STORAGE QUALITY OF MINIMALLY PROCESSED CABBAGE PACKAGED IN PLASTIC FILMS

The effects of packaging and storage at 3C in a refrigerated case on q uality changes of minimally processed cabbage were studied. Shredded c abbage samples were packaged in three forms: bags of monooriented poly propylene film (OPP bags) and polyethylene trays overwrapped with a mu ltilayer polyolefin (RD106-PE tray) or with a plasticized PVC film (PV C-PE tray). All types of package effectively controlled the weight los s. The modified atmosphere in PVC- and RD106-PE trays did not change m ore than 3% as compared with normal atmosphere levels. However, in OPP bags, O-2 reached 2% and CO2 increased to approximately 13% after 3 d ays. The microbiological quality during the storage period for all typ es of packaging was satisfactory. OPP samples were significantly bette r (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 .