Postharvest Response of Jute Mallow (Corchorus olitorius L.) Tops to Different Storage Temperatures

Authors

• Wella L. Absulio-Morales, Institute of Crop Science, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines; Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 PhilippinesFollow
• James L. Tababa, Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines
• Daphne Cassandra H. Gonzales, Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines
• Genesis M. Banawa, Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines
• Angelo C. Castro, Institute of Crop Science, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines; Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines
• Arlan James D. Rodeo, Institute of Crop Science, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines; Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031 Philippines

Publication Date

6-1-2026

Abstract

Jute mallow (Corchorus olitorius L.), locally known as saluyot, is a nutrient-rich leafy vegetable, but its potential remains underutilized due to its high perishability. This study determined the postharvest behavior of jute tops stored at 4 different temperatures (5, 13, 20, and 28 °C). Key quality parameters were measured at specific time intervals. The marketable shelf life of jute tops was 7 d at 5 and 13 °C, but only 2 and 3 d at 28 and 20 °C, respectively. This shorter shelf life was mainly due to wilting caused by high weight loss, especially at higher temperatures. Yellowing was observed only in samples stored at 28 °C. Storage at 5 and 13 °C reduced weight loss, respiration rate, and ethylene production. Free radical scavenging activity and total phenolic content were highest in samples stored at 13 °C for 7 d. Chlorophyll and vitamin C levels were highest in jute tops stored at 5 °C. For a longer shelf life, jute tops should be stored at 5 or 13 °C. These findings can guide the development of optimal handling protocols to extend shelf life and preserve nutrients.

Recommended Citation

Absulio-Morales, Wella L.; Tababa, James L.; Gonzales, Daphne Cassandra H.; Banawa, Genesis M.; Castro, Angelo C.; and Rodeo, Arlan James D. (2026) "Postharvest Response of Jute Mallow (Corchorus olitorius L.) Tops to Different Storage Temperatures," The Philippine Agricultural Scientist: Vol. 109: No. 2, Article 15.
Available at: https://www.ukdr.uplb.edu.ph/pas/vol109/iss2/15