Effect of different storage condition on storage behavior of primary processed leafy vegetables

The present investigation entitled “Effect of different storage condition on storage behavior of primary processed leafy vegetables” was conducted during the year 2022-2023 at Vegetable Science Processing Lab under Pt. K.L.S. College of Horticulture & Research Station, Rajnandgaon (C.G.). The research was framed in Factorial Completely Randomized Design (FCRD) with 15 treatments which were replicated trice. There were 2 factor, first factor with five primary processed leafy vegetables: V₁ Fenugreek, V₂ Coriander, V₃ Indian Spinach, V₄ Amaranthus and V₅ Red Amaranthus and second factor with three storage conditions viz., S₁: Room Temperature (RT), S₂: Zero Energy Cool Chamber (ZECC) and S₃: Refrigerated Storage at 3±1℃ (RS). Primary processed leafy vegetables sample were packaged in polyethylene bags (200 gauge, 2% vents) and subjected to stored at different storage conditions. The observation on Initial analysis of leafy vegetables before primary processing find out the highest weight of edible portion (601.75 g), highest percent of edible portion (60.17%) recorded in V₃ (Indian Spinach) while highest weight of inedible portion was observed in V₅ (Red Amaranthus) (600.78g). The observations on physic-chemical properties and sensorial evaluation were evaluated at scheduled intervals throughout the storage period. Primery processed leafy vegetables showed increasing trends in Physiological loss in weight (%) (PLW), Yellowing (%), Decay (%) and Shriveling (%) with faster rates at room temperature as compared to zero energy cool chamber and refrigerated storage conditions whereas decreasing trend with respect to moisture, ascorbic acid and sensorial qualities decreased at slower rate under refrigerated storage condition as compared to room temperature and zero energy cool chamber. the maximum moisture content of primary processed leafy vegetable recorded in V₂S₃ (85.94%) and maximum Ascorbic acid (mg/100 g) recorded in treatment combination V₂S₃ (53.85mg/100 g). The self-life of primary processed leafy vegetables V₁ Fenugreek (4,8 and10), V₂ Coriander (4,8 and10), V₃ Indian Spinach (4,6 and 8 days), V₄ Amaranthus (4,8 and10), and V₅ Red Amaranthus (4,8 and10 days) at room temperature, zero energy cool chamber and refrigerated storage conditions respectively.