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Effects of storage temperature and packaging films on the deterioration of mustard.

Bracy, R.P., Fontenot, J. F. and Constantin, R. J.

Applied engineering in agriculture. Vol: 8 Issue: 4 Pages: 477-481.

1992

บทคัดย่อ

Effects of storage temperature and packaging films on the deterioration of mustard.

To determine the effect of packaging and storage temperature on the postharvest life and quality of mustard, it was stored at 1, 4, and 15 degrees C (34, 40, and 60 degrees F) in either perforated polyethylene bags, Cryovac D-955 60-gauge or 100-gauge heat-shrinkable films, or not-bagged. Packaging mustard in perforated bags and Cryovac films significantly reduced weight loss over nonbagged mustard. Bag type had a highly significant effect on CO2 concentration in atmosphere within bags of mustard, with higher CO2 concentrations occurring in the bags made of Cryovac film. Bagged mustard was stored for 12 days at either 1 degrees C (34 degrees F) or 4 degrees C (40 degrees F) with excellent results, whereas nonbagged mustard was unacceptable after only five days in storage. Quality of all mustard was poor after only five days in storage at 15 degrees C (60 degrees F). Bagging significantly increased the incidence of decay and yellow discoloration of mustard stored at 15 degrees C (60 degrees F). Sensory evaluations indicated bagging and storing mustard for extended periods (12 days) did not affect the flavor and quality of cooked mustard.