Cantwell-Postharvest Update for leafy vegetables

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9=excellent, 1=unusable9876543A. Visual qualityLSD.050°C (32°F)10°C (50°F)20°C (68°F)1=none, 5=severe5432B. Decay or deteriorationLSD.051=none, 5=severe5432C. YellowingLSD.050°C (32°F)10°C (50°F)20°C (68°F)2111mg/100g FW2602402202001801601401201008060D. Vitamin C E. Antioxidant activityLSD.050 2 4 6 8 10 12mg Trolox/100g FW18016014012010080604020LSD.050°C (32°F)10°C (50°F)20°C (68°F)0 2 4 6 8 10 120 2 4 6 8 10 12Days Arugula (a Brassica) is veryresponsive to storage temperature Low temperature retained VitaminC but antioxidants decreased at alltemperatures Arugula has high Vitamin C contentand high antioxidant activityDaysDays
ArugulaTemperatureDays to limit ofmarketabilityDays to 80%Vitamin CDays to 80%Antioxidant activity0°C (32°F) 8 >12 6.510°C (50°F) 3.5 6 3.520°C (68°F) 2 2 2CONCLUSIONS:Buying arugula based on visual appearance would ensure good nutritional quality.Antioxidant activity declines faster than Vitamin C content.
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 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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