effect of modified atmosphere packaging on storability and quality attributes of fresh-cut cowpea (vigna unguiculata [l.] walp)

Purpose: increasing demand for prepackaged freshcut cowpea based on nutritional content, convenience and readyto–use attributes is limited due to its highly perishable nature. research method: two experiments were conducted to investigate the shelf life and storability of freshcut cowpea. freshcut cowpea (cv. local green) subjected to hydrocooling with or without sodium hypochlorite was sealedpackaged in ldpe bags and stored at 45°c and 2022°c up to 12 days. the second experiment focused on the occurrence and alleviation of chilling injury (ci) on freshcut cowpea (cv. local green and cv. local pink), stored at 45°c and 2022°c in sealed ldpe bags after 3 and 6 days and upon transfer after 6 days at 45°c plus 1, 2 and 3 days at 2022°c. findings: freshcut cowpea (local green cv.) was 100% marketable after 6 days in sealed ldpe bags at 45°c, then decreased to 70% after 12 days. at 2022°c marketable quality ratings were 87.3% after 3 days, declined to 30% after 6 days and eventually to 100% after 12 days. absence of chilling injury for both freshcut cowpea cultivars, were obtained within the initial 6 days of storage at both temperatures. after 6 days at 45°c plus 1, 2 and 3 days at 2022°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 shelflife of freshcut cowpea and reduced incidence of chilling injury.