Abstract
[SPA] El pardeamiento enzimático es uno de los principales problemas implicados en el procesamiento mínimo y en la siguiente conservación de hortalizas de hoja, reduciendo la vida comercial del producto. Se han evaluado las variaciones de las dos principales oxidasas, polifenol oxidasa (PPO) y peroxidasa (POD), así como del contenido en fenoles, del color y de la capacidad antioxidante (metodo ORAC) durante 10 días de conservación a 4 °C de lechuga Baby Romaine (Lactuca sativa L. cv. Duende) mínimamente procesada, cultivada bajo 3 distintas condiciones de salinidad (2,8, 3,8, 4,8 dS/m), para determinar la condición más apta al siguiente procesamiento. Niveles crecientes de salinidad redujeron las dos actividades enzimáticas durante 7 días de conservación. En las muestras cultivadas en condición de elevada salinidad se observó también la menor variación de color, expresada como ΔE* [(ΔL*2+Δa*2+Δb*2)1/2], y la menor reducción de contenido en fenoles y de capacidad antioxidante en el día 3. [ENG] Enzymatic browning is a main problem involved in minimal processing and further storage of leafy vegetables, leading to shorter shelf-life of the product. Changes in the two oxidative activities, polyphenol oxidase (PPO) and peroxidase (POD), as well as in total phenolic content, colour parameters and antioxidant capacity (assayed with ORAC method), were monitored during 10 days of storage at 4 °C of minimally processed Baby Romaine lettuce (Lactuca sativa L. cv. Duende) cultivated under 3 different salinity conditions (2,8, 3,8, 4,8 dS/m), in order to determine the most suitable condition for further processing. Increasing levels of salinity reduced both oxidases activities immediately after cutting and throughout 7 days of storage. Samples cultivated under high salinity had also the lowest change in colour, expressed as ΔE* [(ΔL*2+Δa*2+Δb*2)1/2], and showed the lowest reduction in total phenolic content and antioxidant capacity after 3 days of storage.
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Claims 3
Claim · model-written summary
Increasing cultivation salinity reduced both oxidase activities immediately after cutting and through seven days of storage.
- Taxon
- lettuce
Lactuca sativat0 - Treatment
- Increasing levels of salinitye0
- Outcome
- both oxidases activitiese0
- Direction
- reducede0
- Qualifier
- throughout 7 days of storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing levels of salinity reduced both oxidases activities immediately after cutting and throughout 7 days of storage.”
t0“lettuce”
Claim · model-written summary
High salinity cultivation produced the lowest color change.
- Taxon
- lettuceLactuca sativat0
- Treatment
- high salinitye0
- Outcome
- change in coloure0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples cultivated under high salinity had also the lowest change in colour”
t0“lettuce”
Claim · model-written summary
High salinity cultivation produced the lowest reduction in total phenolic content and antioxidant capacity after three days of storage.
- Taxon
- lettuceLactuca sativat0
- Treatment
- high salinitye0
- Outcome
- total phenolic content and antioxidant capacitye0
- Direction
- lowest reductione0
- Qualifier
- after 3 days of storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples cultivated under high salinity had also the lowest change in colour, expressed as ΔE* [(ΔL*2+Δa*2+Δb*2)1/2], and showed the lowest reduction in total phenolic content and antioxidant capacity after 3 days of storage.”
t0“lettuce”
The same questions in other papers
salinity · quality: postharvest · Lactuca sativa (garden lettuce)Positive and negative results
1 in the opposite direction
- negative
salinity · quality: phytochemicals · Lactuca sativa (garden lettuce)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.