Lettuce is considered as the most important fresh-cut vegetable increasingly being market which manufactures attempts to prolongation of storage by controlling or retarding physiological change. The physiological change during storage is basically important problems to greatly affect a quality of commodity such as dehydration and discoloration (wounded tissue so called browning) that are a cause of short shelf-life of product (Lamikanra, 2002). The shelf-life of fresh-cut vegetable is determined by means of visual appearance being crucial of meeting or rather exceeding the consumer expectation as texture, shape, gloss, color and flavor (Kader and Rolle, 2004). Hence, the main cause of quality loss in lettuce leaves, which had effects on acceptability of consumption, can be classified as dehydration and discoloration. Dehydration is the movement of water from leaf to surrounding atmosphere, resulting the reduction of weight loss. Dehydration or water loss is a result of various factors either internal cause; the increase of respiration, cell …show more content…
(2012) studied the effect of visible treatments on postharvest of fresh-cut romaine lettuce. This results showed that high light intensity at 2500 lux can improve the quality by inhibiting browning on wound compared to dark storage. On the other hand, Martínez-Sánchez et al. (2011) studied fresh-cut romaine lettuce under light at 6µmol.m-2s-1, light cannot improve quality and browning inhibition. Consequently, light intensity plays an important role in improving quality of plant. Similarly, the response of light to stimulating or inhibiting PAL activity and phenolic compounds depends on light intensity. Hence, the objective of this study is to identify impact of light on physiological and biochemical changes such as leaf color, visual appearance, the development of browning, phenolic compounds etc. lead to better understanding in the role of different light conditions on lettuce leaves after
The goal of the experiment was to determine if green light had less ability to absorb than red light in spinach leaves. This was done by separating the photosynthetic pigments (chlorophyll a, chlorophyll b, carotene and xanthophylls) from one another using paper chromatography. The separated pigments were then analyzed for their absorption spectrum using a spectrographometer. When the data was graphed it clearly showed the higher rate of red light absorption over green light. These results along with previous research indicate the importance of red light in photosynthesis and the minor role green light plays.
Plants can absorb and use light energy because they have a green pigment, chlorophyll, contained in the chloroplasts in some of their cells. Chlorophyll allows the energy in sunlight to drive chemical reactions. Chloroplasts act as a energy transducers, converting light energy into chemical energy. So as the plant has more light the chlorophyll inside the chloroplasts can react faster absorbing in more light for food and energy.
Investigating the Effect of Light Intensity on the Size of a Plantain Leaf Title: To investigate the effect of light intensity on the size of a plantain leaf. Hypothesis: I predict that the size of the plantain leaves would increase as the light intensity decreases. Therefore, plantain leaves found in the shade will have larger surface areas than leaves found in an open area. Theory: Sunlight is an essential factor need to complete the process of photosynthesis.
Experiment #1: The purpose of this experiment is to investigate the effects of baking soda and light intensity on the rate of photosynthesis of green spinach leave through the observation of floating disk.
The Effect of Light Intensity on the Rate of Oxygen Production in a Plant While Photosynthesis is Taking Place
On the other hand, senescence process including senescence rate and molecular nature is influenced by various environmental and internal factors (Lim et al., 2007). The internal factors influencing leaf senescence includes phytohormones such as cytokinins, ethylene, auxin, JA, ABA, and SA, while the external factors includes UV rays , nutrient limitation, temperature, drought, shading, and pathogen attach or wounding. It can be said that to form a complex network of regulatory pathways for senescence, there should be an existence of various pathways responding to several external and internal factors all the pathways should be interconnected (He et al., 2001). Having said that, leaf senescence should be an excellently regulated process, taking into account its potential role in plants health and the various factors involved in senescence control (Lim et al.,
In this experiment, we will explore the properties of fresh potato extract in Phosphate buffer pH6 containing the enzyme polyphenol-oxidase and measure the different concentration of this enzyme activity by observing the production of pink/gold melanin, when 0.1% catechol and phosphate buffer pH6 is mixed into the solution. At this stage of the experiment, we are assuming that all other variables that can act as inhibitors of the enzymatic activity such as temperature or pH levels are under control. Fruits and vegetables are known to have small amounts of catechol and polyphenol-oxidase (enzyme), which are the cause of the production of browning effect in the out-layer skin or liquid of the fruit or vegetable when it is damaged. Polyphenol-oxidase
Light is a very important factor in the rate of photosynthesis, in my project I am going to test that plants do need light in order to photosynthesise. It will be very interesting to see how light will influence the rate of photosynthesis in plants and what will happen if they do not get the required light in order to produce starch .
The Effect of Light Intensity on the Rate of Photosynthesis in an Aquatic Plant Introduction The input variable I will be investigating is light, as light is just one of the 4 factors required in the green-plant process of photosynthesis. Photosynthesis is the process by which green-plants use sunlight, carbon dioxide, water & chlorophyll to produce their own food source. This process is also affected by the temperature surrounding the plant (the species of plant we experimented with, pond weed, photosynthesised best at around 20 degrees centigrade.) Light, temperature & CO2 are known as limiting factors, and each is as important as the next in photosynthesis. Light is the factor that is linked with chlorophyll, a green pigment stored in chloroplasts found in the palisade cells, in the upper layer of leaves.
however it does not easily absorb green or yellow light, rather it. reflects it, this decreases the rate of photosynthesis. This can
The fruits and vegetables are perishable and they can become contaminated pretty quickly. They can get contaminated by harmful bacteria and viruses. This contamination causes the food products to go to waste. To keep these fresh fruits and vegetables from these pathogens, it is important that these products are stored properly. If these products are not stored properly, then consuming these products can
Lettuce will be used for the experiment because it is one of the most grown vegetable in South Africa by the farmers.
Would you enjoy having fresh, delicious, luscious vegetables to eat all summer long that cost you almost nothing? I know I would. Well, now you can have your veggies and eat them too. Try building your own vegetable garden. It can fit all sizes of yards and decks. You just need to pick the location and type of garden. Next, you will prepare the garden site and work the soil. Finally, you will plan the specifics and plant your garden. With some care and patience, you will be enjoying the fruits of your labor in no time.
Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. The main aim of drying products is to allow longer periods of storage, minimise packaging requirements and reduce shipp...
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.