Storage Quality of Minimally Processed Cabbage Packaged in Plastic Films

The effects of packaging and storage at 3C in a refrigerated case on quality changes of minimally processed cabbage were studied. Shredded cabbage samples were packaged in three forms: bags of monooriented polypropylene film (OPP bags) and polyethylene trays overwrapped with a multilayer polyolefin (RD106‐PE tray) or with a plasticized PVC film (PVC‐PE tray). All types of package effectively controlled the weight loss. The modified atmosphere in PVC‐and RD106‐ PE trays did not change more than 3% as compared with normal atmosphere levels. However, in OPP bags, O2 reached 2% and CO2 increased to approximately 13% after 3 days. The microbiological quality during the storage period for all types of packaging was satisfactory. OPP samples were significantly better (p <0.05) in general appearance, wilting and browning but developed an off‐odor. No off‐odor was detected in samples packaged in PVC and RD106‐PE trays. Shelf life for the three packaging forms was estimated.