Postharvest changes in fresh Swiss chard (Beta vulgaris, type cycla) underdifferent storage conditions

The effects of storage temperature and relative humidity on the quality of Swiss chard (Beta vulgaris, type cycla) were investigated. Quality was asse ssed through determinations of water content, weight loss, chlorophyll cont ent, pH, titratable acidity, soluble solids content and sensory evaluations . Storage conditions were 4 and 18C and 43, 86 and 98% relative humidities (RH). The quality of chard leaves was unacceptable after three days of stor age at 18C, independent of the RH. Chard leaves kept at 4C and 86 and 98% R H remained acceptable for 9 days. The dehydration suffered by samples kept at 4C and 43 % RH turned them unacceptable after 4 days of storage.