Quality of savoy cabbage stored under controlled atmosphere with the addition of essential oils

• Autorzy: Krala L. , Witkowska M. , Kunicka A. , Kalemba D.

Warianty tytułu

PL

Jakosc kapusty wloskiej przechowywanej w kontrolowanej atmosferze z dodatkiem olejkow eterycznych

• Języki publikacji: EN

Abstrakty

EN

The objective of this research was to determine the influence of controlled atmosphere and controlled atmosphere with the addition of tea tree or cardamom essential oil on the kinetics of changes in vitamin C content, chlorophyll pigments and on the total number of microorganisms and anaerobic titre during storage of two cultivars of savoy cabbage: ‘OWASA’ and ‘WIROSA’. The cabbage was stored at 0–1°C under controlled atmosphere (CA) composed of 4% CO2, 3% O2 and 93% N2, in CA with the addition of tea tree oil (oil 1) or cardamom essential oil (oil 2) at the concentration of 15 ppm, and in the air (K). It was proved that, irrespective of the presence of an essential oil, CA slowed down the degradation of vitamin C and chlorophyll pigments in the stored vegetables. The controlled atmosphere prolonged the period when vegetables maintained their high biological value during cold storage. The tea tree essential oil added to CA improved the general microbiological quality of the stored cabbage, causing a reduction in the total number of microorganisms by two logarithmic units after 1–2 months of storage, while the cardamom essential oil decreased it by one logarithmic unit related to CA free from essential oil.

PL

Badano wpływ kontrolowanej atmosfery oraz kontrolowanej atmosfery z dodatkiem olejku herbacianego lub kardamonowego na kinetykę zmian zawartości witaminy C, barwników chlorofilowych oraz na wzrost bakterii podczas przechowywania dwóch odmian kapusty włoskiej: OWASA i WIROSA. Warzywa przechowywano (t=0–1°C) w kontrolowanej atmosferze (CA) o składzie 4% CO2, 3% O2, 93% N2, w kontrolowanej atmosferze CA z dodatkiem olejku herbacianego (olejek 1) lub kardamonowego (olejek 2) o stężeniu 15 ppm oraz w powietrzu (K). Wykazano, że CA niezależnie od obecności olejku eterycznego spowalnia degradację witaminy C (rys. 1, 2) oraz barwników chlorofilowych (rys. 3–6) w przechowywanych warzywach. Kontrolowana atmosfera przedłuża okres zachowania wysokiej wartości biologicznej badanych warzyw podczas chłodniczego przechowywania. Olejek herbaciany dodany do CA poprawia jakość mikrobiologiczną przechowywanej kapusty, powodując obniżenie ogólnej liczby drobnoustrojów o dwie jednostki logarytmiczne po 1–2 miesiącach przechowywania (tab. 2), natomiast olejek kardamonowy o jedną jednostkę (tab. 3).

Słowa kluczowe

EN

chlorophyll pigment; vitamin C; cabbage; addition; microbiological quality; essential oil; food; controlled atmosphere; storage; savoy cabbage

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.45-50,fig.,ref.

Twórcy

autor

Krala L.

• Technical University of Lodz, Stefanowskiego 4/10, 90-924 Lodz, Poland

autor

Witkowska M.

autor

Kunicka A.

autor

Kalemba D.

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