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Quality assessment of stored watercress (Nasturtium oficinale R.Br.) vegetable at freezing temperature

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Research Paper 01/02/2019
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Quality assessment of stored watercress (Nasturtium oficinale R.Br.) vegetable at freezing temperature

Saeed Maroof, Habib Ahmed Rathore, Saira Ishaq, Imtiaz Hussain, Shazia Arif
Int. J. Biosci.14( 2), 121-133, February 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: BlanchingFreezing storagePhysico-chemical attributesSensory evaluationWatercress

Abstract

Watercress (Nasturtium officinale R. Br.) is a leafy vegetable belong to family Brassicaceae. It is used as raw and processed form in our area. But this vegetable has a short postharvest life.  Keeping in views this study was deliberate to evaluate the effect of blanching and cooking with the combination of polyethylene bags on postharvest life of stored watercress vegetables at freezing temperature. The physico-chemical attributes i.e. moisture loss, crude fibre, ash content, titratable acidity (TA), pH, total sugar (TS), ascorbic acid, β-carotene and sensory characteristics like colour, texture, taste, flavour and overall acceptability were studied at an interval of 5 days (1st, 5th, 10th, 15th, 20th day) during storage. All of the treatments had shown a highly significant effect (p<0.05) on physcio-chemical and sensory parameters of vegetables. However, among all treatments blanching + polyethylene bag was proved most effective in the retention of crude fibre, ash content, ascorbic acid, β-carotene and sensory parameters i.e texture, taste and flavor. The treated vegetable have increased storage life up to 20 days as compared to control which was un acceptable after 7th day of the storage. The results suggested that blanching + polyethylene bags with freezing temperature might be helpful to increase the storage life of watercress vegetables for distant marketing.

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