alexa Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

Goñi María G1,2,3*, Moreira María del R1,3, Agüero María V1,3 and Roura Sara I1,3

1Consejo Nacional de Ciencia y Tecnología (CONICET), Rivadavia 1917 (C1033AAJ). Ciudad Autónoma de Buenos Aires, Argentina

2Agencia Nacional de Promoción Científica y Tecnológica (ANCyT). Godoy Cruz 2370 (C1425FQD). Ciudad Autónoma de Buenos Aires, Argentina

3Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata (7600), Argentina

*Corresponding Author:
Goñi MG
Grupo de Investigación en Ingeniería de Alimentos
Facultad de Ingeniería, UNMdP
Juan B. Justo 4302, Mar del Plata (7600), Argentina
E-mail: [email protected]

Received date: October 27, 2013; Accepted date: November 14, 2013; Published date: November 18, 2013

Citation: María GG, María del RM, María VA, Sara I R (2013) Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse. J Nutr Food Sci 3:241. doi: 10.4172/2155-9600.1000241

Copyright: © 2013 María GG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Butterhead lettuce quality was followed through changes in physical, physiological, microbiological, nutritional and sensory indices during postharvest storage. Production was in greenhouses, traditional and mulch, and in the field. Greenhouse lettuce heads had higher nutritional and sensory quality at harvest and lower enzymatic browning. Increased exposure to environmental conditions for open field grown lettuce heads may initiate defense mechanisms that could affect texture, color and appearance. During refrigerated postharvest storage, greenhouse lettuce heads had better leaf color and texture and were less susceptible to enzymatic browning. There was no difference in postharvest shelf life for greenhouse and field grown plants. Production in greenhouses produced important marketing benefit, along greater weight per plant and leaf number, by increasing producer profitability

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