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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O(2) modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce r...

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Autores principales: Pace, Bernardo, Capotorto, Imperatrice, Palumbo, Michela, Pelosi, Sergio, Cefola, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466232/
https://www.ncbi.nlm.nih.gov/pubmed/32722076
http://dx.doi.org/10.3390/foods9080988
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author Pace, Bernardo
Capotorto, Imperatrice
Palumbo, Michela
Pelosi, Sergio
Cefola, Maria
author_facet Pace, Bernardo
Capotorto, Imperatrice
Palumbo, Michela
Pelosi, Sergio
Cefola, Maria
author_sort Pace, Bernardo
collection PubMed
description Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O(2) modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O(2) during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O(2) was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O(2) MAP. Combining OA dipping with low O(2) MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.
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spelling pubmed-74662322020-09-14 Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage Pace, Bernardo Capotorto, Imperatrice Palumbo, Michela Pelosi, Sergio Cefola, Maria Foods Article Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O(2) modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O(2) during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O(2) was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O(2) MAP. Combining OA dipping with low O(2) MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C. MDPI 2020-07-24 /pmc/articles/PMC7466232/ /pubmed/32722076 http://dx.doi.org/10.3390/foods9080988 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pace, Bernardo
Capotorto, Imperatrice
Palumbo, Michela
Pelosi, Sergio
Cefola, Maria
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title_full Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title_fullStr Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title_full_unstemmed Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title_short Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
title_sort combined effect of dipping in oxalic or in citric acid and low o(2) modified atmosphere, to preserve the quality of fresh-cut lettuce during storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466232/
https://www.ncbi.nlm.nih.gov/pubmed/32722076
http://dx.doi.org/10.3390/foods9080988
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