Effect of the extraction of Perilla frutescens treatment on quality of fresh-cut red cabbage (Brassica oleracea)

It is vulnerable for red cabbage to decline in quality after cutting causing seriously financial losses In this study the fresh cut red cabbage was soaked with Perilla frutescens extraction extraction Perilla frutescens extraction extraction and distilled water for min respectively to study the effects of Perilla frutescens extraction treatment on quality and antioxidant capacities of fresh cut red cabbage The results showed that extraction treatment remarkable maintained the quality of fresh cut red cabbage and enhanced the DPPH radical scavenging ability the effect of Perilla frutescens extraction treatment was distinguished by suppressing the decrease of total phenolic flavonoids anthocyanin and Glutathione GSH contents and increasing the polyphenol oxidase PPO peroxidase POD phenylalanine ammonia lyase PAL activities To sum up extraction treatment maintained physiological quality and improve the resistance of fresh cut red cabbage when stored at deg C