POST-HARVEST NUTRIENT RETENTION AND DEGRADATION IN MUSTARD SEEDS AND LEAVES
DOI:
https://doi.org/10.69980/eijaer.v12i1.130Keywords:
Brassica juncea, postharvest physiology, nutrient degradation, glucosinolates, ascorbic acid, seed storage, agronomyAbstract
Mustard (Brassica juncea L. and its relatives) is a significant world crop, both for oilseed and leafy vegetable production and in terms of the nutritional value of its seeds and leaves for oil, protein, ascorbic acid, carotenoids, minerals and bioactive compounds derived from glucosinolate. Chemical instability is associated with major losses of nutrients between harvest and consumption/processing, and this is related to shelf life. The present systematic review attracts literature published from 2021 to 2026 by the PRISMA informed search and screening strategies (Page et al, 2021) related to nutrient retention and degradation of mustard seeds and leaves. Twenty-eight studies were selected for the qualitative synthesis, based on the inclusion criteria. The results reveal that moisture content and storage temperature are the most important factors affecting seed losses while ascorbic acid oxidation, degradation of chlorophyll, and glucosinolates degradation through myrosinase activity are the dominant factors responsible for losses in leaf and microgreen stage. All of the post-harvest treatment/technologies, including modified atmosphere packaging (MAP), coloured light filtering bag, low temperature storage, hermetic seed bagging and optimum drying and blanching sequence treatments were consistently associated with better preservation of plant nutrients as compared to ambient or uncontrolled handling. The review highlights the loophole/mega problem in the uniqueness of post-harvest data for mustard in comparison to the other members of the Brassica group and the requirement for low-tech, cost-effective solutions for India as the losses are widespread and are extensive. Agronomic implications for the smallholders, food-grade mustard seeds storage and value-added processing of mustard greens are discussed.
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