Effect of Different Treatments on Storage Quality of Celery Petioles

  • Mahmoud Saleh Horticulture Research Institute, ARC
Keywords: Celery, fresh-cut, browning, modified atmosphere and hot water


This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O2 + 5% CO2, 5% O2 + 10% CO2 and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase activity and maintained total phenolic content and total chlorophyll and overall appearance of fresh-cut celery petioles as compared with passive MAP (control). Fresh-cut celery petioles treated with hot water at 45º C or 50º C and active MAP at 5% O2 + 5% CO2 were the most effective treatments in maintaining quality during all storage periods. However, samples treated with hot water at 45º C showed the best quality avoided the loss of green color, retarded the growth of microorganisms, not exacted any browning in the cut surface of petioles and did not exhibit any changes in general appearance till the end of storage period (16 days of storage at 0º C), while hot water at 50 º C and active MAP at 5% O2 + 10% CO2 rated good appearance at the same period.


[1] Saltveit, M., & Mangrich, M. (1996). Using density measurements to study the effect of excision, storage, abscisic acid and ethylene on pithiness in celery petioles. Journal of the American Society for Horticultural Science, 1, 137–141.
[2] Viña, S.Z. and Chaves, A.R. (2006) - Antioxidant responses in minimally processed celery during refrigerated storage. Food Chemistry 94, 68-74.
[3]. Improved keeping quality of minimally fresh processed celery petioles by modified atmosphere packaging. LWT 38:323–329.
[4] Loaiza-Velarde, J.G., Mangrich, M.E., Campos-Vargas, R., Saltveit, M.E., 2003. Heat shock reduces browning of fresh-cut celery petioles. Postharvest Biol. Technol. 27 (3), 305–311.https://doi.org/10.1016/S09255214(02)00118-7.
[5] Raymond, L.V.; Zhang, M. and Roknul Azam, S.M. (2012). Effect of chitosan coating on physical and microbical characteristics of fresh-cut green peppers (Capsicum annum L.). Pakistan J. nutrition, 11(10):806-811.
[6] Shiekh R.A.; Malik M.A.; Al-thabaiti S. and Shiekh M.A. 2013. Chitosan as a Novel Edible Coating for Fresh Fruits. Food Science and Technology Research 19(2):139-155.
[7] Kumar S.; Mukherjee A. and Dutta J. 2020. Chitosan based nanocomposite fi lms and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science & Technology 97:196–209.
[8] Xing Y.; Xihong Li; Qinglian Xu; JuanYun; YaqingLu and YaoTang 2011. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry. Volume 124, Issue 4, 15 Pages 1443-1450.
[9] Xing, Y., Li, W., Wang, Q., Li, X., Xu, Q., Guo, X., et al. (2019). Antimicrobial nano-particles incorporated in edible coatings and films for the preservation of fruits and vegetables. Molecules, 24(9), 1695.
[10] Abdalla, M.A.A., 2013. Pre and Postharvest Treatments of Enhance Sweet Pepper (Capsicum annuum L.) Productivity and quality. Ph.D. Thesis, Fac. Agric. Shams Univ., Cairo, Egypt, 101 p.
[11] Kobayashi K.; Aibe M. and Ogawa Y. 2021. Combined Effect of Mild Heat Treatment by Warm Sodium Hypochlorite Aqueous Solution and Active MAP on Browning of Fresh-Cut Celery. Japan Journal of Food Engineering 22(2):39-45.
[12] Kader, A.A. (2002). Postharvest technology of horticultural crops. 3rd edition. Coop. Ext. Uni. of CA. Division of Agriculture and Natural Resources. Univ. of CA, Davis, CA. Publ., 3311, 535 p.
[13] Kader, A. (1986). Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology, 40(99–100), 102–104.
[14] Cantwell M. and Suslow T. 2002. Fresh-Cut Fruits and Vegetables: Aspects of Physiology, Preparation and Handling that Affect Quality. Excerpted from Ch. 36 from Postharvest Technology Horticultural Products, A.A. Kader (ed.), 2002 Publ 3311; http://postharvest.ucdavis.edu.
[15] Zhan, L., Hu, J., Lim, L.T., Pang, L., Li, Y. and Shao, J. (2013) - Light exposure inhibiting tissue browning and improving capacity of fresh-cut celery (Apium graveolens var. dulce). Food Chemistry 141: 2473-2478.
[16] Lichtenthaler Hartmut and Wellburn A.R. 1983. Determination of total carotenoids and chlorophylls a and b of leaf in different solvents. Biochemical Society Transactions 11:591-592.
[17] Andrews, W. (1992). Manual of Food Quality Control, 4. rev. 1: Microbiological Analysis. FAO Food and Nutrition Paper (FAO).
[18] Saleh, M.A.; El-Gizawy, A.M.; El-Bassiouny, R.E.L. and Ali, H.M. (2013). Effects of anti-coloring agents on blackening inhibition and maintaining physical and chemical quality of fresh-cut okra during storage. Annals of Agric. Sci., 58(2):239-245.
[19] Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in enzymology, 299:152-178.
[20] Amarante, C., N.H. Banks and S. Ganesh, 2001. Relationship between character of skin cover of coated pears and permeance to water vapour and gases. Postharvest Biol. Technol., 21: 291-301.
[21] Viña, S.Z. and Chaves, A.R. (2003) Texture changes in fresh-cut celery during refrigerated storage. J. Sci. Food Agric. 83:1308-1314.
