Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo
Ano de defesa: | 2017 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de São Carlos
Câmpus Araras |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://repositorio.ufscar.br/handle/ufscar/9560 |
Resumo: | Lettuce is one of the vegetables with the highest consumption and economic importance worldwide, extensively cultivated in all continents, particularly in temperate and subtropical regions. In Brazil, there is a market that explores new varieties for the tropical climate. The cultivars Romanela and Rubinela are innovative varieties, since they are crunchy and tropicalized. Lettuce cultivation can be carried out in different cropping systems, which have different characteristics in their management practices and can influence the quality parameters of this vegetable. The aim of this work was to verify the physical, physicochemical and sensory quality of these cultivars produced in conventional, hydroponic and organic systems. The plantings of the conventional system and the hydroponic system were conducted in the experimental area of CCA – UFSCar; the organic system was performed in a ranch in the city Cordeirópolis - São Paulo State. After the harvest, the samples were evaluated regarding leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgidity pressure, instrumental color, pH, total soluble solids (TSS), total titrable acidity (TTA), total phenolic compounds (TPC), and sensory characterization. The cultivation systems influenced the physical characteristics size, weight and mass loss of the Romanela lettuce. For the Rubinela lettuce, the type of cultivation influenced in fresh mass and mass loss. The organic cultivar (cv) Romanela presented dark green color and superior values for pH, TSS and TPC. The hydroponic Romanela had the highest value for TTA. The organic cv. Rubinela presented the most intense red color and the highest STT and TPC values. The hydroponic Rubinela lettuce presented the lowest pH and TPC values and the highest TTA value. In the sensory analysis, the evaluators noticed a difference in the attributes green color, leaf size and crunchiness, grassy aroma and sweet taste for the Romanela cv. The conventional and hydroponic Romanela lettuce presented the highest preference. For cv. Rubinela, the evaluators noticed a difference in the attributes purple and green colors, leaf thickness and size, sweet and bitter tastes. The conventional and hydroponic Rubinela lettuce were the preferred, with the hydroponic presenting the highest purchase intention. Therefore, the physical-chemical and sensorial characteristics of the new lettuce, Romanela and Rubinela cultivars were influenced by the conventional, hydroponic and organic cultivation system, generating production and post-harvest information of importance for the producer and consumer. |
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Rossi, Cláudia Margareth AbeVerruma-Bernardi, Marta Reginahttp://lattes.cnpq.br/3470912236544684http://lattes.cnpq.br/268946204518141395ecb038-00f3-49b6-a962-9df6000f7fd32018-03-12T15:28:41Z2018-03-12T15:28:41Z2017-08-03ROSSI, Cláudia Margareth Abe. Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9560.https://repositorio.ufscar.br/handle/ufscar/9560Lettuce is one of the vegetables with the highest consumption and economic importance worldwide, extensively cultivated in all continents, particularly in temperate and subtropical regions. In Brazil, there is a market that explores new varieties for the tropical climate. The cultivars Romanela and Rubinela are innovative varieties, since they are crunchy and tropicalized. Lettuce cultivation can be carried out in different cropping systems, which have different characteristics in their management practices and can influence the quality parameters of this vegetable. The aim of this work was to verify the physical, physicochemical and sensory quality of these cultivars produced in conventional, hydroponic and organic systems. The plantings of the conventional system and the hydroponic system were conducted in the experimental area of CCA – UFSCar; the organic system was performed in a ranch in the city Cordeirópolis - São Paulo State. After the harvest, the samples were evaluated regarding leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgidity pressure, instrumental color, pH, total soluble solids (TSS), total titrable acidity (TTA), total phenolic compounds (TPC), and sensory characterization. The cultivation systems influenced the physical characteristics size, weight and mass loss of the Romanela lettuce. For the Rubinela lettuce, the type of cultivation influenced in fresh mass and mass loss. The organic cultivar (cv) Romanela presented dark green color and superior values for pH, TSS and TPC. The hydroponic Romanela had the highest value for TTA. The organic cv. Rubinela presented the most intense red color and the highest STT and TPC values. The hydroponic Rubinela lettuce presented the lowest pH and TPC values and the highest TTA value. In the sensory analysis, the evaluators noticed a difference in the attributes green color, leaf size and crunchiness, grassy aroma and sweet taste for the Romanela cv. The