Skip to main content

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Journal of Food Science and Technology volume 54, pages 743–750 (2017)Cite this article

Abstract

Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8 °C and 30,000 cc OTR packaging film at 24 °C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C treatments. The 10,000 cc OTR film treatment at 8 °C and 30,000 cc OTR film treatments at 24 °C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8 °C storage temperature. At 24 °C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3

References

  • Akhtar P, Asghar A, Sheikh AS (1985) Effect of proxy radical scavengers on fluorescent light induced oxidation in some edible oils. J Pure Appl Sci 4:1–7

    CAS  Google Scholar 

  • An S, Park HS, Kim GH (2014) Evaluation of the antioxidant activity of cooked Gomchwi (Ligularia fischeri) using the myoglobin methods. Prev Nutr Food Sci 19(1):34–39

    Article  Google Scholar 

  • Ballantyne A, Stark R, Selman JD (1988) Modified atmosphere packaging of shredded lettuce. Int J Food Sci Technol 23:267–274

    Article  Google Scholar 

  • Baltacioglu H, Artik N (2013) Study of postharvest changes in the chemical composition of persimmon by HPLC. Turk J Agric For 37:568–574

    CAS  Article  Google Scholar 

  • Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181(4617):1199–1200

    CAS  Article  Google Scholar 

  • Bozin B, Mimica-Dukic N, Simin N, Anackov G (2006) Characterization of the volatile composition of essential oil of some Lamiaceae species and the antimicrobial and antioxidant activities of the entire oils. J Agric Food Chem 54:1822–1828

    CAS  Article  Google Scholar 

  • Buchanan-Wollaston V (1997) The molecular biology of leaf senescence. J Exp Bot 48:181–199

    Article  Google Scholar 

  • Chandler SF, Dodds JH (1983) The effect of phosphate, nitrogen and sucrose on the production of phenolics and solasodine in callus cultures of Solanum laciniatum. Plant Cell Rep 2:205–208

    CAS  Article  Google Scholar 

  • Charles DJ, Simon JE (1990) Comparison of extraction methods for the rapid determination of essential oil content and composition of basil. J Am Soc Hortic Sci 115(3):458–462

    CAS  Google Scholar 

  • Chiu KY, Sung JM (2013) Quality of low temperature heat-shocked green asparagus spears during short-term storage. Afr J Agric Res 8(28):3849–3856

    Article  Google Scholar 

  • Choi EM, Ding Y, Nguyen HT, Park SH, Kim YH (2007) Antioxidant activity of Gomchi (Ligularia fischeri) leaves. Food Sci Biotechnol 16(5):710–714

    Google Scholar 

  • Ercisli S, Akbulut M, Ozdemir O, Sengul M, Organ E (2008) Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey. Int J Food Sci Nutr 59(6):477–482

    CAS  Article  Google Scholar 

  • Ercisli S, Tosun M, Karlidag H, Dzubur A, Hadziabulic S, Aliman Y (2012) Color and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from northeastern Turkey. Plant Foods Hum Nutr 67:271–276

    CAS  Article  Google Scholar 

  • Fonseca SC, Oliveira FAR, Lino IBM, Brecht JK, Chau KV (2000) Modeling O2 and CO2 exchange for development of perforation mediated modified atmosphere packaging. J Food Eng 43:9–15

    Article  Google Scholar 

  • Gharibzahedi SMT, Mousavi SM, Hamedi M, Khodaiyan F (2014) Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. J Food Sci Technol 51(1):34–42

    CAS  Article  Google Scholar 

  • Giuffre AM (2014) Evolution of fatty alcohols in olive oils produced in Calabria (Southern Italy) during fruit ripening. J Oleo Sci 63(5):485–496

    CAS  Article  Google Scholar 

  • Han SS, Sa JY, Lee KC (2010) A comparison the volatile aroma compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis leaves. J For Sci 26(3):209–217

    Google Scholar 

  • Islam MZ, Kim YS, Kang HM (2012) Effect of temperature on the quality and storability of cherry tomato during commercial handling condition. J Bio Environ Control 21(2):88–94

    Google Scholar 

  • Islam MZ, Mele MA, Lee HJ, Lee KS, Hong SM, Jeong MJ, Kim IS, Hong SK, Choi IL, Baek JP, Kang HM (2014) Selection of non-perforated breathable film to enhance storability of cherry tomato for modified atmosphere storage at different temperatures. Prot Hortic Plant Fac 23(2):116–122

