Effects of Storage Temperature on the Keeping Quality of Malabar Spinach (Basella alba L.)

• Published in: Food Preservation Science Vol. 26; no. 4; pp. 211 - 217
• Main Authors: Gimena, ENRIQUEZ Fabio, KAWADA, Kazuhide, MATSUI, Toshiyuki
• Format: Journal Article
• Language: English
• Published: Japan Association of Food Preservation Scientists 2000
• ISSN: 1344-1213; 2186-1277
• DOI: 10.5891/jafps.26.211

The influence of storage temperature on freshness, ascorbic acid content, respiration rate, ion leakage from leaf tissue discs and morphological changes of malabar spinach (Basella alba L.) were investigated. At 25°C storage, yellowing of the leaves was mainly responsible for the quality deterioration and lost 50-60% in ascorbic acid content after 4-6 days. Those stored at 0 and 5°C, however, were still green and lost 26-36% after 12-14 days. Lower temperatures were effective in decreasing the yellowing, ascorbic acid loss and the respiration rate. However, upon transfer to 25°C, the CO2production increased rapidly and significantly higher increases were observed from those stored at 0 and 5°C than those stored at 10 or 15°C. This respiratory stimulation was positively correlated with the increase in the rate of ion leakage at 0 and 5°C. Chilling injury was observed in storage at 0 or 5°C and was manifested as pitting and softening (loss of turgidity) of leaves. Stomata were the only openings on the epidermis of the leaves and frequencies were greater on the abaxial surface than on the adaxial surface. Cracking of the tissue near the stomata and exudates outside the stomata were observed after 12-14 days of storage at 0 and 5°C.