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Transactions: INTERNATIONAL JOURNAL of ENERGY and ENVIRONMENT
Transactions ID Number: 20-624
Full Name: Thomas Panagopoulos
Position: Research Director
Age: ON
Sex: Male
Address: University of Algarve
Country: PORTUGAL
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E-mail address: tpanago@ualg.pt
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Title of the Paper: Sustainable use of energy in the storage of halophytes used for food
Authors as they appear in the Paper: Custódia Gago, Ana R. Sousa, Miriam Juliao, Graça Miguel, Dulce C. Antunes and Thomas Panagopoulos
Email addresses of all the authors: mantunes@ualg.pt,tpanago@ualg.pt
Number of paper pages: 8
Abstract: Soil salinity has become an important issue in agriculture. Water and soil salinity adversely affects the growth and the yield of most crop plants, which are highly salt-sensitive. The idea of grow special crops using saline soil and brackish or saltwater for irrigation can bring high areas into human or animal food production. It has been recognized the potential of some halophytes for desalinization of soils or use in salty soils and also its use as food crops. Some of them are consumed today in Europe as fresh or cooked gourmet foods. For consumption as fresh food those plants, which are highly perishable, need refrigeration from harvest till they reach consumers. Refrigeration needs energy consumption with consequent economical cost and damage for the environment. The objective of this work was to use efficiently the energy for preserving the quality of the halophytes Salicornia ramosissima and Sarcocornia perennis used for fresh salads. Fresh branch tips were!
stored at 1, 4 and 9ºC for up to 21 days. In both species, fresh tips were of good consumer acceptability for up to 14 days at 9ºC. At 1 and 4ºC fresh tips could be stored in good conditions up to 21 days. It is concluded from this work that both Salicornia ramosissima and Sarcocornia perennis are suitable for consumption as fresh, in salads, replacing the salt. For energy saving, if they are to be in the market for up to 7 days, they can be stored in the higher temperature 9ºC with good quality. For longer storage periods temperatures of 4 and 1ºC shall be used.
Keywords: Energy efficiency, food salads, halophytes, postharvest, refrigeration, sustainability, salty environment
EXTENSION of the file: .doc
Special (Invited) Session: Refrigeration Needs for Sustainable Preservation of Horticultural Products
Organizer of the Session: 650-158
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