Abstract
Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.
Highlights
Arugula (Eruca sativa) is an annual leafy vegetable belonging to the Brassicaceae family, small in size and relatively thick leaves
This study aimed to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves
Significant effects of interaction between hydrocooling and storage periods were reported for pH and titratable acidity
Summary
Arugula (Eruca sativa) is an annual leafy vegetable belonging to the Brassicaceae family, small in size and relatively thick leaves. The plant has a very characteristic pungent flavor, and its leaves are appreciated because of its high nutritional value. It is rich in vitamins A and C, potassium, sulfur, and iron, having anti-inflammatory effect in the intestine and detoxifying effect on the human organism (Pelá et al, 2017). Leafy vegetables, such as arugula, are susceptible to water loss and wither after harvest, which can cause changes in appearance, metabolism, and changes in color and nutritional quality of the product. Water loss from leaves results in qualitative and quantitative losses of vegetables (Finger et al, 2008; Taiz and Zeiger, 2009)
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