Abstract

HERRERA-GARCIA, Natalia María; LOPEZ-GUERRERO, Ingrith Johana  and  SERNA-COCK, Liliana. Influence of cryoprotective agents on lettuce freezing kinetics (Lactuca sativa L.). rev.udcaactual.divulg.cient. [online]. 2019, vol.22, n.2, e1305.  Epub Dec 31, 2019. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v22.n2.2019.1305.

Lettuce is a leafy vegetable that does not resist freezing. As an alternative to the lettuce Lactuca sativa L. "Lollo Bionda" lettuce conservation, the effect of the application of cryoprotectants on each of the freezing stages of lettuce was evaluated. In each stage, duration time, speed and freezing temperature were evaluated. Aloe (Aloe barbadensis Miller) solutions at concentrations of 70, 80 and 90%, starch at concentrations of 0.5, 1 and 2% w / w and olive oil were used as cryoprotectants. The samples were impregnated with the different cryoprotectants and deep-frozen. The temperatures of the plant material were recorded for one hour at intervals of 5 s, the freezing kinetics were built and, on the kinetics, the different stages of freezing were identified. It was found that the type and concentration of the cryoprotectant alters in a statistically significant way the temperature, time and speed of each of the freezing stages. The highest concentrations of solutes present in 90% Aloe vera, 2% starch and olive oil significantly influenced the cryoprotective action of lettuce.

Keywords : Aloe; starch; cryoprotectants; freezing; olive oil.

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