Abstract
The effect of drying, packaging and storage conditions on the retention of β-carotene and ascorbic acid, and browning during storage of savoy beet and amaranth leaves was determined. Higher losses of β-carotene and ascorbic acid were observed in solar drying as compared to cabinet drying. Chlorophyll loss was also higher in solar drying. During storage of dehydrated green leaves a continuous decline in nutrients and chlorophyll, and an increase in browning was observed. Storage at low temperature and packaging in double layers of polyethylene film limited loss of quality parameters.
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