Investigation of weight loss of napa cabbage depending on the type of packaging and head weight

Abstract

The investigation of the issue of extending the period of consumption of fresh napa cabbage with different head weights due to the use of polymer films is relevant. The purpose of the study was to experimentally substantiate measures to extend the consumption of napa cabbage. The products were grown and stored on a farm. Studies with napa cabbage heads were conducted using the laboratory method and the method of mathematical statistics. It is established that napa cabbage loses up to 10% of its mass during storage for 20 days of storage. Individual packaging of heads in stretch film, in comparison with storage in open form, allowed for reducing the natural loss of their mass by half, increasing the storage period to 90 days. Among the hybrids examined, the best keeping properties were identified in a hybrid characterised by a high content of dry and dry soluble substances, vitamin C, and total sugar. When examining the shelf life of napa cabbage, depending on the weight of the head, it is identified that the stretch film extends the duration of storage of heads weighing 350-700 and 750-900 g to 70 days. Natural weight loss reaches 10.8%. Heads weighing more than 900 g with such packaging are stored for 90 days with natural losses of 8.8%. Inserts made of polyethylene film with a thickness of 40 microns extended the storage time of cabbage heads weighing 350-700 g to 80 days with a weight loss of 10.1%. Heads weighing 750-900 and more than 900 g were stored for 90 days with natural mass losses of 10 and 7.8%, respectively. Storage of a mixture of napa cabbage heads of different weights in the stretch film increased the storage period to 80 days, and in polyethylene film – to 90 days with a weight loss of about 10%. These results can be used by researchers in the trade industry to extend the storage period of fruits and vegetables