The Fresh-keeping Effect of Different High-oxygen Packaging Methods on Non-heading Chinese Cabbage
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Abstract:
Using fresh non-heading Chinese cabbage as the test material, and biaxially oriented polypropylene film (BOPP) and low-density polyethylene (LDPE) for the packaging of fresh non-heading Chinese cabbage under a high oxygen (>80%) environment, the changes in gas composition of the packaging bag, and the nutritional quality, antioxidant activity and lignin content of the fresh cabbage stored at 4 ℃ were examined. The results showed that during storage, high-oxygen packaging could effectively retard the rapid increase of the respiration rate of cabbage, accelerate the increase in total phenolic content of cabbage, and increase the antioxidant capacity of cabbage. On the 8th day of storage, the total phenolic contents of the cabbage packed by BOPP-H and LDPE-H were 1.75% and 6.27% (both were higher than that of the control group). In the earlier storage stage, the activity of catalase (CAT) was stimulated to increase, while in the late storage stage, the activity of superoxide dismutase (SOD) increased, the accumulation of H2O2 decreased, and synthesis of lignin was reduced. On the 8th day of storage, the lignin contents of the cabbage packed by BOPP-H and LDPE-H were 5.70% and 1.43% (both were lower than that of the control group), with that of LDPE-H packaging being 2.40% lower than that of BOPP-H packaging. The above results indicate that high-oxygen packaging is beneficial to the storage and preservation of cabbage, and LDPE-H packaging can maintain the total phenol content and reduce lignin synthesis more effectively than BOPP-H packaging.
