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Dehydration of Cabbage

Dr. Md. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

Dr. Md. Shahjahan
Ex Principal Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Abstract/ Executive Summary:

The experiment was conducted to identify the suitable method for dehydration of cabbage. The shreds were treated as (Control; blanching for 1.5 minutes; blanching + soaking in 0.5g KMS per litter water and blanching + soaking in 0.2% turmeric powder for 30 minutes).The shredded dried (5 ± 0.5% mc) cabbage packed in polyethylene bag stored at ambient temperature for 4 months. The shreds cabbage blanching and soaking showed good up to 2 months of storage considering all the parameters but after 4 months of storage the colour appeared unattractive. It needs to study the quality and shelf life of the product after storing in different packages or containers.

Keywords: Cabbage, turmeric, dehydration, rehydration, blanching, ambient temperature

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 01-02-2003

End Date: 30-12-2004

Program Area: Postharvest and Agro-processing

Commodity: Cabbage

Objectives:

• To reduce the post harvest losses. • To preserve the produce for off season.

Methodology:

Mature heads of cabbage were collected from the local markets, sort, cleaned and shredded in 0.25 inch width. The shreds were then treated as control (T1), blanching for 1.5 minutes (T2), blanching plus 0.5gKMS/litter water (T3) and blanching plus 0.2% turmeric powder(T4) and then dried in the sunlight until its moisture content come down to 5 ± 0.5%. The dried material were then packed in polyethylene bag and stored at ambient temperature. The rehydration capacity was carried out according to Ranganna (1977). Two grams of dried material was boiled for 20 minutes, filtered and removed the surface water and weighed them. Ascorbic acid in the fresh and and dehydrated cabbage was estimated by visual titration methods (Anon., 1966) and pH was estimated by Combined Glass Calomel Electrode method.

Source of Information: Anonymous, 1966, Method of Vitamin Assay, The Association of Vitamins Chemists, Inter-science Publishers, New York, 3rd Ed. Anonymous, 2000, Year book of Agricultural Statistics of Bangladesh, Bangladesh Bureau of Statistics. Barton, 1953, Dormancy in Seeds, Rep. 13th Int. Congr. 20nd 2 1001-12. Ranganna, S., 1977, Manual of Analysis of Fruits and Vegetable Products, Published by TATA McGraw Hill, New Delhi.

Article Link (Online Journal):

Funding Source:

1.	Budget: 10000

Total Budget (Tk.) : 10000

Achievement/Findings:

The experiment was concluded as 50% of the panel of 10 persons scored 'like very much' the fried cabbage prepared from T3 (blanching for 1.5 minutes) and T4 (blanching plus 0.2% turmeric) treatment and 30% of the 'dislike slightly' the product prepared from T1 (control) treatment. It need to study the quality and shelf life of the product after storing in different storage and containers.

Knowledge Management: Report/Proceedings