2003
DOI: 10.1590/s0101-20612003000300022
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Abstract: A alface americana (Lactuca sativa), minimamente processada, foi avaliada quanto aos efeitos dos diferentes sistemas de cultivo (orgânico e convencional), sobre a vida-de-prateleira. A alface minimamente processada foi embalada em sacos de polietileno de baixa densidade (PEBD), armazenada em refrigerador a 4ºC e avaliada até o final da vida-de-prateleira, estabelecida por métodos sensoriais. As avaliações foram realizadas durante a estocagem, nas condições pré-estabelecidas. Nos tempos zero a dez dias, uma equ… Show more

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Cited by 19 publications
(20 citation statements)
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“…The relationship between soluble solids and titratable acidity (SS/TA) has been used to evaluate the palatability, as an index indicating the balance between sugars and acidity (CHITARRA; CHITARRA, 2005), in which a high value for the ratio SS/TA provides a mild flavor, while a low value provides an acid flavor (MATTEDI et al, 2011). The results of SS/TA ratio were 43.50 (20 DAT), 45.45 (30 DAT) and 48.20 (40 DAT), thus, the taste of the lettuce became mild during ripening and less acid, which may have a better acceptance by the consumers, who prefer a lettuce with mild-sweet taste (MELLO et al, 2003).…”
Section: Resultsmentioning
confidence: 94%
“…The relationship between soluble solids and titratable acidity (SS/TA) has been used to evaluate the palatability, as an index indicating the balance between sugars and acidity (CHITARRA; CHITARRA, 2005), in which a high value for the ratio SS/TA provides a mild flavor, while a low value provides an acid flavor (MATTEDI et al, 2011). The results of SS/TA ratio were 43.50 (20 DAT), 45.45 (30 DAT) and 48.20 (40 DAT), thus, the taste of the lettuce became mild during ripening and less acid, which may have a better acceptance by the consumers, who prefer a lettuce with mild-sweet taste (MELLO et al, 2003).…”
Section: Resultsmentioning
confidence: 94%
“…The lettuce grown on the organic system yielded a higher carbon dioxide concentration, probably due to the larger amount of dry matter compared with the conventional system. This result helps to maintain good sensorial characteristics, increasing the shelf life of the minimally-processed iceberg lettuce (Mello et al, 2003).…”
Section: Resultsmentioning
confidence: 96%
“…The respiration activity of minimally processed vegetables will increase 1.2 to 7.2 fold, or even more, depending on the procedure, cutting grade and temperature (Wiley, 1994;Mattos et al, 2008). Mello et al (2003) studied the effect of the conventional and organic cultivation system on the shelf life of minimally processed Iceberg lettuce shelf life. Organic lettuce was preferred by consumers, and presented longer self life compared to with the conventional lettuce.…”
Section: Introductionmentioning
confidence: 99%
“…These results differ with those of Delaquis et al (2000), who reported that the intensity of the taste of the lettuce decreases during storage. The taste of fresh lettuce has as main components sweetness and bitterness, and depends on the content and the combination of carbohydrates (sugars), organic acids, lipids and phenolic compounds (Mello et al, 2003;Menezes et al 2005). It is possible that storage at low temperature (5 °C) helped to reduce the rhythm of hydrolysis of sugars and…”
Section: Resultsmentioning
confidence: 99%