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Related Experiment Video

Updated: Jun 25, 2026

Measurement of Leaf Hydraulic Conductance and Stomatal Conductance and Their Responses to Irradiance and Dehydration Using the Evaporative Flux Method (EFM)

Measurement of Leaf Hydraulic Conductance and Stomatal Conductance and Their Responses to Irradiance and Dehydration Using the Evaporative Flux Method (EFM)

Published on: December 31, 2012

Retention of quality characteristics of dehydrated green leaves during storage.

P S Negi¹, S K Roy

¹Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)

|July 10, 2001

Summary

This summary is machine-generated.

Dehydrated green leafy vegetables like fenugreek and savoy beets retain more nutrients when cold-stored and double-packaged. This storage method preserves beta-carotene, ascorbic acid, and chlorophyll, reducing browning.

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Area of Science:

Agricultural Science
Food Science
Nutritional Science

Background:

Green leafy vegetables are highly nutritious but underutilized.
Limited research exists on the storage stability of dehydrated leafy greens.
Understanding optimal storage is crucial for preserving vegetable quality.

Purpose of the Study:

To evaluate the storage stability of dehydrated savoy beets and fenugreek.
To determine the impact of packaging and storage conditions on key nutrients and browning.
To identify effective methods for preserving the quality of dehydrated leafy vegetables.

Main Methods:

Dehydration of savoy beets (Beta vulgaris var. bengalensis) and fenugreek (Trigonella foenum graecum) using low-temperature drying.
Storage of dehydrated samples for 9 months under ambient and cold conditions.
Packaging in single or double layers of high-density polyethylene film (200 gauge).
Quality assessment based on beta-carotene, ascorbic acid, chlorophyll retention, and browning.

Main Results:

Double-layered packaging and cold storage significantly enhanced the retention of beta-carotene, ascorbic acid, and chlorophyll.
Fenugreek retained 67% of beta-carotene, while savoy beets retained 57% under optimal conditions.
Cold-stored, double-packed samples exhibited less browning compared to other combinations.
Storage efficacy varied between the two vegetable types.

Conclusions:

Double-layered high-density polyethylene packaging combined with cold storage is effective for preserving the quality of dehydrated green leafy vegetables.
This method significantly improves the shelf-life and nutritional value of dehydrated savoy beets and fenugreek.
Optimized storage conditions are essential for maximizing the potential of underutilized leafy vegetables.