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This work was done to evaluate the optimal postharvest storage parameters and shelf life of baby spinach. Baby spinach (50 g) was sealed in three different polypropylene (PP) and polyethylene (PE) packaging materials: 30 μm (PP), 35 μm (PE) & 40 μm (PE), and were stored in darkness for 3 and 9 days at 0 °C, 4 °C, 8 °C & 16 °C (± 1 °C). Total content of phenolics, soluble solids, nitrates, chlorophyll content, ascorbic acid & spinach color (CIEL*a*b*) were measured by standard methods after 3 and 9 days of storage. Baby spinach stored at 0 ± 1 °C and 4 &3177; 1 °C showed the best visual quality. Storage temperature had significant influence on spinach colour, but the influence of packaging was not so strong. The content of soluble solids, ascorbic acid and nitrates decreased during storage. The highest amount of ascorbic acid was retained when baby spinach were stored in 40 μm PE bags at 0 ± 1 °C. When baby spinach was stored at higher temperatures (4 °C, 8 °C & 16 °C), the decrease in the amount of ascorbic acid ranged from 55% to 69%. Baby spinach stored for 9 days at 0 °C & 4 °C showed high visual and biochemical quality. Higher amounts of soluble solids and ascorbic acid were found in spinach stored in 40 μm PE bags. [ABSTRACT FROM AUTHOR]

Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition of concentrated isomerised lycopene extract with -carotene to tomato juice as well as juice blends significantly increased the levels of lycopene and especially the levels of cis-lycopene in the final products. The content of total lycopene in the juice blends varied from 16.21 mg/100 g to 25.65 mg/100 g, whereas the content of cis-lycopene - from 9.16 to 14.46 mg/100 g. The juice blends containing apple juice had the lowest pH and the highest titratable acidity. Higher percentage of apple, sweet corn or carrot juice in the blends resulted in higher contents of TSS in the functional beverage. The addition of apple, carrot, and sweet corn juice significantly changed the initial color of the tomato juice. The lowest colour difference (?E) values had tomato-carrot juice blends (6.8-7.3), whereas the highest ?E had tomato juice with 25 and 35% of sweet corn juice (10.6 and 14.3, respectively). Sensory evaluation revealed that the most acceptable taste had tomato-apple juice blend with 35% apple juice and tomato-carrot juice blend with 40% carrot juice. [ABSTRACT FROM AUTHOR]

Investigation was carried out at the Institute of Horticulture Lithuanian Research Centre for Agriculture and Forestry. Tomatoes were growth using two different farming systems (organic and conventional) in no heated greenhouses in the natural soil. The study object was tomato cultivar 'Vilina' and two tomato hybrids 'Benito' and 'Tolstoi'. Tomato fruit quality and physiological parameters were evaluated: there was established the amount of dry matter, soluble solids, lycopene and β-carotene, also skin and flesh firmness and color coordinates (CIE L*, a*, b*, C, h°). Our research showed that higher dry matter and soluble solids content was found in organically growth tomato of all investigated cultivars compared with conventional growth tomato, but determined differences were not statistically significant. An average amount of lycopene in organic fruits was significant higher compared with conventional ones. A comparison of β-carotene in organic and conventional tomato showed that significant higher amount was established only in organic fruits of hybrid 'Tolstoi'. Average data of fruit firmness revealed that conventional tomato fruits had stronger skin and flesh compared with organic ones, but difference was not significant. It was established significant increase in tomato fruit color tone (by 4.78 units) and pureness (by 2.46 units) in conventional tomato, meanwhile organic tomato fruits distinguished with significant higher value of color index a* (redness) by 4.18 units. [ABSTRACT FROM AUTHOR]