Advanced Methodology for Analysis of Changes in the Storage Lettuce Surface

Abstract

Several methods are used to evaluate behavior of vegetables, but there are still doubts about what is the best for each case. The scanning electron microscopy (SEM) has been used in studies to obtain knowledge about morphological characteristics of foods, especially foods with short shelf life and is constantly present in the diet of Brazilians. Based on this information, the scanning electron microscope was used to check the changes in different regions on the surface of curly lettuce leaves, during 14days refrigerated storage (4°C), in Styrofoam trays with polyvinyl chloride (PVC) film in relation to metabolic activities. In the studied regions were found stomata and monitoring the humidity loss process of samples (wilting), due to the breathing rate and transpiration through the images obtained by (SEM). In the first days of refrigerated storage the stomata were open, demonstrating that the lettuce was in the process of perspiration. Thus, it is concluded that the SEM methodology is able to demonstrate the lettuce behavior during the cooling period, showing the senescence process as wilting.Keywords: scanning electron microscopy, lettuce, breath rate, transpiration MOJ Food Processing & Technology Research Article Open AccessAdvanced methodology for analysis of changes in the storage lettuce surface

ANÁLISE DE COMPONENTES PRINCIPAIS (ACPs) E REGRESSÃO AO MODELO DE WEIBULL NA PREDIÇÃO DE VIDA DE PRATELEIRA DE ALFACE CRESPA HIDROPÔNICA

“…A crescente demanda em busca de alimentos frescos como frutas e hortaliças vem ganhando espaço, devido a busca por alimentos que promovam benefícios à saúde e, devido a essa tendência, as tecnologias para manter a qualidade dos produtos hortícolas precisam ser aprimoradas cada vez mais (SÁNCHEZ-MUROS et al, 2014;LÓPEZ et al, 2015, SCHMITZ et al, 2017. A qualidade dos vegetais pode ser definida como a aceitabilidade destes produtos pelo consumidor, por meio da avaliação visual.…”