[5-1015-C] Postharvest/Food Technology and Process Engineering (5)

[5-1015-C-04] Extending the Shelf-life of Upland Water Spinach (Ipomoea aquatica) Using Trimming, Modified Atmosphere Packaging (MAP) and Low-Temperature Storage

*Ana Mithuzela Espigol¹, Josephine Agravante¹ (1. Postharvest Horticulture Training and Research Center (PTHRC), College of Agriculture and Food Science (CAFS), University of the Philippines Los Baños (UPLB), Laguna, Philippines(Philippines))

Keywords:upland water spinach, modified atmosphere packaging, low temperature storage, postharvest, leafy vegetable

Upland Water Spinach (UWS) is highly perishable in nature and have a short shelf life (2 days). Small-scale farmers, traders, and restaurant owners sought simple, low-cost techniques to prolong its shelf-life. In this study, the effects of trimming of roots, modified atmosphere packaging (MAP) using polyethylene bag with 1 pinprick, and low temperature storage (20±0.5°C and 10±0.5ºC ) on the shelf life of UWS were evaluated based on its visual quality, yellowing, wilting, disease incidence and shelf-life. Results showed that at room temperature storage (29±1.0ºC), packed UWS had a higher shelf life (3days) compared to the unpacked ones (2 days), regardless of the presence of roots. At 20±0.5°C storage, unpacked UWS without roots had a longer shelf life (3days) than those with roots (2days). Packed UWS at 20±0.5ºC, regardless of the presence of roots, had a longer shelf life (4 days) as compared to the unpacked ones. At 10±0.5ºC storage, unpacked UWS had a shelf life of 3 days. Among all treatments, packing UWS without roots in PEB with 1 pinprick in combination with storage at 10±0.5ºC extends the shelf life to 5 days, with notable delay in occurrence and reduction of the extent of wilting and yellowing. This practice can be used by small-scale farmers, traders, and restaurant owners to reduce daily procurement costs incurred for transportation, hauling and manpower.