Shelf life of ramsons (Allium ursinum L.) under different storing conditions
2016
Tomšik, Alena | Mastilović, Jasna | Kevrešan, Žarko | Vidović, Senka
Allium species have been used in the traditional medicine for many centuries as edible and medicinal plant. In past few years interest for Allium ursinum L., (wild garlic) as wild aromatic plant is significantly growing thanks to its high content of specific compounds with health benefits. Broad spectrum of biological activities obtained from A. ursinum such as antioxidant, cytostatic, antimicrobial, and antidiabetic were reported with the highest content of biologically active compounds in fresh leafs before flowering. Due to short period of availability of fresh wild garlic leafs during spring season, its shelf life was evaluated in dependence of post harvest storing conditions. Leaf stalks of wild garlic bunches (20 leafs per bunch) were immersed in water in order to preserve the water regime and stored at different temperatures (0, 5, 10 and 20° C) during two weeks. Weight loss, colour change and sensory properties (wilting, yellowness, and decay) were monitored sensory for examined samples. In addition the changes in respiration rates during the storage period for wild garlic leafs stored at different temperatures were compared. The storing of samples at 20 °C resulted in significant colour change in comparison to other temperatures in 4 days, while the samples stored at 10 °C changed significantly the colour in 7 days. Due to preservation of water regime there was no weight loss registered for samples stored at 0, 5 and 10 °C, while the samples stored at 20 °C suffered from weight losses. For samples stored at 0 and 5 °C respiration rate was low and constant during the storage period, while the samples stored at 10, and especially 20 °C had higher initial respiration rate that dropped rapidly. Due to shrivelling of leafs and colour changes the samples stored at 20 °C lost their market value in less than 7 days, samples stored at 10 °C in less than 14 days, while the samples stored at 5 and 0 °C were characterized with quality acceptable in longer period.
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