Efficacy of preservation steps using super-oxidized water on vitamin C stability and prolonging the shelf-life of bok choy (Brassica rapa var chinesis)

Abstract

ABSTRACT Leafy vegetables contain nutritious levels of vitamin C. Good postharvest management and food safety are the focus of reducing food loss. This study aims to evaluate the effectiveness of superoxide water in stabilizing the Vitamin C level and simultaneously prolonging the storage period for bok choy (Brassica rapa var. chinensis). The bok choy samples were immersed in superoxidised water [100 ppm Active chlorine concentration, neutral pH] and sodium bicarbonate solution for three different soaking periods: 5, 10, and 15 minutes and stored at 4°C. Weight loss, vitamin C, and chlorophyll content were evaluated during the 12 days of storage. The shelf life of bok choy treated with superoxidised water was extended from 3 days at room temperature to 8 days at 4°C. The results indicated that superoxidised water with a 5-minute treatment time could maintain a better quality of bok choy, which provides a cost-effective and sustainable alternative for chemical washing agents in the food industry compared to market-available sodium bicarbonate.