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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

RODRIGUEZ, Daniel A.; ORTEGA-TORO, Rodrigo  y  PINEROS-CASTRO, Yineth. Physicochemical, Functional and Microbiological Properties of Lettuce ( Lactuca sativa L. ) Added with Organic Acids. Inf. tecnol. [online]. 2018, vol.29, n.4, pp.21-30. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642018000400021.

This work proposes the use of treatments with organic acids (acetic, citric and lactic) as an alternative to prevent the deterioration of the lettuce (Lactuca sativa L,) Batavia variety and extends its shelf life. Lettuce is a vegetable considered as functional given its antioxidant power and content of phenolic compounds. However, inappropriate handling during post-harvesting can not only affect these characteristics but also produce water loss, microbial contamination and enzymatic browning. The physicochemical, functional and microbiological characteristics were monitored, under a simulated scheme of a marketing chain in the Sabana de Bogotá (time, temperature and relative humidity). The results show statistically significant differences (α <0.05) for the quality and color index (enzymatic browning). Regarding the native microbial population, the acids considered promote the decrease of the microorganism population until 6 hours after treatment.

Palabras clave : lettuce; postharvest; antioxidants; microbiology; phenols.

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