Quality of savoy cabbage stored under controlled atmosphere with the addition of essential oils
2007
Krala, L. | Witkowska, M.,Lodz Technical University (Poland). Inst. of Chemical Technology of Food | Kunicka, A.,Lodz Technical University (Poland). Inst. of Fermentation Technology and Microbiology | Kalemba, D.,Lodz Technical University (Poland). Inst. of Food Chemistry Fundamentals
The objective of this research was to determine the influence of controlled atmosphere and controlled atmosphere with the addition of tea tree or cardamom essential oil on the kinetics of changes in vitamin C content, chlorophyll pigments and on the total number of microorganisms and anaerobic titre during storage of two cultivars of savoy cabbage: OWASA and WIROSA. The cabbage was stored at 0-1 deg C under controlled atmosphere (CA) composed of 4 percent CO2, 3 percent O2 and 93 percent N2, in CA with the addition of tea tree oil (oil 1) or cardamom essential oil (oil 2) at the concentration of 15 ppm, and in the air (K). It was proved that, irrespective of the presence of an essential oil, CA slowed down the degradation of vitamin C and chlorophyll pigments in the stored vegetables. The controlled atmosphere prolonged the period when vegetables maintained their high biological value during cold storage. The tea tree essential oil added to CA improved the general microbiological quality of the stored cabbage, causing a reduction in the total number of microorganisms by two logarithmic units after 1-2 months of storage, while the cardamom essential oil decreased it by one logarithmic unit related to CA free from essential oil
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