Quality of Swiss chard produced by conventional and organic methods

• Published in: Food science & technology 2003-01, Vol.36 (1), p.135-141
• Main Authors: Moreira, Marı́a del R., Roura, Sara I., del Valle, Carlos E.
• Format: Article
• Language: English
• Subjects: Ascorbic acid degradation; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Leafy vegetables; Microbial populations; Organic Swiss chard; Sensory attributes
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/S0023-6438(02)00207-4

The storage lives of Swiss chard produced by conventional and organic methods was investigated. No significant differences were found in the initial populations of yeast, molds (1–3×10 4 CFU/g) and psychrotrophic (1×10 4–1.5×10 5 CFU/g), mesophilic (4×10 3–5×10 4 CFU/g) and lactic acid bacteria (2×10 2 and 1.5×10 3 CFU/g). The evolutions of the population of those microorganisms during storage were also similar for both chards. First-order kinetics after an induction period were found for the degradation of ascorbic acid. Although the rate constant (0.057 days –1) was similar for both chard, the induction period for organic chard (∼10 days) was longer than for conventional chard (∼3 days). No significant differences were found between the water and chlorophyll contents and in pH and titratable acidity of both chards. Sensorial analysis showed that organically produced chard retained turgidity, color and brightness longer than the conventionally produced chard.