Open AccessABOUT FOOD VALUES AND REQUIREMENTS FOR THE QUALITY OF FRESH GREEN VEGETABLE CROPS - SALADS
Author(s) -
A. P. Captel,
E. A. Pyrkova,
Н. Л. Наумова
Publication year - 2019
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2019-23-1-7-13
Subject(s) - food science , population , horticulture , chemistry , ascorbic acid , biology , demography , sociology
The production of green crops, primarily salads, is one of the promising areas of greenhouse vegetable growing. The grounds for this are: year-round demand in the market for fresh greens, high profitability of production, the presence of a wide range of varieties and hybrids belonging to different varieties, an increased level of food culture of the population. The article describes the nutritional value of fresh vegetable greens - lettuce, describes the requirements for consumer characteristics, imposed by the enacted State Standard 33985-2016 “Lettuce. Endive curly, endive Eskariol fresh. Technical conditions”, features of packing, transportation and storage of lettuce are presented. It is established that the leaves of lettuce contain a significant amount of malic, citric and succinic acids, about 2% carbohydrates, 1.5% protein, 0.5% fiber. A large number of trace elements such as manganese, cobalt, copper, iodine and zinc, an excellent ratio in the salad of potassium and sodium. Pigments are represented, including carotene and xanthophyll (from 2.0 to 2.7 mg / 100 g), anthocyanins are present in the colored varieties of lettuce. According to the content of phenolic compounds (represented by cinnamic, caffeic, and chlorogenic acids), leaf varieties are distinguished - up to 192 mg / 100 g, rosette leaves of a head of lettuce - 113-127 mg / 100 g depending on the commercial grade, described unacceptable defects of vegetable greens, methods of laying and specific uniformity of lettuce in the packaging unit.