COLOR CHANGES IN WAXED TURNIPS DURING STORAGE¹

Abstract

Turnip (Brassica campestris, L. var. rapifera) roots were stored unwaxed and waxed with a water-miscible, carnauba-based wax in vented plastic bags or in cardboard produce boxes for 6 weeks. Packaging turnips in plastic bags reduced weight loss during storage more effectively than waxing or storing in boxes. The purple color of the turnips faded regardless of package used; waxing temporarily darkened and intensified the purple color. The white or cream portion of the roots was not affected by waxing but became light tan when roots were stored in boxes. The chroma of the white portion increased during storage regardless of package or wax treatment. These results indicate that the external purple color of the turnip root was unstable during storage and this color loss was independent of weight loss.