| Summary: | The objective of this work was to determine the effect of the binomial time/temperature of hydrocooling (10 and 20 min at 0 °C, 10 °C, and 20 °C) on the shelf life of sorrel, a non-conventional vegetable. The experimental design was entirely randomized in a 2 × 3 × 6 factorial scheme with three repetitions. The vegetables were stored at 10±1 °C and 99% relative humidity for 10 days. The effects of time and temperature of hydrocooling on physical and chemical characteristics were observed. The degradation of bioactive compounds was higher in the control samples and samples hydrocooled at 0 °C, resulting in lower antioxidant capacity at 10 days. Hydrocooling at 20 °C for 10 min maintained the color of the vegetables until the tenth day, with a chlorophyll content of 34.54 mg.100 g−1, related to the reduction of the respiration rate and weight loss. Hydrocooled sorrel for 20 min at the same temperature showed a vitamin C content of 63.71 mg.100 g−1 and total phenolics of 249.57 mg of EAG.100 g−1 of fresh matter, by the Fast Blue method. Thus, 20 °C for 10 or 20 min was the most efficient parameter for preserving sorrel samples.
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