Time of day for harvest and delay before processing affect the quality of minimally processed baby spinach

Garrido, Yolanda; Tudela, Juan A.; Gil, María I.

doi:10.1016/j.postharvbio.2015.07.002

Cited by 21 publications

(12 citation statements)

References 34 publications

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“…Many works have reported that harvesting at different times of the day affects the postharvest life of fruits or vegetables 38–41 . In this sense, our group has previously showed that harvesting towards the end of the day can prolong the postharvest shelf life of broccoli 42 .…”

Section: Resultsmentioning

confidence: 84%

“…Variations in the expression of BoNOL and BoHCAR in broccoli harvested at different time-points of the day Many works have reported that harvesting at different times of the day affects the postharvest life of fruits or vegetables. [38][39][40][41] In this sense, our group has previously showed that harvesting towards the end of the day can prolong the postharvest shelf life of broccoli. 42 In this work, we found that there was a delay in color change and chlorophyll degradation during storage in samples harvested at 18:00 h (Table 4).…”

Section: Visible Light and Uv-c Lightmentioning

confidence: 97%

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Expression ofBoNOLandBoHCARgenes during postharvest senescence of broccoli heads

et al. 2020

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BACKGROUND Chlorophyll is the most abundant pigment on Earth, essential for the capture of light energy during photosynthesis. During senescence, chlorophyll degradation is highly regulated in order to diminish toxicity of the free chlorophyll molecule due to its photoactivity. The first step in the chlorophyll degradation pathway is the conversion of chlorophyll b to chlorophyll a by means of two consecutive reactions catalyzed by enzymes coded by NYC1 (NON‐YELLOW COLORING 1), NOL (NYC1‐LIKE) and HCAR. RESULTS In this work, we studied the expression of NOL and HCAR genes during postharvest senescence of broccoli. We found that the expression of BoNOL increase during the first days of storage and then decrease. In the case of BoHCAR, its expression is maintained during the first days and then it also diminishes. Additionally, the effect of different postharvest treatments on the expression of these genes was also analyzed. It was observed that the expression of BoNOL is lower in the treatments performed with 1‐methylcyclopropene (1‐MCP), 6‐benzylaminopurine (6‐BAP) and modified atmospheres, while BoHCAR expression showed an increase in these same treatments, and a decrease in the treatment with ethylene. There were no variations in the expression of both genes in heat treatment, UV‐C treatment and visible light treatment. CONCLUSIONS These results suggest that both BoHCAR and BoNOL show a lower regulation of their expression than other genes involved in chlorophyll degradation during senescence. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 84%

Section: Visible Light and Uv-c Lightmentioning

confidence: 97%

Expression ofBoNOLandBoHCARgenes during postharvest senescence of broccoli heads

et al. 2020

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“…Garrido et al . reported that, during spring, baby spinach harvested early in the morning (08.00 h) had a higher relative water content (RWC) (64%), firmer texture (score of 4.5 on a five‐point scale) and better visual quality after processing and storage, decreasing to 53% for RWC and 3.6 for texture score when harvested in the evening (17.30 h).…”

Section: Impact Of Harvest Related Factors On the Quality Of Raw Matementioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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“…Meskipun bayam memiliki kandungan gizi yang cukup tinggi, umur simpan bayam tergolong pendek akibat tingginya kecepatan respirasi dan transpirasi setelah dipanen (Kakade et al, 2015) dan kemunduran oleh kontaminasi mikrob (Medina et al, 2012). (Garrido et al, 2015) melaporkan bahwa bayam dengan penanganan proses minimal hanya bertahan selama dua hari pada suhu 4 o C. Apabila di simpan di suhu ruang, umur simpannya dapat menjadi lebih pendek karena akan cepat layu dan kering. Harga bayam juga murah sehingga kurang memiliki nilai jual apabila hanya dijual dalam bentuk segar.…”

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Pelatihan Pembuatan Es Krim Bayam Bagi Ibu-Ibu Di Kelurahan Jatipulo, Palmerah, Jakarta Barat

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Lianto²,

Alexander³

et al. 2021

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The majority of the population in Jatipulo village, Palmerah, Wes Jakarta, work as laborers with incomes below the minimum wage of the city. Meanwhile, most of the women are housewives who have no income. The community service aimed to train their skill and foster an entrepreneurial spirit by processing spinach into ice cream. The ice cream processing aims to extend the shelf life of spinach and increase its selling value. The methods used in this empowering program were teaching and training, with the following activities: (1) teaching of spinach nutrient content, spinach benefits, and the theory of the processing of spinach ice cream, (2) the practice of making spinach ice cream production, and (3) monitoring and evaluation. In general, training activities have been running smoothly without any sign of constraints. Participants play an active role during the training in both the discussion and practice. The driving factor of the activity is the curiosity of the participants to innovate the processing of spinach into products that have more value. Based on the monitoring results, the participants had several times made spinach ice cream for their consumption. It can be concluded that the program has provided insight into new knowledge related to spinach and the processing of spinach into ice cream that has more value. Intensive and sustained mentoring is required for the women who want to make their spinach ice cream as one of the products for entrepreneurship.Keywords: Ice Cream, Spinach, Training

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Time of day for harvest and delay before processing affect the quality of minimally processed baby spinach

Cited by 21 publications

References 34 publications

Expression ofBoNOLandBoHCARgenes during postharvest senescence of broccoli heads

Expression ofBoNOLandBoHCARgenes during postharvest senescence of broccoli heads

Quality of fresh‐cut products as affected by harvest and postharvest operations

Pelatihan Pembuatan Es Krim Bayam Bagi Ibu-Ibu Di Kelurahan Jatipulo, Palmerah, Jakarta Barat

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