Effects of packaging materials and types on the postharvest nutritional quality of mini Pakchoi Brassica chinensis

Wu Shimin, Shu Feiya, Huang Danfeng

Abstract


Abstract: The baby leaves of mini Pakchoi Brassica chinensis are gaining popularity due to its pleasant appearance, flavour, tender texture and nutrition. Effects of retail packaging on the nutritional quality of Brassica chinensis at 4°C were studied. Samples were packaged using polyethylene bags (PE-B), polystyrene foam tray covered with polyethylene film (PE-C/PS-T), perforated oriented polypropylene bags (POPP-B) and biaxially oriented polystyrene box (BOPS-B). Weight losses, respiration rate, chlorophyll and carotenoid, vitamin C and nitrate were determined during storage period. After 10 d storage, the weight loss for samples packaged in PE-B was 0.89%, followed by PE-C/PS-T with weight losses of 6%. A significant reduction (>10%) in moisture was observed for the samples packaged in POPP-B and BOPS-B. The variation in respiration rate during storage seemed to form a trend with a sharp decline up to the fourth day. The difference in the reduction of chlorophyll and carotenoid was not significant among the four packages. BOPS-B had a better protective effect on vitamin C loss. The nitrate concentration during storage was within the official limit.
Keywords: Brassica chinensis, packaging, vitamin C, chlorophyll, carotenoid, nitrate-nitrogen
DOI: 10.3965/j.ijabe.20160906.1746

Citation: Wu S M, Shu F Y, Huang D F. Effects of packaging materials and types on the postharvest nutritional quality of mini Pakchoi Brassica chinensis. Int J Agric & Biol Eng, 2016; 9(6): 207-213.

Keywords


Brassica chinensis, packaging, vitamin C, chlorophyll, carotenoid, nitrate-nitrogen

Full Text:

PDF

References


Thangam R, Suresh V, Rajkumar M, Vincent J D, Gunasekaran, P, Anbazhagan C, et al. Antioxidant and in vitro anticancer effect of 2-pyrrolidinone rich fraction of Brassica oleracea var. capitata through induction of apoptosis in human cancer cells. Phytother. Res., 2013; 27(11): 1664–1670.

Hashem F A, Motawea H, El-Shabrawy A E, Shaker K, El-Sherbini S. Myrosinasehydrolysates of Brassica oleraceae L. var. italica reduce the risk of colon cancer. Phytother. Res., 2012; 26(5): 743–747.

Day G L, Shore R E, Blot W J, McLaughlin J K, Austin D F, Greenberg R S. Dietary factors and second primary cancers: a follow-up of oral and pharyngeal cancer patients. Nutr. Cancer, 1994; 21(3): 223–232.

Nugrahedi P Y, Verkerk R, Widianarko B, Dekker M. A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: A review. Crit. Rev. Food Sci. Nutri., 2015; 55(6): 823–838.

Wiesner M, Schreiner M, Glatt H. High mutagenic activity of juice from pakchoi (Brassica rapassp. chinensis) sprouts due to its content of 1-methoxy-3-indolylmethyl glucosinolate, and its enhancement by elicitation with methyl jasmonate. Food Chem. Toxicol., 2014; 67: 10–16.

Kaulmann A, Jonville M C, Schneider Y J, Hoffmann L, Bohn T. Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity. Food Chem., 2014; 155: 240–250.

Rochfort S J, Imsic M, Jones R, Trenerry V C, Tomkins B. Characterization of flavonol conjugates in immature leaves of Pak Choi [Brassica rapa L. Ssp. chinensis L. (Hanelt.)] by HPLC-DAD and LC-MS/MS. J. Agric. Food Chem., 2006; 54(13): 4855–4860.

Schnitzler W H, Kallabis-Rippel K. Taste of Pak Choi (Brassica chinensis L.) cultivars with acceptance to German consumers. III International Symposium Diversification of Vegetable Crops, 1996; 467: 335–342.

Azene M, Workneh T S, Woldetsadik K. Effect of packaging materials and storage environment. J Food Sci. Tech., 2014; 51(6): 1041–1055.

Sra S K, Sandhu K S, Ahluwalia P. Effect of treatments and packaging on the quality of dried carrot slices during storage. J Food Sci. Tech., 2014; 51(4): 645–654.

Yang J, Zhu Z J, Wang Z Z, Zhu B. Effects of storage temperature on the contents of carotenoids and glucosinolates in Pakchoi (Brassica rapa L. ssp.chinensis var. communis). J. Food Biochem., 2010; 34: 1186–1204.

Miazek K, Ledakowicz S. Chlorophyll extraction from leaves, needles and microalgae: A kinetic approach. Int J Agric & Biol Eng, 2013; 6(2): 107–115.

Zhang B H, Guan S J, Ning X F, Gong Y J. Mechanical characteristics of Hanfu apple at low temperature. Int J Agric & Biol Eng, 2014; 7(3): 107–113.

Deza-Durand K M, Petersen M A. The effect of cutting direction on aroma compounds and respiration rate offresh-cut iceburg lettuce (Lactuca sativa L.). Postharvest Biol. Tech., 2011; 61: 83–90.

Caleb O J, Opara U L, Witthuhn C R. Modified atmosphere packaging of pomegranate fruit and arils: a review. Food Bioprocess Tech., 2012; 5(1): 15–30.

Kaur P, Rai D R, Paul S. Quality changes in fresh-cut spinach (Spinaciaoleracea) under modified atmospheres with perforations. J. Food Quality, 2011; 34:10–18.

Rodriguez-Hidalgo S, Artes-Hernandez F, Gomez P A, Fernandez J A, Artes F. Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilization and innovative packaging treatments. J. Sci. Food Agric., 2010; 90(6): 1089–1097.

Lopez-Ayerra B, Murcia M A, Garcia-Carmona F. Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing. Food Chem., 1998; 61(1-2): 113–118.

Liu S, Yosihiro T, Sigeki H. Effect of different cooling method and cold storing on quality of little Pakchoi. Journal of Refrigeration, 2007; 28(3): 50–53. (in Chinese with English abstract)

Wang X L, Yu W J, Zhou Q, Han R F, Huang D F. Metabolic response of Pakchoi leaves to amino acid nitrogen. J. Intergra. Agric., 2014; 13(4): 778–788.

Prasad S, Chetty A A. Nitrate-N determination in leafy vegetables: study of the effects of cooking and freezing. Food Chem., 2008; 106: 772–780.




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office