[22] Viña, S.Z. and Chaves, A.R. (2008) - Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.). International .Journal of Food Science and Technology 43: 44-51.
[23] Lemoine M.L.; Pedro Civello; Alicia Chaves; Gustavo Martínez, 2009. Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage. Food Science and Technology Volume 42, Issue 6, July 2009, Pages 1076-1081.
[24] Perini M.A.; Ignacio N. Sin; Andrea M. Reyes Jara and María E. Gómez, Lobato 2017. Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C. Food Science and Technology 77:314-322.
[25] Maria Grzegorzewskaa,*, Ewa Badełeka, Magdalena Szczechb, Ryszard Kossona, Anna Wrzodaka, Beata Kowalskab, Giancarlo Colellid, Justyna Szwejda-Grzybowskaa, Robert Maciorowskic 2022. The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage. Scientia Horticulturae 291 (2022) 110551.
[26] Loaiza-Velarde, J.G. and Saltveit, M.E. (2001). Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue. J. Am. Soc. Hort. Sci., 126, 227-234.
[27] Akbudak, B. (2008). Effect of polypropylene and polyvinyl chloride plastic film packaging materials on the quality of yalova charleston pepper (Capsicum annuum L.) during storage. Food Sci. Technol. Res., 14(1):5-11.
[28] Velickova, E.; Winkelhausen, E.; Kuzmanova, S.; Alves, V.D., and Moldão-Martins, M. (2013). Impact of chitosan edible coatings on the quality of fresh strawberries (Fragaria × ananassa cv. Camarosa) under commercial storage conditions. LWT-Food Sci. and Technol., 52(2):80-92.
[29] Ardikan, M.D. and Y. Mostofi, 2019. Postharvest Application of Chitosan and Thymus Essioncial Oil Increase quality of the Table Grape cv. "Shahroudi" J. of Horti. And Posth. Res., 2(1):31-42.
[30] Celli, G. B., Ravanfar, R., Kaliappan, S., Kapoor, R., & Abbaspourrad, A. (2018). Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk. Food Chemistry, 255 , 268 –274 .
[31] He Qiang and Luo Yaguang 2007. Enzymatic browning and its control in fresh-cut produce. Online ISSN:1945-9656 . www.stewartpostharvest.com
[32] Qi, H., W. Hu, A. Jiang, M. Tian and Y. Li, 2011. Extending shelf-life of fresh-cut ‘Fuji’ apples with chitosan-coatings. Innovative Food Sci. Emerg. Technol., 12(1): 62-66.
[33] Nielsen T. and Leufven A. 2008. The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries. Food Chemistry 107(3):1053-1063.
[34] Harvey, T.; J.R. Chan and E. Linse (1989).Condition cucumber for Quarantine heat treatments. HortScince. 24 (6): 958-989.
[35] Farber JM. 1991. Microbiological aspects of modified atmosphere packaging technology--a review. J Food Prot 54:58-70.
[36] Rabea, E., M.E.I. Badawy, C. Stevens, G. Smagghe and W. Steurbaut, 2003. Chitosan as antimicrobial agent: Applications and mode of action. Biomacromolecules, 4(6): 1457-1465.
[37] Fang, S., C.F. Li and C. Shih, 1994. Antifungal activity of chitosan and its preservative effect on low-sugar candied kumquat. J. Food Prot., 56: 136-140.
[38] Irkin, R. and M. Guldas, 2014. “Chitosan coating of red table grapes and fresh-cut honey melons to inhibit Fusarium oxysporum growth”. J. Food Process. Preserv., 38(4): 1948-1956.
[39] Cantos, E., J.C. Espin and F.A. Tomas-Barberan, 2001. Effect of wounding on phenolic enzyme in six minimally processed lettuce upon storage. J. Agric. Food Chem., 49: 322-330.
[40] Zhang, Z., D.J. Huber, H. Qu, Z. Yun, H. Wang, Z. Huang and Y. Jiang, 2015. Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols. Food Chem., 171: 191-199.
[41] Robards, K., P.D. Penzle, G. Tucker, P. Swatsitang and W. Solver, 1999. Phenolic compounds and their role in oxidative processed in fruits. Food Chem., 66(4): 401-436.
[42] Jongsri, P., T. Wangsomboondee, P. Rojsitthisak and K. Seraypheap, 2016. Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit. LWT - Food Sci. Technol., 73: 28-36.
[43] Liu, J., S. Tian, W. Meng and Y. Xu, 2007. Effects of chitosan on control of postharvest diseases and physiological responses of tomato fruit. Postharvest Biol. Technol., 44: 300-306.
[44] Hong, K., X. Jianghui, Z. Lubin, S. Dequan and G. Deqiang, 2012. Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Sci. Hortic., 144: 172-178.
[45] Tomás-Barberán, F.A.; Espín, J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 2001, 81, 853–876.
[46] Wang, S.Y.; Bunce, J.A.; Maas, J.L. Elevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberries. J. Agric. Food Chem. 2003, 51, 4315–4320.
[47] Ubhi, G.S., S.R. Sharma, J.S. Grewal and M. Javed, 2014. Effect of modified atmosphere packaging on french beans (Phaseolus vulgaris L.) during cold storage. International Journal of Engineering Science Invention, 3(5): 38-45.
How to Cite
Saleh, M. (2023). Effect of Different Treatments on Storage Quality of Celery Petioles. Future of Food: Journal on Food, Agriculture and Society, 11(3). Retrieved from https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/616
Research Articles