Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage

- CaCl2 dip treatment improved shelf life and tissue calcium level in shredded cabbage.
- Integrating CaCl2 dip with 12-15% O2 and 5-7% CO2 EMAP further improved shelf life.
- Optimized protocol maintained antioxidants, and cellular integrity of cabbage tissues.
- Dimethyl trisulphide is a volatile indicator of freshness for packed shredded cabbage.
- Pectinolysers and coliforms can be used as microbiological spoilage indicators.