Effect of immersion solutions on shelf-life of minimally processed lettuce

LWT

Volumn 36, Issue 6, 2003, Pages 591-599

  Ihl, Mónica ^a   Aravena, Liliana ^a   Scheuermann, Erick ^a   Uquiche, Edgar ^a   Bifani, Valerio ^a  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

Author keywords

Calcium chloride; Citric acid; Garlic extract; Lettuce; Minimal processing; Storage

Indexed keywords

ALLIUM SATIVUM; LACTUCA;

EID: 0042567187     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00065-3     Document Type: Article

References (49)

1. Abbott, J. A. (1999). Quality measurement of fruits and vegetables. Postharvest Biology and Technology, 15, 207-225.
2. Abe, K., & Watada, A. E. (1991). Ethylene absorbent to maintain quality of lightly processed fruits and vegetables. Journal of Food Science, 56, 1589-1592.
3. 2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. Journal of Food Science, 64, 433-440.
4. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science and Technology, 7, 179-187.
5. Artes, F., Castañer, M., & Gil, M. I. (1998). El pardeamiento enzimñtico en frutas y hortalizas minimamente procesadas. Food Science and Technology International, 4, 377-389.
6. Baker, R. A., Baldwin, E. A., & Nisperos-Carriedo, M. O. (1994). Edible coatings and films for processed foods. In J. A. Krochta, E. A. Baldwin, & M. O. Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality (pp. 89-104). Lancaster: Technomic Publishing Inc.
7. Barriga, M. I., Trachy, G., Willemot, C., & Simard, R. C. (1991). Microbial changes in shredded Iceberg lettuce stored under controlled atmospheres. Journal of Food Science, 56, 1586-1599.
8. Behrsing, J., Winkler, S., Franz, P., & Premier, R. (2000). Efficacy of chlorine for inactivation of Escherichia coli on vegetables. Postharvest Biology and Technology, 19, 187-192.
9. Bianco, V. V. (1990). Lattuga. In V. V. Bianco, & F. Pimpini (Eds.), Orticoltura (pp. 270-308). Bologna: Patron editore.
10. Bolin, H. R., & Huxsoll, C. C. (1991). Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. Journal of Food Science, 56, 60-62.
11. Brackett, R. E. (1999). Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biology and Technology, 15, 305-311.
12. Castañer, M., Gil, M. I., Artes, F., & Tomas-Barberan, F. A. (1996). Inhibition of browning of harvested head lettuce. Journal of Food Science, 61, 314-316.
13. Chile. 1996. Nuevo Reglamento Sanitario de los Alimentos. Decreto Supremo No. 977, Ministerio de Salud, Santiago.
14. Cisneros-Zevallos, L., Saltveit, M. E., & Krochta, J. M. (1997). Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage. Journal of Food Science, 62, 363-366.
15. Dantas Cabral, A. C. (1986). Polimeros sinteticos. In A. C. Dantas Cabral, A. C. Caribelli, L. F. Madi, R. Marcel Soler, S. Alves Ortiz (Eds.), Embalagens de Produtos Alimenticios (pp. 187-195). São Paulo: Governo do Estado de São Paulo, Secretaria da Industria, Comercio, Ciencia e Tecnologia, Coordenadora da Industria e Comercio.
16. Dziezak, J. D. (1986). Preservatives: Antioxidants and antimicrobial agents. Food Technology, 40(9), 94-111.
17. Fang, Z., Bouwkamp, J. C., & Solomos, T. (1998). Chlorophyllase activities and chlorophyll degradation during leaf senescence in non-yellowing mutant and wild type of Phaseolus vulgaris L. Journal of Experimental Botany, 49(320), 503-510.
18. Galeazzi, M. A. M., Sgarbieri, V. C., & Constantinides, S. M. (1981). Isolation, purification and physicochemical characterization of polyphenoloxidases (PPO) from a dwarf variety of banana (Musa cavendishii, L). Journal of Food Science, 46, 150-155.
19. Gekas, V., Oliveira, F. A. R., & Crapiste, G. H. (2002). Non-Fickian mass transfer in fruit tissue. In J. Welti-Chanes, G. V. Barbosa-Canovas, & J. M. Aguilera (Eds.), Engineering and food for the 21st Century (pp. 193-215). Boca Raton: CRC Press.
20. Gunes, G., Hotchkiss, J. H., & Watkins, C. B. (2001). Effects of gamma irradiation on the texture of minimally processed apple slices. Journal of Food Science, 66, 63-67.
21. Heaton, J. W., & Marangoni, A. G. (1996). Chlorophyll degradation in processed foods and senescent plant tissues. Trends in Food Science and Technology, 7, 8-15.
22. Heimdal, H., Kühn, B. F, Poll, L., & Larsen, L. M. (1995). Biochemical changes and sensory quality of shredded and MA-packaged Iceberg lettuce. Journal of Food Science, 60, 1265-1276.
23. Hong, J. H., & Gross, K. C. (1998). Surface sterilization of whole tomato fruit with sodium hypochlorite influences subsequent postharvest behavior of fresh-cut slices. Postharvest Biology and Technology, 13, 51-58.
