Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1231-1236

  Fan, Xuetong ^a   Toivonen, Peter M A ^b   Rajkowski, Kathleen T ^a   Sokorai, Kimberly J B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Antioxidants; Irradiation; Lettuce; Quality; Warm water treatment

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CARBON DIOXIDE; OXYGEN; PHENOL DERIVATIVE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FILM; FOOD IRRADIATION; FOOD PACKAGING; FOOD QUALITY; GAMMA IRRADIATION; GAMMA RADIATION; HARDNESS; HEAT; LETTUCE; METHODOLOGY; MICROBIOLOGY; MOISTURE; NUTRITIONAL VALUE; QUALITY CONTROL; RADIATION EXPOSURE; SURFACE PROPERTY; WATER TEMPERATURE; WATER TREATMENT;

ANTIOXIDANTS; CARBON DIOXIDE; FOOD IRRADIATION; FOOD PACKAGING; GAMMA RAYS; HEAT; LETTUCE; NUTRITIVE VALUE; OXYGEN; PHENOLS; QUALITY CONTROL; WATER;

LACTUCA;

EID: 0037467118     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020600c     Document Type: Article

References (36)

1. Barriga, M. I.; Trachy, G.; Willemot, C.; Simard, R. E. Microbial changes in shredded iceberg lettuce stored under controlled atmospheres. J. Food Sci. 1991, 56, 1586-1588, 1599.
2. Beuchat, L. R. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 1996, 59, 204-216,
3. Wachtel, M. R.; Charkowski, A. O. Cross-contamination of lettuce with Escherichia coli O157:H7. J. Food Prot. 2002, 65, 465-470.
4. Beuchat, L. R.; Brackett, R. E. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. J. Food Sci. 1990, 55, 755-757, 870.
5. Zhang, S.; Farber, J. M. The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiol. 1996, 13, 311-321.
6. Langerak, D. I. The influence of irradiation and packaging on the quality of prepacked vegetables. Ann. Nutr. Aliment. 1978, 32, 569-586.
7. Hagenmaier, R. D.; Baker, R. A. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging. J. Agric. Food Chem. 1997, 45, 2864-2868.
8. Farkas, J.; Saray, T.; Mohacsi-Farkas, C.; Horti, C.; Andrassy, E. Effects of low-dose γ-irradiation on shelf life and microbiological safety of precut/prepared vegetables. Adv. Food Sci. 1997. 19, 111-119.
9. Prakash, A.; Guner, A. R.; Caporaso, F.; Foley, D. M. Effects of low-dose γ-irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere. J. Food Sci. 2000, 65, 549-553.
10. Prakash, A.; Inthajak, P.; Huibregtse, H.; Caporaso, F.; Foley, D. M. Effects of low-dose γ-irradiation and conventional treatments on shelf life and quality characteristics of diced celery. J. Food Sci. 2000, 65, 1070-1075.
11. Couey, H. M. Heat treatment for control of postharvest diseases and insect pests of fruits. HortScience 1989, 24, 198-202.
12. Lurie, S. Postharvest heat treatments of horticultural crops. Hortic. Rev. 1998, 22, 91-121.
13. Delaquis, P. J.; Stewart, S.; Toivonen, P. M. A.; Moyls, A. L. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce. Food Res. Int. 1999, 32, 7-14.
14. Li, Y.; Brackett, R. E.; Shewfelt, R. L.; Beuchat, L. R. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol. 2001, 18, 299-308.
15. Li, Y.; Brackett, R. E.; Chen, J.; Beuchat, L. R. Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before and after heating in chlorinated water, followed by storage at 5 or 15 C. J. Food Prot. 2001, 64, 305-309.
16. Loaiza-Velarde, J. G.; Tomas-Barbera, F. A.; Saltveit, M. E. Effect of intensity and duration of heat shock treatments on wound-induced phenolics metabolism in iceberg lettuce. J. Am. Soc. Hortic. Sci. 1997, 122, 872-977.
17. Saltveit, M. E. Wound induced changes in phenolics metabolism and tissue browning are altered by heat shock. Postharvest Biol. Technol. 2000, 21, 61-69.
18. Loaiza-Velarde, J. G.; Saltveit, M. E. Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue. J. Am. Soc. Hortic. Sci. 2001, 126, 227-234.
19. McGuire, R. G. Reporting of objective color measurement. HortScience 1992, 27, 1254-1255.
20. Kader, A. A.; Lipton, W. J.; Morris, L. L. Systems for scoring quality of harvested lettuce. HortScience 1973, 8, 408-409.
21. Lopez-Galvez, G.; Saltveit, M. E.; Cantwell, M. The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types. Postharvest Biol. Technol. 1996, 8, 179-190.
22. Graham, W. D.: Annette, D. Determination of ascorbic and dehydroascorbic acid in potatoes (Solanum tuberosum) and strawberries using ion-exclusion chromatography. J Chromatogr. 1992, 594, 187-194.
23. Benzie, I. F. F.; Strain, J. J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 1996, 299, 15-27.
24. Gao, X.; Bjork, L.; Trajkovski, V.; Uggla, M. Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. J. Sci. Food Agric. 2000, 80, 2021-2027.
25. Singleton, V. L.; Orthofer, R.; Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999, 299, 152-178.
26. 4 after γ-irradiation of strawberry fruit. J. Food Qual. 1990, 13, 385-393.
27. Maxie, E. C.; Abdel-Kader, A. Food irradiation - Physiology of fruits as related to feasibility of the technology. Adv. Food Res. 1966, 15, 105-145.
28. Vierling, E, The roles of heat shock proteins in plants. Annu. Rev. Plant Physiol. Plant Mol. Biol. 1991, 42, 579-620.
29. Cao, G.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431.
30. Dubery, I. A.; Louw, A. E.; van Heerden, F. R. Synthesis and evaluation of 4-(3-methyl-2-butenoxy) isonitrosoacetophenone, a radiation-induced stress metabolite in citrus. Phytochemistry 1999, 50, 983-989.
31. Fan, X.; Thayer, D. W. γ-radiation influences browning, anti-oxidant activity and malondialdehyde level of apple juice. J. Agric. Food Chem. 2002, 50, 710-715.
32. Fan, X.; Thayer, D. W. Quality of irradiated alfalfa sprouts. J. Food Prot. 2001, 64, 1574-1578.
33. El Assi, N.; Huber, D. J.; Brecht, J. K. Irradiation-induced changes in tomato fruit and pericarp firmness, electrolyte efflux, and cell wall enzyme activity as influenced by ripening stage. J. Am. Soc. Hortic. Sci. 1997, 122, 100-106.
34. Skou, J. P. Changes in the permeability of carrot tissues due to γ-irradiation and other physical and chemical treatments. Physiol. Plant, 1963, 16, 423-441.
35. Paull, R. E.; Chen, N. J. Heat treatment and fruit ripening. Postharvest Biol. Technol. 2000, 21, 21-37.
36. Gorny, J. R. A summary of CA and MA recommendation for selected fresh-cut fruits and vegetables. In Seventh International Controlled Atmosphere Research Conference. CA '97 Vol. 5: Fresh-Cut Fruits and Vegetables and MAP; Gorny, J. R., Ed.; University of California: Davis, CA, 1997; pp 34-66.