QUALITY CHANGES OF FRESH-CUT BUTTERHEAD LETTUCE UNDER SUB- AND SUPERATMOSPHERIC OXYGEN CONDITION

The effects of controlled atmospheres (CA) containing 5 kPa O₂ and 0 kPa CO₂, 5 kPa O₂ and 15 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 butterhead lettuce (Lactuca sativa L. var. capitata L.) 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 values.
This method has been previously applied for lettuce being L* the best parameter related with enzymatic browning.
CA did not show a clear influence on the respiration rates of fresh-cut lettuce.
Elevated 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 (75 kPa) O₂ condition combined with 15 kPa CO₂ had the best visual appearance reducing the enzymatic browning.

IX International Controlled Atmosphere Research Conference

V.H. Escalona, B.E. Verlinden, S. Geysen, B.M. Nicolaï

high O₂ levels, enzymatic browning, minimally processed, controlled atmosphere, modified atmosphere packaging

https://doi.org/10.17660/ActaHortic.2010.857.14