Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

LWT ◽  
2011 ◽  
Vol 44 (8) ◽  
pp. 1711-1716 ◽  
Author(s):  
Anna Korus
Keyword(s):  
Brassica Oleracea ◽  
Storage Temperature ◽  
Processing Method ◽  
Preliminary Processing ◽  
And Storage ◽  
Brassica Oleracea L

Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves

LWT ◽  
2014 ◽  
Vol 59 (2) ◽  
pp. 1003-1008 ◽  
Author(s):  
Anna Korus ◽  
Jacek Słupski ◽  
Piotr Gębczyński ◽  
Anna Banaś
Keyword(s):  
Brassica Oleracea ◽  
Preliminary Processing ◽  
Brassica Oleracea L

Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration

2001 ◽  
Vol 48 (4) ◽  
pp. 317-323 ◽  
Author(s):  
Marı́a José Bestard ◽  
Nieves Sanjuan ◽  
Carmen Rosselló ◽  
Antoni Mulet ◽  
Antoni Femenia
Keyword(s):  
Cell Wall ◽  
Brassica Oleracea ◽  
Storage Temperature ◽  
Plant Tissues ◽  
Cell Wall Components ◽  
Wall Components ◽  
Brassica Oleracea L

EFFECTS OF ADDED LIMESTONE AND POTASSIUM ON YIELD AND STORAGE LOSSES OF CABBAGE

1984 ◽  
Vol 64 (2) ◽  
pp. 395-399 ◽  
Author(s):  
J. A. CUTCLIFFE
Keyword(s):  
Weight Loss ◽  
Brassica Oleracea ◽  
Cold Storage ◽  
Dolomitic Limestone ◽  
Potassium Fertilizer ◽  
Lime Treatment ◽  
Storage Losses ◽  
Original Weight ◽  
And Storage ◽  
Brassica Oleracea L

The effects of added limestone and potassium on the yield of cabbage (Brassica oleracea L. var. capitata) were investigated at different locations each year for three consecutive years. The cultivars, Excel, Green Winter and Houston Evergreen were grown at each location and after harvest were held for 5 mo in storages maintained at about 2 °C and 95% RH and at about 6 °C and 90% RH. An application of dolomitic limestone at 6.7 t/ha, prior to transplanting, on soils with pH levels of 4.8–5.4 increased marketable yields. The addition of potassium at 224 kg/ha compared to 56 kg/ha also increased yields. The lime treatment reduced the percent weight loss due to dehydration in storage, but neither the lime nor the potassium treatment had any significant effect on the proportion of the original weight placed in storage that remained in marketable condition.Key words: Cabbage, Brassica oleracea, cold storage, lime, potassium, fertilizer

scholarly journals ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN

2021 ◽  
Vol 6 (2) ◽  
pp. 215-222
Author(s):  
Siska Nur Aini ◽  
◽  
Crescentiana Emy Dhurhania
Keyword(s):  
Vitamin C ◽  
Brassica Oleracea ◽  
Storage Time ◽  
Storage Temperature ◽  
Operating Time ◽  
Ammonium Molybdate ◽  
P Value ◽  
Red Cabbage ◽  
Quantitative Test ◽  
Brassica Oleracea L

Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.

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