Effect of rosemary, garlic, pepper and lemongrass extracts in postharvest of organic Brassica oleracea L. leaves

Mayeve Didomenico Melo, William Gustavo Sganzerla, Guilherme Cruz Duarte, Jocleita Peruzzo Ferrareze, Ana Paula de Lima Veeck, Paula Iaschitzki Ferreira
2018 Communications in Plant Sciences  
The growing concern about food safety makes necessary to search for alternative methods of food conservation. The objective of this work was to evaluate postharvest conservation of kale leaf using aqueous vegetal extracts. The experimental design was completely randomized, with the concentrations of 5, 10, 15, 20 and 25% of Rosmarinus officinalis, Allium sativum, Capsicum baccatum, Cymbopogon citratus and the control treatment using deionized water. The extracts were sprayed on kale leaves with
more » ... on kale leaves with manual spray over the entire adaxial and abaxial epidermis. The evaluated parameters were chlorophyll a and b, weight loss, total phenolics compounds, antioxidant activity and a visual analysis. The leaves remained at ambient temperature for six days. The results indicate that there was no significant conservation in the content of chlorophyll a, b and visual analysis when compared to the control, and the extracts did not have influence in the weight loss. There was an increase of total phenolic content and antioxidant activity with rosemary, lemongrass and pepper extracts, the garlic extract reduced the concentration of these bioactive compounds when compared to the control. In general, the application of the vegetal extracts did not influence in the postharvest conservation of kale leaves.
doi:10.26814/cps2018011 fatcat:wxvmzyw5rncw7odzjnqdtynj4q