ISHS Acta Horticulturae 483: International Symposium on Vegetable Quality of Fresh and Fermented Vegetables
EFFECTS OF FILM PACKAGE AND STORAGE TEMPERATURE ON THE QUALITY OF PARSLEY IN MODIFIED ATMOSPHERE STORAGE |
| Authors: | K. Park, H. Kang, E. Yang, J. Jung |
| Keywords: | Weight loss, carbon dioxide, ethylene, chlorophyll, firmness, vitamin C |
| Abstract:
Parsley can be stored for long periods using modified atmosphere(MA) storage; 77 days at 0°C and 35 days at 5°C. Weight loss during storage was found to be lower than 5% in all treatments except for the 20 μm ceramic film packing. Carbon dioxide and ethylene accumulations in film packages were higher at 5°C and with the 60 μm LDPE film. Best chlorophyll preservation was obtained at 0°C and with the 40 μm ceramic film. Petiole firmness maintained the highest value in 40 μm ceramic film packing at both 0°C and 5°C. There also was little loss of vitamin C content at 0°C. Vitamin C content stayed above 80 mg/100 g FW for all treatments even 77 days after storage. Therefore 40 μm ceramic film packing at 0°C storage temperature is highly recommended for MA storage of parsley in terms of shelf life and quality. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
