The maintenance of the sensorial quality of minimally processed fruits and vegetables is becoming a fundamental factor due to the increasing demand for these products. The consumer looks for a fresh product with healthy appearance and good color characteristics, as well as other desirable attributes in its appearance. Some sensorial characteristics were evaluated in minimally processed hydroponic lettuce, cv. Regina conditioned in thermally sealed plastic bags and stored at 2ºC and 10ºC. For both storage temperatures, there was no significant product modification regarding the analyzed quality aspects like color, freshness, browning, rotten aspect and cooked flavor up to the third day of the experiment. At 2ºC the lettuce presented a shelf life of 7 days without compromising its main sensorial characteristics as color, freshness and browning. For the product stored at 10ºC the shelf life was up to 3 days.
Lactuca sativa; fresh-cut; shelf life
