Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (<i>Spinacia oleracea</i> L.)

Bergquist, Sara; Gertsson, Ulla E.; Olsson, Marie

doi:10.1002/jsfa.2373

Cited by 116 publications

(96 citation statements)

References 59 publications

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“…Olaofe (1992) on the other hand, reported that decreased in vitamin C concentration during refrigerated storage is partly due to the enzymatic activities of vitamin C oxidase, cytochrome oxidase and vitamin C peroxidase that were endogenously present. The findings agreed with the report of Bergquist et al (2006) that during freezing of vegetables the ascorbic acid concentration decreased considerably and the dehydroascorbic acid/vitamin C ratio increased. The generally insignificant differences recorded in the β-carotene concentration in second to fourth weeks and vitamin C content in first to fourth week of storage could be seen as a result of decrease in endogenous enzymatic activity and reduction of oxidation of the compound as freezing storage progresses.…”

Section: Discussionsupporting

confidence: 92%

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Musa

Ogbadoyi²

2013

Journal of Food Studies

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Postharvest handling is one of the major factors affecting the chemical contents of vegetables after harvesting. It is for this reason that the study was conducted to determine the influence of freezing on some plant toxins (cyanide, nitrate, soluble and total oxalates) and micronutrients which include vitamins (β-carotene and vitamin C) and mineral elements (Fe, Cu, Mg, Na and K) in Amaranthus cruentus. The results showed that the concentrations of vitamin C, β-carotene, K, cyanide, soluble and total oxalates in Amaranthus cruentus decreased significantly (p < 0.05) during one week of freezing and they remained significantly unchanged in the second, third and fourth weeks of freezing. Except that the concentration of β-carotene in the fourth weeks was significantly lower than the second weeks of freezing. The decreasing effect of freezing on nitrate concentration in Amaranthus cruentus was not significant during the first week of storage, however, its concentration decreased significantly (p < 0.05) in the second weeks and the value remained significantly unchanged for the third and fourth weeks of freezing. The significant decreased in the concentrations of Fe and Cu during freezing was observed during three weeks of freezing and remained significantly unchanged in the fourth weeks of storage. Similarly the concentrations ISSN 2166-1073 2013 www.macrothink.org/jfs 76 of Mg and Na in Amaranthus cruentus decreased significantly (p < 0.05) during two weeks of freezing and remained significantly unchanged in the third and fourth weeks. The results conclude that although freezing significantly reduced the antinutrients and toxic substances in Amaranthus cruentus it has a deleterious effects on the micronutrients content of the vegetable. Journal of Food Studies

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Section: Discussionsupporting

confidence: 92%

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Musa

Ogbadoyi²

2013

Journal of Food Studies

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“…The AA could be attributed mainly to vitamin C, but also to several compounds such as fibres, polymeric polyphenols and other phytonutrients 46. However, spinach AA and also total phenolics content, are influenced by genetics, growing season and minimal processing 47, 48. It is remarkable that the highest initial amount was found for 8 mmol N L −1 and no differences were found for the remaining N fertilisations.…”

Section: Resultsmentioning

confidence: 97%

Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments

et al. 2010

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“…2007). Furthermore, Bergquist et al. (2006) have shown that total carotenoids content increased or remained stable during storage in spinach.…”

Section: Resultsmentioning

confidence: 98%

Effects of Storage Temperature on the Contents of Carotenoids and Glucosinolates in Pakchoi (Brassica Rapa L. Ssp. Chinensis Var. Communis)

Yang

Zhu

Wang

et al. 2010

Journal of Food Biochemistry

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Influences of storage temperatures (4 and 20C) on weight loss and carotenoids and glucosinolates (GSs) contents in pakchoi leaves were investigated. The weight loss was prevented by low temperature. At 9 days of storage, the contents of chlorophylls, β‐carotene, lutein and GSs at 20C decreased to 52, 48, 26 and 47%, respectively, compared to those at 4C. At 4C, the total GS content was not significantly changed during 3 days, however increased at 5 and 7 days and returned to the beginning level at 9 days. At 20C, total GS was increased at 3 days, and then decreased gradually. The change trend of aliphatic GS was similar to that of total GS. The indolyl and aromatic GS was not significantly affected by storage temperature. The gluconapin, glucobrassicanapin and 4‐methoxyglucobrassicin contents were increased and then decreased with the time; however, the decrease processes were delayed by low temperature. PRACTICAL APPLICATIONS Pakchoi is a traditional vegetable in China and belongs to the cruciferous family which is considered to protect human against the risk of cancer, and provides benefits from numerous nutrient and phytochemical compounds with anticancer activity, such as carotenoids and glucosinolates. The contents of carotenoids and GSs might be lost due to unsuitable storage conditions before consumption, and temperature is a critical factor in vegetable storage. Hence, it is necessary to investigate the influence of temperatures on phytochemicals as well as visual quality to provide some suggestions for pakchoi storage. Our results imply that low temperature was beneficial to reduce the loss of β‐carotene, lutein and chlorophylls, maintained the visual quality and total GSs content or even slightly increased the contents of glucoalyssin, gluconapin, glucobrassicanapin and 4‐methoxyglucobrassicin at the end of experiment. We suggest that pakchoi should be packed with polyethylene bag and stored at low temperature, especially for longer time storage.

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Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.)

Cited by 116 publications

References 59 publications

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments

Effects of Storage Temperature on the Contents of Carotenoids and Glucosinolates in Pakchoi (Brassica Rapa L. Ssp. Chinensis Var. Communis)

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