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| Effects of Humidification Treatment and Vegetable Species on Vegetable Shelf Quality |
| ZHANG Xue-jie , LI Mei, BAI Shan-shan, HU Hong |
| Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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Abstract The effects of humidification and vegetable species on vegetable shelf quality were investigated by taking 8 vegetables as experimental materials simulating supermarket sale. The results showed that humidification can inhibit the weight loss rate of unwrapped vegetable during 12 h shelf life at ambient temperature. There existed remarked significant differences among RH 90 %, 80 % and 70 % in inhibiting the weight loss rate of vegetables, of which RH 90 % treatment can keep the vegetables more fresh. The vegetable species also had significant effects on weight loss rate of vegetables. According to the cluster analysis, among 8 kinds of trial vegetables, pakchoi and broccoli were the kind of vegetable easy to lose weight, followed by carrot, lettuce, cucumber and beans lose weight lightly, cabbage and Chinese cabbage were the kind of vegetable kept the lower weight loss. Under unwrapped condition at ambient temperature, pakchoi and broccoli should be sold under RH 90 %; carrot, beans, lettuce and cucumber, under RH 80 %, and cabbage and Chinese cabbage can be sold without humidification.
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Received: 26 August 2010
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