Changes in quality attributes during storage of underutilized green leafy vegetables

Present investigation was undertaken to extent the postharvest life of local underutilized green leafy vegetables by using convenient and affordable consumer size packages. Green leafy local underutilized vegetables viz. Marsang (Acmella oleracea), Okobereng (Solanum sp), Oyik (Pouzolzia hirta), Oji (Elatostema sessile) and Olap (Sida acuta) were subjected to pre-packaging in low density polyethylene bags and the packages were stored at ambient condition (27–29°C temperature and 50–70% relative humidity). The results indicated that prepackaged leaves were superior over unpacked leaves throughout the period of storage in controlling the physiological loss in weight (PLW), yellowing and sensory quality. It was found that the sensory quality of Okobereng and Oji was found to be acceptable even up to 5–6 days with a PLW of 9.3% and 7.31% as against 1 day without pre-packaging with a PLW of 21.05% and 28.26%, respectively, when stored at ambient temperature. Thus, it can be concluded that leafy vegetables packed in low density polyethylene was superior over those stored in open storage condition throughout the storage period in controlling the PLW, yellowing and sensory quality.