Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications
In present work, the effects of UV-B treatments on quality of fresh-cut spinach leaves were studied. For this purpose, spinach leaves grown in glasshouse were harvest, cleaned and placed into polystyrene foam dishes and wrapped by stretch film. After packaging, fresh-cut spinach leaves were treated...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-09-01
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| Series: | Information Processing in Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317317300136 |
| _version_ | 1797722211276029952 |
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| author | M. Ufuk Kasım Rezzan Kasım |
| author_facet | M. Ufuk Kasım Rezzan Kasım |
| author_sort | M. Ufuk Kasım |
| collection | DOAJ |
| description | In present work, the effects of UV-B treatments on quality of fresh-cut spinach leaves were studied. For this purpose, spinach leaves grown in glasshouse were harvest, cleaned and placed into polystyrene foam dishes and wrapped by stretch film. After packaging, fresh-cut spinach leaves were treated with UV-B irradiation and were stored at 5 °C temperature for 12 days. Total soluble solids, visual quality, L∗a∗b∗ values, and also hue angle values of samples were determined during storage. Total soluble solids content of samples in control group has been higher than those from samples in UV-B treatments, however, visual quality was lower than the other treatments. According to L∗ values of the samples, it is found that lower ultraviolet irratiation (UV-B) treatments caused yellowing of samples, and also same result was obtained by b∗ and a∗ values of fresh-cut spinach leaves. Similarly, hue angles values of samples treated with UV-B for 6 min was higher compared with the other treatments. Consequently, yellowing of fresh-cut spinach leaves was decreased, and visual quality scores of samples was increased through ultraviolet irradiation treatments. |
| first_indexed | 2024-03-12T09:45:11Z |
| format | Article |
| id | doaj.art-84bfe684e41d4469a185db991e1377ad |
| institution | Directory Open Access Journal |
| issn | 2214-3173 |
| language | English |
| last_indexed | 2024-03-12T09:45:11Z |
| publishDate | 2017-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Information Processing in Agriculture |
| spelling | doaj.art-84bfe684e41d4469a185db991e1377ad2023-09-02T12:58:02ZengElsevierInformation Processing in Agriculture2214-31732017-09-014321421910.1016/j.inpa.2017.05.006Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applicationsM. Ufuk KasımRezzan KasımIn present work, the effects of UV-B treatments on quality of fresh-cut spinach leaves were studied. For this purpose, spinach leaves grown in glasshouse were harvest, cleaned and placed into polystyrene foam dishes and wrapped by stretch film. After packaging, fresh-cut spinach leaves were treated with UV-B irradiation and were stored at 5 °C temperature for 12 days. Total soluble solids, visual quality, L∗a∗b∗ values, and also hue angle values of samples were determined during storage. Total soluble solids content of samples in control group has been higher than those from samples in UV-B treatments, however, visual quality was lower than the other treatments. According to L∗ values of the samples, it is found that lower ultraviolet irratiation (UV-B) treatments caused yellowing of samples, and also same result was obtained by b∗ and a∗ values of fresh-cut spinach leaves. Similarly, hue angles values of samples treated with UV-B for 6 min was higher compared with the other treatments. Consequently, yellowing of fresh-cut spinach leaves was decreased, and visual quality scores of samples was increased through ultraviolet irradiation treatments.http://www.sciencedirect.com/science/article/pii/S2214317317300136SpinachFresh-cutUltraviolet irradiation (UV-B)Yellowing |
| spellingShingle | M. Ufuk Kasım Rezzan Kasım Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications Information Processing in Agriculture Spinach Fresh-cut Ultraviolet irradiation (UV-B) Yellowing |
| title | Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications |
| title_full | Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications |
| title_fullStr | Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications |
| title_full_unstemmed | Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications |
| title_short | Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications |
| title_sort | yellowing of fresh cut spinach spinacia oleracea l leaves delayed by uv b applications |
| topic | Spinach Fresh-cut Ultraviolet irradiation (UV-B) Yellowing |
| url | http://www.sciencedirect.com/science/article/pii/S2214317317300136 |
| work_keys_str_mv | AT mufukkasım yellowingoffreshcutspinachspinaciaoleracealleavesdelayedbyuvbapplications AT rezzankasım yellowingoffreshcutspinachspinaciaoleracealleavesdelayedbyuvbapplications |