Evaluation of physical-chemical characteristics and acceptance of crocantela lettuce produced in hydroponic system in Araras city, Sao Paulo/ Avaliacao das caracteristicas fisico-quimicas e aceitacao da alface crocantela produzida em sistema hidroponico na cidade de Araras, Sao Paulo

• Published in: Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2018-09, Vol.13 (3), p.663
• Main Authors: Vicentini-Polette, Carolina Medeiros, Sala, Fernando Cesar, Spoto, Marta Helena Fillet, Ferreira, Marcos David, Borba, Karla Rodrigues, Verruma-Bernardi, Marta Regina
• Format: Article
• Language: English
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2018.31509

The Crocantela lettuce, from the group of crisp lettuce, was developed with similar characteristics to the crisp, ruffled leaf cultivars, with high yield both in field and hydroponic cultivations. In addition to the productive efficiency, it is important that this vegetable also has nutritional quality and consumer acceptance. This study aimed to evaluate the physical-chemical characteristics and acceptance of Crocantela lettuce and commercial Crisp, ruffled leaf cultivars (SVR-2005) and Vanda (TE-112) cultivated in a hydroponic system. Physical-chemical analyzes of pH, soluble solids, ascorbic acid, chlorophyll, instrumental color, turgor pressure, mass loss and acceptability were performed. The cv. Crocantela crisp lettuce had high turgor, resulting in good appearance and quality for traders and consumers, mainly due to its greater post-harvest durability, and the crisp ruffled varieties presented characteristics very similar to Crocantela, which also stood out for having a higher chlorophyll content and dark color. The cv. Vanda was positively distinguished for taste, due to its high soluble solids content, and its light color, aroma and overall impression. Thus, with high acceptance by consumers similar to the cultivars already established in the market, Crocantela presented characteristics favorable to the good appearance and quality of the product for both merchants and consumers. Keywords: Consumer behavior. Hydroponics. Food composition. A alface crocantela, do grupo de alfaces crocantes, foi desenvolvida com caracteristicas similares as cultivares crespas crocantes, com rendimento alto tanto em cultivo em campo quanto hidroponico. Alem da eficiencia produtiva, e importante que a folhosa possua tambem qualidade nutricional e aceitacao do consumidor. O objetivo do estudo foi avaliar as caracteristicas fisico-quimicas e aceitacao da alface crocantela e das cultivares comerciais crespa crocante (SVR-2005) e vanda (TE-112), cultivadas em sistema hidroponico. Foram realizadas analises fisico-quimicas de pH, solidos soluveis, acido ascorbico, clorofila, cor instrumental, pressao de turgescencia, perda de massa e aceitabilidade. A alface crocantela apresentou alta turgescencia, resultando em boa aparencia e qualidade para comerciantes e consumidores, devido, principalmente, a sua maior durabilidade pos-colheita, sendo que a crespa crocante apresentou caracteristicas bastante similares a crocantela, que tambem se destacou por apresentar maior teor de cloro