Influence of Vacuum Precooling and Storage Temperature on Quality of Organic Hangzhou Cabbage

The texture,color,water loss rate,VCcontent,chlorophyll content,soluble solid content of Hangzhou cabbage treated by vacuum precooling under different storage temperature were determined in Summer to prolong freshness time of leaf vegetable.The results showed that the VCcontent decreased continuously,water loss increased and soluble solid content presented a first increase and then decrease trend when Hangzhou cabbage was treated by vacuum precooling and non vacuum precooling under 1~4℃,5~10℃and normal temperature.The condition for the optimum freshness quality of Hangzhou cabbage was vacuum precooling at 8℃ and 1~4℃ sotrage temperature according to different test indexes.