Effect of transport packages on quality and consumer perceptions of Angelica (Angelica sinensis Oliv.) for handling to destination

Abstract

Angelica (Angelica sinensis Oliv.) is a Chinese herb which is currently planted in the North and the East of Thailand and has high potential both in domestic and Asian market. Generally, root of Angelica is used widely as raw material in pharmaceutical and nutritious food. The Angelica from the farm at Doi Pakcham in Chiangmai province which was harvested at 150 days after planting and packed by plastic crates to packing house. Then they were stored in three transport packages which were (1) foam boxes with ice (2) foam boxes and (3) corrugated boxes with holes for 10 kg transported to the Thailand Institute of Scientific and Technological Research laboratory and stored at 5°C with 90-95% relative humidity in order to investigate types of transport packages which affected the physical properties and quality of Angelica for longer shelf-life. The results showed that the foam boxes was suitable for containing Angelica, having weight loss lower than those of the foam boxes with ice and corrugated boxes with holes respectively. In addition, the determinations of sensory characteristics of Angelica were actuated by 10 panelists who evaluated every 1, 3, 5 and 7 days with respect to overall acceptability (freshness, color and entirety) using by 9-point hedonic scale. The result show Angelica in foam box and foam box with ice were fresh while Angelica in corrugated box was rather dried. There was the vapor from ice, the germination root of Angelica and mold when packed in foam box with ice to maintain after 7- day storage. In addition, the Angelica packed in corrugated box was shrived according to water and gas permeability around the box to maintain after 5-day storage. However, the Angelica contained in foam boxes received the best acceptable score up to 10-day storage, followed by the foam boxes with ice and corrugated boxes with holes.