Vol. 82 No: 3

Title:
Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage

Authors:
R. PERNICE, D. SCUDERI, A. NAPOLITANO, V. FOGLIANO and C. LEONARDI

pp: 420-427

Abstract:
The characteristics and nutritional quality of fresh-cut vegetable products during shelf-life depend on the raw material as well as on pre- and post-harvest factors. In this work, three of the commercially most widespread lettuce cultivars (´Montego`, ´Great Lakes 118` and ´Salad Bowl`), characterised by different qualitative traits, were cultivated under two different conditions, processed using standard conditions for fresh-cut lettuce, packaged in plastic trays and stored for 9 d at 5°C. Visual and texture analyses were performed, with determinations of polyphenol composition and of anti-oxidant activity.The results showed that the concentration of polyphenols was different in the three varieties, and was highest in ´Salad Bowl`. The main polyphenols found were chlorogenic acid and kaempferol-3-O-glucoside in ´Montego`, chlorogenic acid and quercetin-3-O-glucoside in ´Great Lakes`, and kaempferol-3-O-glucoside, rutin and dicaffeoyltartaric acid in ´Salad Bowl`. The practice of mulching during the growing period leads to an increase in yield; moreover, it also affects the total quantity of polyphenols, but not the qualitative pattern of polyphenols formed in each variety. During storage, a deterioration in sensory characteristics was observed, but this was not accompanied by any significant change in polyphenol content.

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