Identification of Packaging Types and Methods for Packaging of Pakcoy (Brassica rapa L.)

Abstract

The freshness of vegetables is highly dependent on storage methods and post-harvest handling. Pakcoy (Brassica rapa L.) is a green vegetable from the Brassicaceae family characterized by broad leaves and crisp stems. Fresh vegetable packaging aims to maintain quality and extend shelf life. The objectives of this study were to determine the effect of plastic type on the organoleptic quality of fresh vegetables, the effect of storage duration on the organoleptic quality of fresh vegetables, and the effect of packaging methods on the quality of fresh vegetables. The methods used were sealing packaging and vacuum packaging. The results obtained showed that packaging with the best ability to maintain the organoleptic quality of pakcoy was found in LDPE and HDPE plastics. In conclusion, the type of plastic affects the organoleptic quality of vegetables by regulating gas and moisture. Plastics with low permeability, such as PET, can cause a decrease in freshness, texture, color change, and a rotten aroma. The longer the storage time, the more the organoleptic quality of fresh vegetables decreases, such as changes in color, texture, aroma, and appearance.