Conservation of crisp lettuce in different post-harvest storage conditions

Mariana Izabel Schvambach,Rosete Pescador,Bruna Vargas Andriolli,Priscila Fernandes De Souza,Jorge Luiz Barcelos Oliveira

doi:10.1590/0034-737x202067040002

Mariana Izabel Schvambach, Rosete Pescador + Show 3 more

Open Access

https://doi.org/10.1590/0034-737x202067040002

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Journal: Revista Ceres	Publication Date: Aug 1, 2020
Citations: 3	License type: CC BY 4.0

Affiliation: Universidade Federal de Santa Catarina

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.

Highlights

Lettuce (Lactuca sativa L.) is the most consumed leafy vegetable in Brazil, being one of the basic components of salads prepared both in homes and in commercial establishments (Moretti & Mattos, 2006).Among the lettuce varieties, crisp lettuce has stood out among the producers
Due to this intense transpiration process, a deficit occurs and the product ends up losing water to the environment causing a water stress
The leaves stored in closed plastic packaging without and with refrigeration presented low loss of fresh mass, about 7.5% and 3.5%, respectively. These results demonstrate the importance of using packaging in storage

Summary

Introduction

Lettuce (Lactuca sativa L.) is the most consumed leafy vegetable in Brazil, being one of the basic components of salads prepared both in homes and in commercial establishments (Moretti & Mattos, 2006).Among the lettuce varieties, crisp lettuce has stood out among the producers. The lettuce originates from the Mediterranean and was one of the first vegetables to be cultivated by man It is currently cropped all over the country and can be grown throughout the year, both in soil and in hydroponic systems. This leafy vegetable presents a better adaptation to the summer crop, as much as its resistance to early tillage and diseases, greater ease for transportation, longer shelf life and better texture for consumers (Rodrigues et al, 2007; Meirelles, 1998; Soares, 2002). Among the techniques to increase the shelf life and presentation of the product to the consumer, packing vegetables in suitable packages and storage under refrigeration is important (Rosa, 2002).The maintenance of the vegetables at a great temperature for preservation, from the harvest to the consumption, reduces the respiratory rate as well as the microbiological and enzymatic activity, allowing a better post-harvest life of the vegetable (Rickman et al, 2007)

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