Caracterização físico–química e microbiológica de alface em dois sistemas de cultivo, armazenada sob refrigeração

Abstract

The type of cultivation of vegetables is a factor that interferes with physical and chemical characteristics. This study aims to conduct the physicochemical and microbiological characteristics of lettuce under two cropping systems, stored under refrigeration. After harvesting and transportation to the Vegetable Laboratory at the Federal Technological University of Paraná (Câmpus Medianeira), vegetables are stored under refrigeration at 5 ° C ± 1 ° C for a period of twelve days on the package it se lf from their respective producer. The physico-chemical and microbiological analyzes will be carried out every four days. It will be held the following analysis in this experiment: loss of weight, pH, total acidity, color, water activity, molds and yeast counts, determination of total coliforms and Salmonella ssp research. The data were submitted to analysis of variance (ANOVA) and the means were compared by Turkey test at 5% probability, through Infost at program. At the end of 12 days of storage lettuces under refrigeration from different cropping systems were similar regarding the analysis: pH, total acidity, color, water activity total coliforms and Salmonella.Regarding the loss of fresh weight, refrigerated hydroponic lettuces, showed lower loss compared organic lettuces at the end of storage. For microbiological analyzes, refrigerated organic lettuce had lower contamination regarding the mold count and yeast.