Effect of mild heat-shock treatments on pink discoloration and physiological parameters in fresh-cut iceberg lettuce

• Published in: Food science & technology Vol. 85; pp. 456 - 459
• Main Authors: Paillart, M.J.M., Otma, E.C., Woltering, E.J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2017
• Subjects: Electrolyte leakage; PAL activity; Pinking assay; Respiration rate; PAL activity; Respiration rate; Electrolyte leakage; Pinking assay

Pink discoloration is one of the major quality issues occurring in fresh-cut lettuce. Low oxygen atmosphere in modified atmosphere packaging prevents pinking but may lead to other major quality losses such as fermentation, growth of lactic acid bacteria and associated production of off-odours. The a...