Physio-pathological responses of cabbage stored under controlled atmospheres |
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| Authors: | AM Menniti M Maccaferri A Folchi |
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| Institution: | CRIOF-DI.PRO.VAL., University of Bologna, Bologna, Italy |
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| Abstract: | The response of cabbage to controlled atmospheres (CA) of 1–3% O2 and 1–10% CO2; 3% O2 and 5% CO2 was studied in relation to the incidence of physiological and pathological disorders. Fungal infections, pepper spot, low oxygen injury, weight loss, colour, odour, flavour and ethanol were evaluated. The findings show that CA did not reduce Botrytis cinerea rot in comparison to low temperature storage in air. PVC film and CA, on the other hand, reduced pepper spot by over 50% with respect to the air control. In particular, pepper spot was eliminated by high CO2 (10%) levels. Low O2 (1% O2 and 1% CO2) atmospheres caused 33 and 50% injury respectively after 89 and 109 days of storage. CA and PVC film reduced weight loss to 1%, as compared with 11% in the heads in air, which had shrivelled. The combination of 3% O2/5% CO2 and PVC film delayed yellowing with respect to air control. Concentrations of 1–3% O2 and 10% CO2 resulted in off odours and flavours after 74 days of storage. This result was confirmed by a considerable increase in ethanol concentrations. The most effective concentration tested was 3%O2/5%CO2 although, in general, infection by B. cinerea limited the storage life. |
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| Keywords: | Brassica oleracea L var capitata L B cinerea Pepper spotting Black speck Controlled atmospheres (CA) |
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