Influence of refrigeration system parameters during storage of Lactuca Sativa l under non-isothermal conditions/ Influência dos parâmetros de refrigeração durante armazenamento de Lactuca Sativa l sob condições não isotérmicas
DOI:
https://doi.org/10.34117/bjdv6n1-076Keywords:
Lettuce, Shelf life, Refrigeration, Set temperature, temperature oscillations, Chemical aspects.Abstract
Lettuce (Lactuca sativa L.) is a leaf vegetable rich in vitamins, minerals, fiber and bioactive compounds. Its preservation after harvest usually occurs under refrigeration, slowing the chemical and microbiological reactions. The objective of this study was to verify the influence of the refrigeration parameters (set temperature and oscillation range) on the preservation of hydroponic crispy lettuce (Lactuca sativa L.), variety Solaris, in terms of weight loss and moisture, vitamin C and total chlorophyll contents. Samples were analyzed during 14 days of storage packed in expanded polystyrene (EPS) packaging wrapped with polyvinyl chloride (PVC). Different conditions of set temperature (2 °C, 6 °C and 10 °C) and oscillation range (±1 °C, ±3 °C and ±5 °C) were tested, using a 3² experimental design. The analysis revealed losses in the mass and moisture content after 14 days, with the greatest reductions being observed for the treatments with a set temperature of 10 °C and all oscillation ranges (±1 °C, ±3 °C and ±5 °C). However, the vitamin C and total chlorophyll contents showed variations during storage for all treatments studied. Based on the results of this study, it was concluded that applying a low temperature (2 °C), with all 3 oscillation ranges studied, can prolong the lettuce shelf life.
References
Agüero, M. V., Ponce, A. G., Moreira, M. R., & Roura, S. I. 2011. Lettuce quality loss under conditions that favor the wilting phenomenon. Postharvest Biol. Technol. 59:124-131.
Álvares V. S.; Finger F. L.; Santos R. C. A.; Silva J. R.; Casali V. W. D. 2007. Effect of pre-cooling on the postharvest of parsley leaves. J Food Agric Environ, 5:31-34.
AOAC 2000. Official Methods of Analysis. 17th edn, Association of Official Analytical Chemists, Gaithersburg
Baptista, P. 2006. Higiene e segurança no transporte de produtos alimentares. [Hygiene and safety in food transport]. Guimarães: Forvisão – Consultoria em formação integrada, S. A.
Bico, S., Raposo, M., Morais, R., Morais, A. 2009. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh cut banana. Food Control, 20:508–514.
Butz, P., Hauffman, C., Taushard, B., 2005. Recent developments in noninvasive techniques for fresh fruit and vegetable internal quality analysis. J. Food Sci. 70:131-141.
Cantilano, R. F. F. 2013. Resfriamento na conservação de frutas e hortaliças [Cooling in the conservation of fruits and vegetables]. Página Rural, Rio de Janeiro, RJ, Brazil.
Chen, X., Ren, L., Li, M., Qian, J., Fan, J., Du, B. 2017. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce. Food Chem, 214:432-439.
Clement, J., Novas, N., Gazquez, J.A., Manzano-Agugliaro, F., 2013. An active contour computer algorithm for the classification of cucumbers. Comput. Electron. Agric. 92:75-81.
Darezzo, H. M. Determination of gaseous composition and packaging systems suitable for the conservation of 'Lorca' fresh-cut American lettuce. 2004. 171p. Doctorate thesis (Agricultural Engineering) – Campinas State University, 2004.
Fillion, L., Kilcast, D. 2000. Concept and measurement of freshness of fruits and vegetables, Leatherhead Food RA Research Reports No. 770.
França, C.F.M.; Ribeiro, W.S.; Silva, F.C.; Costa, L.C.; Rêgo, E.R.; Finger, F.L. 2015. Hydrocooling on postharvest conservation of butter lettuce. Hort. Bras. 33:383-387.
Halbe, J., Adamowski, J., Pahl-Wostl, C., 2015. The role of paradigms in engineering practice and education for sustainable development. J. Clean. Prod. 106:272-282.
Holcroft, D. Water relations in harvested fresh produce. 2015. The Postharvest Education Foundation (PEF). PEF White Paper No. 15-01.
Jacxsens, L., Devlieghere, F., De Rudder, T., Debevere, J., 2000. Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature. LWT – Food Sci. Technol. 33:178–187.
Jacxsens, L., Devlieghere, F., Debevere, J., 2002. Temperature dependence of shelf life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharvest Biol. Technol. 26:59–73.