conventional and hydroponic Romanela lettuce presented the highest preference. For cv. Rubinela, the evaluators noticed a difference in the attributes purple and green colors, leaf thickness and size, sweet and bitter tastes. The conventional and hydroponic Rubinela lettuce were the preferred, with the hydroponic presenting the highest purchase intention. Therefore, the physical-chemical and sensorial characteristics of the new lettuce, Romanela and Rubinela cultivars were influenced by the conventional, hydroponic and organic cultivation system, generating production and post-harvest information of importance for the producer and consumer.A alface é um dos vegetais com maior consumo e importância econômica mundial, extensivamente cultivada em todos os continentes, particularmente em regiões temperadas e subtropicais. No Brasil, há um mercado que explora novas variedades para o clima tropical. As cultivares Romanela e Rubinela são variedades inovadoras, pois são crocantes e tropicalizadas. O cultivo de alface pode ser realizado em diferentes sistemas de cultivo, os quais apresentam características diferenciadas em suas práticas de manejo podendo influenciar os parâmetros de qualidade desta hortaliça O objetivo do trabalho foi verificar a qualidade físico-química e sensorial destas cultivares produzidas em sistemas convencional, hidropônico e orgânico. Os plantios do sistema convencional e do sistema hidropônico foram conduzidos na área experimental do CCA – UFSCar; o orgânico foi realizado em um sítio no município de Cordeirópolis-SP. Após a colheita, as amostras foram avaliadas quanto a área foliar, tamanho da folha, área foliar unitária, massa fresca, perda de massa, pressão de turgescência, cor instrumental, pH, sólidos solúveis totais (SST), acidez titulável total (ATT), compostos fenólicos totais (CFT), e analise sensorial. Os sistemas de cultivo influenciaram nas características como tamanho, peso e perda de massa da alface Romanela. Para a alface Rubinela o tipo de cultivo influenciou na massa fresca e perda de massa. A cultivar (cv.) Romanela orgânica apresentou cor verde escura e valores superiores para pH, SST e CFT. A alface Romanela hidropônica obteve maior valor para ATT. A cv. Rubinela orgânica apresentou cor vermelha mais intensa e maiores valore de STT e CFT. A alface Rubinela hidropônica apresentou menores valores de pH e CFT e maior valor de ATT. Na análise sensorial, os avaliadores perceberam diferença nos atributos cor verde, tamanho e crocância da folha, aroma de grama e gosto doce para a cv. Romanela. As alfaces Romanela convencional e hidropônica apresentaram maior preferência. Para a cv. Rubinela, os avaliadores perceberam diferença nos atributos cores roxa e verde, espessura e tamanho da folha, gostos doce e amargo. A alface Rubinela convencional e hidropônica foram as preferidas, sendo que a hidropônica apresentou maior intenção de compra. Portanto, as características físico-química e sensorial das novas cultivares de alface, Romanela e Rubinela, foram influenciadas pelo sistema de cultivo adotado, convencional, hidropônico e orgânico, gerando informações de produção e pós-colheita de importância para o produtor e consumidor.Não recebi financiamentoporUniversidade Federal de São CarlosCâmpus ArarasPrograma de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-ArUFSCarLactuca sativa L.HidropônicoOrgânicoQualidade nutricionalSensorialHydroponicOrganicNutritional qualitySensoryCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCIENCIAS AGRARIASQualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivoPhysical-chemical and sensorial quality of lettuce of the cultivars Romanela and Rubinela produced in different crop systemsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisOnline6006007cad37f4-f727-4581-b246-029492dcf706info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALROSSI_Cláudia_2017.pdfROSSI_Cláudia_2017.pdfapplication/pdf1407616https://repositorio.ufscar.br/bitstream/ufscar/9560/4/ROSSI_Cl%c3%a1udia_2017.pdfbd5b6c7f40fa69cf2f89e5f4f2df1137MD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81957https://repositorio.ufscar.br/bitstream/ufscar/9560/3/license.txtae0398b6f8b235e40ad82cba6c50031dMD53TEXTROSSI_Cláudia_2017.pdf.txtROSSI_Cláudia_2017.pdf.txtExtracted texttext/plain139068https://repositorio.ufscar.br/bitstream/ufscar/9560/5/ROSSI_Cl%c3%a1udia_2017.pdf.txtd156da6be58bdf552410ed3a93d4403dMD55THUMBNAILROSSI_Cláudia_2017.pdf.jpgROSSI_Cláudia_2017.pdf.jpgIM Thumbnailimage/jpeg7745https://repositorio.ufscar.br/bitstream/ufscar/9560/6/ROSSI_Cl%c3%a1udia_2017.pdf.jpge7867a646a91b98710e8364056d410b9MD56ufscar/95602023-09-18 18:31:42.188oai:repositorio.ufscar.br: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Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:42Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
dc.title.alternative.eng.fl_str_mv |
Physical-chemical and sensorial quality of lettuce of the cultivars Romanela and Rubinela produced in different crop systems |
title |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
spellingShingle |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo Rossi, Cláudia Margareth Abe Lactuca sativa L. Hidropônico Orgânico Qualidade nutricional Sensorial Hydroponic Organic Nutritional quality Sensory CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS |
