Effect of moisture-proof corrugated boxes on water loss from cabbage during storage

Authors

  • Daniel Z. K. Wambrauw Food Research Institute (NARO), Japan
  • Yuko Sato Food Research Institute (NARO), Japan
  • Naoki Sugino Headquarters NARO, Japan
  • Saki Matsumoto Food Research Institute (NARO), Japan
  • Ling Li School of Agricultural Engineering and Food Science, Shandong University of Technology, China http://orcid.org/0000-0003-4918-0893
  • Hiroaki Kitazawa Food Research Institute (NARO), Japan http://orcid.org/0000-0003-1470-3658

DOI:

https://doi.org/10.5073/JABFQ.2020.093.007

Abstract

Reducing water loss from cabbages during storage is essential to extend the shelf life of this widely consumed horticultural crop. In this study, we evaluated the effect of moisture-proof corrugated boxes (MPBs) on water loss from cabbages during storage. We first evaluated the water vapour barrier property of MPB material and found it to be superior to that of conventional corrugated box (CCB) material. Cabbages were then stored in MPBs and CCBs for 9 days, during which their water loss was measured. Cabbages stored in MPBs showed significantly less water loss than those in CCBs. Moreover, storage in the MPBs did not negatively affect the fundamental qualities of the cabbages, such as the green colouration, the soluble solid content, and the ascorbic acid content. The use of MPBs was demonstrated to be an effective and viable way to reduce water loss from cabbages during storage.

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Published

2020-03-04

Issue

Vol. 93 (2020): Journal of Applied Botany and Food Quality

Section

Plant food chemistry

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