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Changes in β-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique

Negi, P. S. and Roy, Susanta Kumar (2004) Changes in β-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique. Plant Foods for Human Nutrition, 58. pp. 225-230.

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Abstract

vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of an1aranth and fenugreek and their quality was evaluated on the basis of retention of β-carotene, ascorbic acid and chlorophyll during storage. Losses of β-carotene ranged from 46.5 to 85.0% for an1aranth and 24.0 to 73.0% for fenugreek depending on duration and conditions of storage. Similarly ascorbic acid retention varied from 9-32% for an1aranth and 23-80% for fenugreek. Results showed that the degradation of quality paran1eters was faster at an1bient conditions and packaging of leaves in low density polyethylene bags was beneficial in improving shelf life and nutritive value. Low cost storage structure was similar to low temperature storage for retention of β-carotene, ascorbic acid, chlorophyll content and enhancement of shelf life.

Item Type: Article
Uncontrolled Keywords: Ascorbic acid, β-carotene, Chlorophyll, Leafy vegetable, Storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Sep 2007 06:02
Last Modified: 28 Dec 2016 12:54
URI: http://ir.cftri.com/id/eprint/1435

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