Shelf life stability of osmodehydrated white cabbage: PCA analysis

Abstract

The aim of the present work is to determine the shelf life of osmodehydrated white cabbage in three different osmotic solutions. During 90 days of storage, chemical and color parameters were analysed together with the sensory acceptance and microbiological profile of the osmotic treated (OT) cabbage. Hybrid "Bravo" was considered within this research because of its high yield and wide cultivation in the Province of Vojvodina. Solutions of sucrose and chloride were applied so as sugar beet molasses in OT. OT cabbage was packed in MAP with variation in a gas mixture of 40:60/ CO2:N2 (atmosphere 1) and 80:20/CO2:N2 (atmosphere 2). The shelf-life evaluation had shown good sensorial acceptance and satisfying microbiological quality. The obtained principal component analysis (PCA) was able to present the experimental results. The PCA analysis is easy to implement and could be effectively used for predictive optimization of the osmotic treatment.

Keywords

• cabbage
• osmotic treatment
• shelf-life
• pca
• map