STORAGE OF MINIMALLY PROCESSED CABBAGE IN DIFFERENT PACKAGING SYSTEMS

The stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polystyrene trays wrapped with PVC was evaluated. Fresh-cut product was stored for 16 days in a cold room at 5±1°C and 95±5% RH and in a refrigerated display, similar to the ones found in convenience stores. The following variables were analyzed: O₂ and CO₂ inside the package headspace, browning increment, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity, soluble solids, fresh mass loss, and ascorbic acid content. Stability of fresh-cut cabbage showed high in the temperature of 5°C when compared in the storage in the refrigerated display. Active modified atmosphere was not effective to extend the shelf life of fresh-cut cabbage when compared to the other treatments. LDPE packaging was more adequate for fresh-cut cabbage storage. However, PVC wrapping also presented satisfactory effects.