Changes in beta-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique.

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.