the demand for minimally processed foods is due to the need for saving time and facility in food preparation. the aim of this study was to evaluate the behavior of the cabbage cv. red dynasty minimally processed and subjected to four types of packaging and cold storing. after minimal processing, 200g of cabbage were stored into four types of packaging: polyethylene terephthalate with cover, polystyrene trays with flexible film coated with 12 μm polyvinyl chloride; film of low density polyethylene of 70 μm and perforated polypropylene. the temperature during the storage period in the cold chamber was 5 ± 2 c. evaluations were made every four days, totaling twelve days of storage. the parameters evaluated were: weight loss, soluble solids, ph, titratable acidity, vitamin c and anthocyanins. the pp packaging is not recommended due to the cabbage loss of weight. pet and pebd were the best material of packaging for the storage of minimally processed cabbage, providing lower mass loss for twelve days, but, as soon as four days, its appearance had already become darkened due to oxidation.
