Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures

Autores
Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Goyeneche, Rosario; Carrozzi, Liliana; Yommi, Alejandra Karina; Roura, Sara Ines
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability.
EEA Balcarce
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goyeneche, Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrozzi, Liliana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Yommi, Alejandra Karina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Food Science and Technology International 22 (1) : 47-57 (January 2016)
Materia
Lechugas
Variedades
Aptitud para la Conservación
Temperatura
Calidad de los Alimentos
Lettuces
Varieties
Keeping Quality
Temperature
Food Quality
Conservabilidad
Storability
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5713
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5713
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network_name_str INTA Digital (INTA)
spelling Freshly characterization and storability of mini head lettuces at optimal and abusive temperaturesViacava, Gabriela ElenaPonce, Alejandra GracielaGoyeneche, RosarioCarrozzi, LilianaYommi, Alejandra KarinaRoura, Sara InesLechugasVariedadesAptitud para la ConservaciónTemperaturaCalidad de los AlimentosLettucesVarietiesKeeping QualityTemperatureFood QualityConservabilidadStorabilitySelection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability.EEA BalcarceFil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Goyeneche, Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carrozzi, Liliana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Yommi, Alejandra Karina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSage Publications2019-08-28T12:09:23Z2019-08-28T12:09:23Z2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://journals.sagepub.com/doi/10.1177/1082013214568465http://hdl.handle.net/20.500.12123/57131082-01321532-1738https://doi.org/10.1177/1082013214568465Food Science and Technology International 22 (1) : 47-57 (January 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:44Zoai:localhost:20.500.12123/5713instacron: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 13:44:45.12INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
title Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
spellingShingle Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
Viacava, Gabriela Elena
Lechugas
Variedades
Aptitud para la Conservación
Temperatura
Calidad de los Alimentos
Lettuces
Varieties
Keeping Quality
Temperature
Food Quality
Conservabilidad
Storability
title_short Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
title_full Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
title_fullStr Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
title_full_unstemmed Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
title_sort Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
dc.creator.none.fl_str_mv Viacava, Gabriela Elena
Ponce, Alejandra Graciela
Goyeneche, Rosario
Carrozzi, Liliana
Yommi, Alejandra Karina
Roura, Sara Ines
author Viacava, Gabriela Elena
author_facet Viacava, Gabriela Elena
Ponce, Alejandra Graciela
Goyeneche, Rosario
Carrozzi, Liliana
Yommi, Alejandra Karina
Roura, Sara Ines
author_role author
author2 Ponce, Alejandra Graciela
Goyeneche, Rosario
Carrozzi, Liliana
Yommi, Alejandra Karina
Roura, Sara Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Lechugas
Variedades
Aptitud para la Conservación
Temperatura
Calidad de los Alimentos
Lettuces
Varieties
Keeping Quality
Temperature
Food Quality
Conservabilidad
Storability
topic Lechugas
Variedades
Aptitud para la Conservación
Temperatura
Calidad de los Alimentos
Lettuces
Varieties
Keeping Quality
Temperature
Food Quality
Conservabilidad
Storability
dc.description.none.fl_txt_mv Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability.
EEA Balcarce
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goyeneche, Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrozzi, Liliana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Yommi, Alejandra Karina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Laboratorio de Postcosecha y Calidad de Frutas y Hortalizas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
2019-08-28T12:09:23Z
2019-08-28T12:09:23Z
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 https://journals.sagepub.com/doi/10.1177/1082013214568465
http://hdl.handle.net/20.500.12123/5713
1082-0132
1532-1738
https://doi.org/10.1177/1082013214568465
url https://journals.sagepub.com/doi/10.1177/1082013214568465
http://hdl.handle.net/20.500.12123/5713
https://doi.org/10.1177/1082013214568465
identifier_str_mv 1082-0132
1532-1738
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv Food Science and Technology International 22 (1) : 47-57 (January 2016)
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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score 12.559606

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