Effect of Position in the Vehicle on the Qualities of Fresh-cut Parsley during Refrigerated Transportation
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Abstract:
Variations in the quality of fresh-cut parsley stored in different positions in the vehicle during refrigerated transportation were evaluated. The fresh-cut parsley was transported in a refrigerated vehicle for normal distribution in the urban area; the transportation duration was five hours, and the parsley was then stored on the supermarket shelves at 4 ℃. The quality of the parsley during the shelf life period was evaluated, and the effects of front upper, front lower, rear upper, and rear lower positions in the refrigerated truck on quality were compared. The results showed that the vibration intensity varied among the four positions, the upper position in the truck had a significantly higher vibration than the lower position, and the highest vibration intensity was found in the rear-upper position. On day six of storage, the sensory properties of the parsley in the upper positions were lower than those in the lower positions. The shelf life of parsley in the upper position was six days, while that in the lower position was eight days. The contents of malondialdehyde (MDA) and vitamin C (Vc) of fresh-cut parsley samples in different positions were compared. The results showed that vibration intensity was the main reason for the decrease in the quality of the fresh-cut parsley, and higher vibration intensity led to a faster reduction of the quality. The rear-upper position in the truck lowered the qualities and reduced the shelf life of the fresh-cut parsley, and was not suitable for its transportation.
