Postharvest quality losses of butter lettuce as affected by leaf age and temperature

Autores
Agüero, Maria Victoria; Ponce, Alejandra Graciela; Bevilacqua, Alicia Eva; Roura, Sara Ines
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whole lettuce plants were used to evaluate the effect of leaf age on ascorbic acid (AA), chlorophyll (C), microbial quality (M), colour and overall visual quality of fresh butter lettuce exposed at three isothermal environmental conditions: 0-2, 10-12 and 20-22°C during first 24 hours after harvest in order to describe quality changes in the product during transport from the field to the distribution center. Relative humidity was the optimal (97-99%). Temperature, leaf age and time significantly affected the quality parameters under study. Even though lettuces were stored under optimal temperature (0-2°C), significant C decreases were observed in outer leaves, increasing the loss at higher temperatures. The highest losses took place in the first 6 h, and then the rate of loss was significantly lower. Although the inner leaves presented changes in redness/greenness colour parameter, no significant changes in C were detected in these leaves. Increments in microbial counts occurred, and resulted higher in outer leaves respect to mid or inner ones. Increments were greater at higher temperature. Ascorbic acid significantly decreased at the three temperatures. After 6 h of storage, the AA losses were of 50% at 10-12 or 20-22°C, and of 30% at 0-2°C.
Fil: Agüero, Maria Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Materia
ASCORBIC ACID
BUTTER LETTUCE
CHLOROPHYLL
COLOUR
OVQ
MICROBIOLOGICAL QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/245085
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/245085
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Postharvest quality losses of butter lettuce as affected by leaf age and temperatureAgüero, Maria VictoriaPonce, Alejandra GracielaBevilacqua, Alicia EvaRoura, Sara InesASCORBIC ACIDBUTTER LETTUCECHLOROPHYLLCOLOUROVQMICROBIOLOGICAL QUALITYhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Whole lettuce plants were used to evaluate the effect of leaf age on ascorbic acid (AA), chlorophyll (C), microbial quality (M), colour and overall visual quality of fresh butter lettuce exposed at three isothermal environmental conditions: 0-2, 10-12 and 20-22°C during first 24 hours after harvest in order to describe quality changes in the product during transport from the field to the distribution center. Relative humidity was the optimal (97-99%). Temperature, leaf age and time significantly affected the quality parameters under study. Even though lettuces were stored under optimal temperature (0-2°C), significant C decreases were observed in outer leaves, increasing the loss at higher temperatures. The highest losses took place in the first 6 h, and then the rate of loss was significantly lower. Although the inner leaves presented changes in redness/greenness colour parameter, no significant changes in C were detected in these leaves. Increments in microbial counts occurred, and resulted higher in outer leaves respect to mid or inner ones. Increments were greater at higher temperature. Ascorbic acid significantly decreased at the three temperatures. After 6 h of storage, the AA losses were of 50% at 10-12 or 20-22°C, and of 30% at 0-2°C.Fil: Agüero, Maria Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaGlobal Science Books2011-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245085Agüero, Maria Victoria; Ponce, Alejandra Graciela; Bevilacqua, Alicia Eva; Roura, Sara Ines; Postharvest quality losses of butter lettuce as affected by leaf age and temperature; Global Science Books; Fresh Produce; 5; 1; 1-2011; 1-61749-4788CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.globalsciencebooks.info/Online/GSBOnline/OnlineFP_5_1.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:41:07Zoai:ri.conicet.gov.ar:11336/245085instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:41:07.996CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Postharvest quality losses of butter lettuce as affected by leaf age and temperature
title Postharvest quality losses of butter lettuce as affected by leaf age and temperature
spellingShingle Postharvest quality losses of butter lettuce as affected by leaf age and temperature
Agüero, Maria Victoria
ASCORBIC ACID
BUTTER LETTUCE
CHLOROPHYLL
COLOUR
OVQ
MICROBIOLOGICAL QUALITY
title_short Postharvest quality losses of butter lettuce as affected by leaf age and temperature
