Chemical and physico-chemical qualities of organic garden arugula with regard to harvest period and storage

Abstract

The organic arugula is a vegetable which is increasing consumed in Brazil, with the consequent need for higher production and a higher demand for quality. Current study determined, from the qualitative point of view, the harvest period of organic arugula in the environmental conditions of the semi-arid region of the state of Rio Grande do Norte, Brazil. The experiment was conducted on the Hortvida farm, which is certified by the international agricultural organization. After harvest, sauces were stored under refrigeration (12±1ºC and 75±5% relative humidity) in the laboratory of physiology and postharvest technology of the Universidade Federal Rural do Semi-Árido (UFERSA). A completely randomized design with a 5x4 factorial scheme, or rather, five harvest periods (20, 24, 28, 32 and 36 days after transplantation) and four storage times (0, 4, 8 and 12 days), in 4 replications, totaling 80 plots. Chemical and physicochemical analyses were performed and comprised pH, soluble solids, titratable acidity, soluble solids ratio, acidity and vitamin C. Results showed that refrigeration is an effective method to prolong the quality of organic arugula, with a longer shelf life of about eight days. Better post-harvest characteristics are provided when harvested at 28 days after transplanting.