Effects of storage conditions on peroxidase isoenzyme-activities, antioxidant-capacity and chlorophyll-content of white cabbage

摘要

White cabbage is a popular leafy vegetable inmany culture????s diet. Although lots of study aimed to investigate the nutritional value changes during food processing, we are in a lack of knowledge about the alterations occurred during short term storage on different temperatures of the minimally processed vegetable. In our current study, we aimed to assess the changes of wane, chlorophyll-content, antioxidant-capacity and peroxidase-isoform-activities of minimally processed white cabbage samples packed to folpack and modified atmosphere packages (MAP) stored on 6oC, 12oC, 20oC for 3, 6, 9 days. Our results indicate that wain and antioxidant-capacity values were altered less rapidly in the case of MAP samples. The cell wall bound peroxidase enzyme form proved to be more stable. Between packaging methods, differences only manifested in the fresh and 3 days stored samples. The MAP proved to be a better method for preservation of the minimal chlorophyll content as well. Correlation analysis refuted our hypothesis that peroxidases are good indicators of stress factors of white cabbage.We can conclude, that white cabbage is characterized by fast changes in it????s nutritional values, hence it has got crucial role to keep the optimal storage conditions, even in the case of MAP samples.