Atmosphere Modification on Types of Packaging to Extend the Shelf life of Cabbage (Brassica oleracea)

A. Alamsyah and E. Basuki
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A. Alamsyah: Faculty of Food Technology and Agroindustry University of Mataram, Indonesia 83125
E. Basuki: Faculty of Food Technology and Agroindustry University of Mataram, Indonesia 83125

International Journal of Research and Scientific Innovation, 2024, vol. 11, issue 8, 1594-1600

Abstract: Modification of types packaging of cabbage by using paper board, plastics bags of Polyethylene (PE) and Polypropylene (PP) with thickness of 0.08 mm and its combination with paper board were examined in order to determine the shelf life of cabbage. The experiment was carried out at Agricultural Product Technology Laboratory, Agricultural Faculty University of Mataram. Completely Randomized Design was applied and analyzed with Analysis of variance with Honestly Significantly Different at five per cent significant level. Cabbage was enclosed inside Paper board (19 x 18 x 16 cm), Polyethylene (PE), Polypropylene (PP) (20 x 30 cm), PE + paper board, and PP+ paperboard then stored for 0, 2, 4, 6 and 8 days at ambient temperature. Based on weight loss, decays percentage and organoleptic properties (texture and freshness level), PP and PE bags gave the best protection up to 8 days.

Date: 2024
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