Variation in bioactive compounds and quality parameters in different modified atmosphere packaging during postharvest storage of traditional leafy vegetables (Amaranthus cruentus L and Solanum Retroflexum)

Abstract

Amaranthus cruentusL and Solanum retroflexum are popular traditional leafy vegetables produced for urban fresh produce markets. In this study, four types of bi-orientated polypropylene packaging (BOPP), BOPP03, BOPP04, BOPP05 and BOPP06, with different perforations were tested on retention of quality parameters (weight loss, leaf yellowing, color L*, C*, h°), decay, chlorophyll a, chlorophyll b, bioactive compounds (carotenoids, ascorbic acid, total phenolic compounds), antioxidant scavenging activity and sensory properties at 10C at 2-day intervals up to 14 days. The BOPP films without perforation or BOPP film with two macroperforation (two 2mm holes) and unpacked leaves were included for comparison. The BOPP05 packaging retained the green color of the leaves (higher h°) and the overall appearance; maintained the chlorophyll content, bioactive compounds and antioxidant scavenging activity; and maintained the leaves, thereby being marketable for up to 8 days for A.cruentus and for 10 days for S.retroflexum at 10C. The BOPP05 packaging maintained 4.3% O2 and 7.3% CO2 for A.cruentus leaves and 5.6% O2 and 6.7% CO2 for S.reflexum at the equilibrium steady state on the eighth and the 10th day, respectively, at 10C. Practical Applications: The highly perishable nature of AmaranthuscruentusL and Solanumretroflexum leaves limits their storage, distribution and marketing. Loss of quality and bioactive compounds in traditional leafy vegetables A.cruentusL and S.scrabum during marketing can be reduced by using bi-orientated polypropylene (BOPP)05 modified atmosphere packaging. Therefore, the BOPP05 packaging can be recommended to extend the shelf life of A.cruentusL and S.scrabum leaves. This approach can be adopted to commercialize the underutilized vegetables A.cruentusL and S.scrabum that are rich in bioactive compounds.