Articles
SPECIALTY SALAD GREENS: POSTHARVEST PHYSIOLOGY AND SHELF-LIFE
Article number
467_42
Pages
371 – 378
Language
Abstract
A mixture of fresh young specialty leafy greens, known as the “California Salad”, is an increasingly popular salad item.
We evaluated the physiological behaviour and shelf-life of 17 different commercially grown cool-season specialty greens.
These included green- and red-leaf lettuces (Lactuca sativa), spinach (Spinacia oleracea) and chards (Beta vulgaris), and several members of the Brassicaceae (e.g., arugula, tat-soi, mizuna, red mustard, and kale). Average respiration rates (2 to 5 days after harvest) of lettuces and chards were similar, averaging 4.5±0.7 and 21.3±3.5 μl CO2/g-h at 0° and 10°C, respectively.
Respiration rates of the specialty crucifers averaged 60% higher.
Ethylene production rates for the range of young specialty greens averaged 0.4 and 1.2 nl/g-h at 0°C and 10°, respectively.
Decay and loss of green color were the most common postharvest defects, wheras in commercial handling, weight loss is another contributor to postharvest losses.
Shelf-life of all the greens was best maintained at 0°C. An average 90% of product volume was still marketable after 21 days at 0°C. Less than 70% of the product was marketable after 7 days at 10°C. At 5°C, 89% and 69% of the product volume was marketable after 7 and 14 days, respectively.
We evaluated the physiological behaviour and shelf-life of 17 different commercially grown cool-season specialty greens.
These included green- and red-leaf lettuces (Lactuca sativa), spinach (Spinacia oleracea) and chards (Beta vulgaris), and several members of the Brassicaceae (e.g., arugula, tat-soi, mizuna, red mustard, and kale). Average respiration rates (2 to 5 days after harvest) of lettuces and chards were similar, averaging 4.5±0.7 and 21.3±3.5 μl CO2/g-h at 0° and 10°C, respectively.
Respiration rates of the specialty crucifers averaged 60% higher.
Ethylene production rates for the range of young specialty greens averaged 0.4 and 1.2 nl/g-h at 0°C and 10°, respectively.
Decay and loss of green color were the most common postharvest defects, wheras in commercial handling, weight loss is another contributor to postharvest losses.
Shelf-life of all the greens was best maintained at 0°C. An average 90% of product volume was still marketable after 21 days at 0°C. Less than 70% of the product was marketable after 7 days at 10°C. At 5°C, 89% and 69% of the product volume was marketable after 7 and 14 days, respectively.
Authors
M. Cantwell, J. Rovelo, X. Nie, V. Rubatzky
Keywords
respiration, storage temperature, Lactuca sativa, Beta vulgaris, Brassica spp.
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