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Comparison of Storability of Fresh Parsley Grown in Different Seasons in MA Storage  

Yang, Eun-Mi (Division of Bioscience and Technology, Korea University)
Park, Kuen-Woo (Division of Bioscience and Technology, Korea University)
Kang, Ho-Min (Dept. of Horticulture, Kangwon Nat. University)
Publication Information
Journal of Bio-Environment Control / v.16, no.1, 2007 , pp. 67-71 More about this Journal
Abstract
This study was conducted to find out the influence of cultivation season for fresh parsley in modified atmosphere storage. As the qualities of fresh parsley grown in different seasons; autumn, winter, summer were compared, the chlorophyll and vitamin C showed the highest content in autumn and winter cultivation, respectively, but the firmness was the highest in summer cultivation treatment. These fresh parsleys grown in different seasons packaged with 0.04mm ceramic film and stored at $0^{\circ}C$. The shelf life of these parsleys were 84 days in winter cultivation treatment, while parsleys cultivated in autumn and summer were able to be stored for 77 days and 56 days, respectively. The fresh weight loss of parsley was much more higher in summer than in both autumn and winter cultivation treatments. The carbon dioxide and ethylene contents in packages in summer were more than twice as high in autumn and winter cultivation treatment. There were not different between autumn and winter cultivation treatment in the two kinds of gas contents. This result should be caused by higher field heat that increased a respiration remarkably during the early storage. The highest field heat produced by summer cultivation resulted in remarkable decreases of firmness, chlorophyll and vitamin C during MA storage. As the results, the fresh parsley showed highest storability in winter cultivation treatment. The field heat of fresh parsley should be eliminated just after harvest for a long term storage.
Keywords
carbon dioxide; chlorophyll; ethylene; field heat; firmness; vitamin C;
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