Andi Syahrullah Sulaimana, Chao-Kai Chang, Chih-Yao Hou, Bara Yudhistira, Fuangfah Punthi, Chun-Ta Lung, Kuan-Chen Cheng, Shella Permatasari Santoso, Chang-Wei Hsieh
This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total phenolic content (TPC), and chlorophyll content were observed at 0, 3, 6, and 9 days of storage. The storage without seawater showed sharper quality reductions by reaching 20–40% of water loss, 70–90% of MDA production, 15–25% of TPC reduction, and 40–60% of total chlorophyll degradation. The storage within seawater showed lower quality reductions due to the specific growth rates still reaching 5–10%. This study found that the greater the physicochemical quality, the slower the decomposition rates of the stored seagrape during storage. Therefore, the seagrapes’ obvious discoloration occurred earlier in winter, followed by summer and spring. Kinetics of chlorophyll degradation on seagrape in different seasons meet different order-reactions during storage. Furthermore, alternating current electric field (ACEF) treatment with 125 kV/m of intensity for 60 min can lower the spring seagrapes’ physicochemical quality by reaching 10–30% of inhibition, resulting in the shelf-life extension for up to 12 days of post-harvest storage. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Department of International Master Program of Agriculture, National Chung Hsing University, 145 Xingda Road, South District, Taichung City, 40227, Taiwan; College of Biotechnology and Bioresources, Da-Yeh University, 168 University, Xuefu Road, Dacun Township, Changhua City, 51591, Taiwan; Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haizhuan Road, Nanzi District., Kaohsiung City, 81157, Taiwan; Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City, 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, 36 Ir. Sutami Road, Surakarta City, 57126, Indonesia; Graduate Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan; Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei, 10617, Taiwan; Department of Medical Research, China Medical University Hospital, 91 Xueshi Road, North District, Taichung City, 40402, Taiwan; Department of Optometry, Asia University, 500 Lioufeng Road, Wufeng, Taichung, 41354, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Keelung Rd. 43, Daan District, Taipei, 10607, Taiwan