Effects of Packaging and Storage Conditions on Choy Sum Research Paper by Rifkhan

Effects of Packaging and Storage Conditions on Choy Sum
A review of a study on the effects of different packing materials and temperature conditions on a leafy vegetable, Brassica rapa.
# 153760 | 2,936 words | 5 sources | APA | 2011 | SA
Published on Dec 10, 2013 in Biology (Botany) , Agricultural Studies (General)

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This paper reviews an experiment that investigated the effects of different packing materials and temperature conditions on a leafy vegetable, Brassica rapa, commonly known as choy sum. In addition, the paper reviews how the study examines the impact of packaging and temperature on the quality and freshness of the choy sum. The paper outlines the methodology used, discusses the results found, and summarizes the study's findings in the conclusion.


From the Paper:

"Some of the factors involved in this quality deterioration are: (a) Transpiration from the plant tissues which results in losses in appearance (by wilting and shrivelling), nutritional quality, textural quality (loss of crispness, softening and juiciness) and other quantitative losses. It can be controlled by applying surface coatings and other moisture barriers or by environmental manipulation by maintaining a high relative humidity. (b) The action of microorganisms such as fungi and bacteria on the crops results in postharvest rots, which regularly occur due to coarse handling along the market chain. (c) The promotion of aging by ethylene in harvested horticultural crops results in acceleration of deterioration and induces yellowing of green tissues, thus reducing quality of leafy and floral vegetables. (d) Even after harvest, respiration continues and the heat produced causes the produce to warm up increasing chances of deterioration. So respiration needs to be slowed by active cooling to decrease the respiration rate. Produce with high respiration rates are rapidly perishable and hence temperature control becomes vital for these products. (e) Insects can also be carried on horticultural produce during postharvest handling. These insects could feed on the produce causing deterioration resulting in consumer dissatisfaction (Kader & Rolle, 2004)."

Sample of Sources Used:

  • Gago, C., Sousa, A. R., Juliao, M., Miguel, G., Antunes, D., & Panagopoulos, T. (2011, February). Refrigeration needs for sustainable preservation of horticultural products. In Proceedings of the 6th IASME/WSEAS international conference on Energy & environment (pp. 53-57). World Scientific and Engineering Academy and Society (WSEAS).
  • Kader, A. A., & Rolle, R. S. (2004). The role of post-harvest management in assuring the quality and safety of horticultural produce (Vol. 152). Food and Agriculture Organization (FAO).
  • Lu, S. (2007). Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis). LWT-Food Science and Technology, 40(3), 460-464.
  • Thompson, A. K. (1998). Modi ed atmosphere packaging. In A. K. Thompson (Ed.), Controlled atmosphere storage of fruits and vegetables (pp. 95-116). Wallingford, UK: CAB International.
  • Xiangyang, W., & Lianqing, S. (2000). Assessment of postharvest handling systems for Chinese cabbage in China. Preface 11 Opening Address 12.

Cite this Research Paper:

APA Format

Effects of Packaging and Storage Conditions on Choy Sum (2013, December 10) Retrieved August 08, 2020, from https://www.academon.com/research-paper/effects-of-packaging-and-storage-conditions-on-choy-sum-153760/

MLA Format

"Effects of Packaging and Storage Conditions on Choy Sum" 10 December 2013. Web. 08 August. 2020. <https://www.academon.com/research-paper/effects-of-packaging-and-storage-conditions-on-choy-sum-153760/>