Quality and Physiological Changes of Fresh-cut Kohlrabi

Abstract

Fresh-cut diced (1 cm3) kohlrabi (Brassica oleracea L. Gongylodes Group) `Kompliment F1' washed with chlorinated (100 mg·L-1) water was stored in modified atmosphere packaging (MAP) up to 14 days at 0 °C. Samples were packed in 35-μm oriented polypropylene (PP) bags or in plastic trays heat-sealed with unperforated or perforated (control) PP film. Changes in respiratory rate, ethylene emission rate, microbial growth, color, browning, decay, sugar contents, chemical attributes (soluble solids content, pH, and titratable acidity), and sensory attributes (visual appearance, aroma, flavor, and texture) were monitored. Cutting resulted in an increased CO2 production compared to the whole stem, ranging from 2-fold immediately after cutting, to 8-fold at day 4. The equilibrium atmospheres within bags and trays were 6% O2 plus 13% CO2, and 13% O2 plus 8% to 9% CO2, respectively. In both MAP treatments, microbial development was delayed compared to air (control). The total aerobic counts were lower than 7.7 log CFU/g, which has been defined as are commended limit criteria. No physiological disorders, decay. or off-flavor developed. Therefore, sensory quality attributes were suitable for commercial purposes. However, fresh-cut kohlrabi stored in MAP had slightly better color retention and microbial quality than the control.