Physiological responses and quality attributes of Chinese chive leaves exposed to CO2-enriched atmospheres
Yoshihiro Imahori, Yoshitaka Suzuki, Minako Kawagishi, Megumi Ishimaru, Yoshinori Ueda and Kazuo Chachin
Postharvest Biology and Technology, Volume 46, Issue 2, November 2007, Pages 160-166
2007
บทคัดย่อ
Harvested leaves of Chinese chives were stored in air + 10, 20 or 30% CO2, or air for 7 days at 20 °C to determine the effects of CO2-enriched atmospheres on their physiology and quality. Leaf yellowing was visible at day 5 in air, whereas CO2 enrichment delayed yellowing and retarded chlorophyll and protein degradation that accompanied leaf senescence. At 30% CO2, undesirable off-odors were induced, presumably due to accumulation of ethanol in the tissue. The ethanol contents did not change during storage in leaves exposed to 10 or 20% CO2, or air, while the content in leaves exposed to 30% CO2 significantly increased. However, CO2 enrichment did not significantly influence acetaldehyde concentrations for the leaves. Alcohol dehydrogenase (ADH) activity increased in leaves exposed to 10 or 20% CO2, while its activity in leaves exposed to 30% CO2 was slightly higher than that of the control. Succinate dehydrogenase (SDH) activity greatly decreased in leaves exposed to 30% CO2, while its activity in leaves exposed to 10 or 20% CO2 only decreased slightly. The content of pyruvate increased in leaves exposed to 30% CO2, while its concentration in leaves exposed to 10 or 20% CO2 was slightly higher than that of the controls. Thus, our results indicate that it would be necessary to keep Chinese chives at 20 °C because of a lack of refrigeration in the distribution system, or in a modified atmosphere package designed to develop an optimum atmosphere during retail display, and suggest a potential for using CO2-enriched atmospheres at higher temperatures to help maintain quality.