Qualidade pós-colheita de couve de folhas oriundas de sistema convencional e orgânico submetidas ao processamento mínimo

Abstract

The leaf cabbage (Brassica oleracea L. var. acephala DC.), family Brassicaceae, has increased consumption in Brazil, one of the ways to be minimally processed, with consumer requirements of biological and nutritional quality of this product. Objective in this work was to evaluate the post-harvest quality of minimally processed leaf sprouts from different cultivation systems and storage periods. Samples, originating from organic and conventional system, were minimally processed, maintained in cooler at temperatures of ± 5 °c for a period de 0, 5, 10, 15 days. The evaluations performed were fresh pasta, coloring (L, A *, b *, Chroma and hue), soluble solids, titratable acidity, soluble solid ratios/acidity titratable, total solids, dry mass, chlorophyll, carotenoids and phenols. Significant differences were observed in the postharvest quality of leaf cabbages for dry mass, soluble solids, titratable acidity, soluble solids ratio/acidity titratable, total solids, fresh mass, chlorophyll, carotenoids and phenols. The physico-chemical characteristics of the minimally processed organic leaf sprouts are higher than conventional over the storage period.