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Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of amaranth and fenugreek and their quality was evaluated on the basis of retention of β-carotene, ascorbic acid and chlorophyll during storage. Losses of β-carotene ranged from 46.5 to 85.0% for amaranth and 24.0 to 73.0% for fenugreek...
The effect of drying, packaging and storage conditions on the retention of β-carotene and ascorbic acid, and browning during storage of savoy beet and amaranth leaves was determined. Higher losses of β-carotene and ascorbic acid were observed in solar drying as compared to cabinet drying. Chlorophyll loss was also higher in solar drying. During storage of dehydrated green leaves a continuous decline...
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