Qualidade pós-colheita de alface submetida a diferentes tratamentos de sanitização

Abstract

Lettuce is a cultivar consumed throughout Brazil, being present in the daily lives of Brazilians. It is easy to grow, and its post-harvest life is short. It is affected by dehydration and chlorophyll restriction and these effects can be aggravated by temperature and air humidity during storage and marketing. Lettuce is a vegetable consumed in nature therefore, its sanitation is essential to maintain satisfactory hygienic conditions for human consumption. The objective of this work was to evaluate the effectiveness of sanitizing agents in the conservation of curly lettuce kept at room and refrigerated temperatures. Lettuce samples were subjected to sanitization treatment with acetic acid and sodium hypochlorite and stored at room temperature and refrigerated. After a period of 5 days, analyzes of appearance, mass, pH, soluble solids, titratable acidity, vitamin C and chlorophyll and carotenoids were carried out. Experimental fivefold replication and three replications in biochemical assays were performed. The results indicated that there was no change in titratable acidity after 5 days of storage (both temperatures). The samples showed better appearance when stored at refrigeration temperature, with both sanitizers. There was an increase in pH in samples stored at refrigeration temperature, with both sanitizers. The ambient temperature caused mass loss and an increase in soluble solids, with no differences between the sanitizers. There was a loss of vitamin C after 5 days of storage, however the one with acetic acid proved to be more efficient in maintaining vitamin C levels when the samples were stored at room temperature. Sanitization with acetic acid proved to be more efficient in maintaining chlorophyll a, especially when the samples remained at room temperature. Therefore, it is concluded that sanitization with acetic acid and storage at refrigerated temperatures are indicated for maintaining lettuce.