Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling
المؤلفون المشاركون
Ambuko, Jane
Owino, Willis O.
Wanjiru, F.
Chemining’wa, G. N.
Mwachoni, Eliakim
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-12-12
دولة النشر
مصر
عدد الصفحات
6
الملخص EN
Leafy vegetables are very highly perishable and must be utilized immediately after harvest.
Their fast deterioration is attributed to various biological and environmental factors with temperature playing a central role.
Evaporative cooling is a low-cost temporary storage technology that offers smallholder vegetable farmers an alternative to expensive cold rooms.
The present study sought to determine the effectiveness of evaporative cooling using zero energy brick cooler (ZEBC) and evaporative charcoal cooler (ECC), to preserve the postharvest quality of leafy amaranth vegetables.
Freshly harvested vegetables were separated into bundles weighing 300 grams and stored under ZEBC, ECC, and ambient room conditions (control).
Real time changes in temperature and relative humidity (RH) as well as changes in quality attributes (physiological weight loss (PWL), wilting index, hue angle, and vitamin C) were determined during the storage period.
The temperature difference between the ZEBC and ECC versus the ambient air ranged between 4 and 10°C.
Significantly higher RH (80–100%) was recorded in both evaporative cooling chambers.
At the end of storage, higher PWL (47.6%) was recorded at ambient room conditions compared to 10.5 and 6.7% under ZEBC and ECC, respectively.
A rapid decline in vitamin C (51%) was reported in vegetables stored at ambient room conditions.
Overall, there was better vegetable quality preservation under ECC and ZEBC.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ambuko, Jane& Wanjiru, F.& Chemining’wa, G. N.& Owino, Willis O.& Mwachoni, Eliakim. 2017. Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175928
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ambuko, Jane…[et al.]. Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling. Journal of Food Quality No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1175928
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ambuko, Jane& Wanjiru, F.& Chemining’wa, G. N.& Owino, Willis O.& Mwachoni, Eliakim. Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175928
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175928
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر