Cantwell-Postharvest Update for leafy vegetables

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Water loss is CumulativeImpacts on QualityLoss of Salable WeightLoss Fresh AppearanceGlossShrivelPitting, sunken areasLoss of Texture, TurgidityChanges in Product PhysiologyCritical levels <strong>for</strong> many products5% shrivel, lose salability
Iceless BroccoliTemperature-yellowingMoisture loss-softeningTexture and Water loss6050% Firmness loss vs % Weight lossy = 7.228x; R 2 = 0.98% Firmness loss4030201000 1 2 3 4 5 6 7% Weight lossBroccoli held at 7.5CICELESS BROCCOLI Minimize delay from harvest to cooling Use plastic liners with holes to reduce water loss Keep it cold About 3-4% weight loss = soft head
Page 1: Postharvest Handling Update for Lea
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 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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