Sensory quality attributes of lettuce obtained using different harvesting performance systems

Oliveira, Denize; Leal, Paulo Ademar Martins; Honório, Sylvio Luis; Soares, Eveline Kássia Braga

doi:10.1590/s0101-20612013005000031

Cited by 8 publications

(7 citation statements)

References 5 publications

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“…Furthermore, fluctuation of temperatures (high) or RH (low) was shown to affect the quality of leafy vegetables (Ansorena et al., ; Munhuweyi, Linus Opara, & Sigge, ). Water loss results in cell wall degradation and affects the texture, turbidity and visual appearance (Ansorena et al., ; Piagentini, Güemes, & Pirovani, ), loss of vigor, and wilting (de Oliveira, Leal, Honório, & Soare, ).…”

Section: Resultsmentioning

confidence: 99%

“…The observed temperature and the RH (Table ) are responsible for the observed changes in color coordinates. It also taken into consideration that the freshness and lightness or brightness ( L* ) of the product is another attribute that attracts the consumer (de Oliveira et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Loss of chlorophyll in the leaves leads to increase the intensity of yellow color in the leaves and yellowing of leafy vegetables is associated with the activity of peroxidase and lipoxygenase. Chlorophyll is responsible for the green color and is used as one of the quality parameters that determine the consumer purchasing power (de Oliveira et al., ). Loss of chlorophyll content at the retail shelf affected consumer preference for purchasing lettuce and influenced the marketing of lettuce in this study.…”

Section: Resultsmentioning

confidence: 99%

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Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain

Managa

Tinyani

Senyolo

et al. 2018

Food Science & Nutrition

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This study was initiated to investigate the impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the urban fresh produce market supply chain. Reducing postharvest losses is a priority to reduce the loss of the dietary‐based phytonutrients and to improve the health of the consumers. Limited information is available in South Africa related to the postharvest and nutrition loss in the urban fresh produce market supply chain. In this study, we quantified the postharvest losses, changes in phytochemicals, and loss of minerals in lettuce at different points of Tshwane Fresh Produce Market supply chain. Lettuce supply to the Tshwane Fresh Produce Market from two different provinces, Gauteng and North West, were included in this study for comparison. Lettuce from the two provinces was collected from five different farms. The loss of fresh weight, changes in visual quality, phytonutrition properties, and economic loss of lettuce at the supply chain points: (a) transport; (b) storage; (c) and at the retail shelf was investigated. Five boxes of lettuce per supply chain point from Gauteng and North West provinces were randomly selected. The results indicated that the high temperature (25°C) and low RH (40%) at the retail shelf affected the weight, overall quality, and phytonutrition properties of lettuce. Cumulative economic loss was higher at the retail shelf due to the inferior quality of lettuce. The study identified where major quality and phytonutrition losses occur during marketing. The study demonstrated to identify the where major food and nutritional loss losses occur during marketing. This information will significantly benefit food sustainability by introducing technologies to manage food and nutrition losses.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain

Managa

Tinyani

Senyolo

et al. 2018

Food Science & Nutrition

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“…Leafy green vegetable foods have high concentrations of flavonoids, which are mainly responsible for the antioxidant activity of the food. Thus, it is known that the organic and hydroponic cultivation systems in lettuce are characterized by having greener leaves, which also favors the greater purchase intention by consumers (Oliveira et al, 2013;Fontana et al, 2018;Salomão-Oliveira et al, 2018), when compared to those of the conventional system. In such a way that the content of phenolics and flavonoids found in this study, can be explained by the development of lettuces due to the type of cultivation system, valuing even more than in different environmental conditions, such systems are capable of providing a food with a higher content of bioactive compounds.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

et al. 2021

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Lettuce is a vegetable most consumed and produced on a large scale in the world, it deserves special attention for its nutritional and functional value. Cultivated in the conventional, hydroponic and organic method, it presents different characteristics in production, which may influence the composition of this vegetable. It is indisputable that regular consumption of vegetables is beneficial due to the presence of bioactive compounds with antioxidant properties that protect and promote human health. In this study, the total phenolic compound, flavonoid, and tannin contents, as well as the antioxidant activities of lettuce samples from conventional, hydroponic, and conventional cultivars were analyzed. An extract was prepared using 80% acetone. The contents of total phenolic compounds, flavonoids, and tannins were determined. The antioxidant activity was determined by the radical capture method using DPPH. It was observed that the organic cultivation system had the highest values of ash, protein, total phenolic compounds, flavonoids and antioxidant activity, followed by the hydroponic system. The organic system presented greater protein content and higher content of bioactive compounds, justifying the high antioxidant activity. Therefore, the organic farming system favors the highest concentration in the content of bioactive compounds and antioxidant activity.

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“…7 Various sensory analyses have been used to determine the quality parameters of lettuce, such as avor, aroma, wilting (texture) and appearance, using numerical subjective scales. 14,15 These parameters are not always effective, however, in providing sufficient information for a safe choice of the desired food. In addition, although the advantages in the use of hydroponic and organic vegetables are evident, the price of these foods is high when compared to conventional food.…”

Section: Introductionmentioning

confidence: 99%

Near infrared reflectance spectrometry classification of lettuce using linear discriminant analysis

et al. 2015

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Sensory quality attributes of lettuce obtained using different harvesting performance systems

Cited by 8 publications

References 5 publications

Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain

Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain

Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

Near infrared reflectance spectrometry classification of lettuce using linear discriminant analysis

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