Articles
Effect of carbon dioxide micro bubbles in combination with chlorine dioxide solution to reduce microbial contamination and browning of fresh-cut cos lettuce (Lactuca sativa L.)
Article number
1275_6
Pages
39 – 44
Language
English
Abstract
In this research, the effect of carbon dioxide micro bubbles (CO2-MBs) in combination with chlorine dioxide solution (ClO2) to reduce microbial contamination and maintain the quality of fresh-cut cos lettuce was investigated.
Fresh-cut cos lettuce was washed in 5 ppm ClO2 for 5 min and compared with CO2-MBs + 5 mg L‑1 of ClO2. Fresh-cut cos lettuce washed in water (5 min) were used as control.
Treated lettuce then was packaged in modified atmosphere packaging (MAP) and stored for 10 days at 4°C. Initially, ClO2 water and CO2-MBs combined with ClO2 reduced the total mesophilic population by 1 log reduction.
However, treated lettuce washed in CO2-MBs + ClO2 showed lower amount of total bacteria count after 2-10 days of storage.
Washed with CO2-MBs + ClO2 also inhibited the growth of yeast and mold and coliform bacteria during storage.
ClO2 solution treatment activated browning symptom as compared with control.
However, CO2-MBs + ClO2 reduced browning symptom of fresh cut lettuce compared with ClO2 water alone.
The amount of phenolic compounds of the fresh cut lettuce was reduced by CO2-MBs + ClO2 treatments.
Washing with CO2-MBs + ClO2 also reduced PPO activity as compared with washing in ClO2 alone which is correlated with a high value of L* and a lower browning score during storage.
An inhibitory effect of browning enzyme and substrate resulted in a lower browning symptom of fresh-cut lettuce during storage.
This result indicated that CO2-MBs + ClO2 could be an alternative method to ClO2 for fresh-cut cos lettuce due to a bacterial inhibitory effect and reduction of the adverse effect of ClO2 to browning.
Fresh-cut cos lettuce was washed in 5 ppm ClO2 for 5 min and compared with CO2-MBs + 5 mg L‑1 of ClO2. Fresh-cut cos lettuce washed in water (5 min) were used as control.
Treated lettuce then was packaged in modified atmosphere packaging (MAP) and stored for 10 days at 4°C. Initially, ClO2 water and CO2-MBs combined with ClO2 reduced the total mesophilic population by 1 log reduction.
However, treated lettuce washed in CO2-MBs + ClO2 showed lower amount of total bacteria count after 2-10 days of storage.
Washed with CO2-MBs + ClO2 also inhibited the growth of yeast and mold and coliform bacteria during storage.
ClO2 solution treatment activated browning symptom as compared with control.
However, CO2-MBs + ClO2 reduced browning symptom of fresh cut lettuce compared with ClO2 water alone.
The amount of phenolic compounds of the fresh cut lettuce was reduced by CO2-MBs + ClO2 treatments.
Washing with CO2-MBs + ClO2 also reduced PPO activity as compared with washing in ClO2 alone which is correlated with a high value of L* and a lower browning score during storage.
An inhibitory effect of browning enzyme and substrate resulted in a lower browning symptom of fresh-cut lettuce during storage.
This result indicated that CO2-MBs + ClO2 could be an alternative method to ClO2 for fresh-cut cos lettuce due to a bacterial inhibitory effect and reduction of the adverse effect of ClO2 to browning.
Authors
N. Pongprasert, P. Jitareerat, V. Srilaong
Keywords
carbon dioxide micro bubbles, chlorine dioxide, fresh-cut lettuce, browning
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