Effect of food wrapping materials and LLDPE plastic bag on shelf life of Melientha suavis Pierre shoot

Storage of fresh agricultural product in modified atmosphere has suffered from condensation of water droplets to the product causing spoilage at the water dripping positions.
Therefore, ways to fix the problem by wrapping fresh product with materials that are safe for consumers before placing in storage containers was looked for.
This research studied the storing method of Melientha suavis, a popular vegetable consumed widely in Thailand mostly consumed at a shoot.
The quality and shelf-life of shoots stored in normal air (control), wrapped in tissue paper, newsprint paper and banana leaf and then packed in plastic bags LLDPE, and only packed in plastic bags stored at low temperatures (10°C, relative humidity 70-80%) were determined.
The results showed that shoots stored in LLDPE plastic bags can extend the shelf life up to 12 days compared with the control, which can be kept only for 4 days.
The shoots wrapped in banana + LLDPE showed slowest weight loss (p<0.01). Packing shoots in LLDPE bags (unwrapped + LLDPE), LLDPE + tissue paper, LLDPE + newsprint paper and LLDPE + banana leaf can slow down the loss of water, changing of color (L, a*, b* and hue value), total chlorophyll and freshness.
However, the unwrapped treatment could double the shelf life compared with the wrapped treatments.
This is related to the decreasing of oxygen level (<1%). Therefore, the best way to keep Pierre shoot is to wrap it with banana leaves and packing in air hole plastic bag.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

P. Yingsanga, S. Suwannajan, P. Makhoon

tissue paper, newsprint paper, banana leaf, MAP, water condensation

https://doi.org/10.17660/ActaHortic.2018.1194.43