6533b85bfe1ef96bd12ba25b

RESEARCH PRODUCT

Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Claudia MiceliAlessandra MoncadaAlessandro MiceliFabio D'annaFilippo Vetrano

subject

Storage temperature0106 biological sciencesWild vegetablesTitratable acidSettore AGR/04 - Orticoltura E FloricolturaPlant Sciencelcsh:Plant cultureBorageHorticultureNitrateShelf life01 natural scienceschemistry.chemical_compoundNitratePostharvestlcsh:SB1-1110leafy vegetables040502 food scienceBorageMinimal processingShelf-lifebiologynitratesLeafy vegetable04 agricultural and veterinary sciencesbiology.organism_classificationAscorbic acidHorticulturechemistryOfficinalisPostharvestAscorbic acidBorago0405 other agricultural sciences010606 plant biology & botany

description

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash

yearjournalcountryeditionlanguage
2019-09-23Horticulturae
https://doi.org/10.3390/horticulturae5040066