Abstract
Chingentuai was stored in a refrigerator under controlled temperature (2, 5 or 8t) and humidity (40, 60, 80 or 95%RH) for 4 and 10 days. The external appearance, loss in total weight, and chlorophyll, vitamin C and vitamin B2 contents of the leaves were determined after storage. The quality of the stored chingentuai samples after cooking was also evaluated by a sensory test.
Wilting and etiolation of the leaves was evident, and the contents of chlorophyll, vitamin C and vitamin B2 were each decreased. The lower the temperature and the higher the humidity, the more the total guality of the stored chingentuai was retained. The rate of decrease in vitanic C was affected more by temperature than by humidity. However, chlorophyll was affected more by humidity than by temperature. Neither temperature nor humidity had a significant effect on the rate of decrease in vitamin B2. The results of the sensory evaluation show that the stored and cooked chingentuai was not as tasty and was harder than the fresh sample, even if, by appearance, it was judged to be good enough to eat.
