Effect of active packaging on quality of Chinese kale

• Main Authors: Boonyakiat D., Boonprasom P.
• Format: Article
• Published: Chiang Mai University 2015
• Subjects: Multidisciplinary
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872232356&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38040
• Institution: Chiang Mai University

The aim of this work was to study the influence of passive MAP, perforated polyethylene package and three different oxygen transmission rate active packaging on the quality of fresh Chinese kale (Brassica oleracea L. var. alboglabra) stored at 5°C. Chinese kale was trimmed off defects and undesirable parts, then packaged 500 grams in each type of packaging, namely unperforated polypropylene package, four perforated polyethylene package (Doi Kham Brand) and active packaging with different oxygen transmission rates (OTR): 10,000-12,000, 12,000-14,000, 8,000-13,000 and 14,000-16,000 cc/m2-day then sealed. Five packaging treatments together with passive atmosphere within the package were applied. Weight loss, wilting, physiological disorders, bacterial decay, visual appearance, color change, total soluble solids, chlorophyll, vitamin C content and shelf life were monitored. Yellowing of leave in a short time was a major problem of Chinese kale. The amounts of vitamin C and chlorophyll tended to decrease with storage time, which correlated with the diminishing green color. Chinese kale packaged in active packaging had longer storage life compared to passive MAP polypropylene package and perforate PE package, which differed significantly (P<0.05) from each other. High oxygen transmission rate of film was generally related to a high quality produce. Active packaging with OTR of 8,000-13,000 cc/m2-day was the best treatment for overall visual quality.