15
views
0
recommends
+1 Recommend
1 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Conservation of crisp lettuce in different post-harvest storage conditions

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          ABSTRACT The objective of this work was to evaluate the post-harvest quality and the final storage time of the hydroponic crisp lettuce ‘Brida’, conditioned in different types of plastic packaging and environments. The statistical design was a completely randomized 3x2 factorial design, with 3 types of packages (control (without plastic packaging), perforated plastic packaging and closed plastic packaging) and 2 types of environments refrigerated (± 5 °C) and non-refrigerated (± 23 °C). Fresh leaf weight loss, relative SPAD content, total soluble solids content (TSS), pH, total titratable acidity (TTA), chlorophyll a and b, carotenoids and final storage time were measured. There was a decrease in the parameters of fresh mass, acidity, total soluble solids, and relative content of SPAD chlorophyll in refrigerated lettuce compared to uncooled. The use of packages also influenced post-harvest quality and closed packs resulted in lower values. It is concluded that the post-harvest quality of lettuce is better when they are refrigerated and packed in sealed packages.

          Related collections

          Most cited references12

          • Record: found
          • Abstract: not found
          • Article: not found

          FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Colheita e qualidade pós-colheita de frutas

              Bookmark
              • Record: found
              • Abstract: found
              • Article: found
              Is Open Access

              Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio

              Frutos e hortaliças minimamente processados devem apresentar atributos de conveniência e qualidade do produto fresco. O objetivo deste trabalho foi estudar o efeito do processamento mínimo de frutos tratados com soluções a 1% de ácido ascórbico, ácido cítrico e cloreto de cálcio, durante armazenamento refrigerado, na qualidade do kiwi (Actinidia deliciosa cv. Hayward). A perda de massa foi mínima durante o período de armazenamento. O ácido ascórbico fornecido pelo tratamento foi eficientemente absorvido pelos tecidos, mantendo os níveis de vitamina C cerca de 25% mais elevados nesses frutos do que nos demais tratamentos. A análise microbiológica detectou presença de bolores e leveduras e psicrotróficos, somente no tratamento com ácido cítrico, aos 8 e 10 dias, respectivamente. Não se detectaram coliformes totais e fecais e mesófilos, o que indica que o processamento foi realizado em boas condições higiênicas. Os kiwis minimamente processados e tratados com cloreto de cálcio apresentaram uma vida útil de dez dias. Nos demais tratamentos e no controle, esse tempo foi de seis dias.
                Bookmark

                Author and article information

                Journal
                rceres
                Revista Ceres
                Rev. Ceres
                Universidade Federal de Viçosa (Viçosa, MG, Brazil )
                0034-737X
                2177-3491
                August 2020
                : 67
                : 4
                : 256-262
                Affiliations
                [2] Florianópolis Santa Catarina orgnameUniversidade Federal de Santa Catarina Brazil marianais2010@ 123456hotmail.com
                [3] Florianópolis Santa Catarina orgnameUniversidade Federal de Santa Catarina orgdiv1Departamento de Engenharia Rural Brazil j.barcelos@ 123456ufsc.br
                [4] Florianópolis Santa Catarina orgnameUniversidade Federal de Santa Catarina orgdiv1Departamento de Fitotecnia Brazil rosete.pescador@ 123456ufsc.br
                Article
                S0034-737X2020000400256 S0034-737X(20)06700400256
                10.1590/0034-737x202067040002
                ba7cdc95-7aca-4f9f-b66f-44b1b4d9dd5d

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 08 June 2020
                : 05 December 2018
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 30, Pages: 7
                Product

                SciELO Brazil

                Self URI: Full text available only in PDF format (EN)
                Categories
                Crop Production

                Lactuca sativa L.,plastic packages,environments.
                Lactuca sativa L., plastic packages, environments.

                Comments

                Comment on this article