Storage at low temperature maintains postharvest quality of lowland Chinese cabbage

Nor Hanis Aifaa Yusoff, . and Nor Hazlina Mat Saat, . and Suhana Yusof, . and Siti Nur Raihan Azmi, . and Mohd Kamal Tajuddin, . (2023) Storage at low temperature maintains postharvest quality of lowland Chinese cabbage. International Journal of Agriculture, Forestry and Plantation (Malaysia), 13. pp. 1-4. ISSN 2462-1757

Cabbage are main vegetable consumed in Malaysia, domestic demand 145,054 metric tones in 2002, increasingly by 11% yearly (FAMA, 2003). Cameron Highland producing 92% of the national cabbage production. Limited information about postharvest handling of Chinese cabbage lead to low quality heads. Factors that affect the rate of deterioration such as storage temperature, handling and disease or disorder. In this study, lowland Chinese cabbages were harvested and stored at 0, 2 and 4 °C to investigate the effect of these temperatures on quality during storage. Assessments were made at 0, 1, 2, 3, 4 and 5weeks during storage. Cabbages stored at 0 °C had maintains their total phenolic compound, antioxidant, chlorophyll, ascorbic acid, texture than cabbages stored at 2 and 4 °C. Heads kept at 4 °C lost quality faster than at 0 and 2 °C due to disease occurring earlier. However, cabbage stored at 0°C showed chilling injury symptoms after 7 weeks storage.

Full text available from: Official URL: https://ijafp.org/wp-content/uploads/2023/11/IJAFP...

Abstract

Cabbage are main vegetable consumed in Malaysia, domestic demand 145,054 metric tones in 2002, increasingly by 11% yearly (FAMA, 2003). Cameron Highland producing 92% of the national cabbage production. Limited information about postharvest handling of Chinese cabbage lead to low quality heads. Factors that affect the rate of deterioration such as storage temperature, handling and disease or disorder. In this study, lowland Chinese cabbages were harvested and stored at 0, 2 and 4 °C to investigate the effect of these temperatures on quality during storage. Assessments were made at 0, 1, 2, 3, 4 and 5weeks during storage. Cabbages stored at 0 °C had maintains their total phenolic compound, antioxidant, chlorophyll, ascorbic acid, texture than cabbages stored at 2 and 4 °C. Heads kept at 4 °C lost quality faster than at 0 and 2 °C due to disease occurring earlier. However, cabbage stored at 0°C showed chilling injury symptoms after 7 weeks storage.

[error in script]

Item Type:	Article
AGROVOC Term:	chinese cabbages
AGROVOC Term:	vegetables
AGROVOC Term:	phenolic compounds
AGROVOC Term:	storage
AGROVOC Term:	temperature
AGROVOC Term:	diseases
AGROVOC Term:	antioxidants
AGROVOC Term:	chlorophylls
AGROVOC Term:	ascorbic acid
AGROVOC Term:	texture
Geographical Term:	Malaysia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	21 May 2026 03:46
Last Modified:	21 May 2026 03:46
URI:	http://webagris.upm.edu.my/id/eprint/3947

Actions (login required)

View Item