Physiological responses and quality attributes of Chinese chive leaves exposed to CO2-enriched atmospheres
2007
Imahori, Y. | Suzuki, Y. | Kawagishi, M. | Ishimaru, M. | Ueda, Y. | Chachin, K.
Harvested leaves of Chinese chives were stored in air + 10, 20 or 30% CO2, or air for 7 days at 20 °C to determine the effects of CO2-enriched atmospheres on their physiology and quality. Leaf yellowing was visible at day 5 in air, whereas CO2 enrichment delayed yellowing and retarded chlorophyll and protein degradation that accompanied leaf senescence. At 30% CO2, undesirable off-odors were induced, presumably due to accumulation of ethanol in the tissue. The ethanol contents did not change during storage in leaves exposed to 10 or 20% CO2, or air, while the content in leaves exposed to 30% CO2 significantly increased. However, CO2 enrichment did not significantly influence acetaldehyde concentrations for the leaves. Alcohol dehydrogenase (ADH) activity increased in leaves exposed to 10 or 20% CO2, while its activity in leaves exposed to 30% CO2 was slightly higher than that of the control. Succinate dehydrogenase (SDH) activity greatly decreased in leaves exposed to 30% CO2, while its activity in leaves exposed to 10 or 20% CO2 only decreased slightly. The content of pyruvate increased in leaves exposed to 30% CO2, while its concentration in leaves exposed to 10 or 20% CO2 was slightly higher than that of the controls. Thus, our results indicate that it would be necessary to keep Chinese chives at 20 °C because of a lack of refrigeration in the distribution system, or in a modified atmosphere package designed to develop an optimum atmosphere during retail display, and suggest a potential for using CO2-enriched atmospheres at higher temperatures to help maintain quality.
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