Search results for "minimally processed vegetables"

showing 3 items of 3 documents

Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard

2018

Swiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highly appreciated in some areas for its nutritional properties and year round supply. Its production area is not commercially important, but this minor vegetable offers an interesting enlargement of the current vegetable assortment by using its stalks and leaves. Swiss chard is a very nutritive demanding species. The content of mineral elements, total quality and yield are influenced by the amount, frequency and method of fertilization. The aim of this study was to evaluate the effect of high or low levels of nitrogen fertilization on the quality and shelf-life of minimally processed Swiss chard. Plants grown with a high (18…

Leafy vegetableCold storageSwiss ChardSettore AGR/04 - Orticoltura E FloricolturaSettore AGR/15 - Scienze E Tecnologie AlimentariHorticultureShelf lifeAscorbic acidfood.foodCold storageMinimally processed vegetableschemistry.chemical_compoundHorticultureNitrogen fertilizerHuman fertilizationfoodNitratechemistryBeta vulgaris var. cycla leafy vegetable fertilization minimally processed vegetables cold storageChlorophyllBeta vulgaris var. ciclaFertilizationEnvironmental science
researchProduct

Influence of Preharvest Gibberellic Acid Treatments on Postharvest Quality of Minimally Processed Leaf Lettuce and Rocket

2019

Plant growth regulators are used in high-value vegetable crops during cultivation and after harvest to increase yield, enhance crop management, and improve or retain the produce quality. The aim of this work was to evaluate the quality characteristics during cold storage of minimally processed leaf lettuce and rocket, obtained from plants grown in a hydroponic floating system with mineral nutrient solutions (MNS) containing different levels of gibberellic acid (GA3). Plants were grown in greenhouse conditions on nutrient solutions containing 0, 10&minus

0106 biological sciencesNitrate contentFloating systemShelf lifeCold storageTitratable acidSettore AGR/04 - Orticoltura E FloricolturaPlant Sciencelcsh:Plant cultureHorticultureShelf life01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyGA3Postharvestlcsh:SB1-1110Minimally processed vegetableGibberellic acidleafy vegetablesGA<sub>3</sub>Gibberellic acidHydroponicChemistryfungiLeafy vegetablefood and beverageshydroponics04 agricultural and veterinary sciencesHydroponicsAscorbic acid040401 food scienceHorticultureRocketPostharvestAscorbic acidminimally processed vegetablesPreharvestLeaf lettuce010606 plant biology & botanyHorticulturae
researchProduct

Effect of Nitrogen Fertilization on the Quality of Swiss Chard at Harvest and during Storage as Minimally Processed Produce

2014

The effects of different levels of nitrogen fertilization (0-50-100-150-200 kg ha-1), minimal processing and cold storage (14 days at 4°C) on yield and quality of fresh-cut Swiss Chard (Beta vulgaris L. var. cicla L.) were evaluated. Increasing the level of nitrogen fertilization over 100 kg N ha-1, plants had a higher fresh weight, reduced their dry matter content and resulted taller and leafier. Total and marketable yield increased linearly as increasing nitrogen level. Both nitrate and ascorbic acid content at harvest increased as increasing nitrogen supply. Nitrogen fertilization negatively affected the yield of minimal processing. No effect on appearance and quality loss during cold st…

Beta vulgaris var. cicla leafy vegetables nitrogen fertilization minimally processed vegetables cold storageSettore AGR/04 - Orticoltura E Floricoltura
researchProduct