Quality changes of fresh-cut butter lettuce under superatmospheric oxygen condition
Escalona, Victor H, Bert E. Verlinden, Sabine Geysen, Bert M. Nicolai
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page53
2005
บทคัดย่อ
The effects of controlled atmospheres (CA) containing 5 kPa O2 and 0 kPa CO2, 75 kPa O2 and 0 kPa CO2, 75 kPa O2 and 15 kPa CO2, and 21 kPa O2 and 0 kPa CO2 (as control) on the respiration rates and visual appearance of fresh-cut butter lettuce were studied. The fresh-cut lettuce was stored for 10 days at 7°C. During the same period and the same gas conditions browning was quantified on the lettuce stems using L*, chroma and hue parameter related with enzymatic browning. CA did not show a clear influence on the respiration rates of fresh-cu lettuce. CO2 treatments decreased the browning on the lettuce stems. Color changes were also slightly delayed on the stems under high O2 levels. CA with 5 kPa O2 did not prevent browning. This O2 level was probably high enough to allow enzymatic browning on the stems. At the end of storage, fresh-cut lettuce stored under superatmospheric O2 condition combined with 15 kPa CO2 had the best visual appearance reducing the enzymatic browning.