Abstract
This paper describes the effect of various storage temperatures on the keeping quality and freshness of very perishable leaf vegetables. The materials used in this study were grown in the sand culture.
1. Japanese radish seedlings (Raphanus sativus L. cv. Osaka shijunichi) which were harvested 7-10 days after sowing deteriorated rapidly showing yellowing of cotyledon and discoloration of root hair during storage at 20°C. Ascorbic acid (ASA) content also decreased rapidly but isothiocyanate content, pungent principles of radish, almost did not change during the storage. The approximate shelf life was estimated to be 23 days at 1 transferring to 20°C, 10 days at 6 °C, and 3 days at 20°C.
2. The characteristic flavor of MITSUBA (Cryptotaenia japonica Hassk. cv. Osaka mitsuba) was changeable after harvest, showing the change of gaschromatogram of volatiles and lowering of aroma within 5 days at 1 °C. ASA content increased temporarily during 2 to 5 days at 1 °C storage, but transferring to 20°C from 1 °C storage resulted in marked decrease of ASA content as well as rapid deterioration of quality. The salable quality was approximately kept for 30 days at 1°C, 15 days at6°C. and 5days at 20°C.
3. It was found that ASA content of stored garland chrysanthemum (Chrysanthemum coronarium L cv. Banchu-kabuhari) which was packed hermetically with polyethylene film bag (30, u thickness, 20x 30cm) decreased rapidly within 3 days at 1 °C. But the packaging kept freshness, leaf color, and ASA content at 6 °C and 20°C storage. The approximate shelf life was 15 days at 1 °C, 7 days at 6 °C, and 3 days st 20°C
