EFFECT OF CULTURAL PRACTICES ON CHEMICAL COMPOSITION OF PROCESSING VEGETABLES. A Review.

Lee, C. Y.

doi:10.1111/j.1365-2621.1974.tb07322.x

Cited by 7 publications

(5 citation statements)

References 23 publications

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“…In addition, the seeds of local cuittvar had the highest protein, fructose and starch contents among all genotypes, although, this cultivar produced the lowest seed yield among all genotypes ( Table 3). The chemical composition of pea seeds has been found to vary according to variety and climatic conditions (Lee, 1974),…”

Section: Resultsmentioning

confidence: 99%

“…Bajaj and Dhillon (1988) and Stickland and Wilson (1983) observed considerable differences among cultivars in the chemica! composition (e,g, protein, amino acids) of pea seeds, Dornbos and Mullen (1992) and Lee (1974) reported that location exerts a signiticant influence on the chemical composition of peas. Unfortunately, available studies do not provide information about the relationship between seed yield and the contents of sugars, starch, protein and lipid in pea seeds.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition of Pea Seeds as Related to Seed Yield under Arid and Semiarid Mediterranean Environments

Al‐Karaki¹,

Ereifej²

1997

J Agronomy Crop Science

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Little has been published on the chemical composition of pea {Pisum sativum L.) seeds and its relationship to seed yield. This study was conducted to investigate the relationships between seed protein, lipid, starch and sugars content of pea with seed yield under arid and semjarid Mediterranean environments. Twenty pea genotypes were grown at an arid (JUST) and semiarid (Maru) locations in northern Jordan, With the exception of glucose and fructose, the variation in protein, lipid, sucrose and starch was caused by environmental conditions. Pea grown at the semiarid location exhibited higher yield and the lower protein, glucose, fructose and sucrose contents thati those grown at the arid location. Except for lipid and starch, high seed yields of genotypes were associated with low contents of protein and sugars, indicating that otie-sided selection for high seed yield tends to reduce the nutritional quality of pea seed.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Pea Seeds as Related to Seed Yield under Arid and Semiarid Mediterranean Environments

Al‐Karaki¹,

Ereifej²

1997

J Agronomy Crop Science

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“…Large genotypic variation in vitamin content was reviewed by Stevens (1974) and Harris (1975). Other preharvest factors include climatic conditions and cultural practices (Somers and Beeson, 1948;Lee, 1974;Harris, 1975;Mozafar, 1994;Weston and Barth, 1997). All these factors are responsible for the wide variation in vitamin C content of fruits and vegetables at harvest.…”

Section: Introductionmentioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,891

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1,088

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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“…Η περιεκτικότητα των φυτών σε βιταμίνη C επηρεάζεται από πληθώρα παραγόντων, μεταξύ των οποίων ο γενότυπος του φυτού (Stevens, 1974, Harris, 1975, Siomos et al 2002a, οι κλιματικές συνθήκες κατά την ανάπτυξη, οι καλλιεργητικές τεχνικές (Lee, 1974, Harris, 1975, Mozafar, 1996, Lee and Kader, 2000, η μέθοδος συγκομιδής και οι μετασυλλεκτικοί χειρισμοί (Lee and Kader, 2000).…”

Section: συγκέντρωση βιταμίνης C στους φυτικούς ιστούςunclassified

“…Η περιεκτικότητα του μαρουλιού σε ασκορβικό οξύ, επηρεάζεται από πληθώρα παραγόντων, πριν και μετά τη συγκομιδή, με αποτέλεσμα να διαφοροποιείται και η συγκέντρωση της βιταμίνη C για τους διάφορους τύπους μαρουλιού. Σε όλες όμως τις περιπτώσεις είναι δεδομένη η μείωση του ασκορβικού οξέος μετά την συγκομιδή (Lee andKader, 2000, Poulsen et al 1995).…”

Section: μεταβολή βιταμίνης C στους φυτικούς ιστούςunclassified

Μελέτη Της Επίδρασης Της Καλλιεργητικής Τεχνικής Στην Περιεκτικότητα Του Μαρουλιού Σε Νιτρικά Καθώς Και Στην Μετασυλλεκτική Συμπεριφορά Και Ποιότητα Του Προϊόντος

Konstantopoulou¹,

Κωνσταντοπούλου²

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Σε υδροπονική καλλιέργεια μαρουλιού ποικιλίας Parris Island, μελετήθηκε η επίδραση πέντε επιπέδων αζωτούχου λίπανσης στην ανάπτυξη και τα ποιοτικά χαρακτηριστικά των φυτών σε τρεις διαφορετικές εποχές. Έτσι μετρήθηκαν το νωπό βάρος του φυτού, η συσσώρευση νιτρικών ιόντων και η κατανομή τους στο φυτό και τα φύλλα, καθώς και τα επίπεδα χλωροφύλλης και βιταμίνης C. Προσδιορίστηκαν επίσης οι τιμές της φωτοσύνθεσης, διαπνοής και της στοματικής αγωγιμότητας των ιστών του φύλλου του μαρουλιού. Παράλληλα μελετήθηκε η μετασυλλεκτική συμπεριφορά των φύλλων του μαρουλιού κατά τη συντήρησή τους σε δύο διαφορετικές θερμοκρασίες και σε δύο διαφορετικές συσκευασίες. Έτσι προσδιορίστηκε η μεταβολή των τιμών του νωπού βάρους, της συσσώρευσης των νιτρικών ιόντων στα διάφορα μέρη των φύλλων, της βιταμίνης C και της χλωροφύλλης. Η αύξηση της αζωτούχου λίπανσης προκάλεσε αυξητική τάση σε όλες τις παραμέτρους που μετρήθηκαν. Η αποθήκευση σε όλες τις περιπτώσεις προκάλεσε απώλεια στο νωπό βάρος, τη χλωροφύλλη, τη βιταμίνη C, ενώ δεν επηρέασε τη συσσώρευση νιτρικών.

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EFFECT OF CULTURAL PRACTICES ON CHEMICAL COMPOSITION OF PROCESSING VEGETABLES. A Review.

Cited by 7 publications

References 23 publications

Chemical Composition of Pea Seeds as Related to Seed Yield under Arid and Semiarid Mediterranean Environments

Chemical Composition of Pea Seeds as Related to Seed Yield under Arid and Semiarid Mediterranean Environments

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

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