Abstract
Abstract The study was conducted on iceberg lettuce ‘Ice Wave F 1 ’. The effect of prestorage treatment with seven essential oils (EOs) of rosemary, peppermint, basil, thyme, marjoram, lemon, and oregano on the quality of cut lettuce was evaluated. The lettuce was fumigated with EOs for two hours in airtight containers. Two concentrations of EOs were used: 16.7 μL·L −1 and 33.3 μL·L −1 . Fumigation with rosemary and thyme EOs lowered the browning of fresh-cut iceberg lettuce and thus the deterioration of its appearance during six days of storage. Lettuce fumigated with thyme EO scored relatively high in sensory quality and consumer acceptability. Lettuce fumigated with rosemary EO was characterized by high intensity of aroma and herbal flavor, significantly lowering its sensory rating. Marjoram EO at a dose of 16.7 μL·L −1 resulted in the fastest browning of lettuce cut surface and relatively reduced the market value during storage. Other EOs had no significant effect on the quality of cut lettuce during shelf life. It was also found that fumigation did not change bacteria, fungi, and mold populations on fresh-cut iceberg lettuce during short-term storage. The results obtained in the study showed that fumigation with thyme oil at a concentration of 33.3 μL·L −1 is most recommended for use in the storage of fresh-cut iceberg lettuce, but implementing these results into practice requires further research.
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Claims 9
Claim · model-written summary
Rosemary oil fumigation lowered browning and appearance deterioration over six days.
- Taxon
- iceberg lettucee0
- Treatment
- rosemarye0
- Outcome
- browning of fresh-cut iceberg lettuce and thus the deterioration of its appearancee0
- Direction
- lowerede0
- Qualifier
- six days of storagee0
Not reportedComparator
Verbatim
e0“Fumigation with rosemary and thyme EOs lowered the browning of fresh-cut iceberg lettuce and thus the deterioration of its appearance during six days of storage”
Claim · model-written summary
Thyme oil fumigation lowered browning and appearance deterioration over six days.
- Taxon
- iceberg lettucee0
- Treatment
- thyme EOse0
- Outcome
- browning of fresh-cut iceberg lettuce and thus the deterioration of its appearancee0
- Direction
- lowerede0
- Qualifier
- six days of storagee0
Not reportedComparator
Verbatim
e0“Fumigation with rosemary and thyme EOs lowered the browning of fresh-cut iceberg lettuce and thus the deterioration of its appearance during six days of storage”
Claim · model-written summary
Thyme-fumigated lettuce scored relatively high for sensory quality and consumer acceptance.
- Taxon
- Lettuce
Lactuca sativae0 - Treatment
- thyme EOe0
- Outcome
- sensory quality and consumer acceptabilitye0
- Direction
- relatively highe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lettuce fumigated with thyme EO scored relatively high in sensory quality and consumer acceptability”
Claim · model-written summary
Rosemary oil gave lettuce strong aroma and herbal flavor and significantly lowered sensory rating.
- Taxon
- LettuceLactuca sativae0
- Treatment
- rosemary EOe0
- Outcome
- sensory ratinge0
- Direction
- loweringe0
- Qualifier
- high intensity of aroma and herbal flavore0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lettuce fumigated with rosemary EO was characterized by high intensity of aroma and herbal flavor, significantly lowering its sensory rating”
Claim · model-written summary
Marjoram oil at 16.7 μL·L −1 produced the fastest cut-surface browning.
- Taxon
- lettuceLactuca sativae0
- Treatment
- Marjoram EO at a dose of 16.7 μL·L −1e0
- Outcome
- browning of lettuce cut surfacee0
- Direction
- fasteste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Marjoram EO at a dose of 16.7 μL·L −1 resulted in the fastest browning of lettuce cut surface”
Claim · model-written summary
Marjoram oil relatively reduced market value during storage.
- Taxon
- lettuceLactuca sativae0
- Treatment
- Marjoram EO at a dose of 16.7 μL·L −1e0
- Outcome
- market valuee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Marjoram EO at a dose of 16.7 μL·L −1 resulted in the fastest browning of lettuce cut surface and relatively reduced the market value during storage”
Claim · model-written summary
Other essential oils had no significant effect on cut lettuce quality during shelf life.
- Taxon
- lettuceLactuca sativae0
- Treatment
- Other EOse0
- Outcome
- quality of cut lettucee0
- Direction
- no significant effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Other EOs had no significant effect on the quality of cut lettuce during shelf life”
Claim · model-written summary
Fumigation did not change bacterial, fungal, or mold populations on lettuce during short-term storage.
- Taxon
- iceberg lettucee0
- Treatment
- fumigatione0
- Outcome
- bacteria, fungi, and mold populations on fresh-cut iceberg lettucee0
- Direction
- did not changee0
- Qualifier
- short-term storagee0
Not reportedComparator
Verbatim
e0“fumigation did not change bacteria, fungi, and mold populations on fresh-cut iceberg lettuce during short-term storage”
Claim · model-written summary
The authors recommend thyme oil at 33.3 μL·L −1 for lettuce storage, pending further research.
Verbatim
e0“fumigation with thyme oil at a concentration of 33.3 μL·L −1 is most recommended for use in the storage of fresh-cut iceberg lettuce, but implementing these results into practice requires further research”
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See all 10 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.