|
Titre :
|
Storage of minimally processed Romaine lettuce under controlled atmosphere
|
|
Auteurs :
|
F. Hamza ;
F. Castaigne ;
C. Willemot ;
AL Et
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1996
|
|
Format :
|
p.177-188
|
|
Langues:
|
= Anglais
|
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Catégories :
|
TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
|
QUATRIEME GAMME
;
SALADE
;
ATMOSPHERE CONTROLEE
;
QUALITE DES ALIMENTS
|
|
Résumé :
|
The effects of CO2 and O-2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O-2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O-2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O-2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O-2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce.
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Source :
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Journal of food quality, vol.19
|
