Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage

We applied supercooled storage (− 5 °C) for 12 d on fresh-cut cabbages with a mesophilic aerobic bacteria load of 5.8 ± 0.1 log₁₀ CFU/g which was packaged in oriented polypropylene (OPP) film. Electrical impedance analysis, microscopic observation, and quality evaluations such as microbial count, color, and L-ascorbic acid content were made during storage. The results of simultaneous storage tests of fresh-cut cabbages at 0 and 5 °C were compared for quality evaluations. Electrical impedance analysis and microscopic observation indicated that fresh-cut cabbage samples could be kept in the supercooled state for 12d. During the storage period, the mesophilic aerobic bacteria counts decreased by 1.0 log₁₀ CFU/g from the initial counts in supercooled samples, whereas they increased by 0.26 and 1.39 log₁₀ CFU/g in samples stored at 0 and 5 °C, respectively. Supercooled storage effectively suppressed the browning of the cut cross sections of cabbage compared with storage at 0 and 5 °C. The changes in L-ascorbic acid content of the supercooled samples were less than those stored at 5 °C. Our findings suggest that supercooled storage has the potential to extend shelf-life, thereby reducing the loss of fresh-cut vegetables through spoilage caused by high microbial loads.