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Affiliation(s)

1. Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh 12000-12401, Cambodia
2. Division of Research and Extension, Royal University of Agriculture, Phnom Penh 12000-12401, Cambodia
3. Mid-Campus Drive North, Kansas State University, Weber Hall, Manhattan, KS 66506-8028, United States
4. Department of Food Science and Technology, College of Agricultural and Environmental Science, University of California-Davis, 595 Hilgard Lane, Davis, CA 95616, United States
5. Science and Mathematics Division, Department of Biology, Sierra College, 5100 Sierra College Boulevard, Rocklin, CA 95677, United States

ABSTRACT

Cold-chain is a well-known method in reducing postharvest losses and low-cost cooling technology has not been tested as part of postharvest handling in Cambodia. The objective of this study is to measure postharvest loss, quality changes, and safety concerns of Chinese cabbage (Brassica campestris L. ssp. pekinensis), during transportation using cold-chain systems invented comparing to farmers’ practices. The quality and safety of Chinese cabbage were further evaluated by using ambient storage and Coolbot-powered cold chamber storage with and without modified atmosphere packaging (MAP). The samples were transported from farm sources in Battambang Province to a Phnom Penh specialty wholesale market. Postharvest loss was evaluated by measuring weight loss and visual quality in addition to various physiochemical and nutritional quality measurements. In addition, food safety was evaluated by quantifying coliforms, Enterobacteriaceae, Salmonella, and Escherichia coli. This study determined the cold-chain avoided postharvest loss, as indicated by produce weight gain of 14% on market arrival due to rehydration while inside the ice box during transport. In contrast, the traditional practice of ambient transport (28-31 °C, 62-78% relative humidity) resulted in very high postharvest loss, comprising 11% weight loss and 10% visual quality loss, for a total loss of 21%. Moreover, leaf yellowing found no marked influence on shelf life as L*, a* and b* values did not greatly differ with treatment. The total soluble solids (TSS), titratable acidity (TA), pH and vitamin C content did not show consistent treatmenteffect during storage. Food safety indicators (coliforms, Enterobacteriaceae, Salmonella and Escherichia coli) were lower in Coolbot storage than at ambient with lower counts of coliform bacteria, Enterobacteriaceae, and Salmonella spp. than traditionally handled produce. Escherichia coli was detected only in cold-chain produce. MAP had no effect on these food safety indicators.

KEYWORDS

Chinese cabbage, postharvest practices, postharvest loss, Coolbot storage, ice box packaging, MAP, food safety.

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