Articles
Postharvest application of hydrocooling technique for maintaining quality of cowpea (Vigna unguiculata) leaves
Article number
1391_99
Pages
741 – 746
Language
English
Abstract
The leaves of cowpea as an indigenous vegetable contain essential nutrients, flavonoids, vitamins and carbohydrates, which provide a healthy balanced diet to many poor communities.
However, the leaves are highly perishable due to rapid moisture loss resulting in quality losses during storage.
Hydrocooling is one of the precooling methods used to reduce produce respiration rate and moisture loss however, its effect on cowpea leaves is limited.
Thus, the objective of the study was to determine the effect of hydrocooling on preserving cowpea leaves quality.
Two experimental trials were performed.
The first experiment compared three hydrocooling water temperatures (5, 10 and 15°C) on cowpea leaves.
Experiment 2 involved comparing hydrocooling techniques on cowpea leaves harvested 60 and 90 days after sowing (DAS). Hydrocooling leaves with 5°C water significantly (P<0.05) reduced mass loss and color change compared to 10 and 15°C. The green color loss was greater in 15 compared to 5 and 10°C. Hydrocooling using 10°C water significantly (PKLEINERDAN0.05) delayed yellow color development in leaves harvested 60 DAS compared to 90 days.
The degree of wilting was more pronounced in the leaves that were harvested earlier than in those that were harvested later.
The results demonstrate that the efficacy of hydrocooling in cowpea leaves to maintain postharvest quality is influenced by water temperature and leaf maturity.
Thus, cowpea leaves should be harvested 60 DAS and hydrocooled with 10°C water temperature for 20 min to reduce mass and green color loss.
However, the leaves are highly perishable due to rapid moisture loss resulting in quality losses during storage.
Hydrocooling is one of the precooling methods used to reduce produce respiration rate and moisture loss however, its effect on cowpea leaves is limited.
Thus, the objective of the study was to determine the effect of hydrocooling on preserving cowpea leaves quality.
Two experimental trials were performed.
The first experiment compared three hydrocooling water temperatures (5, 10 and 15°C) on cowpea leaves.
Experiment 2 involved comparing hydrocooling techniques on cowpea leaves harvested 60 and 90 days after sowing (DAS). Hydrocooling leaves with 5°C water significantly (P<0.05) reduced mass loss and color change compared to 10 and 15°C. The green color loss was greater in 15 compared to 5 and 10°C. Hydrocooling using 10°C water significantly (PKLEINERDAN0.05) delayed yellow color development in leaves harvested 60 DAS compared to 90 days.
The degree of wilting was more pronounced in the leaves that were harvested earlier than in those that were harvested later.
The results demonstrate that the efficacy of hydrocooling in cowpea leaves to maintain postharvest quality is influenced by water temperature and leaf maturity.
Thus, cowpea leaves should be harvested 60 DAS and hydrocooled with 10°C water temperature for 20 min to reduce mass and green color loss.
Authors
T.K. Satekge, R. Shibure, R.M. Mahlanya, S.R. Ncongwane, T.P. Mafeo
Keywords
cooling coefficient, indigenous produce, precooling, vegetable quality
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