Mostrar el registro sencillo del ítem

Changes in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento;
Mudanças nas propriedades fisicoquímicas de quatro variedades de alface (Lactuca sativa L.) durante o armazenamento

dc.creatorVargas Arcila, María
dc.creatorCartagena Valenzuela, José Régulo
dc.creatorFranco, Germán
dc.creatorCorrea Londoño, Guillermo
dc.creatorQuintero Vásquez, Luz Mary
dc.creatorGaviria Montoya, Carlos
dc.date2017-05-08
dc.date.accessioned2020-08-04T20:36:37Z
dc.date.available2020-08-04T20:36:37Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/632
dc.identifier10.21930/rcta.vol18_num2_art:632
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4648
dc.descriptionLettuce, a popularly consumed leafy vegetable, is well known for its health and nutritional value. Thus, the current study focused on the qualitative changes of four lettuce varieties, namely Alpha, Parris Island, Graziella and Lollo Rossa, stored at 5.5 ºC and 90 % RH for 12 days. The analyzed parameters were water content, total soluble solids (TSS), titrable acidity (TA), vitamin C, total phenols, polyphenoloxidase (PPO), color and texture. Under storage conditions, the studied varieties exhibited different rates of water loss. TSS was found to increase until day 8 of storage, which is also when TA differences were observed. The Graziella variety showed the highest vitamin C levels. Total phenol content decreased significantly during the 12 days of storage. No significant PPO activity changes were found, except for those of the Lollo Rossa variety. Biplot analysis allowed observing not only positive and negative correlations between coordinates L*, a* and b*, but also the separavtion of the green lettuce varieties from the red one, together with color variations depending on leaf position. Although textural changes were recorded at the end of the study, foliage quality was not altered. In short, the studied parameters, which contribute to lettu-ce direct consumption properties, can be said to be variety-dependent and better preserved under refrigeration.en-US
dc.descriptionLa lechuga es una hortaliza de amplio consumo popular, por sus beneficios para la salud y la nutrición. Se estudiaron los cambios en calidad de cuatro variedades (Alpha, Parris Island, Graziella y Lollo Rossa) almacenadas durante 12 días a 5,5 ºC y 90 % HR. Se determinaron contenido de agua, sólidos solubles totales (SST), acidez titulable (AT), vitamina C, fenoles totales, polifenol oxidasa (PFO), color y textura. Las variedades de lechuga tuvieron tasas diferentes de pérdida de agua y modificaciones en los SST y la AT. La variedad Graziella tuvo el más alto nivel de vitamina C. El contenido de fenoles totales se redujo significativamente en el día 12 de almacenamiento. No se observaron alteraciones en la actividad de la PFO excepto en Lollo Rossa. El análisis Biplot mostró correlaciones positivas y negativas de las coordenadas L*, a* y b*, con lo cual se observó una clara definición de dos grupos de lechuga: verde y roja. Se hizo evidente la modificación en la tonalidad del color de acuerdo con la posición de las hojas. Se registraron cambios en la textura al final del almacenamiento, que no alteraron la calidad del follaje. Si bien los parámetros evaluados varían según la variedad, la refrigeración contribuye a mantener las propiedades del vegetal para el consumo directo.es-ES
dc.descriptionA alface é uma hortaliça de amplo consumo popular por seus benefícios para a saúde e para a nutrição. Foram estudadas as mudanças em qualidade de quatro variedades (Alpha, Parris Island, Graziella e Lollo Rossa) armazenadas durante 12 dias a 5,5 ºC e 90 % HR. Foram determinados conteúdo de água, sólidos solúveis totais (SST), acidez titulável (AT), vitamina C, fenólicos totais, polifenoloxidase (PPO), cor e textura. As variedades de alface tiveram taxas diferentes de perda de água e modificações nos SST e na AT. A variedade Graziella teve o mais alto nível de vitamina C. O conteúdo de fenólicos totais se reduziu significativamente no 12º