Sensory quality attributes of lettuce obtained using different harvesting performance systems

• Main Authors: Denize Cristine Rodrigues de Oliveira, Paulo Ademar Martins Leal, Sylvio Luís Honório, Eveline Kássia Braga Soares
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
• Series: Food Science and Technology
• Subjects: Lactuca sativa L.; shelf-life; quality
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200004
• ISSN: 0101-2061; 1678-457X

The objective of this study was to determine the best lettuce cultivar (American 'Graciosa', 'Vanda', 'Marcela' and 'Lavínia') harvesting method. Therefore, quality and shelf-life were evaluated using sensory analyses. Lettuce heads was harvested with the root on by the producer, so that they were cut in different ways in the laboratory. The samples were stored in a cold chamber at 10 °C and 80% ± 2% of relative humidity for nine days, and the sensorial analyses were performed according to Qualitative Descriptive Analysis method on days 1, 3, 6, and 9 of storage by twelve trained testers. The results were evaluated by variance analysis, principal component analysis, and the Tukey test with a reliability of 95%. The results indicate that there was a reduction in the quality of lettuce between the 1st and the 5th day of storage and that after the sixth day of storage the lettuce samples were considered unfit for consumption, except for the 'Lavínia' lettuce cultivar with root and cut treatment 2. On the ninth day of storage all samples were considered inappropriate for consumption.