Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce
1995; Wiley; Volume: 60; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1995.tb04570.x
ISSN1750-3841
AutoresHanne Heimdal, Birka Falk Kühn, Leif Poll, Lone Melchior Larsen,
Tópico(s)Growth and nutrition in plants
ResumoABSTRACT Cultivars of shredded iceberg lettuce ( Lactuca sativu L.) ‘Saladin’, ‘Santis’, ‘Telda’ and ‘Roxette’ responded in a parallel way to four modified atmosphere (MA) packaging treatments. Moderate vacuum packaging (mvp) in 80 μm polyethylene (PE) inhibited enzymatic browning over 10‐day storage at 5°C. When lettuce was packaged in 80% O 2 , 20% CO 2 (80/20), more browning occured in SL3‐bags (59 μm multilayer coextruded film) than in PE‐bags. Polyphenol oxidase activity declined during storage in all 4 atmospheres, with lowest activity in PE‐80/20. Endogenous ascorbic acid (AA) did not act as an efficient antioxidant in delaying browning. Total carbohydrate content (TC) declined slightly during storage. Tristimulus color measurements correlated highly with visual ratings.
Referência(s)