dia de armazenamento. Não foram observadas alterações na atividade da PFO exceto em Lollo Rossa. A análise Biplot mostrou correlações positivas e negativas das coordenadas L*, a* e b*, com isso foi observada uma clara definição de dois grupos de alface: verde e vermelha. Fez-se evidente a modificação na tonalidade da cor de acordo com a posição das folhas. Foram registradas mudanças na textura ao final do armazenamento que não alteraram a qualidade da folhagem. Embora os parâmetros avaliados variam segundo a variedade, a refrigeração contribui para manter as propriedades do vegetal para o consumo direto.pt-BR
dc.formatapplication/pdf
dc.languagespa
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/632/450
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 18 No. 2 (2017); 257-273en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 18 Núm. 2 (2017); 257-273es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 18 n. 2 (2017); 257-273pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol18-num2
dc.subjectBiochemistryen-US
dc.subjectLactuca sativaen-US
dc.subjectLeaf vegetablesen-US
dc.subjectPlant nutritionen-US
dc.subjectPost-harvesten-US
dc.subjectbioquímicaes-ES
dc.subjectLactuca sativaes-ES
dc.subjecthortalizas de hojaes-ES
dc.subjectnutrición de las plantases-ES
dc.subjectecnología postcosechaes-ES
dc.subjectManejo cosecha y tecnología postcosechaes-ES
dc.subjectbioquímicapt-BR
dc.subjectLactuca sativapt-BR
dc.subjecthortaliça de folhapt-BR
dc.subjectnutrição vegetalpt-BR
dc.subjecttecnologia pós-colheitapt-BR
dc.titleChanges in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storageen-US
dc.titleCambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamientoes-ES
dc.titleMudanças nas propriedades fisicoquímicas de quatro variedades de alface (Lactuca sativa L.) durante o armazenamentopt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.citationsAćamović-Djoković G, Pavlović GR, Mladenović J, Djurić M. 2011. Vitamin C content of different types of lettuce varieties. Acta Agric Serb. 16(32):83-89. Agüero MV, Barg MV, Yommi A, Camelo A, Roura SI. 2008. Postharvest changes in water status and chlorophyll content of lettuce (Lactuca sativa L.) and their relationship with overall visual quality. J Food Sci. 73(1):47-55. https://doi.org/10.1111/j.1750-3841.2007.00604.x Alcántara ML. 2009. Estimación de los daños físicos y evaluación de la calidad de la fresa durante el manejo poscosecha y el transporte simulado [PhD thesis]. [Valencia, España]: Universidad Politécnica de Valencia. [AOAC] Association of Official Analytical Chemists. 1980. Official Methods of Analysis of the Association of Official Analytical Chemists. 13th ed. Horwitz W, editor. Washington, USA: AOSA & SCST. [AOAC] Association of Official Analytical Chemists. 1997. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Cunniff P, editor. Gaithersburg, USA: AOSA & SCST. [AOAC] Association of Official Analytical Chemists. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists. 17th ed. Nilsen S, editor. Gaithersburg, USA: AOSA & SCST. [AOAC] Association of Official Analytical Chemists. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Horwitz W, Latimer GM, editores. Gaithersburg, USA: AOSA & SCST. [Asohofrucol] Asociación Hortifrutícola de Colombia. 2007. 5 al día. Frutas & Hortalizas. (2):50-51. Bahri MH, Niari SM, Rashidi M. 2012. Effect of chemical materials application and storage periods on water content and total soluble solids of lettuce during ambient storage. Middle-East J Sci Res. 12(4):479-483. Cocetta G. 2014. Quality or freshness? How to evaluate fruits and vegetables during postharvest. Adv Crop Sci Tech. 2(3):1-2. https://doi.org/10.4172/2329-8863.1000e115 Combariza JA. 2013. Perfil nacional de consumo de frutas y verduras. Bogotá, Colombia: FAO Delaquis PJ, Stewart S, Cliff M, Toivonen PM, Moyls AL. 2000. Sensorial quality of ready-to-eat lettuce washed in warm, chlorinated water. J Food Qual. 23(6):553-563. https://doi.org/10.1111/j.1745-4557.2000.tb00581.x Deza K. 2013. Factors important for the shelf-life of minimally processed lettuce [PhD thesis]. [Copenhagen, Denmark]: University of Copenhagen. Esparza-Rivera JR, Stone MB, Stuchnoff C, Pilon E, Kendall PA. 2006. Effects of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5 oC. J Food Sci. 71(3):270-276. https://doi.org/10.1111/j.1365-2621.2006.tb15653.x Esparza-Rivera JR, Navarro A, Kendall P, Fortis M, Preciado P, Meza JA. 2013. Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento. Rev Mex Cienc Agríc. 4(5):767-778. https://doi.org/10.29312/remexca.v4i5.1174 Fernández MF. 2012. Evolución de los parámetros de calidad físico-química y funcional de distintas brassicas sometidas diferentes tratamientos postcosecha [PhD thesis]. [Badajoz, a España]: Universidad de Extremadura. Guerrero C, Rojano BA. 2010. Estudio sobre el isoespintanol como alternativa en el control del pardeamiento enzimático en frutas tropicales. Ponencia presentada en: VII Seminario Internacional de Frutas Tropicales; Medellín, Colombia. He SY, Feng GP, Yang HS, Wu Y, Li YF. 2004. Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. Postharvest Biol Technol. 33(3):263-273. https://doi.org/10.1016/j.postharvbio.2004.03.006 Holcroft D. 2015. Water relation in harvested fresh produce. The Postharvest Education Foundation (PEF). PEF White Paper No. 15-01:4-7. [ICBF] Instituto Colombiano de Bienestar Familiar. 2010. Encuesta nacional de la situación nutricional en Colombia 2010 ENSIN. Resumen ejecutivo ENSIN 2010. Bogotá, Colombia: icbf. [Icontec] Instituto Colombiano de Normas Técnicas y Certificación. 1999. NTC 4624. Jugos de frutas y hortalizas. Determinación del contenido de sólidos solubles. Método refractométrico. Bogotá, Colombia: Icontec. Kader A, Barrett DM. 2004. Classification, composition of fruits and postharvest maintenance of quality. In: Barrett DM, Somog yi L, Ramaswamy H, editors. Processing fruits. Boca Raton, USA: CRC Press. https://doi.org/10.1201/9781420040074.pt1 Koudela M, Petříková K. 2008. Nutrients content and yield in selected cultivars of leaf lettuce (Lactuca sativa L. var. Crispa). Hort Sci (Prague). 35(3):99-106. https://doi.org/10.17221/3/2008-HORTSCI Kozuki A, Ishida Y, Kakibuchi K, Mishima T, Sakurai N, Murata Y, Nakano R, Ushijima K, Kubo Y. 2015. Effect of postharvest short-term radiation of near infrared light on transpiration of lettuce leaf. Postharvest Biol Technol. 108:78-85. https://doi.org/10.1016/j.postharvbio.2015.05.010 Landi M, Degl'Innocenti E, Guglielminetti L, Guidi L. 2013. Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. Capitata (L.) and Eruca sativa (Mill.) stored as fresh cut produce. J Sci Food Agri. 93(8):1814-1819. https://doi.org/10.1002/jsfa.5969 Lee S, Kader A. 2000. Preharvest and postharvest factors in-fluencing vitamin C content of horticultural crops. Pos-tharvest Biol Technol. 20(3):207-220. https://doi.org/10.1016/S0925-5214(00)00133-2 León A, Frezza D, Chiesa A. 2007. Evolución del color en lechuga (Lactuca sativa L.) mantecosa mínimamente procesada: efecto del troceado y la inmersión en cloruro de calcio. Ponencia presentada en: V Congreso Iberoamericano de Tecnología Postcosecha y Agroexportaciones; Buenos Aires, Argentina. Llorach R, Martínez A, Francisco A, Tomas B, Gil M, Ferreres F. 2008. Characterization of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem. 108(3):1028-1038. https://doi.org/10.1016/j.foodchem.2007.11.032 López AF. 2003. Manual para la preparación y venta de frutas y hortalizas. Del campo al mercado. Organización de las Naciones Unidas para la Agricultura y la Alimentación FAO. Boletín de Servicios Agrícolas de la FAO. 151. López A, García-Alonso J, Fenoll J, Hellín P, Flores P. 2014. Chemical composition and antioxidant capacity of lettuce: comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types. J Food Comp Anal. 33(1):39-48. https://doi.org/10.1016/j.jfca.2013.10.001 Martín-Diana AB, Rico D, Frías J, Henehan GTM, Mulcahy J, Barat JM, Barry-Ryan C. 2006. Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage. J Food Eng. 77(4):1069-1077. https://doi.org/10.1016/j.jfoodeng.2005.08.037 Martínez D, Serrano M, Bailén G, Gullén F, Zapata PJ, Valverde JM, Castillo S, Fuentes M, Valero D. 2008. The use of a natural fungicide as an alternative to preharvest synthetic fungicide treatments to control lettuce deterioration during postharvest storage. Postharvest Biol Technol. 47(1):54-60. https://doi.org/10.1016/j.postharvbio.2007.05.020 Martínez JA. 2010. Optimización en el envasado en atmósfera modificada de lechuga iceberg [PhD thesis]. [Murcia, España]: Universidad de Murcia. Martínez-Sánchez A, Luna MC, Selma MV, Tudela JA, Abad J, Gil MI. 2012. Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry. Postharvest Biol Technol. 63(1):1-10. https://doi.org/10.1016/j.postharvbio.2011.07.010 Mello JC, Dietrich R, Meinert ME, Teixeira E, Amante ER. 2003. Efeito do cultivo orgânico e convencional sobre a vida-de-prateleira de alface americana (Lactuca sativa L.) minimamente processada. Ciênc Tecnol Aliment. 23(3):418-426. https://doi.org/10.1590/S0101-20612003000300022 Menezes EMS, Fernandes EC, Sabaa-Srur AUO. 2005. Folhas de alface lisa (Lactuca sativa) minimamente processadas armazenadas em atmosfera modificada: análises físicas, químicas e físico-químicas. Ciênc Tecnol Aliment. 25(1):60-62. https://doi.org/10.1590/S0101-20612005000100010 Montesdeoca N. 2009. Caracterización física, química y funcional de la lechuga rizada (Lactuca sativa variedad Crispa), para la creación de una norma técnica ecuatoriana, por parte del Instituto Ecuatoriano de Normalización, 2008 [thesis]. [Quito, Ecuador]: Universidad Tecnológica Equinoccial. Neufeld L, Rubio M, Pinón L, Tolentino L. 2010. Nutrición en Colombia: estrategia de país 2011-2014. Banco Intera-mericano de Desarrollo (BID). Notas Técnicas No. 243:3. Neves VA, Gatte D, Aparecida da Silva M. 2009. Some biochemical properties of polyphenoloxidase from spearmint (Mentha arvensis). Braz Arch Biol Technol. 52 (4):1001-1010. Nicolle C, Cardinault N, Gueux E, Jaffrelo L, Rock E. 2004. Health effect of vegetable-based diet: Lettuce consumption improves cholesterol metabolism and antioxidant status in the rat. Clin Nutr. 23(4):605-614. https://doi.org/10.1016/j.clnu.2003.10.009 Ortega-García F, Ángeles M, Peragón J. 2005. Caracterización cinética y molecular de la fenilalanina amonioliasa y polifenol oxidasa de hoja y fruto de olivo de la variedad Picual (Olea europea L. cv. Picual) y su relación con la concentración de oleuropeina durante la maduración de la aceituna. Ponencia presentada en: Foro de la Tecnología Oleica y la Calidad; Jaen, España. Ozgen S, Sekerci S. 2011. Effect of leaf position on the distribution of phytochemicals and antioxidant capacity among green and red lettuce cultivars. Span J Agric Res. 9(3):801-809. https://doi.org/10.5424/sjar/20110903-472-10 Pace B, Cardinali A, D'Antuono I, Serio F, Cefola M. 2014. Relationship between quality parameters and the overall appearance in lettuce during storage. Int J Food Process Technol. 1(1):18-26. https://doi.org/10.15379/2408-9826.2014.01.01.3 Parente CP, Reis MJ, Teixeira E, Moreira MM, Barros AA, Guido LF. 2013. Phenolic content and antioxidant activity determination in broccoli and Lamb's lettuce. Int J Biol Biomol Agric Food Biotechnol Eng. 7(7):562-565. Pereyra L, Roura SI, Del Valle CE 2005. Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce. Lebensm Wiss Technol. 38(1):67-72. https://doi.org/10.1016/j.lwt.2004.05.004 Pérez U, Pinzino C, Quartacci MF, Ranieri A, Sgherri C. 2014. Phenolic composition and related antioxidant properties in differently colored lettuces: a study by Electron Paramagnetic Resonance (EPR) kinetics. J Agric Food Chem. 62(49):12001-12007. https://doi.org/10.1021/jf503260v Petříková K, Pokluda R. 2003. Vliv odrudy a dobypěstování na nutriční hodnoty hlávkového salátu. In: Kvalitarostlinné produkce: současnost a perspektivy směremk EU. Sborník Referátůz Česko-slovenské Konference. Praha. VÚRV: 123-126. Pitt JI, Rocking AD. 2009. Fungi and food spoilage. Dordrecht Netherlands: Springer. Chapter 11, Fresh and Perishable Foods; 383-400. https://doi.org/10.1007/978-0-387-92207-2_11 Restrepo LF, Rodríguez H, Deossa GC. 2013. Consumo de vegetales y factores relacionados en estudiantes universitarios de la ciudad de Medellín, Colombia. Perspect Nut Hum. 15(2):171-183. SAS Institute Inc. 2005. SAS® User's Guide: Statistics. Cary NC: SAS Institute Inc. Selma M, Luna M, Martínez A, Tudela J, Beltrán D, Baixauli C, Gil M. 2012. Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems. Postharvest Biol Technol. 63(1):16-24. https://doi.org/10.1016/j.postharvbio.2011.08.002 Serafini M, Bugianesi R, Salucci M, Azzini E, Raguzzini A, Maiani G. 2002. Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects. Br J Nutr. 88(6):615-623. https://doi.org/10.1079/BJN2002722 Serrato L, Rincón L, Piñeros Y. 2011. Effect of chlorine dioxide and ozone on physicochemical, microbiological and nutritional parameters of iceberg lettuce (Lactuca sativavar. Capitata) in simulated postharvest handling in the Bogotá Sabana, Colombia. Acta Hortic. 906:177-182. https://doi.org/10.17660/ActaHortic.2011.906.22 Shioi Y, Tomita N, Tsuchiya T, Takamiya K. 1996. Conversion of chlorophyll side to pheophorbide by Mg-dechelating substance in extracts of Chenopodium album. Plant Physiol Biochem. 34(1):41-47. Silva E, Ferreira R, Araújo S, Tavella L, Solino A. 2011. Qualidade de alface crespa cultivada em sistema orgânico, convencional e hidropônico. Hortic Bras. 29(2):242-245. https://doi.org/10.1590/S0102-05362011000200019 Siomos AS, Papadopoulou PP, Dogras CC, Vasiliadis E, Dosas A, Georgiou N. 2002. Lettuce composition as affected by genotype and leaf position. Acta Hortic. 579:635-637. https://doi.org/10.17660/ActaHortic.2002.579.112 Spinardi A, Cocetta G, Baldassarre V, Ferrante A, Mignani, I. 2010. Quality changes during storage of spinach and lettuce baby leaf. Acta Hortic. 877:571-576. https://doi.org/10.17660/ActaHortic.2010.877.74 Suárez DJ. 2013. Determinación de los cambios físico-químicos, sensoriales y microbiológicos en la lechuga (Lactuca sativa), variedad Capitata sometida a tratamiento con luz ultravioleta de onda corta (UV-C) [thesis]. [Ambato, Ecuador]: Universidad Técnica de Ambato. Tavarini S, Degl'Innocenti E, Pardossi A, Guidi L. 2007. Biochemical aspects in two minimally processed lettuces upon storage. Int J Food Sci Technol. 42(2):214-219. https://doi.org/10.1111/j.1365-2621.2006.01223.x Toole GA, Parker ML, Smith AC, Waldron KW. 2000. Mechanical properties of lettuce. J Mater Sci. 35:3553-3559. https://doi.org/10.1023/A:1004809428967 Torres Y. 2013. Caracterização físico-química de alface crespa (Lactuca sativa L) cultivada em sistema hidropônico - NFT (Nutrient Film Technique) com água salobra. [MSc thesis]. [Salvador, Brazil]: Universidade Federal da Bahia. Ungar N, Sieverding M, Stadnitski T. 2013. Increasing fruit and vegetable intake. ''Five a day'' versus ''just one more''. Appetite. 65:200-204. https://doi.org/10.1016/j.appet.2013.02.007 Varoquaux P, Mazollier J, Albagnac G. 1996. The influence of raw material characteristics on the storage life of fresh cut butterhead lettuce. Postharvest Biol Technol. 9(2):127-139. https://doi.org/10.1016/S0925-5214(96)00042-7 [WHO] World Health Organization. 2003. Fruit and Vegetable Promotion Initiative/ a meeting report. Geneva, Switzerland: WHO. Yamauchi N, Watada AE. 1991. Regulated chlorophyll degradation in spinach leaves during storage. J Am Soc Hort Sci. 116(1):58-62. https://doi.org/10.21273/JASHS.116.1.58 Zhang D, Hamauzu Y. 2003. Antioxidant activity and total phenolics in post-harvest Iceberg lettuce (Lactuca sativa). Acta Hortic. 628:687-691. https://doi.org/10.17660/ActaHortic.2003.628.87 Złotek U, Gawlik U. 2015. Selected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. Capitata) elicited with DL-b-amino-n-butyric acid. Food Chem. 168:423-429. https://doi.org/10.1016/j.foodchem.2014.07.0330


Ficheros en el ítem

FicherosTamañoFormatoVer

No hay ficheros asociados a este ítem.

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem