Job offersmore »
- Product Manager Biostimulants - Westmaas, the Netherlands
- Corporate Grower - Camarillo (CA), USA
- General Manager China - Kunming, China
- Buyer greenhouse crops - Almeria, Spain
- Trucking Fleet Manager - Azerbaijan
- Fresh Produce Traders Required for a Leading Dutch/UK Fresh Produce Business
- Key Accountmanager Horticulture Glass
- Product & Applicatie Specialist Opkweek
- Assistant Grower - Canada
- Experienced International Buyer/Seller Germany
Top 5 - yesterday
- Nominees for the 2018 Fruit Logistica Innovation Awards are announced
- "We currently distribute 7,000 to 8,000 fruit baskets a week"
- Ecuador: Banana prices are expected to be high at the beginning of 2018
- Excessive temperatures worry Western Cape citrus farmers
- The new entry for the Crimson Snow family is the French Mesfruits
Top 5 - last week
Top 5 - last month
- Amazon: Steeper price cuts at Whole Foods Market
- Year-round produce for Canada’s most northern communities
- BILLA Online Shop: over 50% of the online shopping baskets contain fresh products
- South Australia agricultural exports have increased due to new airlines
- Turkish tomato exports shot up 46% in October
Exchange ratesmore »
Fresh-cut mint stored for 21 daysAromatic plants produce active compounds and phytochemicals, such as essential oil, which make them very important for the pharmaceutical and food industry.
In the last few years, several scientists have studied the potentialities of aromatic species for the fresh-cut industry, from production of essential oil as an additive of edible coatings to minimal processing of fresh produce as a fresh-cut product.
Scientists from South America have evaluated the incidence of storage time on some physic-chemical attributes and chemical components related to the postharvest quality of two Mentha species (peppermint, Mentha x piperita, and spearmint, Mentha spicata).
For the study, 2-year old plants were harvested, then the herbaceous stems and leaves were washed and disinfected by immersion in cold chlorinated water, dried, packaged and stored at 0°C for 21 days.
During refrigerated storage, samples were periodically analysed. Atmosphere composition inside the package, respiratory activity, weight loss, surface colour, total chlorophyll and carotenoid content, browning potential, total phenols, flavonoids and radical-scavenging activity, ascorbic acid, essential oil yield and composition were measured.
Results showed that the packaging and storage conditions were optimal to preserve the mints quality in terms of freshness, colour, pigments content and antioxidant compounds, whose values remained almost constant up to the storage end. After 21 days at 0°C, the respiratory activity decreased moderately by 42% in peppermint and by 26% in spearmint.
As regards the essential oil composition, the scientists concluded that its characteristics are significantly influenced by the mint growth stage, thus further studies will be necessary.
Source: Curutchet A., Dellacassa E., Ringuelet J.A., Chaves A.R., Viña S.Z., 'Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha x piperita and M. spicata)', 2014, Food Chemistry, Vol. 143, pagg. 231-238. Further info: http://www.ncbi.nlm.nih.gov/pubmed/24054235
Receive the daily newsletter in your email for free | Click here