Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Miceli, Alessandro; Gaglio, Raimondo; Francesca, Nicola; Ciminata, Alessio; Moschetti, Giancarlo; Settanni, Luca

doi:10.1016/j.scienta.2018.12.023

Cited by 25 publications

(29 citation statements)

References 66 publications

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“…This parameter increased significantly during storage in all the tested samples up to 258.4 mg 100 g −1 fw of citric acid equivalent on average after 14 d at 4 °C. Similar results has been found for minimallyprocessed borage, cauliflower, red chicory, and escarole that showed increases of titratable acidity during cold storage [19,[35][36][37]80].…”

Section: Storage (D At 4 °C)supporting

confidence: 81%

“…• Brix at day 0 and remained almost constant until the end of cold storage (5.5 • Brix on average at day 14) ( Table 3). As reported by others authors for various leafy vegetables [26,[35][36][37][38][39], minimally-processed vegetables packed in sealed plastic bags characterized by low permeability to water vapor do not suffer dehydration due to the very high relative humidity inside the sealed packages (near to 100%). Moreover, fresh-cut leafy vegetables cold stored in sealed plastic films usually have a low respiration rate [36][37][38], as confirmed by the small variation of TSS recorded for the borage samples irrespective of accession and plant density ( Table 3).…”

Section: Source Of Variancementioning

confidence: 81%

“…As reported by others authors for various leafy vegetables [26,[35][36][37][38][39], minimally-processed vegetables packed in sealed plastic bags characterized by low permeability to water vapor do not suffer dehydration due to the very high Consumer's perception of vegetable quality is mainly influenced by their color and appearance; thus, color modifications and overall appearance are the primary parameters for the quality evaluation of vegetables, especially those minimally-processed [44,48]. These modifications may occur due to both pre-harvest [48][49][50][51][52] or post-harvest [17,19,[35][36][37]53,54] factors. The color variability of borage leaves was mainly due to the difference between the tested borage accessions as already reported for chlorophyll content; accession H had leaves more yellowish (higher a* values) and greenish (higher b* values), resulting in a more vivid color (chroma) than accession D4 (Table 4).…”

Section: Source Of Variancementioning

confidence: 88%

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Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

et al. 2020

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Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 days at 4 °C. The highest plant density (8 plants m2) determined the highest yield of plants and minimally-processed leaves with good quality retention during storage. Mulching had a positive effect on earliness, yield, and shelf life of minimally-processed leaves but also increased nitrate accumulation and reduced ascorbic acid content. Borage plants with lower spacing grown on mulched soil showed the best yield of plants and minimally-processed leaves irrespective of the borage accession tested. Borage plants can be used to produce minimally-processed entire leaves with good quality characteristics.

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Section: Storage (D At 4 °C)supporting

confidence: 81%

Section: Source Of Variancementioning

confidence: 81%

Section: Source Of Variancementioning

confidence: 88%

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Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

et al. 2020

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“…The amounts of nitrate accumulated in leafy vegetables can determine a negative effect on human health. Nevertheless, the nitrate contents of escarole and red chicory were well below the maximum NO₃ nitrate levels admitted in some vegetables (European Union, ) and were not affected by cold storage as found for other leafy vegetables (Alfonzo et al, ; Miceli et al, ; Miceli & Miceli ). The nitrate content may vary greatly among vegetables; escarole and red chicory samples analyzed in this study had an average nitrate content of 1,065.0 and 445.0 mg/kg fw, respectively, that was similar to those found by other authors (Moncada et al, ; Santamaria, ).…”

Section: Discussionmentioning

confidence: 59%

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Gaglio

Miceli

Sardina

et al. 2019

J Food Process Preserv

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An integrated microbiological and physico‐chemical approach was applied to evaluate the decay of mono‐varietal ready‐to‐eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture‐dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico‐chemical quality between the beginning and at the end of the expiry date, the main differences were found for weight loss, higher for escarole, and titratable acidity and lightness, higher for red chicory. This work showed how the microbiological and physico‐chemical shelf life parameters changed during storage for escarole and red chicory, even though the cold chain was strictly applied and kept under control. Practical applications The evaluation of the microbiological, chemical, and physical qualities of mono‐varietal escarole and red chicy during refrigeration indicated how the viable levels of bacteria and yeasts, microbial composition, weight loss, titratable acidity, ascbic acid content, lightness, yellowness, and redness as well as visual quality changed over time. These findings are useful to understand the change of quality parameters of some of the most common vegetable ingredients of mixed salads.

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“…As already stated, the salinity of soil solution or irrigation water can determine imbalances in nutrient uptake, making the absorption of essential cations and anions, such as K + and NO 3 − , problematic to plants [84,85]. Leafy vegetables may accumulate a great amount of nitrates in the leaves, causing a reduction of their nutritional quality as nitrates can be harmful to human health [86][87][88]. Furthermore, if the nitrate content of lettuce and rocket overcomes the thresholds imposed by EU regulations, they can even lose marketability [89].…”

Section: Discussionmentioning

confidence: 99%

Use of Gibberellic Acid to Increase the Salt Tolerance of Leaf Lettuce and Rocket Grown in a Floating System

2020

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Hydroponics need water of good quality to prepare a balanced nutrient solution that could allow plants to reach their maximum yield potential. The rising difficulties in finding water with good quality have led to the compelling necessity of identifying sustainable ways to use saline water, limiting its negative effect on crop yield and quality. The exogenous supplementation of plant growth regulators, such as gibberellic acid (GA3), can be effective in increasing plant growth and vigor, thus helping plants to better cope with salt stress. The aim of this study was to evaluate the feasibility to increase the salt tolerance of leaf lettuce and rocket grown in a floating system by adding GA3 (10−6 M) to mineral nutrient solutions (MNS) with increasing salinity (0, 10, and 20 mM NaCl). Leaf lettuce and rocket plants suffered a significant reduction of growth and yield, determined by the reduction of biomass, leaf number, and leaf area, even with moderate salt stress (10 mM NaCl). The supplementation of exogenous GA3 through the MNS allowed plants to substantially counterbalance salt stress by enhancing various morphological and physiological traits, such as biomass accumulation, leaf expansion, stomatal conductance and water and nitrogen use efficiency. The effects of salt stress and GA3 treatment varied according to the species, thus indicating that this interaction may improve salt tolerance by activating different adaptation systems.

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Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Cited by 25 publications

References 66 publications

Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Use of Gibberellic Acid to Increase the Salt Tolerance of Leaf Lettuce and Rocket Grown in a Floating System

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