Storage of minimally processed Romaine lettuce under controlled atmosphere

The affects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO...

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Published inJournal of food quality Vol. 19; no. 3
Main Authors Hamza, F. (Universite Laval, Sainte-Foy, Qc, Canada.), Castaigne, F, Willemot, C, Doyon, G, Makhlouf, J
Format Journal Article
LanguageEnglish
Published 01.06.1996
Subjects
ALMACENAMIENTO ATMOSFERA CONTROLADA
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
AZOTE
BRUNISSEMENT
CALIDAD
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
LAITUE
LECHUGAS
NITROGENO
OSCURECIMIENTO
OXIGENO
OXYGENE
QUALITE
STOCKAGE EN ATMOSPHERE CONTROLEE
TEMPERATURA
TEMPERATURE
TEMPS
TIEMPO
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Summary:The affects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce
Bibliography:Q04
9626985
J11
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.1996.tb00414.x