Cantwell-Postharvest Update for leafy vegetables

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Initial Composition of 10 VegetablesHigh phenolsGreenLeaf orstemImmatureFruit vegsWhite VegVegetableDry weight%Vitamin Cmg/100g FWAntioxidant Activitymg Trolox/100g FWArtichoke 17.2 95.4 347.0Arugula 10.2 211.0 160.7Broccoli 11.9 193.9 146.4Kale 11.6 179.6 157.0Spinach 9.8 99.5 169.5Asparagus 8.9 39.2 125.1Snap Pea 13.8 105.2 110.5Bean, green 10.6 55.1 19.1Zucchini 6.7 55.1 11.2Cauliflower 8.0 93.4 41.6LSD.05 0.5 12.2 18.4
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 and 10: Broccoli Firmness and Water loss•
Page 11: WIC 2011Postharvest Quality of Vege
Page 15 and 16: ArugulaTemperatureDays to limit ofm
Page 17 and 18: Is visual appearance a good indicat
Page 19 and 20: 0°C (32°F) 5°C (41°F) 10°C (50
Page 21 and 22: Materials and methods• Kale cv. L
Page 23 and 24: Criticaldifferences inmaturity
Page 25 and 26: Ammonia0°C5°C0.80.8Ammonia(mg/g F
Page 27 and 28: Water-jet Cutting Project• Assess
Page 29 and 30: Commercial blade cutWaterjet cut (s
Page 31 and 32: Used or Dull bladeNew or sharp blad
Page 33 and 34: • Overall appearance• Decay•
Page 35 and 36: Waterjet Cutting• Quality of some
Page 37: http://postharvest.ucdavis.eduUpcom

Cantwell-Postharvest Update for leafy vegetables

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