Abstract
Abstract The effects of different levels of nitrogen fertilization (0–50–100–150–200 kg/ha), minimal processing and cold storage (14 days at 4 C ) on yield and quality of fresh‐cut S wiss chard ( B eta vulgaris L . var. cicla L .) were evaluated. Increasing the level of nitrogen fertilization over 100 kg N /ha, plants had a higher fresh weight, reduced their dry matter content and resulted taller and leafier. Total and marketable yield increased linearly with increasing nitrogen level. Both nitrate and ascorbic acid content at harvest increased with increasing nitrogen supply. Nitrogen fertilization negatively affected the yield of minimal processing. No effect on appearance and quality loss during cold storage was detected. R educing nitrogen fertilization could lead to a more environmentally friendly product with no significant loss in yield and quality both for raw plant and fresh‐cut S wiss chard. Minimal processing can improve nutritional quality lowering nitrates and increasing ascorbic acid content in fresh‐cut produce. Practical Applications Minimally processed vegetables have gained a lot of interest among consumers as they are easy to use and ready to eat. Leafy vegetables are the most widespread among fresh‐cut produce. In order to increase the yield and the quality of leafy crops, farmers often supply great amounts of nitrogen fertilizers. Overdoses of nitrogen may negatively affect environment and nutritional quality of raw and minimally processed vegetables. This study focused on the assessment of the dose of nitrogen that can be more environmentally friendly and can assure to the industry of minimal processing, the best quality of raw S wiss chard and the retaining of good quality during storage. The reduction of nitrogen fertilization may lead to a reduction in nitrate content of the plants and, if associated to minimal processing, determines an improvement of the nutritional quality of fresh‐cut S wiss chard.
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Claims 12
Claim · model-written summary
Nitrogen above 100 kg N/ha increased fresh weight.
- Taxon
- Swiss Chard
Beta vulgaris subsp. vulgarist0 - Treatment
- nitrogen fertilization over 100 kg N /hae0
- Outcome
- fresh weighte0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the level of nitrogen fertilization over 100 kg N /ha, plants had a higher fresh weight”
t0“Swiss Chard”
Claim · model-written summary
Nitrogen above 100 kg N/ha reduced dry matter content.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen fertilization over 100 kg N /hae0
- Outcome
- dry matter contente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the level of nitrogen fertilization over 100 kg N /ha, plants had a higher fresh weight, reduced their dry matter content”
t0“Swiss Chard”
Claim · model-written summary
Nitrogen above 100 kg N/ha yielded taller and leafier plants.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen fertilization over 100 kg N /hae0
- Outcome
- taller and leafiere0
- Direction
- taller and leafiere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the level of nitrogen fertilization over 100 kg N /ha, plants had a higher fresh weight, reduced their dry matter content and resulted taller and leafier”
t0“Swiss Chard”
Claim · model-written summary
Total yield increased linearly with nitrogen level.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen levele0
- Outcome
- Totale0
- Direction
- increased linearlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total and marketable yield increased linearly with increasing nitrogen level”
t0“Swiss Chard”
Claim · model-written summary
Marketable yield increased linearly with nitrogen level.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen levele0
- Outcome
- marketable yielde0
- Direction
- increased linearlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total and marketable yield increased linearly with increasing nitrogen level”
t0“Swiss Chard”
Claim · model-written summary
Nitrate content at harvest increased with nitrogen supply.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen supplye0
- Outcome
- nitratee0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both nitrate and ascorbic acid content at harvest increased with increasing nitrogen supply”
t0“Swiss Chard”
Claim · model-written summary
Ascorbic acid content at harvest increased with nitrogen supply.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- nitrogen supplye0
- Outcome
- ascorbic acid content at harveste0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both nitrate and ascorbic acid content at harvest increased with increasing nitrogen supply”
t0“Swiss Chard”
Claim · model-written summary
Nitrogen fertilization adversely affected minimal-processing yield.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- Nitrogen fertilizatione0
- Outcome
- yield of minimal processinge0
- Direction
- negatively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nitrogen fertilization negatively affected the yield of minimal processing”
t0“Swiss Chard”
Claim · model-written summary
Cold storage did not alter appearance or quality loss.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- cold storagee0
- Outcome
- appearance and quality losse0
- Direction
- No effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No effect on appearance and quality loss during cold storage was detected”
t0“Swiss Chard”
Claim · model-written summary
Minimal processing lowered nitrate in fresh-cut produce.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- Minimal processinge0
- Outcome
- nitratese0
- Direction
- loweringe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing can improve nutritional quality lowering nitrates and increasing ascorbic acid content in fresh‐cut produce”
t0“Swiss Chard”
Claim · model-written summary
Minimal processing increased ascorbic acid in fresh-cut produce.
- Taxon
- Swiss ChardBeta vulgaris subsp. vulgarist0
- Treatment
- Minimal processinge0
- Outcome
- ascorbic acid contente0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing can improve nutritional quality lowering nitrates and increasing ascorbic acid content in fresh‐cut produce”
t0“Swiss Chard”
Claim · model-written summary
The authors suggest reducing nitrogen fertilization to retain yield and quality with lower environmental impact.
- Taxon
- S wiss chardBeta vulgaris subsp. vulgarise0
- Outcome
- more environmentally friendly product with no significant loss in yield and qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“R educing nitrogen fertilization could lead to a more environmentally friendly product with no significant loss in yield and quality both for raw plant and fresh‐cut S wiss chard”
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See all 267 papers →cold · quality: general · Beta vulgaris (beet)Results agree
1 paper in the same direction as this paper
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.