Add to ORKGA study on the effect of preservative (alum and borax) and plastic packaging on the weight loss of cabbage (Brassica oleraceace) during cool storage has been done. The result showed that the shelf-life of cabbage can be prolonged to one month in cool temperature (9-10 degree celcius). The weight loss of cabbage during storage were 15.7% (without packaging), 5.6% (packed in perforated plastic bag) and 4.2% (packed in un-perforated plastic bag). The preservative didn't significantly have positive effects on the prevention of weight los
Minimally processed products are a rapidly growing segment for retail market and food service horti...
<p>In recent years, the demand of crucifers has increased and particularly of Brussels sprouts (Bras...
ABSTRACT To estimate the shelf life of red cabbage sprouts (stored at 4 and 10°C), the numbers of to...
A study on the effect of preservative (alum and borax) and plastic packaging on the weight loss of c...
Leaf yellowing and wilting are the common postharvest problems of cabbage in supply chain that are ...
The stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphe...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
Three handling experiments with 4 treatments each (i.e., control, newspaper wrap, alum, alum with ne...
The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. ...
Leidinio DOI: https://doi.org/10.7220/1822-9913.2020Chinese cabbage (Brassica olleracea L. var. Peki...
The results of studies on the influence of weather conditions of the growing season on the formation...
The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to de...
Minimally processed vegetables (MPV) have a short shelf-life. Neutral electrolysed oxidising water (...
Minimally processed products are a rapidly growing segment for retail market and food service horti...
<p>In recent years, the demand of crucifers has increased and particularly of Brussels sprouts (Bras...
ABSTRACT To estimate the shelf life of red cabbage sprouts (stored at 4 and 10°C), the numbers of to...
A study on the effect of preservative (alum and borax) and plastic packaging on the weight loss of c...
Leaf yellowing and wilting are the common postharvest problems of cabbage in supply chain that are ...
The stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphe...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
The influence of different storage conditions on the storability of packaged shredded cabbage has be...
Three handling experiments with 4 treatments each (i.e., control, newspaper wrap, alum, alum with ne...
The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. ...
Leidinio DOI: https://doi.org/10.7220/1822-9913.2020Chinese cabbage (Brassica olleracea L. var. Peki...
The results of studies on the influence of weather conditions of the growing season on the formation...
The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to de...
Minimally processed vegetables (MPV) have a short shelf-life. Neutral electrolysed oxidising water (...
Minimally processed products are a rapidly growing segment for retail market and food service horti...
<p>In recent years, the demand of crucifers has increased and particularly of Brussels sprouts (Bras...
ABSTRACT To estimate the shelf life of red cabbage sprouts (stored at 4 and 10°C), the numbers of to...