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Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp) | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 5، دوره 4، Special Issue - Fresh-cut Products - شماره پیاپی 10، تیر 2021، صفحه 55-66 اصل مقاله (1.37 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2021.3961.1187 | ||
| نویسندگان | ||
| Sridevi Roopnarine؛ Majeed Mohammed* | ||
| Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, St. Augustine Campus, Trinidad | ||
| چکیده | ||
| Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut cowpea (cv. Local Green) subjected to hydro-cooling with or without sodium hypochlorite was sealed-packaged in LDPE bags and stored at 4-5°C and 20-22°C up to 12 days. The second experiment focused on the occurrence and alleviation of chilling injury (CI) on fresh-cut cowpea (cv. Local Green and cv. Local Pink), stored at 4-5°C and 20-22°C in sealed LDPE bags after 3 and 6 days and upon transfer after 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C. Findings: Fresh-cut cowpea (Local Green cv.) was 100% marketable after 6 days in sealed LDPE bags at 4-5°C, then decreased to 70% after 12 days. At 20-22°C marketable quality ratings were 87.3% after 3 days, declined to 30% after 6 days and eventually to 100% after 12 days. Absence of chilling injury for both fresh-cut cowpea cultivars, were obtained within the initial 6 days of storage at both temperatures. After 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C, resulted in progressive increases in CI development which was higher for the Local Pink versus Local Green cultivar. Limitations: Wider range of postharvest dips required. Originality/Value: Temperature control combined with MAP prolonged shelf-life of fresh-cut cowpea and reduced incidence of chilling injury. | ||
| کلیدواژهها | ||
| Chilling؛ Hydro-cooling؛ Storage؛ Temperature | ||
| مراجع | ||
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