Conservação e qualidade pós-colheita em duas variedades de alface submetidas ao hidroresfriamento

• Ano de defesa: 2011
• Autor(a) principal: França, Christiane de Fátima Martins
• Orientador(a): Finger, Fernando Luiz
• Banca de defesa: Chaves, Daniela Vieira , Vilela, Evaldo Ferreira , Barros, Raimundo Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Fitotecnia
• Departamento: Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de
• País: BR
• Palavras-chave em Português: Hidroresfriamento; Folhosas; Vida de prateleira
• Palavras-chave em Inglês: Hydrocooling; Leafy; Shelf life
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA
• Link de acesso: http://locus.ufv.br/handle/123456789/4547

Lettuce is a leafy vegetable highly susceptible to water loss, which reduces its shelf life and increases the final cost to the consumer. The aim of this study was to evaluate the effect of hydrocooling as the technique of pre-cooling, on the postharvest conservation of two cultivars of lettuce, ‘Vitória de Santo Antão’ type loose-smooth and the ‘Lucy Brown’ type curly cabbage, stored at 5 and 22° C, coated with polyethylene perforated plastic bags in boxes of harvest. The hydrocooling was performed by immersing the heads in a mixture of ice and water at 4°C (1:3v/v). It was evaluated the shelf life, the weight loss of fresh leaves, chlorophyll content, relative water content, total soluble sugars, reducing sugars, non-reducing sugars and starch. The hydrocooling was effective in slowing down the wilting of the leaves through storage at 5 and 22° C, promoting longer shelf life in both tested cultivars. The hydrocooling combined with storage at 5° C maintained the water balance of the leaves, keeping them hydrated during storage, and providing greater marketing period for the product. There was no effect of hydrocooling in levels of total soluble sugars, reducing, non-reducing and starch in any period of storage and temperatures for the varieties studied. In the ‘Lucy Brown’ the application of hydrocooling resulted in a dilution effect on total chlorophyll content of leaves in the analysis, but no visible changes in color was detected. In the ‘Vitória de Santo Antão’ there was no effect of treatments and storage time on the total chlorophyll content of the leaves. The hydrocooling at 4° C for 10 minutes in the type lettuce curly cabbage and for 5 minutes in the type lettuce loose-smooth, followed by storage of 5° C is an effective technique to maintain the water balance of leaves and to promoter longer shelf life of lettuce.