Industrial Processing of Cooked Red Cabbage Pieces (Brassica Oleracea L.)

Red cabbage may contribute to human health due to the contents of anthocyanins and the compounds released from these colorants that also may be very important for the quality characteristics of the processed red cabbage. The quality characteristics of the red cabbage produced from three industrial companies were equal because the factories are using a few cultivars and very ingredient composition and almost the same glass jar sizes. Red cabbage contains several odour compounds with very attractive odour characteristics that may be described further and applied for processing of several different foods using a variety of cuttings in combination with variation in brine composition on raw and processed cabbages. The contents of anthocyanins may improve the quality characteristics of cut and canned red cabbage foods significantly. Using a variety of red cabbage cultivars and variation in fertilizer composition, sowing times according to different sums of degree days may improve the quality characteristics of the red cabbage. The most value of canned red cabbage foods may be obtained using the variously health improving compounds with significantly and efficient properties as health promoting compounds.