Effect of packaging on postharvest quality of organic western kale

Abstract

Organic leafy vegetables are an important source of nutrition and have little or no pesticide residues which has led to an increased demand by consumers. However, chlorophyll loss during storage and marketing is a major problem. This research's objective was to investigate the effect of packaging on extending shelf life of organic western kale. Organic western kale was purchased from a major supplier and transported to the laboratory by refrigerated truck. The kale was washed with tap water and packed in various types of bags: perforated PE bag, perforated zip bag and anti-fog bag. All treatments were held at 10°C for 10 days. The perforated zip bag and anti-fog bag significantly reduced weight loss compared to the perforated PE bag. Chlorophyll loss and the decline of hue angle was less in kale held in the anti-fog bag. The respiration rate, ethylene production, and vitamin C were not significantly different among the three treatments. This result indicated that the perforated zip bag or anti-fog bag can maintain the quality of organic kale for up to 8 days at 10°C.