Pigment and phenol contents and leaf stomata changes during shelf life of lettuce stored at low temperature
2018
Kovač, Renata | Bajić, Aleksandra (https://orcid.org/0000-0002-0614-1387) | Ubiparip-Samek, Dragana (https://orcid.org/0000-0002-9193-5252) | Gledić, Aleksandar | Kevrešan, Žarko | Mastilović, Jasna (https://orcid.org/0000-0002-0921-8642)
Lettuce (Lactuca sativa L.) is among popular and frequently consumed vegetables in Serbia. This plant has considerable, well-documented, nutritional value. However, finding the most suitable way to produce, store and deliver lettuce of the best quality to the consumers represents a significant challenge for both lettuce breeders and suppliers. Equally important task is to maintain its best visual appearance and overall appeal while maintaining its nutritional value. The aim of the study was to store lettuce, variety of Diskoa, at 4°C until its visual appearance droped to the limit of marketability. Based on sensory analysis that showed poor overall visual quality and excessive browning in stored lettuce, the limit of saleability was reached after 17 days of cold storage. At that point, the phenol, chlorophyll and carotenoid contents as well as the ratio of opened leaf stomata were analzed. Obtained results point out that in spite of significant deterioration in sensory quality, chemical composition of lettuce was generally preserved. Namely, the pigment and phenol contents between the fresh and stored lettuce after 17 days of low-temperature storage showed no marked alterations. On the other hand, the ratio of opened stomata significantly increased, from 64% in fresh to 91% in stored lettuce. Thus, present findings highlight the stomata as a factor which should be taken into consideration, as it may affect lettuce dehydration, and consequently contribute to deterioration of desirable properties of lettuce quality.
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