Yellowing of fresh-cut spinach(Spinacia oleracea L.)leaves delayed by UV-B applications  

作　　者：M.Ufuk Kasim Rezzan Kasim 

机构地区：[1]Kocaeli University Graduate School of Natural and Applied Sciences,Vocational School of Arslanbey,41285 Kartepe,Kocaeli,Turkiye

出　　处：《Information Processing in Agriculture》2017年第3期214-219,共6页农业信息处理（英文）

摘　　要：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,freshcut spinach leaves were treated with UV-B irradiation and were stored at 5℃ 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 6min 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.

关 键 词：SPINACH FRESH-CUT Ultraviolet irradiation(UV-B) YELLOWING 

分 类 号：Q94[生物学—植物学]