scholarly journals THE EFFECT OF POST-HARVEST TREATMENT AND STORAGE CONDITIONS ON VITAMIN C CONTENT IN TWO LEAFY PARSLEY CULTIVARS

2018 ◽  
Author(s):  
Monika SITAREK-ANDRZEJCZYK ◽  
Jarosław PRZYBYŁ ◽  
Marek GAJEWSKI
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Tap Water ◽  
Storage Period ◽  
Ozone Treatment ◽  
Petroselinum Crispum ◽  
Post Harvest ◽  
Cold Room ◽  
Cold Store ◽  
Retail Conditions

The objective of the study was to determine the content of vitamin C (L-ascorbic acid) in two leafy parsley (Petroselinum crispum Mill. Fuss) cultivars subjected to different post-harvest treatments. Ascorbic acid (AA), due to its instability, is one of the indicators of leafy vegetable freshness and quality. High content of this compound in vegetables is desired because of its bioactive properties. The cultivars differ in morphology of usable parts: ‘Rialto’ has flat lamina and ‘Petra’ triple-curled lamina. The plant material was obtained in 2015 and 2016 from experimental field in Warsaw-Wilanów. The leaves were washed directly after harvest: a) in tap water or b) in tap water with ozone added. Two methods of postharvest storage were applied: A) at the cold store and B) under simulated retail conditions. In the case of cold store method (A), the plants were tied in tufts and stored at the temperature of 0 °C and RH 90 % for 7, 14, 28 days in two variants: 1) in containers, where leaves petioles were immersed in water, and 2) in special bulk modified atmosphere packaging (MAP), dedicated to fresh herbs (Stepac, Israel). In the case of storage under simulated retail conditions (B), the leaves were kept for 48 hours at 10 °C, RH 30-40 % in two variants: 1) tufts wrapped in perforated PE film with petioles immersed in water, and 2) packed to retail MAPs, dedicated to leafy herbs (Stepac, Israel). Concentration of L-ascorbic acid in the leaves was determined spectrophotometrically, with the method based on reaction of Folin’s phenol reagent in low pH. Fresh and stored ‘Rialto’ leaves were characterised by a higher concentration of AA than ‘Petra’ leaves (110 and 44 mg g -1 f.w., respectively). Significant decrease of AA after ozone treatment was observed only for ‘Rialto’ directly after harvest. Storage length had significant influence on the content of AA in both cultivars. Decrease of AA content was observed during storage period. Average concentration of AA after 7 days of storage was 85 and 44 -1 f.w. for ‘Rialto’ and ‘Petra’, respectively. After 28 days of storage the concentration was 54% lower for ‘Rialto’ and 36% lower for ‘Petra’, compared to the initial content. Leaves after simulated retail conditions showed slightly lower AA content than those stored for 7 days in the cold room. Retail MAPs guaranteed significantly higher preservation of AA in both cultivars than wrapping in film with immersing in water. Washing in ozone-added water showed influence only on AA content in ‘Rialto’ leaves wrapped in film – they showed lower concentration of AA under simulated retail conditions. Our study showed that the content of AA in parsley leaves was cultivar dependent. Ozone treatment did not have negative effect on AA during the storage. Storage duration, rather than packaging methods, plays a key role in preservation of high content of AA. However, method of packaging is important under retail conditions, where temperature is higher and RH is much lower, than at a cold room.

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

THE EFFECT OF POST-HARVEST SURFACE TREATMENT ON THE PRESERVATION OF ONIONS

2020 ◽  
Vol 18 (4) ◽  
pp. 18-22
Author(s):  
L.Kh. Tokhtieva ◽  
◽  
E.A. Tokhtieva ◽  
Keyword(s):  
Ascorbic Acid ◽  
Surface Treatment ◽  
Dry Matter ◽  
Storage Period ◽  
Post Harvest

The article reveals the possibility of using paraffinization to improve the preservation of grocery onions. The post-harvest treatment of onions with paraffin has reduced the losses during the storage period by 11.8%. The consumption of nutrients is slower, so, paraffinization allowed to maintain the quality of onions at a higher level. The loss of dry matter in control is 5,6 %, ascorbic acid – 4,1 mg %, while, when treated with paraffin, 4,3% and 2,7 mg %, respectively

scholarly journals Evaluation of ascorbic acid content in different varieties of frozen of cherry fruit

2019 ◽  
pp. 31-37
Author(s):  
O. Vasylyshyna
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Climatic Conditions ◽  
Human Nutrition ◽  
Sugar Syrup ◽  
Normal Metabolism

