Cantwell-Postharvest Update for leafy vegetables

More documents

Recommendations

Info

Days to reach score 2Visual Quality and Shelf-life302826aa24bb22b20Control30 minhydrate2 hourhydrate3% weightloss3% w loss +30 minhydrate1 2 3 4 5
Broccoli Firmness and Water loss• 3% weight loss results in noticeable loss offirmness• Minimize delays to cool• Use plastic liners to reduce water loss and allowcooling (vacuum, <strong>for</strong>ced air)• Keep product cold• Sealed plastic packaging is not necessary tocontrol water loss• Sealed packaging will create MA which can bebeneficial in range of at 3-8% O2 and 5-12% CO2
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: Stem FirmnessStorage: perforated pl
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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?