Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status

Autores
Agüero, M. V.; Moreira, Maria del Rosario; Goñi, María Gabriela; Roura, Sara Ines
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this study was to evaluate water status and overall visual quality (OVQ) of fresh butterhead lettuce during the first hours after harvest when plants were exposed to three different isothermal conditions: T1 = 0–2C, T2 = 10–12C and T3 = 20–22C (all with optimal relative humidity). Relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water-to-total water ratio (FW/TW) and OVQ were evaluated in external (E),middle (M) and internal (I) zones of lettuce. High temperatures affected the tissue response to the uptake of water, diminishing the tissue turgid mass and increasing RWC, being I the most affected zone. Water movements (decreases in FW with simultaneous increases in BW) were detected immediately after harvest, even if conditions were optimum. However, the exposition temperature was a significant factor that affected the exchange between FW and BW. Texture and browning of lettuce heads were affected by inadequate temperature.
Fil: Agüero, M. V.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Roura, Sara Ines. 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
LETTUCE
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:11336/278021
Acceder
id CONICETDig_b691f838c75925f3d38e4863c52f5afb
oai_identifier_str oai:ri.conicet.gov.ar:11336/278021
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water StatusAgüero, M. V.Moreira, Maria del RosarioGoñi, María GabrielaRoura, Sara InesLETTUCEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this study was to evaluate water status and overall visual quality (OVQ) of fresh butterhead lettuce during the first hours after harvest when plants were exposed to three different isothermal conditions: T1 = 0–2C, T2 = 10–12C and T3 = 20–22C (all with optimal relative humidity). Relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water-to-total water ratio (FW/TW) and OVQ were evaluated in external (E),middle (M) and internal (I) zones of lettuce. High temperatures affected the tissue response to the uptake of water, diminishing the tissue turgid mass and increasing RWC, being I the most affected zone. Water movements (decreases in FW with simultaneous increases in BW) were detected immediately after harvest, even if conditions were optimum. However, the exposition temperature was a significant factor that affected the exchange between FW and BW. Texture and browning of lettuce heads were affected by inadequate temperature.Fil: Agüero, M. V.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Moreira, Maria del Rosario. 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. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Roura, Sara Ines. 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. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaWiley Blackwell Publishing, Inc2011-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/278021Agüero, M. V.; Moreira, Maria del Rosario; Goñi, María Gabriela; Roura, Sara Ines; Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 35; 4; 3-2011; 501-5080145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2010.00495.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2010.00495.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T14:08:16Zoai:ri.conicet.gov.ar:11336/278021instacron: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:34982025-12-23 14:08:16.977CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
title Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
spellingShingle Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
Agüero, M. V.
LETTUCE
title_short Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
title_full Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
title_fullStr Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
title_full_unstemmed Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
title_sort Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status
dc.creator.none.fl_str_mv Agüero, M. V.
Moreira, Maria del Rosario
Goñi, María Gabriela
Roura, Sara Ines
author Agüero, M. V.
author_facet Agüero, M. V.
Moreira, Maria del Rosario
Goñi, María Gabriela
Roura, Sara Ines
author_role author
author2 Moreira, Maria del Rosario
Goñi, María Gabriela
Roura, Sara Ines
author2_role author
author
author
dc.subject.none.fl_str_mv LETTUCE
topic LETTUCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The purpose of this study was to evaluate water status and overall visual quality (OVQ) of fresh butterhead lettuce during the first hours after harvest when plants were exposed to three different isothermal conditions: T1 = 0–2C, T2 = 10–12C and T3 = 20–22C (all with optimal relative humidity). Relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water-to-total water ratio (FW/TW) and OVQ were evaluated in external (E),middle (M) and internal (I) zones of lettuce. High temperatures affected the tissue response to the uptake of water, diminishing the tissue turgid mass and increasing RWC, being I the most affected zone. Water movements (decreases in FW with simultaneous increases in BW) were detected immediately after harvest, even if conditions were optimum. However, the exposition temperature was a significant factor that affected the exchange between FW and BW. Texture and browning of lettuce heads were affected by inadequate temperature.
Fil: Agüero, M. V.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Roura, Sara Ines. 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The purpose of this study was to evaluate water status and overall visual quality (OVQ) of fresh butterhead lettuce during the first hours after harvest when plants were exposed to three different isothermal conditions: T1 = 0–2C, T2 = 10–12C and T3 = 20–22C (all with optimal relative humidity). Relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water-to-total water ratio (FW/TW) and OVQ were evaluated in external (E),middle (M) and internal (I) zones of lettuce. High temperatures affected the tissue response to the uptake of water, diminishing the tissue turgid mass and increasing RWC, being I the most affected zone. Water movements (decreases in FW with simultaneous increases in BW) were detected immediately after harvest, even if conditions were optimum. However, the exposition temperature was a significant factor that affected the exchange between FW and BW. Texture and browning of lettuce heads were affected by inadequate temperature.
publishDate 2011
dc.date.none.fl_str_mv 2011-03
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/11336/278021
Agüero, M. V.; Moreira, Maria del Rosario; Goñi, María Gabriela; Roura, Sara Ines; Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 35; 4; 3-2011; 501-508
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/278021
identifier_str_mv Agüero, M. V.; Moreira, Maria del Rosario; Goñi, María Gabriela; Roura, Sara Ines; Abusive Isothermal Conditions Inmediatly after Harvest afect Butterhead Lettuce Water Status; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 35; 4; 3-2011; 501-508
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2010.00495.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2010.00495.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1852335555849748480
score 12.952241

Publicaciones similares