Maintenance of postharvest quality and bioactive compounds of fresh‐cut sweet leaf bush (Sauropus androgynus L. Merr.) through hot CaCl2 dips

The effects of hot CaCl₂ dips on postharvest quality and bioactive compounds of fresh‐cut sweet leaf bush were investigated. The vegetable was dipped in 0.5% or 1.0% (w/v) of CaCl₂ solutions at 40 °C for 30 s and the control was the untreated sample. Hot CaCl₂ dips significantly delayed the weight loss, maintained the overall quality and inhibited the wiltness (P < 0.05). Both hot CaCl₂ dips had no effect on the changes in lightness (L*) and delayed the decrease in greenness (‐a*) and total chlorophyll content and the increase in both yellowness (b*) and carotenoid content. Hot CaCl₂ dips enhanced total antioxidants, total phenolics content and both AsA‐POD and G‐POD activities from 38.6, 0.44, 15.2 and 22.4 at day 0 to 55.3, 0.55, 50.5 and 362.4 at day 8, respectively. Moreover, hot CaCl₂ dips also delayed the loss of DPPH free radical scavenging activity, total flavonoid, ascorbic acid and CAT activity when compared to other treatments during storage. This study showed that hot CaCl₂ dip maintains postharvest quality and enhanced bioactive compounds of fresh‐cut sweet leaf bush during storage.