Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce
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- 作者：David Beltrá ; n ; Marí ; a V. Selma ; Alicia Marí ; n ; and Marí ; a I. Gil
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：July 13, 2005
- 年：2005
- 卷：53
- 期：14
- 页码：5654 - 5663
- 全文大小：603K
- 年卷期：v.53,no.14(July 13, 2005)
- ISSN：1520-5118
文摘
The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect onthe antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce(Lactuca sativa L.) was washed at 4 
C using three different ozonated water dips [10, 20, and 10activated by ultraviolet C (UV-C) light mg L-1 min total ozone dose], and the dips were comparedwith water and chlorine rinses. Treated lettuce was packaged in air or active modified atmospherepackaging (MAP) (4 kPa of O2 + 12 kPa of CO2 balanced with N2) and stored for 13 days at 4 C.Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce. Moreover, ozonated water maintained the initial visual appearance of fresh-cut lettuceand controlled browning during storage in air. Initially, ozonated water and chlorine reduced the totalmesophilic population by 1.6 and 2.1 log, respectively, when compared with water. Active MAP waseffective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples storedin air at the end of storage. On the other hand, active MAP caused a 2.0-3.5 reduction of coliformson sanitized samples compared with water-washed samples. The most efficient treatments wereozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine. Changes in individualphenolic compounds were independent of the washing treatments. In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged. MAP effectively suppressed accumulation of caffeoylquinicderivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels.The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage,particularly under MAP. Ozonated water could be an alternative sanitizer to chlorine for fresh-cutlettuce due to good retention of sensorial quality and browning control with no detrimental reductionin the antioxidant constituents.Keywords: Lactuca sativa L.; browning; chlorine; microbial quality; minimal processing; modifiedatmosphere packaging; polyphenols; sanitizers; sensory quality; vitamin C
C using three different ozonated water dips [10, 20, and 10activated by ultraviolet C (UV-C) light mg L-1 min total ozone dose], and the dips were comparedwith water and chlorine rinses. Treated lettuce was packaged in air or active modified atmospherepackaging (MAP) (4 kPa of O2 + 12 kPa of CO2 balanced with N2) and stored for 13 days at 4 C.Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce. Moreover, ozonated water maintained the initial visual appearance of fresh-cut lettuceand controlled browning during storage in air. Initially, ozonated water and chlorine reduced the totalmesophilic population by 1.6 and 2.1 log, respectively, when compared with water. Active MAP waseffective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples storedin air at the end of storage. On the other hand, active MAP caused a 2.0-3.5 reduction of coliformson sanitized samples compared with water-washed samples. The most efficient treatments wereozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine. Changes in individualphenolic compounds were independent of the washing treatments. In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged. MAP effectively suppressed accumulation of caffeoylquinicderivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels.The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage,particularly under MAP. Ozonated water could be an alternative sanitizer to chlorine for fresh-cutlettuce due to good retention of sensorial quality and browning control with no detrimental reductionin the antioxidant constituents.Keywords: Lactuca sativa L.; browning; chlorine; microbial quality; minimal processing; modifiedatmosphere packaging; polyphenols; sanitizers; sensory quality; vitamin C