Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Sage Publications
2019
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| Materias: | |
| Acceso en línea: | https://journals.sagepub.com/doi/10.1177/1082013214568465 http://hdl.handle.net/20.500.12123/5713 https://doi.org/10.1177/1082013214568465 |
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| author | Viacava, Gabriela Elena Ponce, Alejandra Graciela Goyeneche, Rosario Carrozzi, Liliana Yommi, Alejandra Karina Roura, Sara Ines |
| author_browse | Carrozzi, Liliana Goyeneche, Rosario Ponce, Alejandra Graciela Roura, Sara Ines Viacava, Gabriela Elena Yommi, Alejandra Karina |
| author_facet | Viacava, Gabriela Elena Ponce, Alejandra Graciela Goyeneche, Rosario Carrozzi, Liliana Yommi, Alejandra Karina Roura, Sara Ines |
| author_sort | Viacava, Gabriela Elena |
| collection | INTA Digital |
| description | Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5713 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Sage Publications |
| publisherStr | Sage Publications |
| record_format | dspace |
| spelling | INTA57132019-08-28T12:10:47Z Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures Viacava, Gabriela Elena Ponce, Alejandra Graciela Goyeneche, Rosario Carrozzi, Liliana Yommi, Alejandra Karina Roura, Sara Ines Lechugas Variedades Aptitud para la Conservación Temperatura Calidad de los Alimentos Lettuces Varieties Keeping Quality Temperature Food Quality Conservabilidad Storability Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability. EEA Balcarce Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Goyeneche, Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Carrozzi, Liliana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Yommi, Alejandra Karina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2019-08-28T12:09:23Z 2019-08-28T12:09:23Z 2016-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://journals.sagepub.com/doi/10.1177/1082013214568465 http://hdl.handle.net/20.500.12123/5713 1082-0132 1532-1738 https://doi.org/10.1177/1082013214568465 eng info:eu-repo/semantics/restrictedAccess application/pdf Sage Publications Food Science and Technology International 22 (1) : 47-57 (January 2016) |
| spellingShingle | Lechugas Variedades Aptitud para la Conservación Temperatura Calidad de los Alimentos Lettuces Varieties Keeping Quality Temperature Food Quality Conservabilidad Storability Viacava, Gabriela Elena Ponce, Alejandra Graciela Goyeneche, Rosario Carrozzi, Liliana Yommi, Alejandra Karina Roura, Sara Ines Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title_full | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title_fullStr | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title_full_unstemmed | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title_short | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| title_sort | freshly characterization and storability of mini head lettuces at optimal and abusive temperatures |
| topic | Lechugas Variedades Aptitud para la Conservación Temperatura Calidad de los Alimentos Lettuces Varieties Keeping Quality Temperature Food Quality Conservabilidad Storability |
| url | https://journals.sagepub.com/doi/10.1177/1082013214568465 http://hdl.handle.net/20.500.12123/5713 https://doi.org/10.1177/1082013214568465 |
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