EVALUATION OF PHYSICAL-CHEMICAL CHARACTERISTICS AND ACCEPTANCE OF CROCANTELA LETTUCE PRODUCED IN HYDROPONIC SYSTEM IN ARARAS CITY, SÃO PAULO
DOI:
https://doi.org/10.12957/demetra.2018.31509Keywords:
Consumer behavior. Hydroponics. Food composition.Abstract
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.
DOI: 10.12957/demetra.2018.31509
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