Research Article
Effect of pre storage treatments on shelf life of fresh cut cabbage
Thushara Chandran*, Mini Chandran, Geethalekshmi
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Submitted11-06-2015|
Accepted17-09-2015|
First Online 29-12-2015|
Cite article:- Chandran* Thushara, Chandran Mini, Geethalekshmi (2015). Effect of pre storage treatments on shelf life of fresh cut cabbage. Asian Journal of Dairy and Food Research. (): 314-318. doi: 10.18805/ajdfr.v34i4.6885.
ABSTRACT
Tropical cabbage of variety NS43 was surface sanitized using 30 ppm sodium hypo chlorite solution, outer damaged and diseased leaves removed, washed, shreds were prepared , treated using different solutions, air dried and kept in aluminium trays wrapped with cling film under refrigerated storage. Analysis of physical, physiological and chemical quality parameters and microbial revealed that 1% calcium chloride as the effective pretreatment chemical for shredded cabbages.
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