Haque Md Azizul, Asaduzzaman Md, Mahomud Md Sultan, Alam Md Rizvi, Khaliduzzaman Alin, Pattadar Shib Nath, Ahmmed Raju
Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.
Department of Food Technology and Nutritional Science (FTNS), Mawlana Bhashani Science and Technology University (MBSTU), Tangail, 1902 Bangladesh.
Food Sci Biotechnol. 2021 Mar 1;30(3):413-421. doi: 10.1007/s10068-021-00881-4. eCollection 2021 Mar.
Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O and 20 kPa CO balanced by N at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.
鲜切生菜是当今日常饮食中一种广为人知的沙拉食材，因为它所需的准备工作极少，从而能最大程度减少对健康有益的维生素、矿物质、抗氧化剂及其他植物化学物质的损失。为消费者提供新鲜的生菜是一项巨大的挑战。在高二氧化碳气调包装（MAP）下对新鲜加工生菜的品质进行了研究，这是一种切实可行的保鲜替代技术。在高二氧化碳气体处理下储存对鲜切冰山生菜的微生物生长、电解质渗漏、挥发性代谢产物及感官品质产生了显著影响。这种储存条件（MAP 1：在7°C下用氮气平衡至5 kPa氧气和20 kPa二氧化碳，储存6天）抑制了嗜温细菌和酵母菌的生长；延缓了鲜切冰山生菜的酶促褐变（切口边缘和完整表面），整体视觉品质也在可接受范围内。在高二氧化碳气调包装中，由于挥发性物质（乙醇和乙醛）的积累，在储存6天期间一直以不可原谅的水平持续存在，从而产生了异味。
