Cantwell-Postharvest Update for leafy vegetables

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Shelf-life based on visual and nutrient aspectsDays that remainvisually marketable*Days that retain80% nutrient value**VEGETABLE 0°C(32°F)10°C(50°F)20°C(68°F)0°C(32°F)10°C(50°F)20°C(68°F)Artichoke 9 4 3 12 8 5Arugula 8 4 2 10 5 2Asparagus 14 9 5 12 8 3Bean, green 14 8 5 12 12 10Broccoli 14 9 4 10 7 4Cauliflower 8 5 3 12 10 7Kale 14 8 4 12 10 6Snap Pea 14 8 5 14 14 10Spinach 14 7 3 14 10 4Zucchini 14 12 9 12 12 10AVERAGE 12.3 7.4 4.3 12.0 9.6 6.1* Number of days to reach a score of 6 from a 9 to 1 scale, where 9=excellent, 8=very good, 7=good, 6=moderately good and marketable, 5=fair but unmarketable, 4=low, 3=poor, 2=almost unusable and 1=unusable**Number of days to retain 80% Vitamin C and antioxidant activity
Is visual appearance a good indicatorof nutritive value? Generally YES!VegetableArtichokeArugulaAsparagusBean, greenBroccoliCauliflowerKaleSnap PeaSpinachZucchiniConclusionYesYesNoYesPartiallyyesYesYesYesYesUsed 80% retention of Vitamin C and Antioxidant Activity at the limit ofmarketability as criteria to answer the question
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 14 and 15: 9=excellent, 1=unusable9876543A. Vi
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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