title_full Postharvest quality losses of butter lettuce as affected by leaf age and temperature
title_fullStr Postharvest quality losses of butter lettuce as affected by leaf age and temperature
title_full_unstemmed Postharvest quality losses of butter lettuce as affected by leaf age and temperature
title_sort Postharvest quality losses of butter lettuce as affected by leaf age and temperature
dc.creator.none.fl_str_mv Agüero, Maria Victoria
Ponce, Alejandra Graciela
Bevilacqua, Alicia Eva
Roura, Sara Ines
author Agüero, Maria Victoria
author_facet Agüero, Maria Victoria
Ponce, Alejandra Graciela
Bevilacqua, Alicia Eva
Roura, Sara Ines
author_role author
author2 Ponce, Alejandra Graciela
Bevilacqua, Alicia Eva
Roura, Sara Ines
author2_role author
author
author
dc.subject.none.fl_str_mv ASCORBIC ACID
BUTTER LETTUCE
CHLOROPHYLL
COLOUR
OVQ
MICROBIOLOGICAL QUALITY
topic ASCORBIC ACID
BUTTER LETTUCE
CHLOROPHYLL
COLOUR
OVQ
MICROBIOLOGICAL QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Whole lettuce plants were used to evaluate the effect of leaf age on ascorbic acid (AA), chlorophyll (C), microbial quality (M), colour and overall visual quality of fresh butter lettuce exposed at three isothermal environmental conditions: 0-2, 10-12 and 20-22°C during first 24 hours after harvest in order to describe quality changes in the product during transport from the field to the distribution center. Relative humidity was the optimal (97-99%). Temperature, leaf age and time significantly affected the quality parameters under study. Even though lettuces were stored under optimal temperature (0-2°C), significant C decreases were observed in outer leaves, increasing the loss at higher temperatures. The highest losses took place in the first 6 h, and then the rate of loss was significantly lower. Although the inner leaves presented changes in redness/greenness colour parameter, no significant changes in C were detected in these leaves. Increments in microbial counts occurred, and resulted higher in outer leaves respect to mid or inner ones. Increments were greater at higher temperature. Ascorbic acid significantly decreased at the three temperatures. After 6 h of storage, the AA losses were of 50% at 10-12 or 20-22°C, and of 30% at 0-2°C.
Fil: Agüero, Maria Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
description Whole lettuce plants were used to evaluate the effect of leaf age on ascorbic acid (AA), chlorophyll (C), microbial quality (M), colour and overall visual quality of fresh butter lettuce exposed at three isothermal environmental conditions: 0-2, 10-12 and 20-22°C during first 24 hours after harvest in order to describe quality changes in the product during transport from the field to the distribution center. Relative humidity was the optimal (97-99%). Temperature, leaf age and time significantly affected the quality parameters under study. Even though lettuces were stored under optimal temperature (0-2°C), significant C decreases were observed in outer leaves, increasing the loss at higher temperatures. The highest losses took place in the first 6 h, and then the rate of loss was significantly lower. Although the inner leaves presented changes in redness/greenness colour parameter, no significant changes in C were detected in these leaves. Increments in microbial counts occurred, and resulted higher in outer leaves respect to mid or inner ones. Increments were greater at higher temperature. Ascorbic acid significantly decreased at the three temperatures. After 6 h of storage, the AA losses were of 50% at 10-12 or 20-22°C, and of 30% at 0-2°C.
publishDate 2011
dc.date.none.fl_str_mv 2011-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/245085
Agüero, Maria Victoria; Ponce, Alejandra Graciela; Bevilacqua, Alicia Eva; Roura, Sara Ines; Postharvest quality losses of butter lettuce as affected by leaf age and temperature; Global Science Books; Fresh Produce; 5; 1; 1-2011; 1-6
1749-4788
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245085
identifier_str_mv Agüero, Maria Victoria; Ponce, Alejandra Graciela; Bevilacqua, Alicia Eva; Roura, Sara Ines; Postharvest quality losses of butter lettuce as affected by leaf age and temperature; Global Science Books; Fresh Produce; 5; 1; 1-2011; 1-6
1749-4788
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.globalsciencebooks.info/Online/GSBOnline/OnlineFP_5_1.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Global Science Books
publisher.none.fl_str_mv Global Science Books
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082906667089920
score 13.22299

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