Sensory quality attributes of lettuce obtained using different harvesting performance systems
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumen
Descripción
The objective of this study was to determine the best lettuce cultivar (American ‘Graciosa’, ‘Vanda’, ‘Marcela’ and ‘Lavínia’)harvesting method. Therefore, quality and shelf-life were evaluated using sensory analyses. Lettuce heads was harvested withthe root on by the producer, so that they were cut in different ways in the laboratory. The samples were stored in a cold chamberat 10 °C and 80% ± 2% of relative humidity for nine days, and the sensorial analyses were performed according to QualitativeDescriptive Analysis method on days 1, 3, 6, and 9 of storage by twelve trained testers. The results were evaluated by varianceanalysis, principal component analysis, and the Tukey test with a reliability of 95%. The results indicate that there was a reductionin the quality of lettuce between the 1stand the 5thday of storage and that after the sixth day of storage the lettuce samples wereconsidered unfit for consumption, except for the ‘Lavínia’ lettuce cultivar with root and cut treatment 2. On the ninth day ofstorage all samples were considered inappropriate for consumption.
Palabras clave
Agrociencias