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HIGHLIGHTS OF CSU'S LEAFY GREENS PROJECT

By Aliyar Fouladkhah, CSU Food Science Student - Spring 2008

Care for some huazontle, minutina, shiso or orach? These are just some of the many types of leafy greens that can play an influential role in a healthful diet. Among nearly 1,000 species of leafy plants known to be edible, only a limited number are found in local markets. The availability of a diverse array of fresh produce not only provides more choices for consumers, but can result in healthier and more attractive salads and cooked dishes. However, the perishable nature of leafy vegetables and the possibility of contamination during growing, handing, and marketing make leafy greens a possible vehicle of foodborne illness.

An on-going research project entitled "An Integrated Approach to Promoting the Production, Safe Handling, and Marketing of Specialty Leafy Green Vegetables in Colorado" is a multidisciplinary collaborative study which aims to introduce uncommon cultivars of leafy greens to Colorado and improve their safe production. Colorado's climate is well suited for cool season crops, like leafy greens. The state is currently third in U.S. production of lettuce and fifth in spinach and has the potential to become a leader in specialty greens production. The reduction in food miles that results from local production could also have a positive impact on the environment.

The initial phase of the study has involved screening more than 60 varieties of salad mixes, herbs and leafy greens for cultivation, yield, and quality properties. The greens were grown in hydroponic and soil media using standard greenhouse methods. Future phases of the project will focus on evaluation of sensorial attributes, total phenolic content, antioxidant capacity, and production characteristics of selected cultivars.

Another aspect of the study will address microbiological safety. This phase will include application of water and sanitizers to determine appropriate interventions for reducing microbial populations and improving the shelf-life stability of leafy greens.

Preliminary data suggest that several of the varieties will be popular with Colorado consumers and that local restaurants may be interested in incorporating these unusual greens in their menu offerings (Lapakulchai, 2008). The varieties exhibiting the best traits are expected to have production, sensory, and nutritional properties that compare well with traditional leafy greens.

Source:

1. Lapakulchai, S. 2008. Use and Market Demand of Specialty Leafy Green Vegetables in Fort Collins, Colorado. M.S. Thesis, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO.

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