Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.)

  • Xiao-tian Zhang
  • Min ZhangEmail author
  • Sakamon Devahastin
  • Zhimei Guo
Original Paper


Feasible use of ultrasonic treatment (UT) in combination with modified atmosphere packaging (MAP) to preserve pakchoi was evaluated. Pakchoi was treated with ultrasound (30 kHz) for different periods of time (5 min, 10 min, and 15 min) prior to MAP (with 5% O2 + 10% CO2 + 85% N2); the treated vegetables were then stored at 4 °C for 30 days. UT in combination with MAP could retard an increase in the total number of colonies in pakchoi during the storage. UT-10 min decreased the initial total number of colonies in pakchoi from 7.11 to 6.01 log CFU/g and effectively slowed down the increase in mass loss, yellowing, cell membrane permeability, and malondialdehyde content of the stored vegetable; such a treatment also slowed down the decrease in total soluble solids and losses of ascorbic acid and chlorophylls. The synergistic effect of UT and MAP results in effective reduction of peroxidase and polyphenol oxidase activities. In conclusion, UT-10 min + MAP was the best method to preserve pakchoi for 30 days.


Cellular damage Enzyme activity Modified atmosphere packaging Pakchoi Storage quality Ultrasound treatment 


Funding information

The study received financial supports from the China Key Research Program (Contract No. 2018YFD0700303), Jiangsu Province (China) Key Project in Agriculture (Contract No. BE2015310217), National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  3. 3.Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan UniversityWuxiChina
  4. 4.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  5. 5.Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut’s University of Technology ThonburiBangkokThailand
  6. 6.Wuxi Haihe Equipment Scientific & Technological Co., Ltd.WuxiChina

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