Abstract
Shelf-life of minimally processed vegetables (and fruits) is limited because peeling, cutting, mincing, and other preparatory operations cause cell damage and the release of compounds that mutually interact. Apart from that, such a product is more susceptible to microorganisms from the air or from the objects that it might get in contact with. The aim of this study was to investigate the quality changes in vacuum packed cut Iceberg lettuce (Igloo variety) treated with propionic or ascorbic acid during a 10-day storage at 4 0C. The cut lettuce was rinsed with cold water, centrifuged at 920 rpm during 2 min and dipped in 1 % of ascorbic acid or in 0.1 % of propionic acid solutions for 20 s. The residual surface water was removed by centrifugation. About 300 g of product was packed in the polypropylene (PP) bags of 60 mm film thickness, which were evacuated to a pressure of60 mm Hg and sealed. After each period of storage two replicates were tested for dry matter, total acidity, polyphenoloxidase (PPO) activity, total ascorbic acid content (TTA), total colour, overall visual quality (all at days 0,3,6 and 10), microbial load (all at days 0,6 and 10) and volatile compounds (at day 7). The results have shown that treatment with 1 % of ascorbic acid solution after cutting may successfully prevent PPO activity and enzymatic browning of the minimally processed Igloo lettuce if it is vacuum packed into PP bags and stored for 7-8 days at 4 oC. The treatment with ascorbic acid caused, at the very beginning, a slight loss of green colour intensity (the decline of colour L value and –a value), but better colour stability, better overall visual quality scores for appearance as well as less PPO activity during storage, compared to the samples treated with propionic acid and untreated samples.The treatments with ascorbic acid solution prevented the production of acetaldehyde, ethylacetate and ethanol and some other volatile compounds.
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Claims 4
Claim · model-written summary
Ascorbic acid prevented PPO activity and browning during 7-8 days of storage.
- Taxon
- Igloo lettucee0
- Material
- Iglooe0
- Treatment
- 1 % of ascorbic acid solutione0
- Outcome
- PPO activity and enzymatic browninge0
- Direction
- prevente0
- Qualifier
- stored for 7-8 days at 4 oCe0
Not reportedComparator
Verbatim
e0“treatment with 1 % of ascorbic acid solution after cutting may successfully prevent PPO activity and enzymatic browning of the minimally processed Igloo lettuce if it is vacuum packed into PP bags and stored for 7-8 days at 4 oC”
Claim · model-written summary
Ascorbic acid initially slightly reduced green colour intensity.
- Taxon
- LETTUCE
Lactuca sativat0 - Treatment
- ascorbic acide0
- Outcome
- green colour intensitye0
- Direction
- losse0
- Qualifier
- at the very beginninge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treatment with ascorbic acid caused, at the very beginning, a slight loss of green colour intensity (the decline of colour L value and –a value)”
t0“LETTUCE”
Claim · model-written summary
Ascorbic acid gave better colour stability, visual quality and lower PPO activity than propionic acid or no treatment.
- Taxon
- LETTUCELactuca sativat0
- Treatment
- ascorbic acide1
- Outcome
- colour stability, better overall visual quality scores for appearance as well as less PPO activitye0
- Direction
- bettere0
- Comparator
- samples treated with propionic acid and untreated samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“better colour stability, better overall visual quality scores for appearance as well as less PPO activity during storage, compared to the samples treated with propionic acid and untreated samples”
e1“The treatment with ascorbic acid caused”
t0“LETTUCE”
Claim · model-written summary
Ascorbic acid prevented production of acetaldehyde, ethylacetate, ethanol and other volatiles.
- Taxon
- LETTUCELactuca sativat0
- Treatment
- ascorbic acid solutione0
- Outcome
- production of acetaldehyde, ethylacetate and ethanole0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treatments with ascorbic acid solution prevented the production of acetaldehyde, ethylacetate and ethanol and some other volatile compounds.”
t0“LETTUCE”
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See all 6 papers →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.