Effect of different temperatures on the quality of perforated bags packaged Brassica alboglabra Bailey during storage

The visual, nutritional quality and browning-related enzymes of perforated bags packaged Brassica alboglabra Bailey stored at cold chain temperature (4℃) and room temperature (24℃) were investigated.The results showed that low temperature (4℃) effectively maintained the quality of color and texture of Brassica alboglabra Baileys and markedly reduced the loss of chlorophyll, Vitamin C, soluble sugar and soluble protein of Brassica alboglabra Baileys.It also inhibited the polyphenol oxidase (PPO) and peroxidase (POD) activities of Brassica alboglabra Baileys.On the contrary, room temperature (24℃) rapidly caused the yellowing, loss of firmness and nutrition of Brassica alboglabra Baileys.Therefore, Brassica alboglabra Baileys packaged in perforated bags kept better quality in low temperature.