Effect of storage on the qualitative characteristics of perilla, a potential new minimally processed leafy vegetable

摘要

Perilla frutescens is very rich in antioxidants and it can have a healthy effect in the human diet. Inrnthis work the potential use of perilla as a new minimally processed leafy vegetable was investigated.rnThree genotypes of perilla were grown in greenhouse. During storage total chlorophyll,rncarotenoids, phenols, anthocyanins, perillaketone, and other TRPA1 specific agonists were determined.rnAll the genotypes provided promising results. The yield ranged from 0.4 and 0.7 kg/m2rnamong genotypes. “Korean perilla” performed very well, without difference from “Shiso Green” inrnthe first harvest, whereas the lowest yield was observed in “Shiso Purple.” Concentration of chlorophyllrnand carotenoids was higher than in common baby leaf vegetables. The anthocyaninsrnranged from 20 to 99 mg/100 g FW with higher values in the purple variety. The phenols contentrnshowed the same trend of anthocyanins. Results showed that perilla can be considered as a newrnpotential ready-to-eat leafy vegetable to be used alone or in mix with other salad species even inrnthe western diet.rnPractical applicationsrnMinimally processed leafy vegetables or fresh cut vegetables are important component of the dietrnand they provide functional components that can have beneficial effects on human health. Thernyoung leaves of perilla are particularly rich in antioxidants and can be used alone or mixed withrnother common leafy vegetables. The introduction of this species in the fresh cut industry will representrna produce innovation, which will expand the health vegetables availability.