Effects of Post‐Harvest Handling and Processing on Vitamin Contents of Peas

Lee, C. Y.; Massey, L. M.; Buren, J. P. Van

doi:10.1111/j.1365-2621.1982.tb12755.x

Cited by 26 publications

(18 citation statements)

References 7 publications

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“…These results agree quite well with reports by Lee et al (1982) and Imungi and Potter (1983) that carotenes in blanched and canned leafy vegetables appeared to be relatively unaffected by heat processing. However, carotenes are likely to undergo some TABLEm Vitamins, mineral and antinutrient contents of raw and cooked amaranth leaves™ (per 100 g dry matter) conformation^ change during heat processing with loss in vitamin activity (Imungi, 1984).…”

Section: Resultssupporting

confidence: 93%

“…The increase in beta-carotene contents during cooking could be attributed to losses in soluble solids through leaching into the cooking water, so that when expressed on dry matter basis, the beta-carotene show an apparent increase (Imungi and Potter, 1983). Also, it is possible that the cooking facilitates a more effective extraction from tissues during analysis as in Gomez (1981) and Lee et al (1982). Amaranth leaves after cooking and draining retained only 49.6% of the ascorbic acid originally present in the raw leaves.…”

Section: Resultsmentioning

confidence: 91%

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Nutrient and antinutrient in contents of raw and cookedAmaranthus hybridus

Mziray¹,

Imungi

Karuri

2001

Ecology of Food and Nutrition

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Amaranthus hybridus was grown as a leafy vegetables in four sites in DarEs-Salaam, Tanzania. Freshly harvested leaves from each of the growing sites were analyzed for proximate composition of beta-carotene, reduced ascorbic acid, minerals iron, calcium, phosphorous and the antinutrients oxalates and nitrates. The leaves from the four sites were bulked and cooked by boiling in distilled water in the ratio vegetable to water of 1:4 then drained. The drained vegetables were analyzed for beta-carotene, reduced ascorbic acid, iron, calcium, phosphorus, oxalate and nitrate.Results indicated that fresh amaranth vegetables from the four sites had comparable high moisture contents ranging between 85.3% to 86.5%, protein of between 28.2% to 31.6%. The level of minerals calcium, iron and phosphorus ranged between 2062 mg/100 g and 2263 mg/100 g, 108 mg/100 g and 128 mg/100 g and 500 mg/100 g and 553 mg/100 g respectively on dry weight basis. The levels of beta-carotene of between 25.2 mg/100 g to 37.3 mg/100 g, ascorbic acid of between 455 mg/100 g to 535 mg/100 g. Nitrates and oxalates were at levels of between 501 mg/100 g to 560 mg/100 g and 3383 mg/100 g to 4333 mg/100 g respectively on dry matter basis.On cooking, the levels of beta-carotene did not change significantly but there were significant reductions (P < 0.05) in the levels of ascorbic acid of up to 50.4%, and 41.4% for phosphorus, while the total nitrate was reduced by 39.2%, and the oxalate by 40.2%. The study established that Amaranthus hybridus leaves grown in four sites of Dar-Es-Salaam were good sources of nutrients, had low * Corresponding author. 53 Downloaded by [University of Glasgow] at 13:25 22 December 2014 54 R.S. MZIRAY ETAL.nitrates levels but high oxalate contents. Furthermore the cooking losses of the nutrients were not excessive, while the antinutrients were substantially reduced.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 91%

Nutrient and antinutrient in contents of raw and cookedAmaranthus hybridus

Mziray¹,

Imungi

Karuri

2001

Ecology of Food and Nutrition

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“…AA content increased with ripening on the plant in apricots, peaches, and papayas, but decreased in apples and mangoes (Table 4). Lee et al (1982) reported that large and more mature peas contained less ascorbic acid than smaller and immature peas. Nagy (1980) reported that immature citrus fruits contained the highest concentration of vitamin C, whereas ripe fruits contained the least.…”

Section: Maturity At Har6estmentioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,891

117

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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“…Lee et al (1982) suggest that improvement in vitamin retention might be achieved by changing processing practices. From analysis of Figs.…”

Section: Changes Of Aa During Sterilizationmentioning

confidence: 97%

“…Lee, Massey, and Van Buren (1982) have measured the vitamin contents of peas at various stages of raw product handling, on different cultivars, on different sizes of peas, at various stages of processing and at different processing plants; they observed profound effects during blanching and thermal processing of peas, finding that ascorbic acid content of canned peas was significantly lower than that of fresh peas. Lathrop and Leung (1980b) reported that a substantial amount of vitamin C in peas leached into the brine, approximately two thirds of the original vitamin C in fresh peas was 0260-8774/$ -see front matter Ó 2005 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 97%