Fresh cut lettuce (Lactuca sativa L.) quality as affected by packaging material

European Journal of Horticultural Science

Volumn 69, Issue 1, 2004, Pages 21-28

  Chiesa, A ^a   Seija, E ^a   Moccia, S N ^a   Frezza, D ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Enzymatic browning; Leafy vegetable; Minimally processed; Polymeric films; Polyolefin; Storage

Indexed keywords

LACTUCA; LACTUCA SATIVA;

EID: 1942440888     PISSN: 16114434     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. AMIOT, J., A. FLEURIET, V. CHEYNIER and N. JACQUES 1997: Phenolic compounds and oxidative mechanisms in fruit and vegetables. In: TOMÁS-BARBERÁN, F. and R. ROBINS: Phytochemistry of Fruit and Vegetables. Oxford Science Publications, 375 p.
2. ARTÉS, F., M. CASTAÑER and M.I. GIL 1998: Enzymatic browning in minimally processed fruit and vegetables. Food Sci. Technol. Intl. 4, 377-389.
3. BALLANTYNE, A., R. STRAK and J.D. SELMAN 1988: Modified atmosphere packaging of shredded lettuce. Int. J. Food Sci. Technol. 23, 267-274.
4. BENNINK, M. 1997: Biopreservation in modified atmosphere packaged vegetables. Thesis Wageningen Agricultural University. 96 p.
5. BOLIN, H.R. and C.C. HUXSOLL 1991: Control of minimally processed carrots surface discoloration by abrasion peeling. J. Food Sci. 56, 416-418.
6. CASTAÑER, M., M.I. GIL, M.V. RUIZ and F. ARTÉS 1999: Browning susceptibility of minimally processed Baby and Romaine lettuces. Food Res. Technol. 209, 52-56.
7. COUTURE, R., M.I. CANTWELL, D. KE and M.E. SALTVEIT 1993: Physiological attributes and storage life of minimally processed lettuce. J. Amer. Soc. Hort. Sci. 28, 723-725.
8. KADER, A.A., D. ZAGORY and E.L. KERBEL 1989: Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 28, 1-30.
9. KE, D. and M.E. SALTVEIT 1986: Effects of calcium and auxin on russet spotting and phenylalanine ammonia lyase activity in iceberg lettuce. J. Amer. Soc. Hort. Sci. 21, 1169-1171.
10. KE, D. and M.E. SALTVEIT 1988: Plant hormone interaction and phenolic metabolism in the regulation of russet spotting in iceberg lettuce. Plant Physiol. 88, 1136-1140.
11. KE, D. and M.E. SALTVEIT 1989a: Regulation of russet spotting phenolic metabolism, and IAA oxidase by low oxygen in iceberg lettuce. J. Amer. Soc. Hort. Sci. 114, 638-642.
12. KE, D. and M.E. SALTVEIT 1989b: Carbon dioxide-induced brown stain development as related to phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci. 114, 789-794.
13. LOAIZA-VELARDE, J.G., F. ARTÉS, F. TOMÄS-BARBERÁN and M. SALTVEIT 1997: Effect of intensity and duration of heat-shock treatment on wound-induced phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci. 122, 873-877.
14. LÓPEZ-GÁLVEZ, G., M. SALTVEIT and M. CANTWELL 1996: Wound-induced phenylalanine ammonia lyase activity: factors affecting its induction and correlation with the quality of minimally processed lettuces. Postharvest Biol. and Technol. 9, 223-233.
15. MADER, M. and R. FUSSL 1982: Role of peroxidase in lignification of tobacco cells: II. Regulation by phenolic compounds. Plant Physiol. 70, 1132-1134.
16. 2 on o-diphenol oxidase activity in mushrooms. J. Amer. Soc. Hort. Sci. 99, 155-158.
17. NAMESNY-VALLESPIR, A. 1993: Post-recolección de hortalizas. Ediciones de Horticultura, España, 1, 3-30.
18. 2 on total phenolics, phenylalanine ammonia lyase and polyphenol oxidase in lettuce tissue. J. Amer. Soc. ort. Sci. 110, 249-253.
19. TOMÁS-BARBERÁN, F., J. LOAIZA-VELARDE, A. BONFANTI and M. SALTVEIT 1997a: Early wound and ethylene induced changes in phenylpropanoid metabolism in harvested lettuce. J. Amer. Soc. Hort.Sci. 122, 399-404.
20. TOMÁS-BARBERÁN, F., M. Gil, M. CASTAÑER, F. ARTÉS and M. SALTVEIT 1997b: Effect of selected browning inhibithors on phenolic metabolism in stem tissue of harvested lettuce. J. Agri. Food Chem. 45, 583-589.
21. TOMÁS-BARBERÁN, F. and J.C. ESPIN 2001: Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 81, 853-876.