Abstract
Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. Here, the effect of heat shock treatment at 50 degrees C for 90 s on the quality of cut lettuce during cold storage was examined. The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage, and prevented the browning of cut lettuce. Ascorbic acid content was not affected by the heat shock treatment. The sensory analysis showed that the organoleptic quality of cut lettuce treated by heat shock was significantly better than that of the control cut lettuce. These results show that heat shock treatment is useful for prolonging the shelf life of cut lettuce.
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Claims 6
Claim · model-written summary
Heat shock significantly repressed PAL activity induction in cut lettuce.
- Taxon
- cut lettucee0
- Treatment
- heat shock treatmente0
- Gene
- PALe0
- Outcome
- induction of PAL activitye0
- Direction
- repressede0
Not reportedComparator
Verbatim
e0“The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage”
Claim · model-written summary
Heat shock significantly repressed phenolics accumulation in cut lettuce.
- Taxon
- cut lettucee0
- Treatment
- heat shock treatmente0
- Outcome
- phenolics accumulatione0
- Direction
- repressede0
Not reportedComparator
Verbatim
e0“The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage”
Claim · model-written summary
Heat shock prevented cut lettuce browning.
- Taxon
- cut lettucee0
- Treatment
- heat shock treatmente0
- Outcome
- browning of cut lettucee0
- Direction
- preventede0
Not reportedComparator
Verbatim
e0“The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage, and prevented the browning of cut lettuce”
Claim · model-written summary
Heat shock did not affect cut lettuce ascorbic acid content.
- Taxon
- Cut Lettucet0
- Treatment
- heat shock treatmente0
- Outcome
- Ascorbic acid contente0
- Direction
- not affectede0
Not reportedComparator
Verbatim
e0“Ascorbic acid content was not affected by the heat shock treatment”
t0“Cut Lettuce”
Claim · model-written summary
Heat shocked cut lettuce had significantly better sensory quality than control lettuce.
Verbatim
e0“the organoleptic quality of cut lettuce treated by heat shock was significantly better than that of the control cut lettuce”
Claim · model-written summary
The authors conclude that heat shock prolongs cut lettuce shelf life.
Verbatim
e0“heat shock treatment is useful for prolonging the shelf life of cut lettuce”
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