METABOLIC ACTIVITY AND QUALITY CHANGES OF FRESH-CUT KOHLRABI STORED UNDER CONTROLLED ATMOSPHERE

Abstract

The metabolic activity and the effect of different controlled atmosphere (CA) conditions on the quality of stem and fresh-cut kohlrabi were studied. Atmospheres with 95% RH: 5 kPa O 2 + 5 kPa CO 2 , 5 kPa O 2 + 15 kPa CO 2 , and air storage (21 kPa O 2 + 0 kPa CO 2 ) as control were applied. Sliced kohlrabi was stored for 14 days at 5°C. The respiration rate, ethylene emission, sugar and organic acids content, and sensorial attributes (appearance, flavor, and acceptability) were evaluated. The respiratory activity of fresh-cut kohlrabi was quite similar during the storage period. Fresh-cut kohlrabi showed a respiration rate of 6 to 10 mg CO 2 kg -1 h -1 under air storage. Using CA of 5 kPa O 2 + 5 kPa CO 2 the respiration were reduced to 2 to 4 mg CO 2 kg -1 h -1 . A decrement in the ethylene emission throughout storage, especially under low O 2 and high CO 2 levels was found. Sliced kohlrabi stored under CA of 5 kPa O 2 + 5 or 15 kPa CO 2 had only a slight delay in sugar and organic acid consumption compared with air storage. For fresh-cut kohlrabi 5 kPa O 2 + 15 kPa CO 2 was the most appropriated atmosphere to assure a good commercial quality. Studies on fresh-cut kohlrabi are firstly reported here.