ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effect of temperature and packaging on the storage of dasheen (Colocasia esculenta) leaves.

Sankat, C. K., Maharaj, V. and Lauckner, B.

ASEAN Food Journal Year: 1995 Vol: 10 Issue: 1 Pages: 3-9 Ref: 27 ref.

1995

บทคัดย่อ

The effects of cold storage and polyethylene packaging on the postharvest shelf life and quality of dasheen leaves were examined. The leaves are usually cooked like spinach. In the traditional marketing system, bundles of leaves wilt rapidly and show a weight loss of 59% after 8 days with the leaf's moisture content falling from 85% to 22% (wet basis). In this trial, bundles of 20-24 leaves were stored in the dark at 3 deg , 10 deg , 17 deg or 28 deg C. Half of the bundles were placed in low density polyethylene bags with the tops loosely folded. Non-packaged leaves rapidly transpired and wilted with average daily weight losses of 2.7%, 3.5%, 4.4% and 7.3% at 3 deg , 10 deg , 17 deg and 28 deg , respectively. These leaves, initially deep green in colour, became brown-yellow after 8 days, exhibiting severe losses in chlorophyll and ascorbic acid. Packaging reduced weight losses to <15% and kept the moisture content high, averaging 86% for 24 days in storage. Chlorophyll and ascorbic acid losses w

ere low in packaged leaves. At 3 deg , a browning discoloration of the packaged leaves, first noticeable after 12 days, was symptomatic of chilling injury. After 2 weeks at 10 deg , the quality of packaged leaves was satisfactory and saleability was maintained.