AbstractThe effects of in‐package desiccation on compressed and uncompressed dehydrated cabbage stored at 37° have been compared. The rate and extent of water loss from, compressed cabbage was rather less than from uncompressed material, but the rate of deterioration of uncompressed and compressed material appeared to be generally similar. Desiccation reduced the rate of deterioration in flavour, texture and ascorbic acid content, as well as in colour. For a three‐ to four‐fold increase in storage life, the sacrifice of space to desiccant is about 5% in the case of uncompressed dehydrated cabbage, and about 20% for compressed ma