EFFECTS OF PACKINGHOUSE OPERATIONS ON SOME VEGETABLES PRIOR TO STORAGE IN COLD ROOMS OF HUMIFRESH REFRIGERATION SYSTEM

MOHD. SALLEH PUNAN, LAM P.F. and AB. AZIZ IBRAHIM

SUMMARY

The suitability of packinghouse operations on vegetables namely mustard, long beans, cabbage, Chinese cabbage and tomatoes prior to storage in cold rooms of the Humifresh refrigeration system were tested. Packing houso eperations such assorting, trimming, wiping with moist cloth, washing drip drying after washing, and precooling were tried and found to be very useful for some vegetables in reducing deterioration durings storage. With proper packinghouse operations the above vegetables could be kept for 1, 2, 8, 3 and 2 weeks respectively where about 70% (w/w) produce were still acceptable or human consumption. Losses were mainly due to water evaporation, physiological damage, wilting, yellowing, chilling injury, bacterial soft rot and anthracnose.

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