บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of CA storage on postharvest quality and color changes of Chinese cabbage (Brassica campestris L. ssp. pekinensis) grown in spring.

Yang YongJoon; Pek UnHua;

Journal of the Korean Society for Horticultural Science Year: 1996 Vol: 37 Issue: 5 Pages: 662-665 Ref: 15 ref.

1996

บทคัดย่อ

Effect of CA storage on postharvest quality and color changes of Chinese cabbage (Brassica campestris L. ssp. pekinensis) grown in spring.

The effects of CA storage (1% CO2 + 1% O2, 5% CO2 + 3% O2 or 7% CO2 + 15% O2) for 60 days on the quality of Chinese cabbages were investigated. The highest weight loss was observed for Chinese cabbages stored in 7% CO2 + 15% O2. Firmness and chlorophyll index were retained the best in 1% CO2 + 1% O2. Quality (colour, flavour and texture) decreased with storage period, particularly for Chinese cabbages stored in 7% CO2 + 15% O2. Chinese cabbages were still marketable after 60 days of storage in 1% CO2 + 1% O2. Trimming loss increased with storage period, but was highest for Chinese cabbages stored in 7% CO2 + 15% O2.