New Zealand Journal of Crop and Horticultural Science abstracts

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Short communication Role of harvest technique and injuries in water loss from stored pak choi (Brassica rapa subsp. chinensis) heads

G. E. Thomson

Department of Primary Industries
Private Bag 15, Ferntree Gully DC
VIC 3156, Australia
email: graeme.thomson@dpi.vic.gov.au

Abstract  Wilting attributable to reduced cell turgor plays an important role in defining quality of leafy vegetables. Water loss during storage of harvested but unpackaged pak choi (Brassica rapa subsp. chinensis) heads was observed at 15°C. The standard, commercial harvesting technique cuts through the bases of outer petioles and these harvest wounds contributed to c. 20% of total water loss from heads in the period immediately following harvest. Water loss from the harvest wound was lower when a slightly modified harvesting technique was used. Avoiding the creation of a harvest wound by removing heads from the soil with their main tap roots intact did not enhance quality. Heads that retained roots exhibited significantly higher rates of water loss. Mild injuries to petiole bases generated through impact and compression forces are commonly seen after commercial handling but did not significantly contribute to water loss. In contrast, heavier wounding which caused petiole cracking and shatter bruise significantly accelerated water loss. However, injuries of this nature are relatively uncommon following commercial harvest.

Keywords   pak choi; quality; harvest; water loss; injury

H04090; Online publication date 13 May 2005 Received 29 October 2004; accepted 2 February 2005
New Zealand Journal of Crop and Horticultural Science, 2005, Vol. 33: 111-115
0014-0671/05/3302-0111 © The Royal Society of New Zealand 2005

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