Abstract
Abstract Danish cabbage was stored for several years from late November until April at 0°C and in various combinations CO2, O2 and N2. The best combinations of gas mixtures ranged between 21/2 to 5% of O2 and CO2 with N2 making up the remainder. These combinations reduced weight loss due to respiration and also trimming loss. In atmospheres of low O2 and CO2 tension, heads retained their green color, were succulent and firm, and remained dormant longer. Very low O2 and CO2 treatments had a sweeter taste than normal cabbage, while treatments with slightly higher CO2 had more pungent tastes characteristic of fresh cabbage. Treatments with 71/2% O2 and air checks were bland in taste. Color data were recorded by Hunterlab Color Difference Meter.
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