largely different from those for MA storage.
- 社団法人日本農芸化学会の論文
- 1993-07-23
著者
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Ueno Masayuki
Department Of Physics Nagoya University
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Ueno Masaru
Department Of Chemistry Faculty Of Science Shizuoka University
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Ueno Masayuki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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OSAJIMA Yutaka
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Osajima Yutaka
Kyushu Women's Univ.
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Osajima Y
Kyushu Women's College
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KAJI Hiroaki
Department of Immunochemistry, Faculty of Pharmaceutical Sciences, Okayama University
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Kaji Hiroaki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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