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KMID : 0903620040450060307
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Journal of the Korean Society for Horticultural Science
2004 Volume.45 No. 6 p.307 ~ p.311
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Quality and Shelf-life of Salad Savoy under Different Storage Temperatures
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Kim Ji-Gang
Luo Yaguang
Gross Kenneth C.
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Abstract
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Two varieties of salad savoy (white and violet) were obtained from a commercial grower and stored at 0, 5, 10, 15, and 20℃ with about 95% relative humidity. Quality attributes including color, weight loss, decay, and overall quality, were evaluated every 4 days for up to 40 days. In general, storage temperature had a significant effect on the maintenance of quality of salad savoy. Both white and violet salad savoy leaves exhibited minimum weight loss, decay, and color change when stored at 0℃ for 40 days. No chilling injury was noted at this temperature. A storage temperature of 5℃ also maintained good overall quality of salad savoy, although there was a rapider change in color of samples as compared to those stored at 0℃. With storage temperatures of 10℃ or above, the quality of salad savoy deteriorated rapidly, rendering the product unmarketable after 8 days at both 15 and 20℃. Both white and violet salad savoy had similar responses to storage temperature, although quality maintenance was better in violet salad savoy than in white.
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KEYWORD
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discoloration, overall quality, postharvest technology, quality maintenance
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