Effect of Different Temperatures on Purslane Quality and Total Lipid Content


TUNCAY Ö. , AKDENIZ P. Z.

6th International Postharvest Symposium, Antalya, Türkiye, 8 - 12 Nisan 2009, cilt.877, ss.1317-1324 identifier

  • Cilt numarası: 877
  • Basıldığı Şehir: Antalya
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.1317-1324

Özet

Purslane (Portulaca oleracea L.) is widely used in Mediterranean countries in salads and soups. Recently, there is an increasing interest in purslane due to its Omega-3 fatty acid and antioxidants contents. In Turkey, purslane is harvested by pulling from the soil, washed and marketed in bunches with its roots, at ambient temperatures. Marketing with roots brings different sanitation problems. Besides, marketing without any refrigeration causes losses in quality, alongside nutrients. In this study, the changes in visual quality, total lipid content and antioxidant power at default marketing conditions was examined. Both visual and nutritional quality was better preserved at 5 degrees C and in clam-shell containers. Widely used marketing conditions, i.e., bunches at 20 degrees C, caused significant product, quality, total lipid and antioxidant losses.