Extention of quality and shelf life of green bok choy (Brassica chinensis L.) using low temperature storage

Abstract

We have studied the postharvest quality and storage life of green bok choy (Brassica chinensis L.) from Japan grown in the greenhouse using NFT hydroponic system at Hanoi University of Agriculture. Weight loss, water content, respiration rate, colour, total sugar, vitamin C content and organoleptic parameters were measured during storage of vegetables at 4, 10 and 30^oC. At 30°C, a high weight loss occurs concurrently with a rapid change of colour and a decline in total sugar content just a day after harvesting. As temperature was lowered (4 - 10°C), bok choys quality is maintained and storage time is extended (9 days at 4^oC or 6 days at 10^oC). Refrigeration of bok choys appears to be an ideal technique for the extension of storage life due to the slow-down of the rate of water loss and respiration, preventing colour change and decline of total sugar and vitamin C content.