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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