title_short |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
title_full |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
title_fullStr |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
title_full_unstemmed |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
title_sort |
Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo |
author |
Rossi, Cláudia Margareth Abe |
author_facet |
Rossi, Cláudia Margareth Abe |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/2689462045181413 |
dc.contributor.author.fl_str_mv |
Rossi, Cláudia Margareth Abe |
dc.contributor.advisor1.fl_str_mv |
Verruma-Bernardi, Marta Regina |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3470912236544684 |
dc.contributor.authorID.fl_str_mv |
95ecb038-00f3-49b6-a962-9df6000f7fd3 |
contributor_str_mv |
Verruma-Bernardi, Marta Regina |
dc.subject.lat.fl_str_mv |
Lactuca sativa L. |
topic |
Lactuca sativa L. Hidropônico Orgânico Qualidade nutricional Sensorial Hydroponic Organic Nutritional quality Sensory CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS |
dc.subject.por.fl_str_mv |
Hidropônico Orgânico Qualidade nutricional Sensorial |
dc.subject.eng.fl_str_mv |
Hydroponic Organic Nutritional quality Sensory |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS |
description |
Lettuce is one of the vegetables with the highest consumption and economic importance worldwide, extensively cultivated in all continents, particularly in temperate and subtropical regions. In Brazil, there is a market that explores new varieties for the tropical climate. The cultivars Romanela and Rubinela are innovative varieties, since they are crunchy and tropicalized. Lettuce cultivation can be carried out in different cropping systems, which have different characteristics in their management practices and can influence the quality parameters of this vegetable. The aim of this work was to verify the physical, physicochemical and sensory quality of these cultivars produced in conventional, hydroponic and organic systems. The plantings of the conventional system and the hydroponic system were conducted in the experimental area of CCA – UFSCar; the organic system was performed in a ranch in the city Cordeirópolis - São Paulo State. After the harvest, the samples were evaluated regarding leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgidity pressure, instrumental color, pH, total soluble solids (TSS), total titrable acidity (TTA), total phenolic compounds (TPC), and sensory characterization. The cultivation systems influenced the physical characteristics size, weight and mass loss of the Romanela lettuce. For the Rubinela lettuce, the type of cultivation influenced in fresh mass and mass loss. The organic cultivar (cv) Romanela presented dark green color and superior values for pH, TSS and TPC. The hydroponic Romanela had the highest value for TTA. The organic cv. Rubinela presented the most intense red color and the highest STT and TPC values. The hydroponic Rubinela lettuce presented the lowest pH and TPC values and the highest TTA value. In the sensory analysis, the evaluators noticed a difference in the attributes green color, leaf size and crunchiness, grassy aroma and sweet taste for the Romanela cv. The conventional and hydroponic Romanela lettuce presented the highest preference. For cv. Rubinela, the evaluators noticed a difference in the attributes purple and green colors, leaf thickness and size, sweet and bitter tastes. The conventional and hydroponic Rubinela lettuce were the preferred, with the hydroponic presenting the highest purchase intention. Therefore, the physical-chemical and sensorial characteristics of the new lettuce, Romanela and Rubinela cultivars were influenced by the conventional, hydroponic and organic cultivation system, generating production and post-harvest information of importance for the producer and consumer. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-08-03 |
dc.date.accessioned.fl_str_mv |
2018-03-12T15:28:41Z |
dc.date.available.fl_str_mv |
2018-03-12T15:28:41Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ROSSI, Cláudia Margareth Abe. Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9560. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/9560 |
identifier_str_mv |
ROSSI, Cláudia Margareth Abe. Qualidade físico-química e sensorial das alfaces das cultivares Romanela e Rubinela produzidas em diferentes sistemas de cultivo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9560. |
url |
https://repositorio.ufscar.br/handle/ufscar/9560 |
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por |
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openAccess |
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Universidade Federal de São Carlos Câmpus Araras |
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Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar |
dc.publisher.initials.fl_str_mv |
UFSCar |
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Universidade Federal de São Carlos Câmpus Araras |
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