Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce
| Autor: | Luca Incrocci, Costanza Ceccanti, Alberto Pardossi, Marco Landi, Lucia Guidi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
food.ingredient Cold storage Plant Science Horticulture Biology lcsh:Plant culture Shelf life 01 natural sciences wild herb postharvest 0404 agricultural biotechnology Nutraceutical food sorrel cold storage bioactive compounds hydroponic system shelf‐life lcsh:SB1-1110 Carotenoid chemistry.chemical_classification Sowing 04 agricultural and veterinary sciences Ascorbic acid 040401 food science shelf-life chemistry Herb Postharvest 010606 plant biology & botany |
| Zdroj: | Horticulturae, Vol 6, Iss 1, p 4 (2020) Horticulturae Volume 6 Issue 1 |
| ISSN: | 2311-7524 |
| Popis: | Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: the first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 ° C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a &ldquo new&rdquo fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers. |
| Databáze: | OpenAIRE |
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