Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.)
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 repe...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002150 |
| _version_ | 1797382826201448448 |
|---|---|
| author | Bianca Almada Ferreira Gomes Hanna Elísia Araújo de Barros Caio Vinicius Lima Natarelli Elídio Zaidine Maurício Zitha Elisângela Elena Nunes Carvalho Eduardo Valério de Barros Vilas Boas |
| author_facet | Bianca Almada Ferreira Gomes Hanna Elísia Araújo de Barros Caio Vinicius Lima Natarelli Elídio Zaidine Maurício Zitha Elisângela Elena Nunes Carvalho Eduardo Valério de Barros Vilas Boas |
| author_sort | Bianca Almada Ferreira Gomes |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T21:11:01Z |
| format | Article |
| id | doaj.art-03f577b6ec704715865bdf22b75cd420 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:01Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-03f577b6ec704715865bdf22b75cd4202023-12-22T05:34:49ZengElsevierFood Chemistry Advances2772-753X2023-12-013100394Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.)Bianca Almada Ferreira Gomes0Hanna Elísia Araújo de Barros1Caio Vinicius Lima Natarelli2Elídio Zaidine Maurício Zitha3Elisângela Elena Nunes Carvalho4Eduardo Valério de Barros Vilas Boas5Food Science Department, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilFood Science Department, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilGraduate Program in Materials Science and Engineering, Federal University of São Carlos, São Carlos, São Paulo 13565-905, BrazilFood Science Department, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilFood Science Department, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilFood Science Department, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, Brazil; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2772753X23002150Artificial neural networkBioative compoundsPostharvest lossesPre-cooling. Shelf lifeUnconventional vegetable |
| spellingShingle | Bianca Almada Ferreira Gomes Hanna Elísia Araújo de Barros Caio Vinicius Lima Natarelli Elídio Zaidine Maurício Zitha Elisângela Elena Nunes Carvalho Eduardo Valério de Barros Vilas Boas Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) Food Chemistry Advances Artificial neural network Bioative compounds Postharvest losses Pre-cooling. Shelf life Unconventional vegetable |
| title | Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) |
| title_full | Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) |
| title_fullStr | Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) |
| title_full_unstemmed | Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) |
| title_short | Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.) |
| title_sort | effect of hydrocooling on postharvest storage of sorrel rumex acetosa l |
| topic | Artificial neural network Bioative compounds Postharvest losses Pre-cooling. Shelf life Unconventional vegetable |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23002150 |
| work_keys_str_mv | AT biancaalmadaferreiragomes effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal AT hannaelisiaaraujodebarros effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal AT caioviniciuslimanatarelli effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal AT elidiozaidinemauriciozitha effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal AT elisangelaelenanunescarvalho effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal AT eduardovaleriodebarrosvilasboas effectofhydrocoolingonpostharveststorageofsorrelrumexacetosal |