Conservation of visual and nutritional aspects of minimally processed escarole in function of the temperature storage

Carlos  Dornelles Ferreira Soares; Natalia  Dallocca Berno; Ricardo Alfredo  Kluge

Conservation of visual and nutritional aspects of minimally processed escarole in function of the temperature storage

Autores

Carlos Dornelles Ferreira Soares

Natalia Dallocca Berno

Ricardo Alfredo Kluge

Editor

Asociación Iberoamericana de Tecnología Postcosecha, S.C.

Descripción

Escarole is one of the most consumed leafy vegetables, considering its potential as a minimally processed product, it is important to study its conservation and attactive atributes for the consumer. This research aimed to evaluate the effects of the cold storage at different temperatures on the physiology and the conservation of visual and nutritional aspects of minimally processed escarole. The escarole were minimally processed and stored at 0, 5, 10 and 15°C and 90-95% of relative humidity for 20 days. The variables analyzed were ethylene production, respiratory rate, browning index, ascorbic acid content and the total content of chlorophyll, carotenoids and phenols. Samples kept at 0°C maintained the visual quality until the end of the storage. The samples kept at 5, 10 and 15°C were discarded in the 16th, 8th and 6th day of storage, respectively, because they exceeded the limit of browning visual index on the leaves. The respiratory rate and ethylene production showed variations during storage at all temperatures studied, but escaroles maintained at 0°C exhibited the lowest variations of these parameters. There was a constant decrease in ascorbic acid, total chlorophyll and carotenoids content of all escaroles regardless of the storage temperature, but the samples stored at low temperatures showed slower deterioration of these aspects due to the reduction on their metabolism. The content of phenolic compounds of the samples showed variations during storage. The 0°C is recommendable for maintained the quality of this product up to 20 days, because this temperature provided lowest respiratory rate and ethylene production, also it was the most successfully to preserve the ascorbic acid content and pigments of this vegetable.