QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING, FREEZING, AND FREEZE‐DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)1

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Abstract
Cabbage was blanched with steam, and chemical solutions. Blanching in solution involved boiling of cabbage with a chemical solution (or water) for 3 mm at 96°C. In steam blanching, cabbage was vacuum impregnated in a chemical solution for 5 mm under a 25 in. vacuum and then exposed to steam for 3 mm. Blanching (without chemical treatment) was achieved within 3 mm as judged by the inactivation of peroxidase. Among solution‐ and steam‐blanched (without chemical treatment) products, the former had better organoleptic qualities, whereas the latter had higher ascorbic acid retention. Cabbage blanched in the presence of 0.5% malic acid, 0.05% NaHCO3, and 1.2% NaCl was preferred for texture, color, and overall quality, respectively. The results from chemical (vitamin C and chlorophyll contents), physical (firmness), and sensory evaluations of processed and stored (at ‐19°C up to 24 months) cabbage indicate blanching in the presence of 1.2% NaCl solution to be the most generally preferred treatment.

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