Negi Pradeep Singh, Roy Susanta Kumar
Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi - 110 012, India.
Plant Foods Hum Nutr. 2003;58(3):225-30. doi: 10.1023/b:qual.0000040361.85578.b5.
Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of amaranth and fenugreek and their quality was evaluated on the basis of retention of beta-carotene, ascorbic acid and chlorophyll during storage. Losses of beta-carotene ranged from 46.5 to 85.0% for amaranth and 24.0 to 73.0% for fenugreek depending on duration and conditions of storage. Similarly ascorbic acid retention varied from 9-32% for amaranth and 23-80% for fenugreek. Results showed that the degradation of quality parameters was faster at ambient conditions and packaging of leaves in low density polyethylene bags was beneficial in improving shelf life and nutritive value. Low cost storage structure was similar to low temperature storage for retention of beta-carotene, ascorbic acid, chlorophyll content and enhancement of shelf life.
叶菜类蔬菜极易腐烂，其货架期取决于储存时间和条件。采用一种低成本的储存结构来延长苋菜和胡芦巴的货架期，并根据储存期间β-胡萝卜素、抗坏血酸和叶绿素的保留情况对其品质进行评估。根据储存时间和条件，苋菜的β-胡萝卜素损失率在46.5%至85.0%之间，胡芦巴的损失率在24.0%至73.0%之间。同样，苋菜的抗坏血酸保留率在9%至32%之间，胡芦巴的保留率在23%至80%之间。结果表明，在环境条件下品质参数的降解更快，将叶片包装在低密度聚乙烯袋中有利于延长货架期和提高营养价值。低成本的储存结构在保留β-胡萝卜素、抗坏血酸、叶绿素含量和延长货架期方面与低温储存相似。
