10 Nov Proses alami sayuran pascapanen
Proses Sayuran Setelah Panen
Apakah proses yang dialami sayuran setelah dipanen?
Kadar vitamin B dan C menurun drastis, terutama jika tidak disimpan di dalam kulkas
Kandungan air berkurang sehingga mengurangi kualitas rasa, tekstur, dan penampilan sayuran
Antioksidan di dalam sayuran pun sangat rentan terdegradasi pascapanen
Kandungan vitamin C bayam dan brokoli berkurang lebih dari setengahnya selewat 3 hari setelah dipanen
Kelayuan sayuran mempercepat penurunan kandungan vitamin C
Sebaiknya sayuran segar dikonsumsi selambatnya 5-7 hari setelah dipanen
Konsumsi saat segar!
Sayuran baiknya dikonsumsi selambat-lambatnya 5-7 hari setelah panen. Jika lebih dari itu, maka kualitas penampilan, rasa, tekstur, dan kadar nutrisinya sudah menurun drastis. Apabila belum siap untuk dihidangkan, simpanlah sayuran Anda di dalam kulkas.
Referensi
Balan, D., Israel-Roming, F., Luta, G. and Gherghina, E., 2016. Changes in the nutrients content of some green vegetables during storage and thermal processing. Romanian Biotechnological Letters, 21(5), pp.11857-11865.
Dewhirst, R.A., Clarkson, G.J., Rothwell, S.D. and Fry, S.C., 2017. Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves. Food chemistry, 233, pp.237-246.
Ezell, B.D. and Wilcox, M.S., 1959. Vegetable vitamins, loss of vitamin C in fresh vegetables as related to wilting and temperature. Journal of agricultural and food chemistry, 7(7), pp.507-509.
Francisco, M., Tortosa, M., Martínez‐Ballesta, M.D.C., Velasco, P., García‐Viguera, C. and Moreno, D.A., 2017. Nutritional and phytochemical value of Brassica crops from the agri‐food perspective. Annals of Applied Biology, 170(2), pp.273-285.
Khan, K.A., Goyal, M.R. and Kalne, A.A. eds., 2019. Processing of Fruits and Vegetables: From Farm to Fork. CRC Press.
Kyriacou, M.C. and Rouphael, Y., 2018. Towards a new definition of quality for fresh fruits and vegetables. Scientia Horticulturae, 234, pp.463-469.
Rickman, J.C., Barrett, D.M. and Bruhn, C.M., 2007. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture, 87(6), pp.930-944.
Villa-Rodriguez, J.A., Palafox-Carlos, H., Yahia, E.M., Ayala-Zavala, J.F. and Gonzalez-Aguilar, G.A., 2015. Maintaining antioxidant potential of fresh fruits and vegetables after harvest. Critical reviews in food science and nutrition, 55(6), pp.806-822.