Effects of different packaging films on the degree of browning and chlorophyll degradation of shredded cabbage stored at chilled temperature
2002
Roshita I. | Azizah O. | Nazamid S. | Russly A.R.
Succesful development and further expansion of convinience-oriented minimally processed products are very much dependent upon the ability to develop necessary shelf life extension technology, innovative and safe products and high level of management and coordination needed for efficient distribution and distant trade. Packaging can be one of the important applications in maintaining the storage stability and quality of these fresh-cut products. This study was conducted to determine the effect of different packaging film of varying permeability namely polypropylene (PP), low density polyethylene (LDPE), high density polyethylene (HDPE) and polyvinyl chloride (PVC) cling wrap (served as control) on the degree of browning and chlorophyll degradation of shredded cabbage during storage at 5(+-)1C90-95% relative humidity. It was observed that during the storage, there was significant (P0.05) increased in both degree og browning and chlorophyll degradation. Among all packaging films used, PP showed at least degree of browning followed by LDPE and HDPE with control film giving the highest value. Whilst no significant different was observed in chlorophyll degradation among different packaging films used even though control film showed slightly greater chlorophyll degradation.
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