Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas

• Autor(a) principal: Gonçalves, Sidilene Aparecida Silva
• Data de Publicação: 2013
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/1215
• topic: Pré-resfriamento; Alface crespa; Chicória; Couve; Alface; Pre-cooling; Crisp lettuce; Chicory root; Cabbage; Lettuce; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA

One of the main causes on the postharvest quality loss of leafy vegetables is because they are highly susceptible to water loss. The aim of this study was to evaluate the effect of hydrocooling as a technique to prolong the shelf of four leafy vegetables - lettuce (Lactuca sativa L.), chicory root (Cichorium endívia L.), kale (Brassica oleracea var. acephala DC.) and arrugola (Euruca sativa Miller), grown by family farmers in the city of São João Evangelista (MG) and commercialized at the local farmers market. The vegetables were weighed and submitted to treatments immediately after harvest . T1 without hydrocooling (control), T2 hydrocooling with water room temperature and T3 hydrocooling in iced water at 5 oC. The vegetables were kept on outdoor benches and analyzed after 0 , 2, 4 and 8 h of exposition. It has assessed the loss of fresh mass, the leaf relative water content, the carbohydrate content and the apparent wilting stage. The experiment was conducted in split plot, having in the plots at treatments and in the subplots the evaluation time, by a completely randomized design with three repetitions for all analyses. The appropriate time for pre-cooling for the four vegetables was approximately 6 minutes to crisp lettuce 'Vanda' and chicory 'Escarole' and 5 minutes for kale 'Common' and arugula 'Broad Leaf. The hydrocooling treatments contributed to lower rates of the fresh mass loss and higher relative water content during the exposure period for lettuce, chicory and arrugola. The hydrocooling treatments also contributed to the turgidity of the xxleafy vegetables studied. There was no consistent trend in the influence of hydrocoolings on the changes on carbohydrates content. It is recommended the use of hydrocooling to prolong the postharvest quality of the studied leafy vegetables.