Quality attributes associated with different centrifugation times in fresh-cut cabbage
2002
Silva, Ebenezer Oliveira | Carnelossi, Marcelo Augusto Gutierrez | Puschmann, Rolf | Silveira Campos, Rodrigo da | Cardoso, Ricardo Alexandre Lourenconi | Moretti, Celso L.
Centrifugation is one of the most important steps in the fresh-cut industry. Cabbage heads (Brassica oleracea var. capitata) "Kenzan" were harvested at commercial fields in Vicosa, MG, Brazil, aiming to evaluate the effects of different centrifugation times in fresh-cut cabbage quality attributes. After harvest, cabbage heads were taken to the postharvest laboratory, selected for external blemishes and graded for size. After slicing (2 x 1 mm thick), samples were placed in nylon bags and centrifuged (800 gn) for 4, 6, 8, 10, 12 and 14 minutes. Mass loss, temperature, respiratory activity, ethylene evolution, total soluble solids content, total vitamin C and color (L*a*b*) were evaluated. Centrifugation for 10 minutes was enough to remove water in excess, and the mass of the product after centrifugation was similar to the mass after slicing. Temperature increased linearly with time until 10 minutes of centrifugation, shifting from 9 to 13°C. Respiratory activity increased 125% when centrifugation time increased from 4 to 14 minutes. Ethylene evolution remained around 0.5 µL.kg¹.h¹ until 10 minutes, showing a peak of 3 µL.kg¹.h¹ at 12 minutes of centrifugation. Total soluble solids increased 29% after 10 minutes of centrifugation, shifting from 4.2 to 5.8. Total vitamin C reduced around 18% during the first 8 minutes, possibly due to the dilution effect of excess water. Brightness reduced around 60% during the first 8 minutes of centrifugation. Browning index increased approximately 110% during the first 8 minutes, and then decreased gradually until 14 minutes. It is suggested that fresh-cut cabbage should be centrifuged for 10 minutes to maintain the quality and to extend the shelf life.
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