Abstract: In this experiment, fresh-cut red cabbage was treated with different concentrations of ascorbic acid as a preservative. Under cold storage （4 ℃）, the weight loss, browning degree, antioxidant activity, the contents of soluble protein, soluble sugar, total anthocyanin and glucosinolates in red cabbage were studied. The results indicated that ascorbic acid treatments significantly reduced the increase of weight loss rate and browning degree and the derease of total anthocyanin and antioxidant activity. From the weight loss rate and browning degree, there were no differences among different concentrations of ascorbic acid, however, from the total anthocyanin and antioxidant activity, the effect of 1.0% ascorbic acid was the best. After 7 days of cold storage, the contents of glucosinolates were not significantly changed, however, after 28 days of cold storage, the contents of glucosinolates were largely decreased, the most dereased glucosinolates were aliphatic glucosinolates.

Key words: cabbage （Brassica oleracea L.）, preservation, ascorbic acid, anthocyanin, glucosinolates