| The potential impact of leaf maturity in combination with fresh-cut processing and storage temperature on the postharvest performance of kale (Brassica oleracea L. var acephala DC.) was determined. To this end, intact or fresh-cut leaves at different maturity stages were evaluated at range of temperatures (0 to 20°C) in air or modified atmospheres. Immature leaves had the highest antioxidant capacity, lowest ammonia and malondialdehyde contents and highest marketable quality, conversely to overmature leaves. Chlorophyll and carotenoids were slightly affected by maturity and processing at temperatures lower than 5°C. Immature leaves had the highest respiration rates, which were increased by fresh-cut processing and temperature. Objective color was not affected by maturity but it was by temperature and fresh-cut processing. Fresh-cut leaves stored at 5°C in air+15% CO2 atmosphere for 24 days had the highest marketable and compositional quality, except for off-odors and ammonia content, compared to air (control) or air+7.5% CO 2. |
