New Zealand Journal of Crop and Horticultural Science abstracts
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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