Shredded cabbage (Brassica oleracea L., Capitata group) was stored under a dynamically controlled atmosphere (DCA) and modified atmosphere (MA) at 5°C. Quality factors were measured every 2 days. Browning was suppressed as the CO2 concentration was increased (0% to 15%), with no influence from O2 concentration (2.5% to 10%). The development of an off-odor was markedly delayed with an increase in O2 concentration, such an odor being detected after 6 days at 2.5% O2,8 to 10 days at 5% to 7.5% O2, and not at all above 10 days at 10% O2, while the off-odor development was little affected by CO2 concentration (5% to 15%). Total sugar, polyphenolics, total ascorbate, and total microbial count were little influenced by O2 and CO2. These results show that shredded cabbage can be kept in good condition with a combined high O2 and high CO2 atmosphere. These findings are largely different from those for MA storage.
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Kaji et al. (1993) studied this question.