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Scientific Electronic Archives
Agricultural Science
DOI: 10.36560/15120221491
Submitted: 2021-10-14
Published: 2021-12-31

Production of lettuce varieties intended for minimal processing

Universidade Federal de Goiás
Universidade Estadual de Goiás
Universidade Federal de Goiás
Universidade Federal de Goiás
Universidade Federal de Goiás
Universidade Federal de Goiás
Universidade Federal de Goiás
Lactuca sativa, productivity, refrigeration, post-harvest

Abstract

This work aimed to study different varieties of lettuce and their potential for the production of minimally processed products. The experiment was conducted in the Horta do Setor de Horticulture, School of Agronomy, Federal University of Goiás, in soil classified as Latosol. The lettuce varieties analyzed were: 'Amelia'; "Lucy Brown"; 'Laurel'; '5007' and '5010'. The seedlings were evaluated for germination rate, total weight, leaf weight, root weight, size of the largest root, height and width of the largest leaf, total height of the seedling, number of leaves. Harvesting was carried out 40 days after transplanting, with 10 heads of lettuce of each variety and block being collected and taken to the laboratory for evaluation. The experimental design used was a randomized block design, using 4 blocks with all varieties (plot), with each plot consisting of 140 plants for each variety. The harvested heads of lettuce were evaluated for the total weight of the plant, the root and the commercial part, in addition to the percentage of the commercial part weight in relation to the total weight of the plant. Lettuces of each variety that were available under commercial conditions were harvested, stored in plastic boxes and transported to a minimal food processing company. The experimental design was completely randomized, using 3 replications for each variety. The evaluations of titratable acidity, soluble solids and ascorbic acid contents were carried out every two days, totaling 6 days of storage. The varieties 5007 and 5010 are recommended for planting and minimal processing, as they performed better in terms of the evaluated parameters.

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How to Cite

Nascimento, A. dos R., Morgado, C. M. A., Aguiar, F. C. de O., Santana, I. G., Lago, I. N., Moura, A. C. M., & Cunha Junior, L. C. (2021). Production of lettuce varieties intended for minimal processing. Scientific Electronic Archives, 15(1). https://doi.org/10.36560/15120221491