Effect of ozonated water, modified atmosphere packaging and different storage temperature on shelf life of cut lettuce (Lactuca sativa acephala) and arugola (Diplotaxis spp.)
Lazzarin R., Tosini F., Mayr A., Bertolini P., Ferasin M., Tonutti P., Galetto A., Gianquinto G., Sambo P., Pimpini F.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 31
2004
บทคัดย่อ
-Disinfection with ozone (about 1.5 ppm) added to the washing water and storage at 5 °C;
-Packaging in plastic bags with Modified Atmosphere with different O2/CO2 (2/5; 2/10; 5/5; 5/10; 5/14; 12/10; 15/5; 15/10) and N protoxide/O2 (80/20; 58/15; 90/10) ratios and storage at 2 or 5 °C.
Lettuce and arugola leaves were stored for 3, 5 and 15 days and O2 and CO2 concentrations, ethylene evolution, ethanol ed acetaldehyde production were monitored.At the end of each storage period, colour was measured and the overall visual quality (leaves and cut surface browning, wilting and rotting) was estimated adopting a visual score system.A sensory panel of trained panelists evaluated appearance, texture, turgidity, crispness, juiciness, odours of the produce after each storage period.
Ozoneated water did not affect physiological and quality parameters during storage but, as a trend, reduced the oxidation of the cut surfaces.N protoxide coupled with temperature of 5 °C resulted to be the best treatment to prolong shelf-life and maintain quality and visual characteristics for 15 days.High CO2 rates, mainly when applied with the lowest O2 concentrations, negatively affected quality parameters of both produce.Similarly to ozonated water, atmospheres containing low CO2 concentrations (5%) appeared to reduce cut surface oxidation.