Effects of Gibberellic Acid and Calcium Chloride on Colour, Phenolic Compounds, Carotenoids and Quality Attributes of White Cabbage (Brassica oleracea) during Storage under Refrigeration
Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2015, Vol 4, Issue 7
Abstract
The effects of gibberellic acid (150 and 300 mg/L) and calcium chloride (40 g/L) on chlorophylls a and b, carotenoids, total phenolic compounds, colour and physiological weight losses of white cabbage (Brassica oleracea L. var. capitata) during storage at 10 ± 1 °C were investigated. Results showed that chlorophyll a and total phenolic compounds decreased in all samples and no significant difference was noted between treated heads and control. Chlorophyll b and carotenoids did not vary much during storage and a steady state was noted in all samples. Treatments maintained well the total colour difference compared to control, and GA treated cabbages maintained better the colour after the fourteen days storage. The chemical treatments also reduced significantly the physiological weight loss which was much greater in controls than in GA treated heads after the storage duration.
Authors and Affiliations
Noureddine Benkeblia
Keywords
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- EP ID EP200671
- DOI 10.19070/2326-3350-1500043
- Views 95
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