Cherry is the most common pit crop in our country. It is zoned in all soil-climatic zones of Ukraine and is a valuable fast-growing fruit breed that gives the fruit essential for human nutrition. It has high flavor qualities, contains 0.70–3.00 % valuable organic acids, 6.5–21.5 % sugar, vitamins, including 13-19 mg/100 g. of vitamin C. The latter plays an important role in human nutrition, since it is essential for normal metabolism. Human body provision with vitamin C (ascorbic acid) is of special concern as 50–80 % of the population manifests its lack, which has a negative effect on human health. Ascorbic acid content in fruit depends on the variety, ripeness degree, soil and climatic conditions of cultivation, harvesting time as well as transportation and storage conditions. Cherry fruit contain within 10−50 mg/100 g of vitamin C. However, the shelf life of cherries is only a few days. Therefore, the annual provision of the population with these fruits is only possible under organization of fresh long-term and canned storage. Freezing is one of the most advanced methods of preservation as it promotes better preservation in the fruit nutritional value, including labile vitamin C, than any other method of processing. Studies have found out that the cherriy fruit lose a significant amount of ascorbic acid during the freezing and in the storage period. The aim of the research was to study the dependence of the characteristics variety and the method of freezing cherry fruit on the change of ascorbic acid content. The fruit of the following cherry varieties were selected for the research in 2016−2018: Zhadana, Chance, Elegant, Optimist, Podbielska, Alpha, Memory of Artemenko grown at the pomology experimental station named after L.P. Symiyenko of IH NAAS. Cherry fruits harvested in the consumer stage of ripeness were sorted, examined, washed, frozen in pre-prepared sugar syrups in plastic cups at a temperature of −22–24 °C, kept at a temperature of −18 °C for up to 6 months. The following variants of fruit freezing were studied: in bulk (control), in 25 % sugar syrup, in 20 % sugar syrup with 4 % ascorutin, in 45 % sugar syrup. Before and after freezing, ascorbic acid content was determined in the fruit for three to six months. Studies on the freezing of cherry fruit were conducted in accordance with the guidelines for conducting research on frozen fruits, berries and vegetables. The chemical composition of the frozen fruit was investigated taking into account the mass losses. According to the research results, the content of ascorbic acid in fresh cherry fruits ranged from 16.25 to 19.15 mg/100 g. The highest content was noted in the cherry varieties of Memory of Artemenko (19.15 mg/100 g), and the lowest – in Optimist (16.25 mg/100 g). In six months following the freezing, compared with fresh fruits, there was a decrease in ascorbic acid by 7–8.85 mg/100 g which made 38.2–51.4 % compared to the fresh fruit. The smallest losses were in the fruits, frozen in 45 % of sugar syrup (35.5–43.2 %) and in 20 % of sugar syrup with 4 % of ascorutin (36.08–44.3 %). Aascorbic acid content at the end of storage was 48.6–553 % in the control and for fruit cherries, frozen in sugar syrups, it was higher and made 53.2–64.5 %. The highest content of ascorbic acid was retained in cherries frozen in 45 % sugar syrup – 56.9–64.5 % and in cherry fruit frozen in 20 % sugar syrup with 4 % ascorutin added – 55.42–63 %. Consequently, there was a decrease in ascorbic acid content by 38.2–51.4 % in the fruits of cherry during the freezing. Somewhat lower was the loss of its content in fruit frozen in sugar syrups, in particular in 45 % of sugar syrup – 35.5–43.2 % and in 20 % of sugar syrup with 4 % of ascorutin – 36.8–44.3 %. In general, the content of ascorbic acid for fruit cherries, frozen in sugar syrups, remained at 53.2–64.5 %. The best preservation of its content in frozen cherry fruits was found in 45 % sugar syrup and 20 % sugar syrup with addition of 4 % ascorutin. Key words: cherry fruit, ascorbic acid, sugar syrup, freezing.

Effects of Ozone Treatment on the Storage Quality of Post-Harvest Tomato

2018 ◽  
Vol 14 (7-8) ◽  
Author(s):  
Yunzhi Liang ◽  
Lili Ji ◽  
Cunkun Chen ◽  
Chenghu Dong ◽  
Chengrong Wang
Keyword(s):  
Vitamin C ◽  
Ascorbate Peroxidase ◽  
Aromatic Compounds ◽  
Ozone Treatment ◽  
Storage Quality ◽  
Post Harvest ◽  
Ozone Concentrations ◽  
Microporous Film

