Effect of packaging with polyethylene film on quality of Ta-sai (Brassica narinosa L.H. Bail.) during storage.
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This paper reports the effects of polyethylene film packaging and storage temperature on keeping quality of ta-sai (<I>Brassica narinosa</I> L. H. BAIL).<BR>Ta-sais packaged with perforated or non-perforated polyethylene bags (0.02 mm in thickness) were stored at 1°, 10° and 20°C. While non-packaged material wilted severely in a short period, the packaged ones remained better quality for a longer period. The non-perforated bags were usually more effective than the perforated bags. The lower the storage temperature, the less the carbon dioxide and ethylene were produced from the vegetables. At 1°C, ethylene production was hardly observed during the experimental period of 3 weeks. There was no significant difference between 10° and 20°C in carbon dioxide concentration in the bags but the concentration of ethylene was greatly different between the two. The content of 1-aminocyclopropane-1-carboxylic acid (ACC), a precursor of ethylene, was higher in the materials stored at higher temperature, in both perforated and non-perforated bags. At each temperature, ACC content of ta-sai wsa higher in non-perforated bags as compared with those in perforated ones. The lower the storage temperature, the more the contents of chlorophyll and ascorbic acid (AsA) in ta-sai remained. There was no significant difference between the materials in perforated and non-perforated bags in chlorophyll contents at 1°C and 10°C and in AsA contents at 1°, 10°, and 20°C.<BR>These results indicate that a low storage temperature such as 1°C and a non-perforated packaging with polyethylene bag of 0.02mm thickness are recommendable for keeping quality of ta-sai.
- 日本食品保蔵科学会の論文
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