Prevention of Greening in the Traditional Okinawan Vegetable "Shima-Ninjin" (Yellow Oriental Carrot, Daucus carota subsp. sativus)

Abstract

　We examined the prevention of greening in the traditional Okinawan vegetable shima-ninjin (yellow oriental carrot, Daucus carota subsp. sativus) by modified atmosphere (MA) packaging. Under 24 hours light exposure, Shima-ninjin stored continuously at 25℃ in a perforated polypropylene (OPP) bag turned green the next day. Greening was suppressed by MA packaging. The green shima-ninjin had decreased taste and flavor profiles, but shima-ninjin stored in a MA, non-perforated OPP bag at room temperature or in a perforated OPP bag in a dark place at 5℃ had normal taste and flavor profiles.