Effect of Cultivar, Position, Fertilizer Quantity and Low Temperature Storage on the Antioxidant Activity of Cabbages

Chen, W.L.; Hsiao, C. H.; Chen, Y.C.; Chen, Y.W.

doi:10.17660/actahortic.2012.939.27

Cited by 1 publication

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“…Normally, the storage life of the early maturity varieties is less than 6 weeks, but the late ones can stand for 24 weeks [1]. Even if there are many different cultivars in Taiwan, the most commonly cultivated cabbage, 'K-Y cross', is the early maturity variety, which holds 80% market share because of the sweetness and texture [2]. This cultivar is grown in the highlands in summer and in lowlands during fall and winter in Taiwan.…”

Section: Introductionmentioning

confidence: 99%

Extending Shelf Life of Cabbage (Brassica oleracea cv. K-Y Cross) by Using Vacuum Precooling and Modified Atmosphere Packaging

Liu,

Chen

et al. 2023

Horticulturae

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The cabbage cultivar ‘K-Y cross’ is the most important vegetable crop in Taiwan, but it is not easy to produce through the whole year because of the hot summer. For year-round supply, the different postharvest methods such as precooling and modified atmosphere packaging (MAP) were applied to extend the storage period. The respiration rate and ethylene production were measured in a wide range of temperatures from 1 to 30 °C, and the end of precooling temperature was recommended to be around 7 °C (3/4 precooling times). Vacuum precooling (VC) took cabbages only 30 min to decrease from around 27 °C to 7 °C, which was 19 times faster than room precooling (RC). After 3/4 precooling times, temperature distribution from surface to central parts of cabbages was shown to be more uniform by VC than that by RC. After VC, the MAP was applied to maintain the quality traits of cabbages. The passive MAP could decrease the weight loss, yellowing, and physiological disorders and maintain around 2% O2 and 4% CO2 in the 0.03 mm LDPE bags at 1 °C after 12-week storage. Therefore, the quality of cabbages could be maintained over 3 months by combing VC and passive MAP.

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Section: Introductionmentioning

confidence: 99%