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Organic acids as browning inhibitors on harvested "Baby" lettuce and endive.

Castaner, M.; Gil, M. I.; Artes, F.;

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Year: 1997 Vol: 205 Issue: 5 Pages: 375-379 Ref: 15 ref.

1997

บทคัดย่อ

Organic acids as browning inhibitors on harvested "Baby" lettuce and endive.

The effects of different organic acid solutions on enzymatic browning of lettuce cv. Baby and endive cv. Geante Maraichiere were assayed by quantitative measurement of colour changes. Acetic, formic, propionic, malonic, oxalic and lactic acid solutions (10 g/litre) were the most effective at preventing discoloration in stem discs taken from the vegetables. Acetic, propionic, malonic and oxalic acid solutions (50 g/litre) were applied to the butt end of lettuce and endive heads with the help of cotton wool. The browning process was evaluated during 7 days of storage at 2 deg C, plus an additional commercial handling period of 2 days at 13 deg . Acetic and propionic acid treatments were the most effective at reducing lettuce-butt discoloration during storage and commercial handling. In general, treatments with organic acid solutions were less effective on endive than on lettuce.