Conservation of crisp lettuce in different post-harvest storage conditions

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

doi:10.1590/0034-737X202067040002

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Crop Production • Rev. Ceres 67 (4) • Jul-Aug 2020 • https://doi.org/10.1590/0034-737X202067040002 copy

Conservation of crisp lettuce in different post-harvest storage conditions¹ This work is part of the first author's course work.

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Lactuca sativa L.; plastic packages; environments.

Treatments	Storage time (days)
Witness without refrigeration	6
Witness with refrigeration	7
Packaging Perforated without refrigeration	7
Packaging Perforated with refrigeration	7
Packaging Closed without refrigeration	7
Packaging Closed with refrigeration	20

Universidade Federal de Viçosa Av. Peter Henry Rolfs, s/n, 36570-000 Viçosa, Minas Gerais Brasil, Tel./Fax: (55 31) 3612-2078 - Viçosa - MG - Brazil
E-mail: ceres@ufv.br

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[1] *Corresponding author: marianais2010@hotmail.com

		TSS (º Brix)	TTA (% malic acid)	pH	SPAD (µg)	Chlorophyll A (µg.g^-1FM)	Chlorophyll B (µg.g^-1FM)	Carotenoids (µg.g^-1FM)
SV	LF	AS	AS	AS	AS	AS	AS	AS
Packaging (P) x	2	0,4654*	0,000037*	0,1702*	13,40 ^ns	0,0154 ^ns	0,0090 ^ns	0,1378 ^ns
Environment (E)	1	0,0104 ^ns	0,000003*	0,1426*	29,92*	0,0140 ^ns	0,0287 ^ns	0,0733 ^ns
P x E	2	0,1754 ^ns	0,000003*	0,0832*	4,21 ^ns	0,0124 ^ns	0,0770 ^ns	0,4211*
Residues	18	0,0854	0,000001	0,0175	4,71	0,0069	0,0472	0,0823
CV %		55,74	29,57	3,44	14,49	27,47	39,58	68,23
Total	23	56,48	29,57	3,85	66.73	27,52	39,74	68,94

Titratable Total Acidity - TTA (% malic acid)
Packaging
Environment	1. Witness	2. Perforated	3. Closed
1. Non-Refrigerated	0,008450 Aa	0,007550 Aa	0,005475 Ab
2. With Refrigeration	0,008750 Aa	0,007300 Aa	0 ,003375 Bb
pH
	1. Witness	2. Perforated	3. Closed
1. No refrigeration	5,90 Aa	5,79 Aa	5,92 Ba
2. With refrigeration	5,88 Ab	5,89 Ab	6,30 Aa
Carotenoids (μg.g^-1FM)
	1. Witness	2. Perforated	3. Closed
1. Non-Refrigerated	0,1680 Aa	0,1035 Aa	0,1707 Aa
2. Refrigerated	0,13335 Aab	0,2220 Aa	0,0327Bb

Total Soluble Solids - TSS (° Brix)
Packaging
1. Witness	0,90 A
2. Perforated	0,55 AB
3. Closed	0,44 B
Relative chlorophyll content SPAD (SPAD unit)
Environments
1. No refrigeration	16,5 B
2 With cooling	18,7 A

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Conservation of crisp lettuce in different post-harvest storage conditions1 This work is part of the first author's course work.

ABSTRACT

Conservation of crisp lettuce in different post-harvest storage conditions¹ This work is part of the first author's course work.