STORAGE TEMPERATURE AND DURATION INFLUENCE DETERIORATION OF FILM-BAGGED AND NONBAGGED MUSTARD

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  • 1 Hammond Research Station, Louisiana Agricultural Experiment Station, LSU Agricultural Center, 5925 Old Covington Highway, Hammond, LA 70403

Brassica juncea var crispifolia was stored in perforated polyethylene bags, polyolefin heat-shrinkable films, and nonbagged at 1, 4, or 15C during three experiments in the spring of 1989 and 1990. Bagging mustard in perforated polyethylene bags or polyolefin films of Cryovac D-955 60-gauge or Cryovac D-955 100-gauge significantly reduced weight loss over nonbagged mustard. Bag type had a highly significant effect on CO2 concentrations in the atmosphere within bags of mustard, with highest CO2 concentrations occurring in the bags made of Cryovac film. Mustard stored in all bags retained marketable quality significantly better than nonbagged mustard. Bagged mustard was stored for 12 days at 1 or 4C with excellent quality, whereas nonbagged mustard was unacceptable after only 5 days in storage. Color, turgor, and appearance of all mustard were poor after 5 days in storage at 15C. Sensory evaluations indicated bagging and storing mustard for 12 days at 1 or 4C did not affect the flavor and quality of cooked mustard.

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