Cantwell-Postharvest Update for leafy vegetables

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Fresh-cut KaleImportance of Leaf Maturity1. Determine the impact of maturity onper<strong>for</strong>mance of kale leaves in fresh-cut <strong>for</strong>matat two storage temperatures2. Determine relationships between compositionanalyses and indicators of the senescenceprocess20
Materials and methods• Kale cv. Lacinato• Leaves were harvested at threematurity stages based on:– Length (petiole included)– Width (Point of maximum leafexpansion)• Unlike other cultivars, color isnot a maturity criteriaCriteria Immature Mature OvermatureLength 35 cmWidth 5 cm
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 16 and 17: Shelf-life based on visual and nutr
Page 18 and 19: Marketability evaluation - Intact l
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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