Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments

Microbiological behavior of fresh-cut cabbage as affected by packaging treatments including high oxygen (MAP1: 70 kPa O2+15 kPa CO2/balanced N2), low oxygen (MAP2: 5 kPa O2+15 kPa CO2/balanced N2), and moderate vacuum (MVP), in combination with gas permeable (LDPE) and barrier (Ny/PE) films, was investigated. Spoilage bacteria and pathogens were inoculated on shredded cabbage, and observed for viable cell counts during storage at 5°C. Overall population of the tested bacteria was noticeably reduced in MAP1 with Ny/PE, but was little influenced by MAP2. However, the inoculated bacteria in MVP with Ny/PE significantly increased or leveled off. In sensory evaluation, the barrier packages maintained better visual quality compared to the permeable. Results indicate that packages with high O2 and CO2 in the barrier film showed considerable microbial inhibition without deteriorating visual quality. Therefore, it can be applied as a promising tool to secure microbial safety of fresh-cut vegetables at refrigerated temperatures.