Sridevi Roopnarine - Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, St. Augustine Campus, Trinidad
Majeed Mohammed - Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, St. Augustine Campus, Trinidad

Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut cowpea (cv. Local Green) subjected to hydro-cooling with or without sodium hypochlorite was sealed-packaged in LDPE bags and stored at ۴-۵°C and ۲۰-۲۲°C up to ۱۲ days. The second experiment focused on the occurrence and alleviation of chilling injury (CI) on fresh-cut cowpea (cv. Local Green and cv. Local Pink), stored at ۴-۵°C and ۲۰-۲۲°C in sealed LDPE bags after ۳ and ۶ days and upon transfer after ۶ days at ۴-۵°C plus ۱, ۲ and ۳ days at ۲۰-۲۲°C. Findings: Fresh-cut cowpea (Local Green cv.) was ۱۰۰% marketable after ۶ days in sealed LDPE bags at ۴-۵°C, then decreased to ۷۰% after ۱۲ days. At ۲۰-۲۲°C marketable quality ratings were ۸۷.۳% after ۳ days, declined to ۳۰% after ۶ days and eventually to ۱۰۰% after ۱۲ days. Absence of chilling injury for both fresh-cut cowpea cultivars, were obtained within the initial ۶ days of storage at both temperatures. After ۶ days at ۴-۵°C plus ۱, ۲ and ۳ days at ۲۰-۲۲°C, resulted in progressive increases in CI development which was higher for the Local Pink versus Local Green cultivar. Limitations: Wider range of postharvest dips required. Originality/Value: Temperature control combined with MAP prolonged shelf-life of fresh-cut cowpea and reduced incidence of chilling injury.

Chilling, Hydro-cooling, storage, Temperature