Chlorophylls reductions in fresh-cut chard (Beta vulgaris var. cicla) with Various Sanitizing Agents
نویسندگان
چکیده
منابع مشابه
Effects of bacteria on cadmium bioaccumulation in the cadmium hyperaccumulator plant Beta vulgaris var. cicla L.
To investigate the effects of two cadmium-tolerant bacteria, Staphylococcus pasteuri (S. pasteuri X1) and Agrobacterium tumefaciens (A. tumefaciens X2), on cadmium uptake by the cadmium hyperaccumulator plant Beta vulgaris var. cicla L., a pot experiment with artificially contaminated soil was conducted. The results demonstrated that both cadmium-tolerant bacteria enhanced the dry weight of Bet...
متن کاملEffect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparati...
متن کاملEffect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC),...
متن کاملتعیین شرایط بهینه و اثر برخی تنش‌های محیطی بر جوانهزنی بذر و رشد گیاهچه چغندر برگی (Beta vulgaris var. cicla)
این تحقیق با هدف تعیینشرایط بهینه جوانهزنی بذر و رشد گیاهچه و اثر برخی تنش‌های غیرزنده بر گیاه چغندر‌برگی (Betavulgaris var. cicla)، با آزمایش‌های جداگانه، دمای ثابت (10، 15، 20، 25، 30 و 35 درجه سانتی‌گراد)، دمای متناوب (10/20، 15/25 و 20/30 درجه سانتی‌گراد)، آبشویی (صفر، 6، 12، 18 و 24 ساعت)، شوری (صفر، 44.8، 89.7، 134، 179، 224 و 336 میلی مولار)، اسیدیته (5، 6، 7، 8، 9 و 10) در قالب...
متن کاملQuality changes during storage of fresh-cut or intact Swiss chard leafy vegetables
Fresh-cut leafy vegetables have been gaining importance in the human diet both for their nutraceutical proprieties and low calories content. The preparation procedures for fresh-cut production and the storage system may lead to severe leaf damages that may affect leaf colour and induce shortened shelf life. The aim of this work was to study the leaf pigment changes in cut and whole Swiss chard ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Tarım Bilimleri Dergisi
سال: 2016
ISSN: 1300-7580
DOI: 10.1501/tarimbil_0000001363