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Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.)

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Abstract

Feasible use of ultrasonic treatment (UT) in combination with modified atmosphere packaging (MAP) to preserve pakchoi was evaluated. Pakchoi was treated with ultrasound (30 kHz) for different periods of time (5 min, 10 min, and 15 min) prior to MAP (with 5% O2 + 10% CO2 + 85% N2); the treated vegetables were then stored at 4 °C for 30 days. UT in combination with MAP could retard an increase in the total number of colonies in pakchoi during the storage. UT-10 min decreased the initial total number of colonies in pakchoi from 7.11 to 6.01 log CFU/g and effectively slowed down the increase in mass loss, yellowing, cell membrane permeability, and malondialdehyde content of the stored vegetable; such a treatment also slowed down the decrease in total soluble solids and losses of ascorbic acid and chlorophylls. The synergistic effect of UT and MAP results in effective reduction of peroxidase and polyphenol oxidase activities. In conclusion, UT-10 min + MAP was the best method to preserve pakchoi for 30 days.

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Funding

The study received financial supports from the China Key Research Program (Contract No. 2018YFD0700303), Jiangsu Province (China) Key Project in Agriculture (Contract No. BE2015310217), National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Xiao-tian Zhang & Min Zhang

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Xiao-tian Zhang

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  4. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China

    Min Zhang

  5. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok, 10140, Thailand

    Sakamon Devahastin

  6. Wuxi Haihe Equipment Scientific & Technological Co., Ltd., Wuxi, 214191, Jiangsu, China

    Zhimei Guo

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  1. Xiao-tian Zhang
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  2. Min Zhang
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Correspondence to Min Zhang.

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Zhang, Xt., Zhang, M., Devahastin, S. et al. Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.). Food Bioprocess Technol 12, 1573–1583 (2019). https://doi.org/10.1007/s11947-019-02316-9

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