scholarly journals Selenium Enrichment Enhances the Quality and Shelf Life of Basil Leaves

Plants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 801 ◽  
Author(s):  
Martina Puccinelli ◽  
Beatrice Pezzarossa ◽  
Irene Rosellini ◽  
Fernando Malorgio
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
Nutritional Value ◽  
Selenium Concentration ◽  
Leafy Vegetables ◽  
Plant Tissues ◽  
Daily Consumption ◽  
Crop Cycle ◽  
Hydroponically Grown

The biofortification of leafy vegetables with selenium (Se) is a good way to increase human dietary Se intake. In addition, selenium delays plant senescence by enhancing the antioxidant capacity of plant tissues, decreasing postharvest losses. We investigated the effects of selenium addition on the production and quality of sweet basil (Ocimum basilicum) leaves of two harvesting phases, hereafter referred to as cuts, during the crop cycle. Plants were hydroponically grown and treated with 0 (control), 4, 8 and 12 mg Se L−1 as selenate. To evaluate the growth, nutritional value and quality of the basil leaves, selected qualitative parameters were determined at harvest and after five days of storage. Application of Se at varying rates (4, 8 and 12 mg L−1) was associated with an increased leaf selenium concentration in the first, but not the second cut. The application of Se significantly affected the antioxidant capacity as well as the total phenol and rosmarinic acid contents at harvest. The reduction in ethylene production observed in the plants at 4 mg Se L−1 after five days of storage suggests that this Se treatment could be used to prolong and enhance the shelf-life of basil. The daily consumption of 10 g of Se-enriched basil leaves, which, as an example, are contained in a single portion of Italian pesto sauce, would also satisfy the recommended selenium supplementation in humans.

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

THE EFFECTS OF 1-METHYLCYCLOPENE ON SHELF LIFE AND QUALITY OF THREE LEAFY VEGETABLES

2006 ◽  
pp. 401-406
Author(s):  
S.J. Ma ◽  
Y.H. Zheng ◽  
S.F. Cao ◽  
N. Li ◽  
Z.F. Yang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leafy Vegetables

Selenium fortification of hydroponically grown corn salad (Valerianella locusta)

2015 ◽  
Vol 66 (11) ◽  
pp. 1128 ◽  
Author(s):  
Nicola Tomasi ◽  
Roberto Pinton ◽  
Stefano Gottardi ◽  
Tanja Mimmo ◽  
Matteo Scampicchio ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Narrow Range ◽  
Essential Element ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Protein Thiols ◽  
Pigment Contents ◽  
Hydroponically Grown ◽  
Edible Parts

There is increasing interest in the hydroponic technology to produce leafy vegetables for ready-to-eat salads. Optimisation of the growing system can lead to higher yield and/or improved nutritional value of the product. Selenium (Se) is an essential element for animal and humans, with quite a narrow range between deficiency and toxicity, whereas it is assumed beneficial for plants. In the present study, two cultivars (Gala and Baron) of corn salad (Valerianella locusta (L.) Laterr.) were used to test the possibility to increase Se content in the edible parts (leaves). Effects on yield, nitrate content, and accumulation of sulfur (S) and S-containing amino acids and Se and Se-containing amino acids were studied. Results showed that corn salad tolerates selenate (Na2SeO4) concentrations ranging from 10 to 40 µm in the nutrient solution, with plants accumulating Se at levels compatible with the need in human diets at 10 µm selenate. Se-treated plants showed some benefits with respect to a decrease of nitrate concentration and increase of pigment contents (chlorophylls and carotenoids). At 10 µm selenate, Se-cysteine and Se-methionine were produced, without affecting non-protein thiols or cysteine and methionine contents. At the higher Se supply, sulfate accumulated in the leaves with a parallel decrease in the amount of S-amino acids and a rise in the relative amount of Se-amino acids. Based on the chemical analyses, cv. Gala showed better tolerance than cv. Baron to moderate selenate supply (40 µm).

Research Progress in Preservation of Postharvest Leafy Vegetables

2013 ◽  
Vol 749 ◽  
pp. 401-407 ◽  
Author(s):  
Xiang Ning Chen ◽  
Bin Jun Li ◽  
Ling Chuan Meng ◽  
Shuang Xi Fan
Keyword(s):  
Hydrogen Peroxide ◽  
Shelf Life ◽  
Leafy Vegetables ◽  
Research Progress ◽  
Peroxyacetic Acid ◽  
Factors Affecting ◽  
Post Harvest ◽  
Silver Solution ◽  
Spoilage Microorganisms

Once leafy vegetables are picked, metabolism and inoculating microbes affect the quality of the products badly. This paper included a brief introduction on the various factors affecting the freshness and shelf-life of leafy vegetables, with 3 types of treatments: antimicrobial gas or washing solutions (ozone, hydrogen peroxide, peroxyacetic acid, chlorine, electrolyzed oxidizing water, and silver solution), that are broadly applied on post-harvest leafy vegetables that help to reduce both spoilage microorganisms and pathogens.

scholarly journals Nutritional value, micronutrient and antioxidant capacity of some green leafy vegetables commonly used by southern coastal people of Bangladesh

