Identifying traits to improve postharvest processability in baby leaf salad

Clarkson, Graham J. J.; O'Byrne, Eleanor E.; Rothwell, Steve D.; Taylor, Gail

doi:10.1016/s0925-5214(03)00110-8

Cited by 51 publications

(60 citation statements)

References 18 publications

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“…Under our experimental conditions, closely spaced, generally isodiametric cells were observed in low‐N treated plants and these leaves had higher maximum force, toughness and stiffness. Our results are in agreement with reports by Wagstaff et al and Clarkson et al that associated changes in cell structure with differences in elastic properties of two lettuce cultivars during storage.…”

Section: Discussionsupporting

confidence: 94%

Texture, composition and anatomy of spinach leaves in relation to nitrogen fertilization

et al. 2012

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Section: Discussionsupporting

confidence: 94%

Texture, composition and anatomy of spinach leaves in relation to nitrogen fertilization

et al. 2012

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“…Consumers care more and more about what they eat and fresh produce has been recognised as a healthy food, for example being rich in antioxidants (Llorach et al, 2008;Alothman et al, 2010;Yeoh et al, 2014). The shelf-life of fresh produce, however, is shorter than other food products, and is determined by initial quality at harvest (Clarkson et al, 2003;Zhang et al, 2007) and subsequent storage conditions (Nunes et al, 2009). New techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining the product's visual, textural and nutritional quality are required at all steps of the production and distribution chain.…”

Section: Introductionmentioning

confidence: 99%

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Glowacz

Colgan

Rees

2015

Postharvest Biology and Technology

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The effect of continuous exposure to ozone on quality changes during the storage of red bell peppers, cucumbers and zucchini was investigated. Peppers were stored at 14 °C and were exposed to ozone at 0.1 and 0.3 µmol mol -1 , while cucumbers and zucchini were stored at 12 and 8 °C, respectively and exposed to ozone at 0.1 µmol mol -1 . The content of fructose (2.75 g/100 g FW) and glucose (2.00 g/100 g FW) in red bell peppers exposed to ozone at 0.1 µmol mol -1 was increased by 8 and 7%, respectively when compared to controls. Continuous exposure to ozone at 0.3 µmol mol -1 , on the other hand, had no effect on fructose (2.52 g/100 g FW) and glucose (1.88 g/100 g FW) content. The content of vitamin C was significantly enhanced in red bell peppers exposed to ozone at 0.1 and 0.3 µmol mol -1 after 7 days of storage, however, this effect was not maintained. After 14 days, vitamin C content in peppers exposed to ozone at 0.1 µmol mol -1 was not significantly different from the control, whereas it was reduced at 0.3 µmol mol -1 . Total phenolics content was increased in peppers exposed to ozone at 0.1 µmol mol -1 , but was unaffected at 0.3 µmol mol -1 . Continuous exposure of red bell peppers to ozone at 0.1 and 0.3 µmol mol -1 had no significant effect on weight loss, texture and colour. In cucumbers and zucchini, continuous exposure to ozone at 0.1 µmol mol -1 reduced weight loss by more than 40% and improved texture maintenance, while having no significant effect on their biochemistry. The findings from this study suggest that continuous exposure to ozone at 0.1 µmol mol -1 is a promising method for shelf-life extension of cucumbers and zucchini. Even though in red bell peppers continuously exposed to ozone at 0.1 µmol mol -1 sugars and phenolics content was increased, further work is still needed to better understand the exact mechanism of ozone action and its potential for the industrial use.

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“…They are small size mature or immature leaves, multi and baby, respectively, with a tender and soft texture (Martínez-Sánchez et al, 2012). The search for a better quality leaf with a longer shelf-life is a continuing process from preharvest to postharvest processing operations (Clarkson et al, 2003). Baby leaves are generally characterized as very perishable products with high respiration and water loss (Wang, 2003).…”

Section: Introductionmentioning

confidence: 99%

Comparison of industrial precooling systems for minimally processed baby spinach

Garrido

Tudela

Gil

2015

Postharvest Biology and Technology

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Identifying traits to improve postharvest processability in baby leaf salad

Cited by 51 publications

References 18 publications

Texture, composition and anatomy of spinach leaves in relation to nitrogen fertilization

Texture, composition and anatomy of spinach leaves in relation to nitrogen fertilization

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Comparison of industrial precooling systems for minimally processed baby spinach

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