Evaluation of Postharvest Quality of Fresh Kesum Leaves (Persicaria minor) during Storage in Different Temperatures and Packaging

Abstract

Persicaria minor, locally known as kesum, is an herb synonym in Southeast Asia as a food flavor enhancer and seasoning for Eastern delicacies. Kesum leaves are quickly wilted, shrink, and lose moisture once harvested. This study aimed to determine optimum parameters: storage temperature and suitable packaging to maintain the freshness and quality of kesum and prolong the storage life. This study consisted of two activities: determining the best storage temperature and determining suitable packaging. For the first activity, kesum leaves were harvested manually from matured plants, transported to a packinghouse, sorted, cleaned, packed, and sealed in polyethylene (PE) 0.04mm before being stored at different temperatures, which were 5°C, 8°C, 10°C and 13°C, while for the second activity, kesum leaves were packed and sealed in different packaging: polyethylene (PE) 0.04mm and polypropylene (PP) 0.04mm and stored at 5°C. The postharvest quality of all samples and treatments (weight, moisture content, pH, total titratable acidity, total soluble solids, respiration rate of the leaves, total phenolic content, and leaf color values) was measured and recorded weekly throughout the storage period.  The study's results found that storing fresh kesum leaves at 5°C temperature and in PE 0.04mm packaging can delay the senescence and maintain the quality and postharvest attributes for up to 35 days, as shown in lower respiration rate, maintain the pH, total titratable acidity, total soluble solids and color of the leaves, and show higher total phenolic content for up to 35 days of storage compared to storing in temperature of 8°C, 10°C, and 13°C and PP 0.04mm packaging.