Effects of different packaging films on the degree of browning and chlorophyll degradation of shredded cabbage stored at chilled temperature

Roshita I., . and Azizah O., . and Nazamid S., . and Russly A.R., . (2002) Effects of different packaging films on the degree of browning and chlorophyll degradation of shredded cabbage stored at chilled temperature. [Proceedings Paper]

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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Abstract

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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Item Type:	Proceedings Paper
Additional Information:	2 ill. 10 ref.
AGROVOC Term:	PACKAGING EQUIPMENT
AGROVOC Term:	BROWNING
AGROVOC Term:	CHLOROPHYLLS
AGROVOC Term:	DEGRADATION
AGROVOC Term:	CABBAGES
AGROVOC Term:	COOLING
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:13
URI:	http://webagris.upm.edu.my/id/eprint/11008

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