Swiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highlyappreciated in some areas for its nutritional properties and year roundsupply. Its production area is not commercially important, but this minorvegetable offers an interesting enlargement of the current vegetableassortment by using its stalks and leaves. Swiss chard is a very nutritivedemanding species. The content of mineral elements, total quality and yieldare influenced by the amount, frequency and method of fertilization. The aimof this study was to evaluate the effect of high or low levels of nitrogenfertilization on quality and shelf-life of minimally processed Swiss chard.Plants grown with high or low level of nitrogen fertilizer were harvested andthen immediately processed as fresh-cut produce. Leaves were stored in PEbags at 5°C for 14 days. On day 0, 7 and 14, fresh and dry matter, colour,SSC, nitrate, ascorbic acid and chlorophyll were evaluated. After 2 weeks ofcold storage, minimally processed Swiss chard showed good quality. Higherlevels of nitrates and ascorbic acid were found in the leaves from plantsgrown with a higher level of nitrogen fertilization.
|Numero di pagine||0|
|Stato di pubblicazione||Published - 2011|