The effect of CA and conventional storage on antioxidant activity and vitamin C in red and white cabbage (Brassica oleracea var. capitata L.) and savoy (Brassica oleracea var. sabauda L.)

Summary

Heads of red, white and Savoy cabbage grown at the Norwegian University of Life Sciences in the season 2001 and 2002 were stored at 1 degrees C for 20 weeks in controlled atmosphere (CA) consisting of 3% CO2, 3% O-2 and 94% N-2, and in conventional cold storage. Samples were assayed for total antioxidant activity (FRAP), ascorbic acid and dry matter. The main result, as expressed by principal component analyses (PCA), was the difference between red cabbage, which was higher in vitamin C and FRAP, and white and Savoy cabbage which had the highest dry matter content. There was a large degree of overlap between the different samples for storage methods, storage time and year. In both years, the main effect of storage time on FRAP was non-significant. In 2001, significant differences in vitamin C and weight loss were found between the two storage methods, whereas dry matter and FRAP were non-significant. In 2002, significant differences were found between dry matter, FRAP and vitamin C, while weight loss was non-significant