Cantwell-Postharvest Update for leafy vegetables

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Romaine Lettuce2.8 B. Discoloration1=none, 2=slight, 3=moderate2.62.42.22.01.81.61.41.2LSD.05T1= used knivesT2= new knivesT3= fuzzy nozzleT4= sharp nozzle1.00.80 2 4 6 8 10 12 14 16 18Days at 2.5CData average of 50 pieces per rep per evaluation per treatment, evaluating at both cut ends; 4 reps.Test#1 FrEx 2013
Waterjet Cutting• Quality of some fresh-cut <strong>vegetables</strong> is betterwith waterjet cutting than blade cutting(celery, romaine lettuce)• No differences in microbial (TPC) betweenwaterjet and blade cutting in romaine• Nozzle type is key component of waterjettechnology; pressue and speed play minorroles
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 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 36 and 37: http://postharvest.ucdavis.eduProdu

Cantwell-Postharvest Update for leafy vegetables

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