Influence of Temperature and Packaging on the Quality and Longevity of Selected Winter Vegetables
Academic Level at Time of Presentation
Graduate
Major
Agriculture Science
List all Project Mentors & Advisor(s)
Dr. Oliver Freeman, Dr. lin P. Handayani
Presentation Format
Poster Presentation
Abstract/Description
Influence of Temperature and Packaging on the Quality and Longevity of Selected Winter Vegetables
Ramita Badu1, Dr. Oliver Freeman2, Dr. lin P. Handayani3
Huston School of Agriculture, Murray State University, Kentucky, USA
Abstract
Reducing post-harvest losses has become crucial for enhancing food security and sustainability due to the growing demand for fresh vegetables worldwide. Conventional harvesting, handling, packing, and storage techniques frequently result in considerable waste and quality degradation. However, with minor adjustments and improved management techniques within current systems, these losses can be reduced. The quality and shelf life of a few winter vegetables, such as tomatoes, spinach, bell peppers, and carrots, are examined in this study in relation to various storage conditions. Three storage methods were assessed in the experiment: freezing at -18°C, refrigeration at 4°C, and room temperature. Together with an unpackaged control group, all samples were kept in polythene packaging. Weight loss, physical shrinkage, and organoleptic traits like color, texture, and general freshness were used to evaluate the vegetables' quality over time. The findings showed that vegetable quality is significantly impacted by storage temperature. When compared to vegetables kept at room temperature, vegetables stored at lower temperatures exhibited noticeably slower rates of deterioration. It was discovered that, of all the treatments, refrigeration at 4°C was the most successful in maintaining the overall quality and increasing the shelf life without significantly altering the texture or appearance. On the other hand, freezing had a detrimental effect on some vegetables' texture even though it was successful in preventing spoiling. These findings highlight the importance of proper storage practices in reducing food waste and maintaining produce quality, offering practical recommendations for both consumers and supply chain stakeholders and enhancing overall post-harvest handling efficiency.
Keywords: Post-harvest losses, Storage conditions, Shelf life, Vegetable quality, Refrigeration
Spring Scholars Week 2026
Sigma Xi Poster Competition
Influence of Temperature and Packaging on the Quality and Longevity of Selected Winter Vegetables
Influence of Temperature and Packaging on the Quality and Longevity of Selected Winter Vegetables
Ramita Badu1, Dr. Oliver Freeman2, Dr. lin P. Handayani3
Huston School of Agriculture, Murray State University, Kentucky, USA
Abstract
Reducing post-harvest losses has become crucial for enhancing food security and sustainability due to the growing demand for fresh vegetables worldwide. Conventional harvesting, handling, packing, and storage techniques frequently result in considerable waste and quality degradation. However, with minor adjustments and improved management techniques within current systems, these losses can be reduced. The quality and shelf life of a few winter vegetables, such as tomatoes, spinach, bell peppers, and carrots, are examined in this study in relation to various storage conditions. Three storage methods were assessed in the experiment: freezing at -18°C, refrigeration at 4°C, and room temperature. Together with an unpackaged control group, all samples were kept in polythene packaging. Weight loss, physical shrinkage, and organoleptic traits like color, texture, and general freshness were used to evaluate the vegetables' quality over time. The findings showed that vegetable quality is significantly impacted by storage temperature. When compared to vegetables kept at room temperature, vegetables stored at lower temperatures exhibited noticeably slower rates of deterioration. It was discovered that, of all the treatments, refrigeration at 4°C was the most successful in maintaining the overall quality and increasing the shelf life without significantly altering the texture or appearance. On the other hand, freezing had a detrimental effect on some vegetables' texture even though it was successful in preventing spoiling. These findings highlight the importance of proper storage practices in reducing food waste and maintaining produce quality, offering practical recommendations for both consumers and supply chain stakeholders and enhancing overall post-harvest handling efficiency.
Keywords: Post-harvest losses, Storage conditions, Shelf life, Vegetable quality, Refrigeration