SciELO - Scientific Electronic Library Online

 
vol.20 issue1Estimates of plot sizes in experiments with cassavaPerformance of pelleted lettuce seeds in response to glue material and temperature during the drying of the pellets author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Horticultura Brasileira

Print version ISSN 0102-0536On-line version ISSN 1806-9991

Abstract

FREIRE JUNIOR, Murillo; DELIZA, Rosires  and  CHITARRA, Adimilson Bosco. Sensorial changes of minimally processed hydroponic lettuce cv. Regina stored under refrigeration. Hortic. Bras. [online]. 2002, vol.20, n.1, pp.63-66. ISSN 0102-0536.  https://doi.org/10.1590/S0102-05362002000100012.

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.

Keywords : Lactuca sativa; fresh-cut; shelf life.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License