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Development of Cold-Chain for Postharvest Loss Reduction of Chinese Cabbage(Brassica campestris ***)

Journal of Food Science and Engineering 2021年第1期11卷 9-22页

作者： Rathana Nai Buntong Borarin Tong Socheath jessie lvipham Glenn MYoung Karen LeGrand Faculty of Agro-Industry Royal University of AgriculturePhnom Penh 12000-12401Cambodia Division of Research and Extension Royal University of AgriculturePhnom Penh 12000-12401Cambodia Mid-Campus Drive North Kansas State UniversityWeber HallManhattanKS 66506-8028United States Department of Food Science and Technology College of Agricultural and Environmental ScienceUniversity of California-Davis595 Hilgard LaneDavisCA 95616United States Science and Mathematics Division Department of BiologySierra College5100 Sierra College BoulevardRocklinCA 95677United States

Cold-chain is a well-known method for reducing postharvest losses and low-cost cooling technology has not previously been tested as part of postharvest handling in *** objective of this study was to measure postharvest loss,quality changes,and safety concerns of Chinese cabbage(Brassica campestris ***),during transportation using a cold-chain and compared to current farmers’employing ambient-chain *** quality and safety of Chinese cabbage were further evaluated by using ambient storage and Coolbot-powered cold chamber storage with and without modified atmosphere packaging(MAP).The samples were transported from farm sources in Battambang Province to a Phnom Penh specialty wholesale *** loss was evaluated by measuring weight loss and visual quality measurements,in addition to various physiochemical and nutritional quality *** addition,food safety was evaluated by quantifying total coliforms and Enterobacteriaceae,as well as the Salmonella spcies,and Escherichia *** results revealed that the cold-chain avoided postharvest loss,as indicated by produce weight gain of 14%on market arrival due to rehydration while inside the ice box during *** contrast,the traditional practice of ambient transport(28-31°C,62-78%relative humidity)resulted in very high postharvest loss,comprising 11%weight loss and 10%visual quality loss,for a total loss of 21%.Moreover,leaf yellowing found no marked influence on shelf life as L*,a*and b*values did not greatly differ with *** total soluble solids(TSS),titratable acidity(TA),pH and vitamin C content were not significantly affected during *** safety indicators(coliforms,Enterobacteriaceae,Salmonella and Escherichia coli)were lower in cold-chain storage than ambient-chain with lower counts of coliform bacteria,Enterobacteriaceae,and Salmonella *** traditionally handled *** coli was detected only in cold-chain *** had no effec

关键词： Chinese cabbage postharvest practices postharvest loss Coolbot storage ice box packaging MAP food safety

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