Effect of Storage Conditions on Postharvest Quality of Water Spinach (Ipomoea aquatica Forsk)

Abstract

Water spinach (Ipomoea aquatica Forsk.) is a widely consumed leafy vegetable, and its postharvest quality is highly affected by storage conditions. This study aimed to evaluate the effects of different storage conditions on the quality of harvested water spinach. Harvested water spinach leaves were stored in a controlled-environment chamber at 15 °C and 60% relative humidity (Treatment 1) and 30 °C and 80% relative humidity (Treatment 2) for four days. Additionally, the water spinach leaves were stored under ambient conditions (27 ± 1.5 °C and 88 ± 1.4% relative humidity). Weight reduction, chlorophyll degradation, leaf color, visual quality, and wilting quality of the water spinach were recorded. The weight reduction of the leaves was 72.06%, 91.91%, and 90.58% for treatments 1, 2, and the ambient condition, respectively. The corresponding chlorophyll reduction percentages were 4.39, 7.56, and 5.39%, respectively. The corresponding color-difference (ΔE) values were 3.596±1.65, 5.805±1.71, and 17.15±1.07. According to the results, treatment 1 showed significantly lower (p<0.05) weight reduction than the other methods and a significant (p<0.05) delay in chlorophyll degradation in leaves, which affected ∆E values. In conclusion, treatment 1 slows senescence in water spinach. Therefore, low temperatures with moderate relative humidity levels maintain the freshness and marketability of water spinach, thereby improving postharvest management.