บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Impact of exogenous and endogenous factors on the shelf life of fresh-cut leafy Asian vegetables.

O'Hare, T. J., Wong, L. S., Prasad, A. and Able, A. J.

ISHS Acta Horticulturae 553: 695-696.

2001

บทคัดย่อ

Impact of exogenous and endogenous factors on the shelf life of fresh-cut leafy Asian vegetables.

The effect of temperature, atmosphere and physiological leaf-age impact on the keeping quality of leafy Asian vegetables (pak-choi [Brassica rapa subsp. chinensis], tatsoi [B. rapa var. rosularis], mizuna [B. rapa subsp. nipposinica], mibuna [B. rapa subsp. nipposinica], choy sum [B. rapa var. parachinensis], Chinese mustard [B. chinensis] and garland chrysanthemum [Chrysanthemum coronarium]) used by the Australian fresh-cut industry was studied. The keeping quality of all the vegetables was limited by leaf yellowing. The physiological leaf age had a significant impact on the rate of leaf yellowing, with keeping quality varying from 1.5-7.5 days (at 20 deg C) for the oldest and youngest leaves, respectively. Temperature significantly affected keeping quality, varying from 12-20 days at 1 deg C to 3-4 days at 25 deg C. Chilling injury was generally not evident, although at 1 deg C some leaves lost turgor. All the vegetables responded well to controlled atmosphere storage, with 'safe' atmosphere (i.e. >0.5% oxygen and <10% carbon dioxide) providing an increase of between 50 and 190%.