Effect of Temperature and Humidity Environment on Vegetables Freshness in Long-Term Storage

－2nd Report: Cell observation of Carrot and Cabbage－

Abstract

This study verifies the effect of temperature and humidity environment on cell structure of vegetables in long-term storage. The time-course changes in the cell structure, were evaluated after storing the vegetables in the “brine type refrigerator” capable of maintaining low temperature and humid environment or the generic direct expansion type refrigerator for several months. The results showed that the yellowing of the outer leaves on the cabbages stored in the brine type refrigerator were inhibited, and structural collapse of stoma was conspicuous on the yellowing leaves compared with the healthy leaves. On the carrots, cell structure collapse was limited in both xylem and phloem when stored in the brine type refrigerator. From the above results, it was found that the brine refrigerator inhibited the damage in the cell structure and made it possible to store with high freshness compared with the direct expansion type refrigerator.