Abstract
To estimate the shelf life of red cabbage sprouts (stored at 4 and ), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous /fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous /fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.
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