ISHS Contact


ISHS Acta Horticulturae 1194: VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues

Behavior of “green salt” from Salicornia ramosissima and Sarcocornia perennis through storage

Authors:   M.D. Antunes, C. Gago, A.R. Branquinho, M. Julião, A. Guerreiro, G. Miguel, M.L. Faleiro, T. Panagopoulos
Keywords:   green salt, halophytes, quality, antioxidants, Salicornia, Sarcocornia
DOI:   10.17660/ActaHortic.2018.1194.110
The halophytes Salicornia ramosissima and Sarcocornia perennis appear as wild in the salt marshes of “Ria Formosa” at Algarve, Portugal. The objective of this work was to exploit the use of these plant species for producing “green salt” of high quality for gourmet cuisine. Plants were collected in “Ria Formosa” and tips of 8-10 cm long were separated and washed with tap water. Then tips were dried at 70°C till constant weight. After drying plants were milled with a 2-mm sieve, and then stored in vials at 6°C or at room temperature (≈23°C). After 0, 90 and 180 days storage, samples were taken out and measurements of color (CIELAB), antioxidant activity, phenolic compounds, bacteria, yeasts and molds and a sensory evaluation were performed. Results showed that the lower temperature (6°C) preserved slightly better color, mostly from 3 to 6 months, and prevented microbial development compared to room temperature in both species. Antioxidant activity was not affected by temperature in Sarcocornia but was higher at lower temperature in Salicornia. Panelists appreciated green salt from both Salicornia and Sarcocornia as substitute of salt used for salad dressing. Green salt from Salicornia and Sarcocornia is of high quality and can substitute normal salt used in food. For storage up to 3 months, storage can be at room temperature, but for longer storage time, low temperature (≈6°C) should be used.

Download Adobe Acrobat Reader (free software to read PDF files)

1194_109     1194     1194_111

URL      Hosted by KU Leuven LIBIS      © ISHS