Study of Physicochemical Properties of Chinese Small Cabbage(<i>Brassica chinensis L.</i>) Stored at Four Temperatures

Abstract

Chinese small cabbage (Brassica rapa L.Chinensis Group.), is one of Shanghai special vegetables, whose storage qualities were rarely studied by domestic researchers yet. Hence for, physical and chemical indexes of Chinese small cabbage ( harvested in Lingang new city, Shanghai) stored at temperature 2 °C, 6 °C, 10 °C, 15°Cwere determined in this study. It was shown that as temperature lower, the degradation rate of reduced ascorbic acid and chlorophyll were smaller, respiratory rate and weight loss rate rate were lower. Taking into account the quality of Chinese small cabbage in the whole experiment process stored at a single temperature concerned, degradation rate of nutrients , such as, reduced ascorbic acid and chlorophyll were more and more smaller. Due to environmental stress effect, total phenolic content was increased at first days, and then decreased as antioxidant capacity reducing. On the other hand, respiratory rate increased along with blade decay which was caused by injury breathing and moisture loss leading enhancement of hydrolase activity. Changes of chrome parameters like L*, a*, b*,BI, h*and E had positive correlation with physiological quality. Overall, low temperature inhibits the physiological activities of the Chinese small cabbage and prolongs the shelf life, but chilling injury should be paid attention to.