Effects of Temperatures and Packaging Materials on Quality and Storage Life of Chinese Kale (Brassica oleracea var. acephala, D.C.) Somchai Poochai, Saichol Ketsa and Surapong Kosiyachinda

Abstract

Freshly harvested Chinese kales (Brassica oleracea var. acephala. D.C .) were packed in plastic baskets or in polyethyiene (PE) bags and held at 1°C, 5°C,10°C as well as under room temperature (29(°C). It was found that Chinese kales placed in sealed PE bags at 1°C for 25 days was still fresh and was accepted in appearance, with a decrease in ascorbic acid content from 119.3 mg/lGO g fresh weight at the beginning of the treatment to 79.0 mg/100 g fresh weight at the end of the storage. Chlorophyll content was non-significantly change during the storing time. Changes in titratable acidity and weight loss were gndetectable. Based on changes in chlorophyll, ascorbic acid and weight loss, Chinese kales in both plastic baskets and sealed PE bags held at 5°C and 10°C for 25 days, deteriorated at a more rapid rate as compared to Chinese kales held at 1°C. At room temperature. Chinese kales placed in plastic baskets and sealed PE bags was unmarketable within 2 and 4 days. respectively.