Postharvest changes in water status and chlorophyll content of lettuce (Lactuca sativa L.) and their relationship with overall visual quality

Journal of Food Science
M V AgüeroSara I Roura

Abstract

The purpose of this study was to evaluate water status, chlorophyll content (C), and overall visual quality (OVQ) of fresh butter lettuce (Lactuca sativa var. Lores) as well as these indexes' evolution during storage and their relationships, if any. Whole lettuce plants were stored at optimal postharvest conditions (0 to 2 degrees C and 97% to 99% relative humidity). Measured parameters during each sampling day were relative water content (RWC), water content (WC), free water (FW), bound water (BW), free water to total water ratio (FW/TW), C, and OVQ. All parameters were evaluated in the external, middle, and internal zones of lettuce heads. The external zone had higher initial values of RWC, WC, and FW than the internal zone. The external zone yielded the highest FW/TW ratio (85%), indicating that external leaves had more water available to be used in degradation reactions and were more perishable, with the lowest shelf life if compared with the other lettuce zones. During storage, water status index evolution differed from zone to zone. An increase in BW and a decrease in FW were detected in all lettuce zones. RWC turned out to be a more sensitive measurement than WC. Yet RWC showed no significant correlation with any index. ...Continue Reading

References

Aug 7, 2004·Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition·Catherine NicolleChristian Rémésy

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Citations

Aug 21, 2014·Journal of the Science of Food and Agriculture·Marcin GlowaczJames M Monaghan
Oct 10, 2018·Food & Function·Vito Michele ParadisoPietro Santamaria
Jan 21, 2015·Journal of Environmental Quality·Phillip P DefoeSabine Martin
Dec 18, 2019·Journal of the Science of Food and Agriculture·Wenjian YangHuihua Zheng
Apr 2, 2020·Sensors·Roque Torres-SánchezFrancisco Artés-Hernández
Jul 13, 2016·Journal of the Science of Food and Agriculture·James M MonaghanAndrew M Beacham
Dec 18, 2018·Journal of Agricultural and Food Chemistry·Danying MaShiping Tian

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