Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)

Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-...

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Autores principales:	Sridevi Roopnarine, Majeed Mohammed
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	chilling hydro-cooling storage temperature Agriculture S
Acceso en línea:	https://doaj.org/article/f0a026c597044e359c2c1e4801788f70
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spelling	oai:doaj.org-article:f0a026c597044e359c2c1e4801788f702021-11-06T04:22:21ZEffect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)2588-48832588-616910.22077/jhpr.2021.3961.1187https://doaj.org/article/f0a026c597044e359c2c1e4801788f702021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1642_d3845a0cbd17653876e850f6cda5e6c3.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut cowpea (cv. Local Green) subjected to hydro-cooling with or without sodium hypochlorite was sealed-packaged in LDPE bags and stored at 4-5°C and 20-22°C up to 12 days. The second experiment focused on the occurrence and alleviation of chilling injury (CI) on fresh-cut cowpea (cv. Local Green and cv. Local Pink), stored at 4-5°C and 20-22°C in sealed LDPE bags after 3 and 6 days and upon transfer after 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C. Findings: Fresh-cut cowpea (Local Green cv.) was 100% marketable after 6 days in sealed LDPE bags at 4-5°C, then decreased to 70% after 12 days. At 20-22°C marketable quality ratings were 87.3% after 3 days, declined to 30% after 6 days and eventually to 100% after 12 days. Absence of chilling injury for both fresh-cut cowpea cultivars, were obtained within the initial 6 days of storage at both temperatures. After 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C, resulted in progressive increases in CI development which was higher for the Local Pink versus Local Green cultivar. Limitations: Wider range of postharvest dips required. Originality/Value: Temperature control combined with MAP prolonged shelf-life of fresh-cut cowpea and reduced incidence of chilling injury.Sridevi RoopnarineMajeed MohammedUniversity of Birjandarticlechillinghydro-coolingstoragetemperatureAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 55-66 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chilling hydro-cooling storage temperature Agriculture S
spellingShingle	chilling hydro-cooling storage temperature Agriculture S Sridevi Roopnarine Majeed Mohammed Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
description	Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut cowpea (cv. Local Green) subjected to hydro-cooling with or without sodium hypochlorite was sealed-packaged in LDPE bags and stored at 4-5°C and 20-22°C up to 12 days. The second experiment focused on the occurrence and alleviation of chilling injury (CI) on fresh-cut cowpea (cv. Local Green and cv. Local Pink), stored at 4-5°C and 20-22°C in sealed LDPE bags after 3 and 6 days and upon transfer after 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C. Findings: Fresh-cut cowpea (Local Green cv.) was 100% marketable after 6 days in sealed LDPE bags at 4-5°C, then decreased to 70% after 12 days. At 20-22°C marketable quality ratings were 87.3% after 3 days, declined to 30% after 6 days and eventually to 100% after 12 days. Absence of chilling injury for both fresh-cut cowpea cultivars, were obtained within the initial 6 days of storage at both temperatures. After 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C, resulted in progressive increases in CI development which was higher for the Local Pink versus Local Green cultivar. Limitations: Wider range of postharvest dips required. Originality/Value: Temperature control combined with MAP prolonged shelf-life of fresh-cut cowpea and reduced incidence of chilling injury.
format	article
author	Sridevi Roopnarine Majeed Mohammed
author_facet	Sridevi Roopnarine Majeed Mohammed
author_sort	Sridevi Roopnarine
title	Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
title_short	Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
title_full	Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
title_fullStr	Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
title_full_unstemmed	Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)
title_sort	effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (vigna unguiculata [l.] walp)
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/f0a026c597044e359c2c1e4801788f70
work_keys_str_mv	AT srideviroopnarine effectofmodifiedatmospherepackagingonstorabilityandqualityattributesoffreshcutcowpeavignaunguiculatalwalp AT majeedmohammed effectofmodifiedatmospherepackagingonstorabilityandqualityattributesoffreshcutcowpeavignaunguiculatalwalp
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Effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (Vigna unguiculata [L.] Walp)

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