date:Sep 08, 2017
he degree of freshness of spinach, cabbage and lettuce after a few days on display. They measured chlorophyll fluorescence every half hour for three days. The data was then analysed and the correlation of ChlF parameters with freshness and storage time was found.
Researchers identified some indexes that can be used as early detection tools to verify the freshness of leaf vegetables. The water sprayed on them makes it difficult to initially assess freshness but these indexes make it possible t