Khaled, D E., Castellano, N. N., Gazquez, J. A., Salvador, R. G., & Manzano-Agugliaro, F., 2017. Cleaner quality control system using bioimpedance methods: a review for fruits and vegetables. J Cleaner Product, 140:1749-1762.
Kim, M. J., Moon, Y., Tou, J. C., Mou, B., & Waterland, N. L., 2016. Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). J Food Compost Anal, 49:19-34.
Klein B. P. Nutritional consequences of minimal processing of fruits and vegetables. 1987. J Food Qual, 10:179-193.
Kotsiras, A., Vlachodimitropoulou, A., Gerakaris, A., Bakas, N., & Darras, A. I. 2016. Innovative harvest practices of Butterhead, Lollo rosso and Batavia green lettuce (Lactuca sativa L.) types grown in floating hydroponic system to maintain the quality and improve storability. Sci Hortic, 201:1-9.
Lee, D. W. 1988. Simulating forest shade to study the development ecology of tropical plants: juvenile growth in three vines in India. J Trop Ecol, 4:281-292.
Lichtenthaler, H.; Wellburn, A. 1983. Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochem. Soci. Trans, 603:591-592.
Linke, M., Geyer, M. 2013. Condensation dynamics in plastic film packaging of fruit and vegetables. J. Food Eng. 116:144-154.
Morais, P. L. D. de.; Dias, N. da S.; Almeida, M. L. B.; Sarmento, J. D. A.; Sousa, O. N. de. N. 2011. Qualidade pós-colheita da alface hidropônica em ambiente protegido sob malhas termorefletoras e negra [Postharvest quality of hydroponic lettuce in protected environment under black and thermo-reflective meshes]. Rev. Ceres. 58:638-644.
Mou, B., 2008. Lettuce. In: Prohens, J., Nuez, F. (Eds.), Handbook of Plant Breeding, Vol. I: Vegetables I: Asteraceae, -Brassicaceae, Chenopodicaceae, and Cucurbitaceae. Springer, New York, NY, USA, p. 75–116.
Ohse, S.; Dourado-Neto, D.; Manfron, P. A.; Santos, O. S. 2001. Qualidade de cultivares de alface produzidos em hidroponia [Quality of lettuce cultivars produced in hydroponics]. Sci Agr. 58:181-185.
Phillips, K. M.; Council-Troche, M.; McGinty, R. C.; Rasor, A. S.; Tarrago-Trani, M. T. 2016. Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures. J. Food Compost Anal, 45:147-162.
Pinedo, R. A. Study of the stabilization of the camu-camu pulp (Myciaria dúbia (N.B.K) Vc. Vaugh) frozen for the maintenance of ascorbic acid and anthocyanins. 2007. 180p. Doctorate thesis (Chemical Engineering) – Campinas State University, 2007
Rickman, J. C., Barrett, D. M., Bruhn, C. M., 2007. Review Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci Food Agric. 87:930-944.
Sala, F. C., Costa, C. D., 2012. Retrospectiva e tendência da alfacicultura brasileira [Retrospective and trend of Brazilian alfaciculture]. Hort Bras, 30:187-194.
Scalon, S. P. Q.; Oshiro, A. M.; Dresch, D. M. 2012. Conservação pós-colheita de guavira (Compomanesia adamantium Camb.) sob diferentes revestimentos e temperaturas de armazenamento [Post-harvest conservation of guavira (Compomanesia adamantium Camb.) under different coatings and storage temperatures]. Ver. Bras. Frutic. 34:1022-1029.
Shen, Y.; Li, J.; Gu, R.; Yue, L.; Zhan, X.; Xing, B. 2016. Phenanthrene-triggered Chlorosis is caused by elevated Chlorophyll degradation and leaf moisture. Environ Pollut, 220:1-11.
Streit, N. M.; Canterle, L. P.; Canto, M. W.; Hecktheuer, L. H. H. 2005. As clorofilas [Chlorophylls]. Ciênc Rural. 35:748-755.
Tabela Brasileira de Composição de Alimentos – TACO [Brazilian Food Composition Table - TACO]. Núcleo de Estudos e Pesquisa em Alimentação. Campinas: UNICAMP, 2011.
Wills, R.W., McGlasson, B., Graham, D., Joyce, D., 2004. Postharvest. An Introduction to the Physiology and Handling O Fruit, Vegetables and Ornamentals, 4th edn. CAB International, Oxon, UK.
Witham, F. H.; Blaydes, D. F.; Devlin, R. M. 1971. Experiments in plant physiology. New York: D. V. Nostrand, USA. 58 p.
