Claim · model-written summary
Soaking fresh-cut cabbage in citric acid increased overall acceptance and organoleptic quality.
- Taxon
- Cabbage
Brassica oleracea var. capitatat0 - Treatment
- Soaking with citric acide5
- Outcome
- overall acceptance and organoleptic qualitye6
- Direction
- increasede6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Minimally Processed Cabbage”
e5“Soaking with citric acid helped retain the color”
e6“increased the overall acceptance and organoleptic quality”
Title
Eleni Manolopoulou; Theodoros Varzakas Food and Nutrition Sciences 2011. doi:10.4236/fns.2011.29130
Other claims from this paper (11)
- Intervention effect Ascorbic acid maintained the overall quality of fresh-cut cabbage for 14 days at 0℃.
- Intervention effect Ascorbic acid maintained the overall quality of fresh-cut cabbage for 7 days at 5℃.
- Intervention effect Ascorbic acid did not change browning of the cut surface compared with the control at both storage temperatures.
- Intervention effect Calcium chloride maintained overall quality and cut surface browning of fresh-cut cabbage for 14 days at both storage temperatures.
- Recommendation Citric acid at 1% can be used for minimally processed cabbage.
- Intervention effect Soaking fresh-cut cabbage in citric acid helped retain its colour.
- Intervention effect Soaking fresh-cut cabbage in citric acid reduced browning of the cut surface.
- Intervention effect Soaking fresh-cut cabbage in citric acid protected against formation of black specks.
- Intervention effect Citric acid combined with 0℃ storage prolonged the shelf life of minimally processed cabbage by 22 days.
- Observation Lightness of minimally processed cabbage decreased linearly during 22 days of storage at 0℃ under the chemical treatments.
- Intervention effect Chemical treatments significantly influenced hue angle values of minimally processed cabbage during storage, mainly at 0℃.