ABSTRACT The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC purple cabbage were found to be significantly prevented and inhibited, measuring from 0% and 5.92 mg CO2 kg−1 h−1 to 3.47% and 5.05 mg CO2 kg−1 h−1, respectively, at the end of storage, through the use of argon-MAP and shock-absorbing packing material during transportation. Furthermore, the contents of vitamin C (VC) and total soluble solids (TSS) also decreased in the FC cabbage, to 21.6 mg 100g−1 FW and 13.88%, respectively. Additionally, the polyphenol oxidase (PPO) activity and total phenol (TP) content of the treated purple cabbage were inhibited effectively. After storage for 20 days, the sensory comprehensive score, L*, a*, and b* values of the processing group 10 were 8.5, 6.82, 5.55 and 1.54, respectively. These results demonstrate that the combined treatment of argon-MAP and shock-absorbing transportation can be considered efficient in preserving the quality of FC purple cabbage during storage.

中文翻译：

---

气调包装及冷链运输鲜切紫甘蓝贮藏质量

摘要 研究了气调包装 (MAP) 和运输条件对鲜切紫甘蓝在 4°C 冷链运输 20 天期间质量的影响。发现 FC 紫甘蓝的体重减轻和呼吸强度被显着阻止和抑制，分别从 0% 和 5.92 mg CO2 kg-1 h-1 到 3.47% 和 5.05 mg CO2 kg-1 h-1，在储存结束，在运输过程中通过使用氩气MAP和减震包装材料。此外，FC 卷心菜中维生素 C (VC) 和总可溶性固形物 (TSS) 的含量也分别下降至 21.6 mg 100g-1 FW 和 13.88%。此外，处理后的紫甘蓝的多酚氧化酶（PPO）活性和总酚（TP）含量均得到有效抑制。存放20天后，处理组10的感官综合评分L*、a*、b*值分别为8.5、6.82、5.55、1.54。这些结果表明，氩气-MAP 和减震运输的联合处理可以有效地保持 FC 紫甘蓝在储存过程中的质量。