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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.
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dc.contributor.author | Viacava, Gabriela Elena | |
dc.contributor.author | Ponce, Alejandra Graciela | |
dc.contributor.author | Goyeneche, Rosario | |
dc.contributor.author | Carrozzi, Liliana | |
dc.contributor.author | Yommi, Alejandra Karina | |
dc.contributor.author | Roura, Sara Ines | |
dc.date.accessioned | 2019-08-28T12:09:23Z | |
dc.date.available | 2019-08-28T12:09:23Z | |
dc.date.issued | 2016-01 | |
dc.identifier.issn | 1082-0132 | |
dc.identifier.issn | 1532-1738 | |
dc.identifier.other | https://doi.org/10.1177/1082013214568465 | |
dc.identifier.uri | https://journals.sagepub.com/doi/10.1177/1082013214568465 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/5713 | |
dc.description.abstract | 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. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Sage Publications | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Science and Technology International 22 (1) : 47-57 (January 2016) | es_AR |
dc.subject | Lechugas | es_AR |
dc.subject | Lettuces | eng |
dc.subject | Variedades | es_AR |
dc.subject | Varieties | eng |
dc.subject | Aptitud para la Conservación | es_AR |
dc.subject | Keeping Quality | eng |
dc.subject | Temperatura | es_AR |
dc.subject | Temperature | eng |
dc.subject | Calidad de los Alimentos | es_AR |
dc.subject | Food Quality | eng |
dc.subject.other | Conservabilidad | es_AR |
dc.subject.other | Storability | eng |
dc.title | Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Balcarce | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.subtype | cientifico |
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