Abstract:
Enhancing the keeping quality (KQ) of minimally processed leafy vegetables, such
as Mukunuwenna (Alternanthera sessilis), is challenging due to high perishability.
The study aimed to extend the shelf life of minimally processed Mukunuwenna by
evaluating four treatments: 0.5% citric acid (T1), 0.5% citric acid with oxygen
absorbent (T2), 0.5% Garcinia solution (T3), Garcinia solution with an oxygen
absorbent (T4), and a control (TC), under two storage conditions: Refrigerated
(4±0.1°C, RH 60±0.6%) and cold (13.1±0.2°C, RH 80.1±0.9%). Initially, tender
stems and leaves were cut into 2 mm pieces, and immersed in 0.5% citric acid or
Garcinia powder solution for one minute and packed in LDPE (150 gauge). The best
treatments were initially screened by measuring color changes and ascorbic acid
retention over 15 days of storage. T1 and T3 stored under refrigerated conditions were
selected due to no significant color changes (p>0.05) and higher ascorbic acid
retention (1.33±0.29 mg g-1 and 1.17±0.29 mg g-1 respectively). The KQ of T1 and T3
was further evaluated for total plate count (TPC), yeast and mold count (YMC),
moisture content, physiological weight loss, Total Soluble Solids (TSS), pH, and
sensory evaluation. Results showed TPC and YMC, remained within critical limits
(1×106 CFU g-1, and 1×104 CFU g-1, respectively) up to 10 days in T1 and T3
treatments with no significant differences (p>0.05) in moisture contents
(87.83±0.25% and 87.92±0.04%, respectively). Although pH values for T1
(5.48±0.01) and T3 (5.62±0.01) showed a significant increase, T3 indicated no
significant change (p<0.05) in weight loss (1.36±0.21%) or TSS (4.37±0.06°Brix).
Additionally, T3 showed the lowest decay percentage (0.45±0.03%) and achieved the
highest sensory acceptability after 10 days. In conclusion, treating minimally
processed Mukunuwenna with Garcinia solution and storing it under refrigerated
conditions can effectively extend its shelf life to 10 days while maintaining its quality.
