cis-Bis(2,2′-bipyridine-κ2 N,N′)dichloridocobalt(II) trihydrate

In the title complex, [CoCl2(C10H8N2)2]·3H2O, the Co(II) ion is situated on a twofold rotation axis and exhibits a slightly distorted octa­hedral geometry and is chelated by four N atoms of the two bidentate 2,2′-bipyridine ligands and two Cl− ions. The crystal packing is stabilized by hydrogen bonding formed between chloride ions and adjacent water mol­ecules. One of the two independent water molecules in the asymmetric unit is disordered over two sets of sites, each on a twofold rotation axis, in a 0.734 (17):0.269 (17) ratio

Holistic palak cultivation: standardizing media, nutrients in vertical A-frames for extended shelf life efficiency

The cultivation of green leafy vegetables is crucial for improving our nation’s nutritional security. Challenges like limited arable land and excessive fertilizer use have become significant concerns on cultivating in open field. To address these issues, vertical farming technology, with a focus on space optimization and hydroponic integration to manage fertilizer use, is gaining attention. This experiment aims to determine the best growing media and nutrient solutions for palak in an A-framed vertical unit. Three growing media were tested: coir pith (M0), Rockwool (M1), and a 1:1 mix of coir pith and vermiculite (M2). Various combinations of water-soluble fertilizers [Ca (NO3)2, MAP, and SOP] were used for each crop’s nutrient recipe preparation. Optimal yields were achieved when palak were grown in a coir pith and vermiculite mix with nutrient concentrations of 60:50:60 ppm. Despite high yields, green leafy vegetables face rapid spoilage and storage challenges. The study examined factors affecting post-harvest quality, including storage conditions (ambient at 35 ± 5°C, refrigerated at 5 ± 5°C), packing substrates (low-density polyethylene, high-density polyethylene covers), and gas compositions with modified atmosphere packaging. Results showed that refrigerated storage with low-density polyethylene packing and a gas composition of 6% O2, 5% CO2, and 89% N2 (G2) resulted in the least deterioration in physiological attributes and overall visual quality. This study highlights the potential of vertical farming technology, precise nutrient management, and advanced post-harvest techniques for sustainable production and preservation of green leafy vegetables to meet our nation’s nutritional security needs

Fresh Insight: Enhancing Verdant Leafy Vegetable’s Shelf Life Via Modified Atmosphere Packing and Storage

This study aimed to enhance the durability of selected green leafy vegetables, including Lettuce and Palak, by manipulating influential factors such as storage conditions (Ambient (35±5°C) and Refrigerated (5±5°C)), packing substrate (Low-density polyethylene and High-density polyethylene covers), and gas composition using modified atmosphere packaging. Factorial completely randomized design (FCRD) was employed, incorporating a total of 12 treatments for each crop. The evaluation primarily relied on calculating physiological weight loss. Lettuce showed optimal results with treatment T5 (0.38%) exhibiting superior performance, followed by T6 (0.45%) and T3 (0.58%) under ambient conditions. Similarly, for palak, T5 (0.18%) outperformed T3 (0.19%) and T2 (0.37%). Thus, it is advisable to adopt T5 (R1G3M1) as the preferred treatment with T3 (R1G2M1) as a viable alternative for ambient storage conditions. Refrigerated lettuce performed optimally with T11 (0.54%) leading, followed by T7 (0.56%) and T9 (0.69%). Similarly, palak exhibited superior results with T9 (0.61%) in the fore, succeeded by T11 (0.77%) and T7 (0.97%). Notably, produce stored under ambient conditions had a relatively short shelf life of approximately 5 days, while refrigeration extended it to 15 days, after which a decline in quality was observed across all treatments. Therefore, refrigerated produce has an extended shelf life, with T9 (R2G2M1) followed by T7 (R2G1M1) yielding highly favorable outcomes

Enhancing the Shelf Life of Palak and Coriander through Modified Atmosphere Packaging under Diverse Storage Environments

Aim: Green leafy vegetables are renowned for their rich vitamin and mineral content as well as their nutritional value. However, these vegetables are highly perishable due to their accelerated rates of respiration and transpiration. The process of packing and the choice of packaging materials play a crucial role in extending their shelf life. The main aim of this study was to prolong the shelf life of two prominent leafy greens, Palak (Beta vulgaris L. var. bengalensis) and Coriander (Coriandrum sativum L.), using Modified Atmospheric Packaging (MAP) and various packaging materials. Study Design: The study employed an FCRD experimental design with 12 treatments and 3 replications. Place and Duration of Study: This study was conducted at Department of Vegetable Science, HC&RI, TNAU, Coimbatore during the year 2023. Methodology: Freshly harvested Palak and Coriander were collected, sorted, and prepared as 250-gram samples. Two packaging materials (LDPE and PP) and three gas compositions (G1, G2, G3) was employed. The vegetables were stored under both ambient (35±5°C) and refrigerated (5°C) conditions and their physiological loss in weight (PLW %) was monitored. The observations were taken every day up to the spoilage of the produce. Results: According to the research findings, vegetables could remain fresh under ambient storage for up to 4 days and under refrigeration for up to 15 days. In ambient storage conditions, Palak exhibited the longest shelf life in treatment T3 - G3M1 (4% O2, 5% CO2, LDPE), followed by T5 - G2M2 (6% O2, 5% CO2, PP). Meanwhile, Coriander showed better shelf life in treatment T2 - G2M1 (6% O2, 5% CO2, LDPE), followed by T6 - G3M2 (4% O2, 5% CO2, PP). Under refrigerated storage conditions, Palak exhibited an extended shelf life in treatment T9 - G3M1 (4% O2, 5% CO2, LDPE), followed by T12 - G3M2 (4% O2, 5% CO2, PP). For Coriander, the best results were achieved with treatment T12 - G3M2 (4% O2, 5% CO2, PP), followed by T8 - G2M1 (6% O2, 5% CO2, LDPE). Conclusion: Proper packaging and gas composition significantly increased the shelf life of these leafy greens, offering potential benefits for both producers and consumers. Palak had a longer shelf life when stored under refrigerated conditions, up to 14 days, while Coriander could be kept fresh for up to 12 days in the refrigerator. Gas composition G3 (4% O2, 5% CO2) was found to be effective and LDPE was generally the preferred packaging material in extending the shelf life of the vegetables