YELLOWING DEVELOPMENT OF CHINESE KALE (Brassica oleracea var. alboglabla)


  • ประกายดาว ยิ่งสง่า Department of Agricultural Management Technology, Faculty of Science and Technology, Phranakhon Rajabhat University
  • ลดา มัทธุรศ Department of environmental science and technology, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, 10220 Thailand


Chinese Kale, chlorophyll, yellowing, shelf life


Chinese Kale is a popular vegetable especially for Cantonese cuisine that a yellowing is a major problem. This research, therefore, aimed to study the development of physical yellowing at each leaf’s position and on a leaf of kale. The four leaflets plants were used that the top leaf was count as the 1st leaf and the most outer leaf was the 4th leaf, and each leaf was equally divided into 3 parts which were upper, middle, and lower. The plants then were stored at room temperature (30±2 °C, relative humidity of 60-70) until end of shelf life. The color changing analysis (L *, a *, b * and hue), SPAD value, chlorophyll a, chlorophyll b, and total chlorophyll were used to determine the yellowing of kale in every day. The results showed a trend that the fourth leaf, which is the outer leaf, developed fastest yellow color and followed by the 3rd, the 2nd and the 1st leaf, respectively (p =< 0.01). Whereas, the yellowing development on each part of a leaf was not significantly different (p> 0.05). As consumer evaluation, only 1 day of storage is acceptable for selling, however, it can be accepted for consumption up to the 3rd day of storage.


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บทความวิจัย (Research Article)