Storage of Shredded Cabbage under a Dynamically Controlled Atmosphere of High O2 and High CO2

Shredded cabbage (Brassica oleracea L., Capitata group) was stored under a dynamically controlled atmosphere (DCA) and modified atmosphere (MA) at 5°C. Quality factors were measured every 2 days. Browning was suppressed as the CO₂ concentration was increased (0% to 15%), with no influence from O₂ concentration (2.5% to 10%). The development of an off-odor was markedly delayed with an increase in O₂ concentration, such an odor being detected after 6 days at 2.5% O₂,8 to 10 days at 5% to 7.5% O₂, and not at all above 10 days at 10% O₂, while the off-odor development was little affected by CO₂ concentration (5% to 15%). Total sugar, polyphenolics, total ascorbate, and total microbial count were little influenced by O₂ and CO₂. These results show that shredded cabbage can be kept in good condition with a combined high O₂ and high CO₂ atmosphere. These findings are largely different from those for MA storage.