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

Rodríguez-Hidalgo, Stephanie; Artés–Hernández, Francisco; Gómez, Perla A.; Hernández, Juan Antonio Fernández

doi:10.1002/jsfa.3926

Cited by 52 publications

(45 citation statements)

References 56 publications

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“…Among different production modalities, the "baby leaf" form, presented as whole leaves, 8-12 cm in length, with only one very small section, the petiole, exposed to oxidation, has grown in popularity as minimally processed vegetable products (Rodríguez-Hidalgo et al 2010). Besides, in comparison with whole-head lettuce, the baby leaf form shows greater efficiency, with a higher percentage of usable product and easier and faster processing; packed, it has a more attractive presentation and suffers minimal oxidation .…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the initial microbial load in leaves in this system at harvesting is lower than in conventionally grown crops (Rodríguez-Hidalgo et al 2010). Although the floating system is easy to use, it is limited by the concentration of oxygen in the nutrient solution (Carrasco et al 2011), and plants may suffer hypoxia because the roots gradually consume the oxygen dissolved therein.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

Conesa

Hernández

Niñirola

et al. 2015

AFSci

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The objective of this research was to study the effects of nutrient solution aeration (no aeration [NA], low aeration [LA] or high aeration [HA]) and growing cycle (autumn, winter and summer) on the yield, quality, and shelf life of red lettuce as a fresh-cut product grown in a floating system. The specific leaf area, yield and root diameter were affected by the growing cycle. The percentage of dry matter and the nitrate content were affected by growing cycle and aeration, total phenolics and mesophilic microorganism by aeration and storage time, hue angle and chromacity by growing cycle and storage time, and antioxidant capacity, vitamin C, lightness and psychrophilic microorganisms were affected by all three factors. NA conditions increased the antioxidant capacity in summer and vitamin C content in winter. The lowest mesophilic and psychrophilic count was observed in autumn. The effect of aeration on most of the quality parameters measured was influenced by the growing cycle.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

Conesa

Hernández

Niñirola

et al. 2015

AFSci

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“…The sample preparation for chlorophyll determination was conducted as previously reported Rodríguez-Hidalgo et al (2010), with light modifications, wherein the total chlorophyll pigments were extracted with hexane. Briefly, frozen samples (0.5 g) were mixed with hexane (9 mL) and 15 mL of a mixture of methanol-acetone (1:2, v/v).…”

Section: Total Carotenoid and Chlorophyll Contentmentioning

confidence: 99%

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

Self Cite

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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“…SCS, by disconnecting the cultivation from the soil, eliminate problems related to crop rotations, soil exhaustion, soil mineral integration, soil salinization, soil diseases, poor soil structure and groundwater pollution caused by the excessive use of fertilizers (Santamaria and Signore 2004;Sardare and Admane 2013;Siddiqi et al 1998;Van Os 1999). SCS are suitable for producing horticultural products with both a short growing cycle and a high plant density, and they increase earliness and allow the growing season to be extended (Colla and Saccardo 2003;Fontana and Nicola 2008;Grewal et al 2011;Rodríguez-Hidalgo et al 2010). SCS are suitable for producing horticultural products with both a short growing cycle and a high plant density, and they increase earliness and allow the growing season to be extended (Colla and Saccardo 2003;Fontana and Nicola 2008;Grewal et al 2011;Rodríguez-Hidalgo et al 2010).…”

Section: Soilless Culture Systems and Input Controlmentioning

confidence: 99%

Advances in Research on Fertilization Management of Vegetable Crops

Tei¹,

Nicola²,

Benincasa³

2017

Advances in Olericulture

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The book series Advances in Olericulture provides a state-of-the-art account of research in olericulture, the applied life science of production and utilization of vegetable crops. The series focuses on various aspects of vegetable science and technology covering primarily but not exclusively species where the vegetative organ is the economically important component. The series of books spans current topics from sustainable fertilization to organic production; from open field cultivation to advanced soilless growing techniques; from vegetable seed and seedling physiology to vegetable quality and safety; from environmental stresses to phyllosphere communities interaction with vegetables; from postharvest biology and technology to minimally processing of vegetables. The series is designed to present the most advanced scientific information available linking basic and applied research for serving olericulturists, research workers, teachers and advanced students.More information about this series at

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

Abstract: No clear effect of fertilisation doses was observed during post-harvest storage on overall quality of fresh-cut baby spinach leaves, while N2O-enriched atmospheres seems to be a promising alternative to passive MAP for extending shelf life.

Cited by 52 publications

References 56 publications

Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Advances in Research on Fertilization Management of Vegetable Crops

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