RING CHARACTERIZATION OF QUALITY INDICES IN BUTTERHEAD LETTUCE CULTIVATED UNDER MULCH AND BARE SOIL

• Published in: Journal of food quality 2010-08, Vol.33 (4), p.439-460
• Main Authors: GOÑI, MARÍA G., AGÜERO, MARÍA V., MOREIRA, MARÍA DEL R., PONCE, ALEJANDRA, ROURA, SARA I.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/j.1745-4557.2010.00327.x

ABSTRACT Butterhead lettuce was characterized by physical, microbiological and nutritional quality indices as a function of plant zoning and soil management (bare soil and mulch). Quality indices were measured in all the rings from the external toward the internal ratio. Assayed indices were: relative water content, water content, free and bound water, and the ratio between free water and total water, leaf area and color, total microbial counts (TMC) and ascorbic acid content (AA). The lettuce characterization by rings showed a remarkable plant zoning as a function of leaf age and development; also, some initial indices were affected by the soil management employed. Plastic mulches affect the microclimate around the plant, resulting in better plant water status. However, the use of black plastic covers could absorb sunlight therefore increasing soil temperature and causing lower AA and higher TMC in lettuce tissue. PRACTICAL APPLICATIONS During lettuce development, each leaf had a different level of exposure to environmental conditions, such as light, humidity, nutrients absorption and temperature affecting the quality indices of the raw material and introducing a source of variability in the physico‐chemical, biochemical, nutritional and microbiological indices within the plant. In this way, the location of the leaf within the whole plant is an important factor to be considered. Moreover, during lettuce heads trading, it is a common practice to remove the external leaves as storage advances. These leaves are more perishable than middle and internal ones because of their direct exposure to environmental conditions. Understanding the way in which physical, microbiological and nutritional indices were distributed in the whole lettuce plant could be of interest, to know the value of the losses of regular green grocers' practices, from a nutritional and a safety point of view.