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Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology Ciênc. Tecnol. Aliment.
Ansorena,María Roberta; Agüero,María Victoria; Goñi,María Grabriela; Roura,Sara; Ponce,Alejandra; Moreira,María del Rosario; Di Scala,Karina.
During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Butter lettuce; Quality indices; Shelf life; Mathematical modeling; Weibull distribution.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200024
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