Vegetable Vitamins, Loss of Vitamin C in Fresh Vegetables as Related to Wilting and Temperature

Ezell, B. D.; Wilcox, Marguerite S.

doi:10.1021/jf60101a010

Cited by 49 publications

(25 citation statements)

References 4 publications

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“…Losses in vitamin C in kale were accelerated at higher temperatures (Table 5). Similar results were obtained with spinach, cabbage, and snap beans (Ezell and Wilcox, 1959). All citrus fruits lost vitamin C if stored at high temperatures.…”

Section: Temperature and Relati6e Humidity Managementsupporting

confidence: 82%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,877

117

1,088

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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Section: Temperature and Relati6e Humidity Managementsupporting

confidence: 82%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,877

117

1,088

View full text Add to dashboard Cite

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“…Possibly high CO* storage levels enhanced ascorbate production. Also, greater humidity inside the packages possibly served to better preserve vitamin C content in packaged broccoli spears (Ezell and Wilcox, 1959).…”

Section: Results and Discissionmentioning

confidence: 99%

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Barth

Kerbel

Perry

et al. 1993

Journal of Food Science

105

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Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

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“…Previous studies show that temperature and relative humidity are primary factors in preservation of vitamins in vegetables. Conditions that favor wilting were shown to result in a rapid loss of vitamin C in vegetables such as spinach, cabbage, snap beans, kales, and collards [17]. In broccoli, loss in vitamin C was shown to correlate positively with increase in storage temperature [18].…”

Section: Discussionmentioning

confidence: 99%

Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling

Ambuko

Wanjiru

Chemining’wa

et al. 2017

Journal of Food Quality

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Leafy vegetables are very highly perishable and must be utilized immediately after harvest. Their fast deterioration is attributed to various biological and environmental factors with temperature playing a central role. Evaporative cooling is a low-cost temporary storage technology that offers smallholder vegetable farmers an alternative to expensive cold rooms. The present study sought to determine the effectiveness of evaporative cooling using zero energy brick cooler (ZEBC) and evaporative charcoal cooler (ECC), to preserve the postharvest quality of leafy amaranth vegetables. Freshly harvested vegetables were separated into bundles weighing 300 grams and stored under ZEBC, ECC, and ambient room conditions (control). Real time changes in temperature and relative humidity (RH) as well as changes in quality attributes (physiological weight loss (PWL), wilting index, hue angle, and vitamin C) were determined during the storage period. The temperature difference between the ZEBC and ECC versus the ambient air ranged between 4 and 10 ∘ C. Significantly higher RH (80-100%) was recorded in both evaporative cooling chambers. At the end of storage, higher PWL (47.6%) was recorded at ambient room conditions compared to 10.5 and 6.7% under ZEBC and ECC, respectively. A rapid decline in vitamin C (51%) was reported in vegetables stored at ambient room conditions. Overall, there was better vegetable quality preservation under ECC and ZEBC.

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Vegetable Vitamins, Loss of Vitamin C in Fresh Vegetables as Related to Wilting and Temperature

Abstract: Table III. General Base Requirement in the Nonenzymatic Formation of Acetoin Catalyzed by Thiamine at pH 8.4 and 35°C. for 24 Hours [Pyruvic acid (0.1 M), acetaldehyde (1.0M), thiamine (O.lAf

Cited by 49 publications

References 4 publications

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling

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