Changes in the Antioxidant Activity of Shredded Red and Green Cabbages during Cold Storage and the Effect of Packaging, Washing and Sterilization

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  • MYOJIN Chiho
    Department of Food and Nutrition, Faculty of Agriculture, Kinki University
  • WATANABE Katsumi
    Department of Food and Nutrition, Faculty of Agriculture, Kinki University
  • YAMAGUCHI Tomoko
    Faculty of Education, Niigata University
  • MATOBA Teruyoshi
    Department of Nutritional Sciences for Well-being, Faculty of Health Sciences for Welfare,Kansai University of Welfare Sciences
  • TAKAMURA Hitoshi
    Department of Food Science and Nutrition, Nara Women’s University

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The changes in the antioxidant activity of shredded red and green cabbages during storage, and the effects of packaging, washing and sterilization were investigated. After washing and sterilization of red and green cabbages, radical-scavenging activity, total phenol content, and ascorbic acid content decreased to 70-78%, 68-72%, and 73-83%, respectively. In green cabbage, ascorbic acid content increased for up to 3 days and decreased by 14-day storage in modified atmosphere and aerobic packagings. In red cabbage, radical-scavenging activity and total phenol content also decreased during 7 days but increased by 14-day storage in modified atmosphere and aerobic packagings. The sensory quality of green cabbage was well maintained during 7-day storage. Red cabbage deteriorated on day-3 in modified atmosphere and aerobic packagings, but no quality change was detected in anaerobic packaging. These results demonstrate that modified atmosphere and aerobic packagings seems better than anaerobic packaging in retaining the nutraceutical quality of red and green cabbages.

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