Micro-perforated packaging delays leaf yellowing and maintains flavor of postharvest pak choi ( Brassica rapa subsp. chinensis ) following low-temperature storage
Food Packaging and Shelf Life, ISSN: 2214-2894, Vol: 29, Page: 100681
2021
- 19Citations
- 34Captures
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Article Description
The objective of this study was to investigate the effects of micro-perforated packaging on the quality attributes of pak choi ( Brassica rapa subsp. chinensi s) during shelf life (20 °C) removed after 7 d at 4 °C. Gas composition in macro-perforated control packaging stayed close to air, non-perforated packaging resulted in anoxia, and micro-perforated packaging effectively held high enough O 2 level, where 12.5 % O 2 and 8.9 % CO 2 was modified by 12 micro-perforations of 100 μm in diameter after 3 d of shelf life. Weight loss and yellowing were most serious in the control, and off-odor occurred in non-perforated packaging. Micro-perforated packaging delayed yellowing due to the lowered activities of chlorophyll-degrading enzymes, increased total polyphenol content, enhanced antioxidant capacity, and preserved flavor of pak choi. These results showed that micro-perforated packaging should be recommend for fresh leafy vegetables during shelf life following low-temperature storage, which is commonly utilized in the distribution chain.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S2214289421000491; http://dx.doi.org/10.1016/j.fpsl.2021.100681; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85109565866&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S2214289421000491; https://dx.doi.org/10.1016/j.fpsl.2021.100681
Elsevier BV
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