Tahira Abbas, M. Adnan Shahid, M. A. Pervez,
Rashad M. Balal, C. M. Ayyub
Institute of Horticultural Sciences,
University of Agriculture, Faisalabad (Punjab) Pakistan
University College of Agriculture, University
of Sargodha (Punjab) Pakistan
(01-Dcember-2010)
Spinach is a leafy green vegetable of winter
season. Spinach is a prominent source of iron, vitamins A and C, thiamin,
potassium and folic acid, carotenoids, lutein and zeaxanthin. Spinach is
cherished among various vegetables due to its dark green leaves. This prominent
feature is utilized as a marker to distinguish two categories of spinach viz.
Smooth Leaf and crinkled leaves. Some varieties are liked due to their small
sized leaves. The advance varieties of spinach are found to be superior than
older varieties because of their fast growth and being less prone to bolting.
These are also distinguished by their larger leaves and round seeds. Spinach
can be categorized as savoy, smooth leaf asnd semi-sovay spinach on the basis
of their leaf size, color and shape.
According to statistics presented by FAO,
(2008), China is the leading country in spinach production, followed by U.S.A,
Japan, Turkey and Indonesia. Pakistan is ranked at 10th position among
spinach producing country with the production of 82239 MT, during 2008. Top
importing countries are Canada, U.K, Netherlands, Germany and Singapore. Top
countries related to spinach export include U.S.A, Spain, Italy, Netherlands
and Mexico.
Requirements of highly productive spinach
crop include well drained soil and efficient irrigation and fertilizer
management. Quality seed should be used. Most commonly adopted seed sowing
method is broadcasting. After sowing, irrigation is applied to keep the soil
moist. After germination, irrigation frequency is adjusted accordingly. A
nitrogenous fertilizer application aids in obtaining dark green, healthy and
vigorous leaves. Flowering stalks appear from the plant, as the temperature
rises.
It takes 4-6 weeks to get first harvest, when
planted from seed. The harvesting stage is established according to the
consumer’s preference of leaf size. Harvesting of spinach is done in cuttings.
Individual leaves are made to cut, comprising of older leaves in outer
periphery of the plant. The younger leaves are left to grow for later harvests.
It is brought to the local market in the form of bundles, pre packed bags while
in international market it is available as canned or frozen. Care should be
taken while storing spinach. It should be avoided to store with fruits or
ethylene producing commodities. It can be stored in frozen form, after being
washed, dried and packed in freezer bags. It quickly loses its nutritional
value within short period of storage, if not stored efficiently. It can be kept
in freezer for up to eight months. Some practices are reported to increase the
shelf life of spinach like packaging in air or nitrogen gas and use of
irradiations. According to international standards, a 4.0 kilo Grays (kGy) is
found to be efficient for causing reduction of microorganism attack as well as
keeping the nutritional value from deterioration.
During its growing phase, spinach has to
combat various pests and diseases. Being a member of cool season crops, it has
to encounter various fungal diseases including downy mildew and fusarium wilt.
Such problems can be avoided by provision of enough air circulation and
efficient drainage. Disease resistant varieties should be preferred. Aphid is
the prominent insect, causing severe losses in extreme attack. It proves to be
a source for viral disease dissemination. Aphid population should be
controlled. Spinach is reported to be enormously sprayed with pesticides for
insect control. Such practice is not favorable for human diet.
Spinach occupies a special position among
various leafy vegetables due to its high nutritional value possessing high
antioxidant properties along with several beneficial vitamins like A, C, E, K,
B2. It provide a considerable amount of magnesium, manganese, folic acid, iron,
calcium, potassium, copper, phosphorous, zinc and selenium along with proteins.
Boiling of spinach leaves can reduce the nutritional value in some aspects.
Among all nutrients present in spinach, iron and calcium occupies a prominent
position. For efficient absorption of iron, calcium and vitamin C should be
present in ample quantity.
Spinach is reported to have anti aging
properties, anti-cancer effects, reducing the risk of cardiac disorders,
muscular degeneration and vision-related discrepancies. It helps regulating
blood pressure and cerebral health. It is also reported to improve the brain
functioning.
It proves to be an efficient remedy for
constipation, anemia, acidosis, night blindness, tooth and respiratory
disorders, pregnancy and lactation and urinary disorders. It smoothes the
functioning of digestive system. Being a valuable source of iron, it improves
the hemoglobin level of the blood, so equally important to be a part of diet
during pregnancy and lactation periods. Presence of vitamin A aids in combating
night blindness. Calcium contents of spinach help to strengthen the bones
especially teeth. It is famous for its diuretic properties thus prevent various
urinary problems. It efficiently reduces the respiration related problems and
diseases like tuberculosis, bronchitis, asthma and cough.
On the basis of overall performance of
spinach it should be included in the regular diet to keep the immunity system
strong and for its efficient functioning.
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