9 papers analyzed
These studies suggest various methods such as thermosonication with slightly acidic electrolyzed water, controlled fermentation, modified atmosphere storage, and specific harvesting times can effectively extend the shelf life of kale.
Kale, a nutrient-rich leafy green, is highly perishable, leading to significant post-harvest losses. Extending the shelf life of kale is crucial for reducing waste and maintaining its nutritional quality. Various methods, including modified atmosphere packaging, fermentation, and specific harvesting times, have been explored to prolong the freshness and safety of kale.
Thermosonication and Slightly Acidic Electrolyzed Water (SAcEW)
Fermentation with Lactobacillus Strains
Modified Atmosphere Packaging (MAP)
Harvest Time
Cold Storage
Nitrogen-Enriched Packaging
Extending the shelf life of kale can be effectively achieved through various methods. Thermosonication combined with slightly acidic electrolyzed water, fermentation with specific Lactobacillus strains, and modified atmosphere packaging (low O2 and high CO2) are particularly effective. Additionally, harvesting kale later in the day and cold storage can further enhance its postharvest longevity. However, nitrogen-enriched packaging does not significantly impact shelf life, indicating that other methods may be more beneficial for preserving kale.
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