    Article  Google Scholar 

  • Jacxsens L, Devlieghere F, Debevere J (2002) Predictive modeling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. Int J Food Microbiol 73:331–341

    CAS  Article  Google Scholar 

  • Jain PK, Agrawal RK (2008) Antioxidant and free radical scavenging properties of developed mono-and poly herbal formulations. Asian J Exp Sci 22(3):213–220

    Google Scholar 

  • Kang HM, Kim IS (2007) Effect of vitamin C treatments on the storability of baby vegetables in MA storage. J Bio Environ Control 16(4):420–425

    Google Scholar 

  • Kang HM, Na CW, Park KW (2003) Effects of strength of nutrient solution on the growth and essential oil content of Marjoram (Orignum majorana) and Oregno (Origanum vulgare). J Bio Environ Control 12(4):235–239

    Google Scholar 

  • Karaman S, Toker OS, Ozturk I, Yalcin H, Kayacier A, Dogan M, Sagdic O (2014) A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters. Turk J Agric For 38:759–772

    Article  Google Scholar 

  • Kim JG, Luo Y, Saftner RA, Gross KC (2005) Delayed modified atmosphere packaging of fresh-cut Romaine lettuce: effects on quality maintenance and shelf life. J Am Soc Hortic Sci 130(1):116–123

    Google Scholar 

  • Li HB, Chen F (2001) Simultaneous determination of nine water-soluble vitamins in pharmaceutical preparations by high-performance liquid chromatography with diode array detection. J Sep Sci 24:271–274

    CAS  Article  Google Scholar 

  • Manolopoulou E, Varzakas TH (2013) Effect of modified atmosphere packaging (MAP) on the quality of ‘ready-to-eat’ shredded cabbage. Int J Agric Food Res 2(3):30–43

    Google Scholar 

  • Martinez F, Palencia P, Weiland CM, Alonso D, Oliveira JA (2015) Influence of nitrification inhibitor DMPP on yield, fruit quality and SPAD values of strawberry plants. Sci Hortic 185:233–239

    CAS  Article  Google Scholar 

  • Nurzynska-Wierdak R, Borowski B, Dzida K, Zawislak G, Kowalski R (2013) Essential oil composition of sweet basil cultivars as affected by nitrogen and potassium fertilizer. Turk J Agric For 37:427–436

    CAS  Google Scholar 

  • Ohta H, Shiina T, Sasaki K (2002) Dictionary of freshness and shelf life of food. In Science Forum Co., Ltd., Tokyo

    Google Scholar 

  • Park KW, Kang HM, Kim CH (2000) Comparison of storability on film sources and storage temperature for fresh Japanese mint in MA storage. J Bio Environ Control 9(1):40–46

    Google Scholar 

  • Saltveit ME (1999) Effect of ethylene on quality of fresh fruits and vegetables. Postharvest Biol Technol 15:279–292

    CAS  Article  Google Scholar 

  • Selman JD (1993) Practical experiences of sensory investigations into the packaging of vegetables. Packag Technol Sci 6:183–193

    CAS  Article  Google Scholar 

  • Watada AE (1986) Effects of ethylene on the quality of fruits and vegetables. Food Technol 40(5):82–85

    CAS  Google Scholar 

  • Xie WD, Weng CW, Lia X, Row KH (2010) Eremophila sesquiterpenoids from Ligularia fischeri. Helv Chim Acta 93:1983–1989

    CAS  Article  Google Scholar 

Download references

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through Agri-Bio industry Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (114072-03) and 2015 Research Grant from Kangwon National University (No. 520150119).

Author information

Affiliations

  1. Department of Horticulture, Kangwon National University, Chuncheon, 24341, Korea

    M. A. Mele, M. Z. Islam & H. M. Kang

  2. Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon, 24341, Korea

    M. Z. Islam & H. M. Kang

  3. Department of Converged and Integrated Agri-Industry Science, Catholic Sangji College, Andong, 36686, Korea

    J. P. Baek

Authors
  1. M. A. Mele
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Z. Islam
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. P. Baek
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. H. M. Kang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to H. M. Kang.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Mele, M.A., Islam, M.Z., Baek, J.P. et al. Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage. J Food Sci Technol 54, 743–750 (2017). https://doi.org/10.1007/s13197-017-2514-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2514-y

Keywords

  • Antioxidant
  • Chlorophyll
  • Visual quality
  • Vitamin C