AbstractEffects of ozone treatment on the storage quality of post-harvest tomato were investigated. The tomatoes packed in microporous film were treated with 4.29 mg·(m3)−1, 8.57 mg·(m3)−1, 12.86 mg·(m3)−1 and 17.14 mg·(m3)−1 ozone gas for 1 h at 0℃. The firmness, ethylene, vitamin C (VC), malonaldehyde (MDA), ascorbate peroxidase (APX), peroxidase (POD) and aromatic compounds were tested to determine the proper ozone concentrations. Compared with other treatments, 17.14 mg·(m3)−1 ozone could maintain the firmness of tomato, depress ethylene, keep the content of VC and aromatic compounds, and inhibit the accumulation of MDA and activity of POD and APX, which had a good fresh-keeping effect on tomato.

scholarly journals Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra

2020 ◽  
pp. 38-41
Author(s):  
Zaki Ahmad Faizi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Cold Storage ◽  
Nutritional Value ◽  
Storage Time ◽  
Storage Period ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Glass Bottle ◽  
Pet Bottles

The research was done with the aim of considering vitamin C affectability under different storage conditions and packages at the post-harvest center of Mpkv, Rahuri Agricultural University in India. Juice of Nagpur Santra in three packaging materials glass bottles of 200 mL (B1), pet bottles of 200 mL (B2) and standy pouches (B3) which were added sodium benzoate as preservative substance in three levels 150 ppm (P1), 250 ppm (P2) and 350 ppm (P3), were kept in roam temperature range 19 to 28°C (S1) and cold storage 5±2°C (S2) were used for vitamin C consideration at days 30, 60, 90, 120, 150 and 180 of storage period. Results showed that ascorbic acid of Nagpur Santra juice was significantly influenced by storage conditions, preservative levels, packaging materials and their -1 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL . During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition (S1) as compared to cold storage (S2) condition. The minimum decrease in AA of juice was found in high preservative level when packed in glass bottle and stored in cold storage. The maximum AA was recorded in S2P3B1 (35.21 mg 100 mL-1) followed by S2P3B2 (34.23 mg 100 mL-1) at 180 days of storage. The minimum AA was recorded in S1P1B3 (23.69 mg 100 mL-1) followed by S1P1B2 (24.60 mg 100 mL-1) at 90 days of storage period and afterward it spoiled. It can be said due to high quantity of AA in Nagpur Santra even after long period of storage time the level of AA of mentioned fruit juice was at acceptable level from view point of nutritional value.

scholarly journals The Effect of Cold Storage on Some Quality Characteristics of Minimally Processed Parsley (Petroselinum crispum), Dill (Anethum graveolens) and Lovage (Levisticum officinale)

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Giorgiana Mihaela CÄ‚TUNESCU ◽  
Maria TOFANÄ‚ ◽  
Crina MUREȘAN ◽  
Floricuța RANGA ◽  
Adriana DAVID ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Analysis ◽  
Storage Period ◽  
Quality Characteristics ◽  
Petroselinum Crispum ◽  
Total Quality ◽  
Anethum Graveolens ◽  
Minimally Processed ◽  
Polyethylene Bags ◽  
Processed Products

Abstract. The aim of the present paper is to evaluate the effect of storage at refrigeration temperature on some quality characteristics of the most important Romanian seasoning herbs, presented as minimally processed products. The herbs, sealed in polyethylene bags, were stored at 4°C for 12 days. The evaluation of quality characteristics: sensory analysis, humidity, chlorophyll and vitamin C was done in the 1st, 5th, 8th and 12th day. Total quality of parsley, dill and lovage assessed by sensory analysis (color, texture and flavor) decreased little after 12 days. The water content of each sample did not statistically differ along the storage period. During storage, total chlorophylls content decreased for all samples as they started yellowing. After 12 days, the decrease of total chlorophylls was of 42% for parsley, 45% for dill and 38% for lovage. The content of vitamin C determined for the three aromatic plants can be estimated as high. During the 12 day of storage, the content of ascorbic acid diminished by 18% for parsley samples, 8% for dill and 3% for lovage. In conclusion, minimally processed parsley, dill and lovage sealed in polyethylene bags and stored at 4°C for 12 days have a shelf life of up to 12 days of storage, with little modifications of quality parameters.   

scholarly journals Quality of bananas harvested at different development stages and subjected to cold storage

2018 ◽  
Vol 48 (2) ◽  
pp. 90-97
Author(s):  
Thais Cristina Santos ◽  
Flávia Soares Aguiar ◽  
Maria Luisa Mendes Rodrigues ◽  
Gisele Polete Mizobutsi ◽  
Juceliandy Mendes da Silva Pinheiro
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Harvest Time ◽  
Post Harvest ◽  
Cold Room ◽  
Physical And Chemical ◽  
Fruit Harvest

