Abstract
SummaryThe 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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Claims 9
Claim · model-written summary
Polyphenol concentration differed among the three lettuce cultivars and was highest in Salad Bowl
- Taxon
- lettuce
Lactuca sativat0 - Material
- Salad Bowle1
- Outcome
- concentration of polyphenolse1
- Direction
- higheste1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e1“The results showed that the concentration of polyphenols was different in the three varieties, and was highest in ‘Salad Bowl’”
Claim · model-written summary
Montego contained chlorogenic acid and kaempferol-3-O-glucoside as main polyphenols
- Taxon
- lettuceLactuca sativat0
- Material
- Montegoe2
- Outcome
- main polyphenols founde2
- Qualifier
- chlorogenic acid and kaempferol-3-O-glucosidee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e2“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’”
Claim · model-written summary
Great Lakes contained chlorogenic acid and quercetin-3-O-glucoside as main polyphenols
- Taxon
- lettuceLactuca sativat0
- Material
- Great Lakese2
- Outcome
- main polyphenols founde2
- Qualifier
- chlorogenic acid and quercetin-3-O-glucosidee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e2“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’”
Claim · model-written summary
Salad Bowl contained kaempferol-3-O-glucoside, rutin and dicaffeoyltartaric acid as main polyphenols
- Taxon
- lettuceLactuca sativat0
- Material
- Salad Bowle2
- Outcome
- main polyphenols founde2
- Qualifier
- kaempferol-3-O-glucoside, rutin and dicaffeoyltartaric acide2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e2“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’”
Claim · model-written summary
Mulching increased lettuce yield
- Taxon
- lettuceLactuca sativat0
- Treatment
- mulchinge4
- Outcome
- yielde4
- Direction
- increasee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e4“The practice of mulching during the growing period leads to an increase in yield”
Claim · model-written summary
Mulching changed the total quantity of polyphenols in lettuce
- Taxon
- lettuceLactuca sativat0
- Treatment
- mulchinge4
- Outcome
- total quantity of polyphenolse5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e4“The practice of mulching during the growing period leads to an increase in yield”
e5“moreover, it also affects the total quantity of polyphenols, but not the qualitative pattern of polyphenols formed in each variety”
Claim · model-written summary
Mulching did not change the qualitative pattern of polyphenols formed in each lettuce variety
- Taxon
- lettuceLactuca sativat0
- Treatment
- mulchinge4
- Outcome
- qualitative pattern of polyphenolse5
- Direction
- no_changeinferrede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e4“The practice of mulching during the growing period leads to an increase in yield”
e5“moreover, it also affects the total quantity of polyphenols, but not the qualitative pattern of polyphenols formed in each variety”
Claim · model-written summary
Storage for 9 days at 5°C deteriorated the sensory characteristics of fresh-cut lettuce
- Taxon
- lettuceLactuca sativat0
- Treatment
- During storagee6
- Outcome
- sensory characteristicse6
- Direction
- deterioratione6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e6“During storage, a deterioration in sensory characteristics was observed, but this was not accompanied by any significant change in polyphenol content”
Claim · model-written summary
Storage did not significantly change the polyphenol content of fresh-cut lettuce
- Taxon
- lettuceLactuca sativat0
- Treatment
- storagee6
- Outcome
- polyphenol contente6
- Direction
- no_changeinferrede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage”
e6“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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See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.