Submitted to: Korean Society of Horticulture Science Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 8, 2004
Publication Date: December 31, 2004
Citation: Kim, J., Luo, Y., Gross, K.C. 2004. Quality and shelf-life of salad savoy under different storage temperature. Korean Society of Horticultural Science Journal. 45:307-311
Interpretive Summary: Salad savoy is a reasonably new vegetable crop that is increasing in popularity. However, optimum storage conditions have not been evaluated. This study evaluated the effect of storage conditions on the quality maintenance of salad savoy. Test results indicate that storage temperature had a significant impact on the changes in color, texture, and decay rate of salad savoy. The quality and shelf-life of salad savoy can be largely improved by storing them at 0-5 °C Conditions. This study provides the practical information important to the farmers, produce distributors, and fresh-cut product manufacturers in maintaining quality and safety of fresh produce and reducing postharvest losses of the new food crops.
Salad savoy is a relatively new vegetable crop that is increasing in popularity. However, optimum storage conditions have not been documented in the literature. The objective of this study was to evaluate quality changes of salad savoy as influenced by storage temperature. Two varieties of salad savoy (white and violet) were obtained from a commercial grower and stored at 0, 5, 10, 15 and 20 °C with ~95% relative humidity. Quality attributes, including color, weight loss, decay and overall quality, were evaluated every 4 days for up to 40 days. In general, storage temperature had a significant effect on the maintenance of quality of salad savoy. Both white and violet salad savoy leaves exhibited minimum weight loss, decay and color change when stored at 0 °C for 40 days. No chilling injury was noted at this temperature. A storage temperature of 5 °C also maintained good overall quality of salad savoy, although there was a more rapid change in color of samples as compared to those stored at 0 °C. With storage temperatures of 0 °C or above, the quality of salad savoy deteriorated rapidly, rendering the product unmarketable after 8 days at both 15 °C and 20 °C. Both white and violet salad savoy had similar responses to storage temperature, although quality maintenance of violet salad savoy was better than white.