Changes of the Quality Charactistics of Moringa oleifera Leaves during Storage and Preservation

Purpose Because the nutrition of fresh Moringa oleifera leaves is abundant and comprehensive, fresh M. oleifera leaves are favored by consumers. However, their production has some certain seasonal and regional limits, they have to be store and preserve by certain means to satisfy the needs of consumers from different places. Therefore, we studied the physiological and quality changes of fresh M. oleifera leaves during storage and preservation, and also provide a theoretical basis for the technical regulations of fresh M. oleifera leaves storage and preservation.

Method According to the study on the changes of grading and packaging after the fresh M. oleifera leaves were picked, and the changes of their appearance, taste, nutrients and related physiological indexes at 0, 4 and 8 ℃, we determined the requirements and time that fresh M. oleiferaleaves need during their storage and preservation.

Result The fresh M. oleifera leaves presented" tough” taste on the 7^th day after the preservation, and the content of protein did not change much with the days increasing. However, vitamin C decreased obviously after the storage of fresh M. oleifera leaves for 3 days. On the basis of the comprehensive analysis of each index, the best temperature for fresh M. oleifera leaves to store was at 4 ℃, meanwhile, the storage time should not exceed 7 days. At the same time, we developed a fresh M. oleifera leaves grading standards and sensory evaluation standards.

Conclusion The results will be conducive to advancing the construction of standard technical system for storage and preservation of fresh M. oleiferaleaves, and boosting the development of China’s M. oleifera industry.