Physical-chemical and sensory characteristics of Brunela lettuce

There is a growing demand market for new lettuce varieties in Brazil, such as Brunela lettuce that stands out for its crispness and adapted to the Brazilian growing conditions, representing a innovation for lettuce crop market. This study aimed to evaluate the physical-chemical characteristics and sensory characteristics of Brunela lettuce and commercial crisp leaf cultivars Green Frisly and Vanda lettuce, , cultivated in a hydroponic system. Lettuces were analyzed for pH, total soluble solids content, ascorbic acid, instrumental color, chlorophyll, mass loss and turgor pressure, and sensory characteristics. The Brunela presented the highest ascorbic acid content and the lowest loss of mass and turgor pressure, resulting in a better post-harvest quality and consumer acceptance. A similar result was observed for Green Frisly, who also stood out for having dark coloration. Vanda presented higher values for soluble solids and its light color, resulting in a greater acceptance by consumers for both taste and overall impression. The results indicated that Brunela has favorable characteristics for both producers and consumers, who will have a competitive and high quality product.