Abstract
Abstract The use of postharvest treatments and packaging in minimally processed foods has been studied as a step to extend the shelf life of highly perishable products such as vegetables. In this context, this research aimed to evaluate the effect of packaging and immersion in calcium chloride (CaCl2) and/or salicylic acid (SA) solutions on the relevant physicochemical properties of minimally processed lettuce. A completely randomized factorial design was used; packaging (with and without vacuum), and immersion in solutions (2% CaCl2, 2mM SA, 2% CaCl2+2mM SA, and water as control) as independent study variables. The response variables were monitored for sixteen days, and the content of phenolic compounds was determined at the beginning and end of the storage period. The samples that showed less weight loss corresponded to the mixture of CaCl2+SA+vacuum packaging, while the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC). This last treatment also significantly influenced the color of the product, obtaining a lower browning index in the samples evaluated. Finally, the lettuce treated with SA+CaCl2+ vacuum packaging and SA+vacuum packaging did not present caffeic acid (CA) and chlorogenic acid (CGA) content at the end of storage, while CaCl2+vacuum packaging exhibited a low content of caffeic acid and lower antioxidant capacity at the end of the evaluation period, which can be associated with a lower browning effect compared to the control treatments with water. According to the results obtained, it can be concluded that immersion in solutions and packaging effectively contributes to preserving the quality of minimally processed lettuce.
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Claims 8
Claim · model-written summary
The combined calcium chloride, salicylic acid and vacuum treatment had less weight loss.
- Taxon
- lettuce
Lactuca sativat0 - Treatment
- CaCl2+SA+vacuum packaginge0
- Outcome
- weight losse0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples that showed less weight loss corresponded to the mixture of CaCl2+SA+vacuum packaging”
t0“lettuces”
Claim · model-written summary
Calcium chloride and vacuum packaging reduced degradation of total chlorophylls and vitamin C.
- Taxon
- lettuceLactuca sativat0
- Treatment
- CaCl2+vacuum packaginge0
- Outcome
- degradation of compounds such as total chlorophylls (TC) and vitamin C (VC)e0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC)”
t0“lettuces”
Claim · model-written summary
Calcium chloride and vacuum packaging significantly lowered browning index.
- Taxon
- lettuceLactuca sativat0
- Treatment
- CaCl2+vacuum packaginge1
- Outcome
- browning indexe0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This last treatment also significantly influenced the color of the product, obtaining a lower browning index in the samples evaluated”
t0“lettuces”
e1“the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC)”
Claim · model-written summary
Salicylic acid with calcium chloride and vacuum packaging yielded no caffeic acid content at storage end.
- Taxon
- lettuceLactuca sativae0
- Organ / stage
- at the end of storagee0
- Treatment
- SA+CaCl2+ vacuum packaginge0
- Outcome
- did not present caffeic acid (CA)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lettuce treated with SA+CaCl2+ vacuum packaging and SA+vacuum packaging did not present caffeic acid (CA) and chlorogenic acid (CGA) content at the end of storage”
Claim · model-written summary
Salicylic acid with vacuum packaging yielded no chlorogenic acid content at storage end.
- Taxon
- lettuceLactuca sativae0
- Treatment
- SA+vacuum packaginge0
- Outcome
- did not present caffeic acid (CA) and chlorogenic acid (CGA) contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lettuce treated with SA+CaCl2+ vacuum packaging and SA+vacuum packaging did not present caffeic acid (CA) and chlorogenic acid (CGA) content at the end of storage”
Claim · model-written summary
Calcium chloride with vacuum packaging had low caffeic acid content at the end.
- Taxon
- lettuceLactuca sativat0
- Treatment
- CaCl2+vacuum packaginge0
- Outcome
- low content of caffeic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CaCl2+vacuum packaging exhibited a low content of caffeic acid”
t0“lettuces”
Claim · model-written summary
Calcium chloride with vacuum packaging had lower antioxidant capacity at evaluation end.
- Taxon
- lettuceLactuca sativat0
- Treatment
- CaCl2+vacuum packaginge1
- Outcome
- antioxidant capacitye0
- Direction
- lowere0
- Comparator
- the control treatments with watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lower antioxidant capacity at the end of the evaluation period, which can be associated with a lower browning effect compared to the control treatments with water”
t0“lettuces”
e1“the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC)”
Claim · model-written summary
Lower antioxidant capacity may be associated with lower browning than water controls.
- Taxon
- lettuceLactuca sativat0
- Outcome
- browning effecte0
- Direction
- lowere0
- Comparator
- the control treatments with watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lower antioxidant capacity at the end of the evaluation period, which can be associated with a lower browning effect compared to the control treatments with water”
t0“lettuces”
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See all 17 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.