Interferênciada cultivar e formas de cultivo nas características físicas e físico químicas da alface pós colheita

Abstract

Lettuce is the most consumed vegetables in Brazil, stands out for being a product of considerable nutritional value and have different varieties. This vegetable can be grown in different production systems, including conventional and hydroponic. In the conventional system, the plant uses for soil nutrients necessary, already in the hydroponics, the plant utilizes a nutrient solution for obtaining these same nutrients. The lettuce is a leafy vegetable, and is nitrate source for the organism, nitrate when consumed in large quantities, can be reduced to nitrite in the digestive tract oxidizing the iron when in the bloodstream, causing the metamoglobinemia therefore it is of great interest public health knowledge of their concentrations in food. Moreover, as a food is eaten in a fresh form, a sanitary quality must be satisfactory, i.e., free of parasites, since they cause illness in people. In this context took place in this study evaluating the physical and physical-chemical characteristics as well as their environment under conservation status refrigerated and room temperature of three varieties of lettuce: Lucy Brown, Vera and Virella in two cropping systems: conventional and hydroponic, In addition it determined the levels of nitrate.Not statistically differ from the samples in the parameters pH, titratable acidity and ashes. In the soluble solids highest value was observed in hydroponic farming American (4.03 ° Brix) and lowest in standard and conventional Crespa Mimosa with values of 3.03 ° Brix. The highest fiber content was observed in the conventional mimosa cultivar (0.76 g / 100 g), and the highest content of vitamin C was observed in cultivars conventional and conventional mimosa curly (31.66 and 32.33 mg / 100 g, respectively) . The observed values of nitrate varied between 0.13 and 0.17 g / 100 g and these were satisfactory as it did not exceed the permissible value daily. The post-harvest was found that hydroponically cultivated lettuce provides more conserved when compared to conventionally cultivated lettuce refrigerated.