Vegetable Vitamin Values, Loss of Carotene in Fresh Vegetables as Related to Wilting and Temperature

Abstract

Carotene supplies approximately three fifths of the vitamin A values in the normal diet. Dark green, leafy vegetables are especially rich in carotene, but may lose it rapidly unless properly handled after harvest. Temperature and humidity are primary factors in the preservation of these crops. Kale, collards, turnip greens, and rape were subjected to slow, moderate, and rapid wilting at 32°, 50°, and 70°F. Conditions favorable to wilting resulted in a more rapid loss of carotene, but unfavorable temperatures hastened its destruction much more rapidly than did wilting. Vitamin a is not found in plants, but carotene-provitamin A-occurs regularly in many fruits and vegetables. The structure of ß-carotene, the principal carotene of most plants, is such that on hydrolysis in the animal body two molecules of vitamin A may be formed from each molecule of ßcarotene.

Sensory, Nutrient and Chlorophyll Changes in Broccoli Florets During Controlled Atmosphere Storage

“…Results for @-carotene content after transfer to air at 20C for 24 h following storage in air or under CA were very variable and showed no consistent trend. Ezell and Wilcox (1962) observed that 4 days of high temperature (1OC and 20C) storage in air resulted in important loss of carotene in kale and collards, especially at 20C. However, Wu ef al.…”

Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.)

“…However, it is sometimes kept at higher temperatures, for instance during display in the store. Storage at low temperature is also advantageous for ascorbic acid and carotenoid content, slowing down losses considerably 33, 34. Ascorbic acid content of spinach quickly decreases during storage at ambient temperature 33.…”

Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

“…Carrots are common in the diet; however, their availability to the masses can be increased by cutting down the cost of storage. During storage with increase in moisture loss the decline in quality parameters of fresh vegetables observed here and earlier5–8 can probably be attributed to the change in the permeability of cell membranes. Measures to reduce water loss are available,1–3 but the use of simple techniques for prevention of water loss and retention of quality parameters was demonstrated here.…”

“…Besides controlling the rate of physiological and biochemical changes and invasion by micro‐organisms, low temperature and high humidity are important for control of water loss from carrot roots 5. A reduction in rate of water loss is well known to enhance other quality parameters such as β‐carotene,6 ascorbic acid7 and electrolyte leakage 8…”