Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage

Autores
Gonzalez, Roxana Elizabeth; Lanza Volpe, Melisa; Soto Vargas, Verónica Carolina
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect of different mulching techniques and test their effect on the morpho-physiological performance and nutritive value of Iceberg lettuce plants, and their changes during postharvest storage. Mulching soil treatments had a significant impact on biometric measurements such as yield, physicochemical values, and functional value in lettuce heads. Organic mulch had the best result, improving the bioactive compounds in lettuce.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Lanza Volpe, Melisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fuente
Biology and Life Sciences Forum 40 (1) : 12. (February 2025)
Materia
Lechugas
Cubrimiento del Suelo
Almacenamiento
Tecnología Postcosecha
Alimentos Funcionales
Compuestos Bioactivos
Lettuces
Lactuca sativa
Mulching
Storage
Postharvest Technology
Functional Foods
Bioactive Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/21320
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oai_identifier_str oai:localhost:20.500.12123/21320
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network_name_str INTA Digital (INTA)
spelling Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest StorageGonzalez, Roxana ElizabethLanza Volpe, MelisaSoto Vargas, Verónica CarolinaLechugasCubrimiento del SueloAlmacenamientoTecnología PostcosechaAlimentos FuncionalesCompuestos BioactivosLettucesLactuca sativaMulchingStoragePostharvest TechnologyFunctional FoodsBioactive CompoundsArtículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect of different mulching techniques and test their effect on the morpho-physiological performance and nutritive value of Iceberg lettuce plants, and their changes during postharvest storage. Mulching soil treatments had a significant impact on biometric measurements such as yield, physicochemical values, and functional value in lettuce heads. Organic mulch had the best result, improving the bioactive compounds in lettuce.EEA La ConsultaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Lanza Volpe, Melisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaMDPI2025-02-18T11:21:14Z2025-02-18T11:21:14Z2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/21320https://www.mdpi.com/2673-9976/40/1/122673-9976https://doi.org/10.3390/blsf2024040012Biology and Life Sciences Forum 40 (1) : 12. (February 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especialesinfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidorinfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentosinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:09Zoai:localhost:20.500.12123/21320instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:09.4INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
title Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
spellingShingle Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
Gonzalez, Roxana Elizabeth
Lechugas
Cubrimiento del Suelo
Almacenamiento
Tecnología Postcosecha
Alimentos Funcionales
Compuestos Bioactivos
Lettuces
Lactuca sativa
Mulching
Storage
Postharvest Technology
Functional Foods
Bioactive Compounds
title_short Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
title_full Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
title_fullStr Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
title_full_unstemmed Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
title_sort Physicochemical and Functional Value of Lettuce: Effect of Mulching Technique Used During Production on Postharvest Storage
dc.creator.none.fl_str_mv Gonzalez, Roxana Elizabeth
Lanza Volpe, Melisa
Soto Vargas, Verónica Carolina
author Gonzalez, Roxana Elizabeth
author_facet Gonzalez, Roxana Elizabeth
Lanza Volpe, Melisa
Soto Vargas, Verónica Carolina
author_role author
author2 Lanza Volpe, Melisa
Soto Vargas, Verónica Carolina
author2_role author
author
dc.subject.none.fl_str_mv Lechugas
Cubrimiento del Suelo
Almacenamiento
Tecnología Postcosecha
Alimentos Funcionales
Compuestos Bioactivos
Lettuces
Lactuca sativa
Mulching
Storage
Postharvest Technology
Functional Foods
Bioactive Compounds
topic Lechugas
Cubrimiento del Suelo
Almacenamiento
Tecnología Postcosecha
Alimentos Funcionales
Compuestos Bioactivos
Lettuces
Lactuca sativa
Mulching
Storage
Postharvest Technology
Functional Foods
Bioactive Compounds
dc.description.none.fl_txt_mv Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
Lettuce is one of the most important vegetable crops cultivated worldwide. Mulch or mulching is used to protect the soil surface, create a physical barrier, and provide a more suitable environment for crops. The aim of our work was to evaluate the effect of different mulching techniques and test their effect on the morpho-physiological performance and nutritive value of Iceberg lettuce plants, and their changes during postharvest storage. Mulching soil treatments had a significant impact on biometric measurements such as yield, physicochemical values, and functional value in lettuce heads. Organic mulch had the best result, improving the bioactive compounds in lettuce.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Lanza Volpe, Melisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
publishDate 2025
dc.date.none.fl_str_mv 2025-02-18T11:21:14Z
2025-02-18T11:21:14Z
2025-02
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/20.500.12123/21320
https://www.mdpi.com/2673-9976/40/1/12
2673-9976
https://doi.org/10.3390/blsf2024040012
url http://hdl.handle.net/20.500.12123/21320
https://www.mdpi.com/2673-9976/40/1/12
https://doi.org/10.3390/blsf2024040012
identifier_str_mv 2673-9976
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especiales
info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor
info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Biology and Life Sciences Forum 40 (1) : 12. (February 2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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