Journal of Food and Nutritional DisordersISSN: 2324-9323

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Application of Antibrowning Agents in Minimally Processed Cabbage

Application of Antibrowning Agents in Minimally Processed Cabbage

The aim of this study was to investigate the effect of storage at 0°C and 5°C on the color and organoleptic quality, of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride and during Modified Atmosphere Packaging (MAP) with low Ο2 concentrations (1.5%) and high concentrations of CΟ2 (17%).

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