Zmiany poziomu witaminy C i beta-karotenu w okresie przechowywania lisci pietruszki w roznych warunkach termicznych

Liście analizowanych typów pietruszki bezpośrednio po zbiorze zawierały 240-280 mg/100 g witaminy C i 4,1-4,3 mg/100 g ß-karotenu. W okresie przechowywania notowano systematyczne obniżanie się obu analizowanych składników, było ono tym szybsze im wyższa była temperatura przechowywania. Wyższą zawartość witaminy C, zarówno w liściach świeżych, jak i przechowywanych obserwowano u typu korzeniowego. Natomiast ß-karotenu było więcej w typie naciowym.

Leaves of the root-type cv Berlińska and the leaf-type cv Paramount parsley were tested. The vegetable was kept in a room-temperature (18-20°C, 85%-90% rel. humidity) and a cooled (0-2°C, 95%-97% rel. humidity) stores. The leaves were stored until they were no longer suitable for processing. Vitamin C and ß-carotene contents were determined immeditely after harvest, after 1, 3, 6 days of storage at room temperature, and after 1, 3, 6, 9, 12, and 15 days of storage in the cold store. Immediately after harvest, leaf blades of the root-type parsley contained 280 mg vitamin C and 4.1 mg ß-carotene in 100 g fresh wt. The corresponding values for the leaf-type parsley were 240 mg and 4.3 mg, respectively. During storage the level of the two components gradually decreased, the reduction being more intense at 18-20°C and, in the case of vitamin C, more distinct with leaf-type parsley. After 15-day storage at 0-2°C the content of vitamin C was 207 mg/100 g in the root-type and 154 mg/100 g in the leaf-type parsley; the respective values for ß-carotene were 2.3 mg and 2.6 mg/100 g. After 6-day storage at 18-20°C the content of vitamin C was 139 mg/100 g in the root-type and 83 mg/100 g in the leaf-type parsley. For ß-carotene the respective values were 2.3 mg and 3.3 mg/100 g.