Yellowing of pak choi was inhibited by micro-perforated package

The objective of this study was to investigate the effects of micro-perforated packaging on the quality attributes of pak choi (Brassica rapa subsp. chinensis) during shelf life (20 ?C) removed after 7 d at 4 ?C. Gas composition in macro-perforated control packaging stayed close to air, non-perforated packaging resulted in anoxia, and micro-perforated packaging effectively held high enough O2 level, where 12.5 % O2 and 8.9 % CO2 was modified by 12 micro-perforations of 100 ?m in diameter after 3 d of shelf life. Weight loss and yellowing were most serious in the control, and off-odor occurred in non-perforated packaging. Micro-perforated packaging delayed yellowing due to the lowered activities of chlorophyll-degrading enzymes, increased total polyphenol content, enhanced antioxidant capacity, and preserved flavor of pak choi. These results showed that micro-perforated packaging should be recommend for fresh leafy vegetables during shelf life following low-temperature storage, which is commonly utilized in the distribution chain. ? SourcesMicro-perforated packaging delays leaf yellowing and maintains flavor of postharvest pak choi (Brassica rapa subsp. chinensis) following low-temperature storageShuzhi Yuan, Jinhua Zuo, Xiaofei Li, Xinguang Fan, Xiulian Li, Qing Wang & Shufang ZhengFood Packaging and Shelf Life Volume 29, September 2021, 100681https://www.sciencedirect.com/science/article/abs/pii/S2214289421000491 Picture by carmelofruit.com