Quality Comparison of Cabbage Produced by Organic and Conventional Systems During Storage
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Abstract
Organic and conventional grown cabbages were stored at 0, 4, 8°C and room temperature. The results showed that after 4 days of storage organic grown cabbage had higher total phenolic compounds, chlorophyll a, chlorophyll b and total chlorophyll than conventional grown cabbage but lower reducing sugar, starch and shorter shelf life than conventional cabbage. However, weight loss, vitamin C content and respiration rate were not significant different. Cabbage stored at 4°C had the lowest respiration rate and the longest shelf life. The results showed that conventional grown cabbage stored at room temperature for 0 day had higher nitrogen and iron content than organic grown cabbage. However phosphorus, potassium, calcium, magnesium, boron and total soluble protein content were not significant different. But after 4 days storage total nutrition and total soluble protein were not significant different.
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