Author
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Wang, Chien |
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Submitted to: HortScience
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 1/18/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Leafy green vegetables are rich source of some essential nutrients such as vitamins and minerals. They also provide dietary fibers which are important to our health. However, leafy green vegetables are very perishable after harvest. They turn yellow, lose turgidity, and decrease quality if not handled properly. We have found that by using moist hot air treatment shortly after harvest and before cold storage, yellowing can be delayed and quality can be better maintained in some leafy green vegetables such as kale and collard. This research has the potential to benefit the produce industry and consumers. Technical Abstract: Mature leaves of kale (Brassica oleracea L., Alboglabra group) and collard (Brassica oleracea L., Acephala group), and brussels sprouts (Brassica oleracea L., Gemmifera group) were heated by moist air at temperatures ranging from 40 to 55C and durations from 0 to 90 minutes. Treatments of kale with 45C for 30 min was effective in maintaining better postharvest quality, delaying yellowing, and reducing losses of sugars and organic acids during subsequent storage at 15C. Treatment of collard with 40C for 60 min also delayed yellowing and maintained turgidity of the leaves. Other treatments were either less beneficial, not effective, or caused heat injury. Heat injury occurred when temperature and/or duration exceeded the tolerant levels. In some cases, heat-injured tissues remained green but developed fungal infection. The rate of senescence of brussels sprouts did not seem to be affected by heat treatments at the range of temperatures and durations used in this experiment. No difference in storage quality could be discerned between control and heat-treated brussels sprouts. |
