Articles
DIFFERENTIAL RESPONSES OF INTACT AND MINIMALLY PROCESSED LETTUCE TO HIGH CARBON DIOXIDE ATMOSPHERES
Article number
343_38
Pages
171 – 174
Language
Abstract
Intact heads and minimally processed midrib tissue and green tissue of Vanguard lettuce (Lactuca sativa, L.) were kept in air or in air + 5%, 10%, or 20% CO2 for 10 or 20 days at 2.5C and then transferred to air at 20C for 12 hours.
All the CO2 treatments caused severe injury in intact heads, with "heart leaf injury" as the major symptom.
For minimally processed lettuce, senescent browning was severe in air-stored tissue and elevated CO2 atmospheres prevented or reduced this disorder.
No brown stain was observed in processed green leaf tissue treated with 5% or 10% CO2. However, brown stain occurred in the processed green tissue exposed to 20% CO2 and in intact heads and processed midrib tissue exposed to 5%, 10%, or 20% CO2, with the processed midrib tissue affected the most.
Off-flavor developed in the intact heads exposed to 20% CO2. The physiological bases that caused these differential responses are discussed.
All the CO2 treatments caused severe injury in intact heads, with "heart leaf injury" as the major symptom.
For minimally processed lettuce, senescent browning was severe in air-stored tissue and elevated CO2 atmospheres prevented or reduced this disorder.
No brown stain was observed in processed green leaf tissue treated with 5% or 10% CO2. However, brown stain occurred in the processed green tissue exposed to 20% CO2 and in intact heads and processed midrib tissue exposed to 5%, 10%, or 20% CO2, with the processed midrib tissue affected the most.
Off-flavor developed in the intact heads exposed to 20% CO2. The physiological bases that caused these differential responses are discussed.
Publication
Authors
M. Mateos, D. Ke, A. Kader, M. Cantwell
Keywords
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