ABSTRACT One of the biggest problems faced by banana growers is to determine the most appropriate harvest time. This study aimed to evaluate the post-harvest conservation of 'Prata-Anã' bananas harvested at 16, 17, 18, 19 and 20 weeks after the inflorescence emergence and subjected to 25 days of cold storage at the temperature of 13.5 ºC (± 1 ºC) and 90 % (± 5 %) of relative humidity. The bananas harvested at 19 and 20 weeks after the inflorescence emergence showed a more advanced maturity stage after 25 days of cold storage at 13.5 ºC. The bananas showed an increase in the content of soluble solids, as well as sugars, during the evaluations, after withdrawal from the cold room. Regardless of the fruit age, there was a decrease in the pH values over the 9 days of evaluation, after the 25-day storage period. The fruits at the ages of 19 and 20 weeks presented, on average, starch contents lower than those of the fruits with 16, 17 and 18 weeks. Fruits at the ages of 19 and 20 weeks showed higher extravasation levels on the second day of evaluation. Both the fruit harvest time and storage temperature directly influenced the post-harvest conservation and the physical and chemical characteristics of the 'Prata-Anã' bananas.

scholarly journals Ascorbic acid contents in selected vegetables in relation to variety, growing site, year and storage

2010 ◽  
Vol 58 (1) ◽  
pp. 95-100
Author(s):  
Jana Matějková ◽  
Kristína Petříková
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Daucus Carota ◽  
Acid Content ◽  
Allium Sativum ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Petroselinum Crispum ◽  
Allium Porrum ◽  
And Storage

This work give results from analyses of variety, growing site, year and storage influence on the ascorbic acid content by selected vegetables: carrot (Daucus carota L.), parsley (Petroselinum crispum Nyman ex A. W. Hill), onion (Allium cepa L.), garlic (Allium sativum L.) and leek (Allium porrum L.). The evaluation carried on during the years 2004 to 2006.The variety influence on ascorbic acid was statistically significant by carrot, parsley root and also parsley leaves and by garlic. In carrots had late varieties Olympia and Tinga significant higher vitamin C content (more than over 60 %) compared to early to half-late varieties Delicia, Kráska, Stupická and Nerac F1. The growing site influence was significant only by parsley leaves and onion. The influence of the growing year was one of the most important factors, which influenced vitamin C contents in selected vegetables – except of carrot was this factor statistically significant by all sorts. Changes in vitamin C content in growing years were induced above all by different climatic conditions (temperatures and rainfall courses). Higher ascorbic acid content was by garlic in the year 2005, when lower tem­pe­ra­tu­res during July were noted compared to year 2004. In parsley root and leaves, onion and leek was noted higher ascorbic acid content in year 2005, when average temperatures in August were as far as 2°C lower than in year 2004. In the case of leek could the increase of ascorbic acid in year 2005 result also from minimal rainfall during October in comparison with October 2004. By all storaged vegetables was noted statistically significant decrease of vitamin C after 30-days storage. The losses of vitamin C were highest in carrot (45 %), followed by parsley (25 %), garlic (24 %) and onion (22 %).Vitamin C content was the highest by parsley leaves (1692 mg . kg−1), parsley contained high vitamin C amounts also in root (515 mg . kg−1). Leek varieties contained 281 to 297 mg . kg−1 of vitamin C, garlic varieties 105 to 132 mg . kg−1, onion varieties 94 to 104 mg . kg−1 and carrot varieties 58 to 117 mg . kg−1 vitamin C.

scholarly journals Analysis of Vitamin C (ascorbic acid) Contents in Various Fruits and Vegetables by UV-spectrophotometry

1970 ◽  
Vol 42 (4) ◽  
pp. 417-424 ◽  
Author(s):  
Md Mizanur Rahman ◽  
Mohammad Mizanur Rahman Khan ◽  
Mohammad Mazedul Hosain
Keyword(s):  
Ascorbic Acid ◽  
Acetic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Dehydroascorbic Acid ◽  
Storage Period ◽  
Uv Spectrophotometry ◽  
Total Vitamin ◽  
Red Color ◽  
Color Complex

Total vitamin C (ascorbic acid + dehydroascorbic acid) has been determined by UVspectrophotometric method in various fruits and vegetables. In this method bromine water oxidizes ascorbic acid to dehydroascorbic acid in presence of acetic acid. After coupling with 2,4-dinitrophenyl hydrazine at 37&deg:C temperature for three hours, the solution is treated with 85% H2SO4 to produce a red color complex and the absorbance was spectrophotometrically measured at 521 nm. The content of vitamin C were 10 mg/100g to 80 mg/100g in fruits and 16 mg/100g to 42 mg/100g in vegetables. Aloss of 64% at -10°C and 76% at 5°C was observed after two months storage period of one leafy vegetable "Enhydra fluctuans" (Helencha shak). Key words: Vitamin C determination, Vegetables, Fruits, UV-spectrophotometer.

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