Heliyon ◽  
2019 ◽  
Vol 5 (11) ◽  
pp. e02768 ◽  
Author(s):  
S.M. Neamul Kabir Zihad ◽  
Yashu Gupt ◽  
Shaikh J. Uddin ◽  
Muhammad Torequl Islam ◽  
Md. Rabiul Alam ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables

scholarly journals Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 406
Author(s):  
Attilio Matera ◽  
Giuseppe Altieri ◽  
Annamaria Ricciardi ◽  
Teresa Zotta ◽  
Nicola Condelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Basilicata Region ◽  
Challenge Testing ◽  
Microbiological Stability ◽  
Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

scholarly journals Producing of beef meat enriched with organically bound selenium

2012 ◽  
Vol 28 (2) ◽  
pp. 219-229
Author(s):  
Lj. Sretenovic ◽  
Z. Novakovic ◽  
M.M. Petrovic ◽  
M. Todorovic ◽  
V. Pantelic ◽  
...  
Keyword(s):  
Final Stage ◽  
Nutritional Value ◽  
Selenium Concentration ◽  
Housing System ◽  
Longissimus Dorsi ◽  
Internal Organs ◽  
Organic Selenium ◽  
Inorganic Selenium ◽  
Finishing Beef Cattle

In this study, the effects of the organic and inorganic form of selenium, in the diet for finishing beef cattle, were investigated. Sell-Plex produced by American firm Alltech as a source of organic selenium with selenium concentration of 2000 mg/kg was used. The source of inorganic selenium was sodium selenite. The trial was conducted on Simmental fattening cattle in the final stage in the free housing system and it lasted 60 days. Selenium content in control and trial group (m. longissimus dorsi) was 78.65 and 125.03 ?g/kg (P<0.01), in kidneys 855.52 and 1026.04 ?g/kg(P <0.001); in liver 453.13 and 534.64 ?g/ kg(P<0.01) and in spleen 308.44 and 383.62 ?g/kg (P<0.001), respectively. There were no differences in main carcass characteristics, share of some tissues in the round and three rib chops, chemical composition and meat quality of m. longissimus dorsi (P>0.05).Considering the higher storage of organic selenium in meat and internal organs of the fattening cattle with respect to the inorganic form, it was concluded that the selenium supply in organic form has a better bioavailability. Inclusion of organic selenium into the diet in the final stage of fattening cattle and its deposition in meat and internal organs is a good and easy way to get meat with functional foods properties that in addition to nutritional value should positively affect human health.

scholarly journals The influence of bioconservatism “Bioamid-3” on the silage quality of sorghum

2020 ◽  
pp. 59-61
Author(s):  
Anna Viktorovna Erokhina ◽  
Olga Borisovna Kameneva ◽  
Yuriy Aleksandrovich Kalinin ◽  
Denis Dmitrievich Babushkin ◽  
Аleksandr Аleksandrovich Safronov ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Nutritional Value ◽  
Fermentation Processes ◽  
Silage Quality ◽  
Sorghum Silage ◽  
Quality And Shelf Life

The article considers the results of research on the influence of bio-preservative Bioamide-3 on the quality and shelf life of grain and sugar sorghum silage. The duration of fermentation processes is confirmed by changes in active acidity and an increase in the amount of organic acids. The importance of the bioconservant in preserving the nutritional value is revealed.

Postharvest UV-C treatment for extending shelf life and improving nutritional quality of African indigenous leafy vegetables

2017 ◽  
Vol 129 ◽  
pp. 107-117 ◽  
Author(s):  
E.O. Gogo ◽  
A.M. Opiyo ◽  
K. Hassenberg ◽  
Ch. Ulrichs ◽  
S. Huyskens-Keil
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Leafy Vegetables ◽  
Uv C

scholarly journals Effect of Root-Zone Temperature on the Growth and Fruit Quality of Hydroponically Grown Strawberry Plants

2016 ◽  
Vol 8 (5) ◽  
pp. 122 ◽  
Author(s):  
Sakamoto Masaru ◽  
Mayuka Uenishi ◽  
Kengo Miyamoto ◽  
Takahiro Suzuki
Keyword(s):  
Low Temperature ◽  
Fruit Quality ◽  
Root Zone ◽  
Leaf Growth ◽  
Leafy Vegetables ◽  
Reproductive Growth ◽  
Root Zone Temperature ◽  
Hydroponically Grown ◽  
Zone Temperature

<p>It has been reported that soil temperature modulates the growth and quality of many leafy vegetables and some fruit vegetables; however, this effect has not been sufficiently reported for strawberry plants. Here using a deep flow technique hydroponic system, we investigated the effect of various root-zone temperatures (10 °C, 20 °C, and 30 °C) on the plant growth and fruit quality of strawberry plants grown at an air temperature of 20 °C. The high root-zone temperature treatment (30 °C) decreased oxygen consumption and cell viability of the roots, resulting in withering of most of the plants after 2 months of treatment. In contrast, roots exposed to low temperature (10 °C) showed higher biomass production than those exposed to ambient condition (20 °C), whereas leaf growth was only slightly influenced. The biomass of reproductive organs, such as inflorescences and fruits, were increased in plants treated with a low root-zone temperature, suggesting the activation of reproductive growth by low temperature. However, the contents of ascorbic acid and sugar in fruits were not significantly influenced by the cooling of the root-zone, although the fruit maturation period was significantly prolonged by low temperature. These data indicate that manipulation of root-zone temperature could alter the vegetative and reproductive growth of hydroponically grown strawberry plants.</p>

Sign in / Sign up

Export Citation Format

Share Document