Cantwell-Postharvest Update for leafy vegetables

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Marketability evaluations0.5°C (33°F)5°C (41°F)Yellowing1=None 5=Severe543ImmatureMatureOvermatureImmatureMatureOvermature28 days 14 days543Decay/Deterioration1=None 5=Severe21054321ImmatureMatureOvermatureImmatureMatureOvermature2▪ Important differences1between 0.5 and 5°C054▪ Overmature leaves3had the higher defect2scores1Discoloration1=None 5=Severe0543ImmatureMatureOvermatureImmatureMatureOvermature0543221100 14 28 42Storage time (Days)0 14 21 28Storage time (Days)024
Ammonia0°C5°C0.80.8Ammonia(mg/g FW)0.60.4ImmatureMatureOvermatureImmatureMatureOvermature0.60.40.20.20.00.00 14 28 42Storage time (Days)0 14 21 28Storage time (Days)• Ammonia is an indicator of senescence• Increases as nitrogen compounds are metabolized• Significant differences due to temperature• 0°C: No significant differences between maturity stages• 5°C: Significant increases after day 14. Differences between maturitystages: higher in overmature leaves. Lower in immature leaves.25
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 20 and 21: Fresh-cut KaleImportance of Leaf Ma
Page 22 and 23: Materials and methods• Preparatio
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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