Abstract
Effects of chemical treatment with a citric acid solution or ozonated water on microbiological changes in lettuce and cabbage during storage were studied. Fresh lettuce and cabbage samples were cut into small pieces and treated by soaking in either ozonated water or a citric acid solution. After treatment, populations of total bacteria, yeast and mold, and E. coli were determined. Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth. Among treatments, 1% citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO). For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%. These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.
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Claims 7
Claim · model-written summary
Microorganism numbers increased during storage.
- Taxon
- lettuce and cabbage
Brassica oleracea var. capitata
Lactuca sativae0e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth.”
e1“These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.”
Claim · model-written summary
Ozonated water slowed microbial growth.
- Taxon
- lettuce and cabbageBrassica oleracea var. capitataLactuca sativae0e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth.”
e1“These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.”
Claim · model-written summary
Citric acid slowed microbial growth.
- Taxon
- lettuce and cabbageBrassica oleracea var. capitataLactuca sativae0e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth.”
e1“These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.”
Claim · model-written summary
One percent citric acid was most effective for microbiological change and PPO inhibition.
- Taxon
- lettuce and cabbageBrassica oleracea var. capitataLactuca sativae0e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among treatments, 1% citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO).”
e1“These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.”
Claim · model-written summary
Citric acid decreased lettuce microbial growth by 1.5 log CFU/g.
- Taxon
- lettuceLactuca sativae0
- Treatment
- citric acid treatmente0
- Outcome
- microbial growthe0
- Direction
- decreasede0
- Value
- 1.5 log CFU/ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%.”
Claim · model-written summary
Citric acid inhibited lettuce PPO activity by 80%.
- Taxon
- lettuceLactuca sativae0
- Treatment
- citric acid treatmente0
- Outcome
- PPO activitye0
- Direction
- inhibitede0
- Value
- 80%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%.”
Claim · model-written summary
Treated lettuce and cabbage retained better quality than controls during storage.
- Taxon
- lettuce and cabbageBrassica oleracea var. capitataLactuca sativae0
- Treatment
- chemical-treatede0
- Outcome
- qualitye0
- Direction
- bettere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.”
The same questions in other papers
citric acid · growth · Lactuca sativa (garden lettuce)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
1 paper more in this group
See all 5 papers →citric acid · physiology: antioxidant enzymes · Brassica oleracea (wild cabbage)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.