Abstract

FRANCO-CRESPO, C.. Evaluación y análisis de técnicas de preservación de hortalizas de IV gama. RIA. Rev. investig. agropecu. [online]. 2022, vol.48, n.3, pp.242-252.  Epub Nov 16, 2022. ISSN 1669-2314.

The consumption trend of minimally processed foods, such as vegetables and fruits of the iv range grows, directly as consumers’ habits change. Conservation methods are used in food safety and quality, as well as in preserving the nutritional and sensory properties of products. In this sense, the evaluation of combined conservation methods is proposed to observe the effect on different vegetables of the iv range: crisp lettuce, cherry tomato, and carrot. The combined methods, evaluated in this study, are the type of cut, variation in concentration of ascorbic acid (150 and 500 ppm), and application of vacuum packaging (0.5 atm). Results showed that in samples kept at 4 °C, an increase in shelf-time between 19% and 70%. The best treatments were crisp lettuce with an application of ascorbic acid (250 ppm), cut into strips; whole cherry tomatoes without peduncle with citric acid (500 ppm), and carrot in strips, with ascorbic acid (150 ppm). In conclusion, the use of combined techniques is an effective alternative to improve the conservation of vegetables.

Keywords : preservation; lifetime; food analysis; lettuce; tomato; carrots.

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