24. Ihl, M., Monsalves, M., & Bifani, V. (1998). Chlorophyllase inactivation as a measure of blanching efficacy and colour retention of artichokes (Cynara scolymus L.). Lebensmittel-Wissenschaft und-Technologie, 31, 50-56.
25. Ihl, M., Shene, C., Scheuermann, E., & Bifani, V. (1994). Correlation for pigment content through colour determination using tristimulus values in a green leafy vegetable, Swiss chard. Journal of the Science of Food and Agriculture, 66, 527-531.
26. Jackman, R. L., & Stanley, D. W. (1995). Perspectives in the textural evaluation of plant foods. Trends in Food Science and Technology, 6, 187-194.
27. Jacob-Wilk, D., Holland, D., Goldschmidt, E. E., Riov, J., & Eyal, Y. (1999). Chlorophyll breakdown by chlorophyllase: Isolation and functional expression of the chlase 1 gene from ethylene-treated citrus fruit and its regulation during development. The Plant Journal, 20, 653 661.
28. King, G. A., & O'Donoghue, E. M. (1995). Unravelling senescence: New opportunities for delaying the inevitable in harvested fruit and vegetables. Trends in Food Science and Technology, 6(12), 385-389.
29. King Jr., A. D., Magnuson, J. A., Török, T., & Goodman, N. (1991). Microbial flora and storage quality of partially processed lettuce. Journal of Food Science, 56, 459-461.
30. Kukura, J. L., Beelman, R. B., Peiffer, M., & Walsh, R. (1998). Calcium chloride added to irrigation water of mushrooms (Agaricus bisporus) reduces postharvest browning. Journal of Food Science, 63, 454-457.
31. Kyung, K. H., Park, K. S., & Kim, Y. S. (1996). Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic. Journal of Food Science, 61, 226-229.
32. Langmeier, M., Ginsburg, S., & Matile, P. (1993). Chlorophyll breakdown in senescent leaves: Demonstration of Mg-dechelatase activity. Physiologia Plantarum, 89, 347-353.
33. Luna-Guzman, I., & Barrett, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19, 61-72.
34. Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Trends in Food Science and Technology, 6, 195-200.
35. Nehring, P. (1968). Frischgemüse. In J. Schormüller (Ed.), Handbuch der Lebensmittelchemie (pp. 311-361). Berlin: Springer.
36. Nur, T., Ben-Arie, R., Lurie, S., & Altman, A. (1986). Involvement of divalent cations in maintaining cell membrane integrity in stressed apple fruit tissues. Journal of Plant Physiology, 125, 47-60.
37. Pariasca, J. A. T., Miyazaki, T., Hisaka, H., Nakagawa, H., & Sato, T. (2001). Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biology and Technology, 21, 213-223.
38. Philosoph-Hadas, S., Meir, S., & Aharoni, N. (1991). Effect of wounding on ethylene biosynthesis and senescence of detached spinach leaves. Physiologia Plantarum, 83, 241-246.
39. Roy, S., Conway, W. S., Watada, A. E., Sams, C. E., Pooley, C. D., & Wergin, W. P. (1994). Distribution of the anionic sites in the cell wall of apple fruit after calcium treatment. Protoplasma, 178, 156-167.
40. Schoch, S., & Ihl, M. (1998). Substrate specificity of chlorophyllase from different plants. Zeitschrift für Naturforschung CA. Journal of Biosciences, 53, 21-26.
41. Shioi, Y., Tomita, N., Tsuchiya, T., & Takamiya, K. (1996). Conversion of chlorophyllide to pheophorbide by Mg-dechelating substance in extracts of Chenopodium album. Plant Physiology and Biochemistry, 34, 41-47.
42. Steel, R. G. D., Torrie, J. H., Dickey, D. A. (1997). Principles and procedures of statistics. A biometrical approach (3rd ed.) (pp. 89-125). New York: McGraw-Hill.
43. Stect, J. A., & Tong, C. H. (1996). Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC. Journal of Food Science, 61(924-927), 931.
44. Tan, B. K., & Harris, N. D. (1995). Maillard products inhibit apple polyphenoloxidase. Food Chemistry, 53, 267-273.
45. Toft, K., Grasdalen, H., & Smidsrød, O. (1986). Synergistic gelation of alginates and pectins. In M. L. Fishman, & J. J. Jen (Eds.), Chemistry and function of pectins. ACS Symposium Series 310 (pp. 117-132). Washington, DC: ACS.
46. Vankerschaver, K., Willocx, F., Smout, C., Hendrickx, M., & Tobback, P. (1996). Modeling and prediction of visual shelf life of minimally processed endive. Journal of Food Science, 61, 1094-1098.
47. Watada, A. E., & Qi, L. (1999). Quality of fresh-cut produce. Postharvest Biology and Technology, 15, 201-205.
48. Yamauchi, N., & Watada, A. E. (1991). Regulated chlorophyll degradation in spinach leaves during storage. Journal of the American Society for Horticultural Science, 116, 58-62.
49. Yu, T. H., & Wu, C. M. (1989). Stability of allicin in garlic juice. Journal of Food Science, 54, 977-981.