Cantwell-Postharvest Update for leafy vegetables

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Lucia Kaiser, Shermain Hardesty PIsWIC Project 2011Postharvest Quality of VegetablesObjectives– Determine whether visual cues for quality areindicative of good nutrient content– Evaluate a range of leafy and fruit vegetables– Evaluate a range of potential storage temperatures– Want to retain a minimum 80% of initial nutrientsArtichoke, Arugula, Asparagus, Bean, Broccoli,Cauliflower, Kale, Snap Pea, Spinach, Zucchini
WIC 2011Postharvest Quality of Vegetables• Purchased from wholesaler within 1-2 days of harvest• Held at 0, 10 or 20°C (32, 50 or 68°F) in unsealed bags• Evaluated after 0, 4, 8, 12 days; 3 replicates• Visual quality (9=excellent, 1=unusable; 6 is limit ofmarketability)• Decay/deterioration (1=none, 5=severe)• Vitamin C (total ascorbic acid activity, mg/100g FW)• Antioxidant activity (mg Trolox/100g FW)Determine time to retain 80% of original contentIs visual appearance (score 6) a good indicator of nutritive value?
Page 1 and 2: Postharvest Handling Update for Lea
Page 3 and 4: Iceless BroccoliTemperature-yellowi
Page 5 and 6: Broccoli (cv Ironman) harvested int
Page 7 and 8: Stem FirmnessStorage: perforated pl
Page 9: Broccoli Firmness and Water loss•
Page 14 and 15: 9=excellent, 1=unusable9876543A. Vi
Page 16 and 17: Shelf-life based on visual and nutr
Page 18 and 19: Marketability evaluation - Intact l
Page 20 and 21: Fresh-cut KaleImportance of Leaf Ma
Page 22 and 23: Materials and methods• Preparatio
Page 24 and 25: Marketability evaluations0.5°C (33
Page 26 and 27: Ammonia and Leafy & Floral Tissues
Page 28 and 29: Commercial blade cutWaterjet cut (s
Page 30 and 31: Sharp vs Dull knife; 3 days air 5°
Page 32 and 33: Used and sharpened bladesSharp new
Page 34 and 35: Romaine Lettuce2.8 B. Discoloration
Page 36 and 37: http://postharvest.ucdavis.eduProdu

Cantwell-Postharvest Update for leafy vegetables

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