Active modified atmosphere package induced a new physiological disorder of minimally processed romaine lettuce leaves

Κουκουνάρας, Αθανάσιος; Siomos, Anastasios S.; Gerasopoulos, Dimitrios; Papachristodoulou, Michalis

doi:10.1016/j.fpsl.2019.100411

Cited by 9 publications

(7 citation statements)

References 12 publications

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“…In this study, the application of marjoram EO decreased ethylene emission, while increased ethylene levels were reported with the application of EO+Chitosan. It has been suggested that a physiological disorder like russet spotting on lettuce can be induced by exposure to ethylene [55]. This might explain why the application of EO preserved the visual quality of fresh-cut lettuce and at the same time decreased its ethylene emission in our study.…”

Section: Discussionsupporting

confidence: 53%

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Xylia

Chrysargyris

Tzortzakis

2021

Foods

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Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.

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Section: Discussionsupporting

confidence: 53%

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Xylia

Chrysargyris

Tzortzakis

2021

Foods

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“…Currently, other than chemical approaches to prevent the browning of fresh-cut fruit and vegetable tissues, other methods are being implemented to inhibit the activity of PPO and preserve the intrinsic quality of produce, such as physical treatment [12], mild heat treatment [13,14] and different storage temperatures or atmosphere composition [15]. The use of high CO 2 modified atmosphere storage (80% N 2 , 20% CO 2 ) combined with appropriate wrapping films for retail packages has been successfully implemented to freshcut lettuce salads [16]; however, recently, a new disorder indicating tissue collapse has been reported in certain lettuce cultivars [17].…”

Section: Introductionmentioning

confidence: 99%

Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce

Androudis,

Gerasopoulos,

Koukounaras

et al. 2024

Horticulturae

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Enzymatic browning, occurring on the cut surfaces of many popular fresh-cut fruit and vegetables due to wounding and the activity of endogenous polyphenyloxidase enzymes, is considered as the main reason for their rejection by consumers. In this study, water extracts were obtained from seeds of cabbage, sinapis, and wild rocket at 10 and 20% w/w seed:water ratios (SWE) and analyzed for total phenolic compounds (TPC) and antioxidant capacity (AC). The extract was then applied on cut surfaces of mid rib segments of lettuce leaves for 1 or 3 min. The segments were stored at 7 °C for 14 days. The SWE’s inhibitory capacity on enzymatic browning were measured by CIELAB color coordinates L* a* and b* and expressed as second derivatives, their % inhibition and different indices. An additional visual acceptance measurement and calculation of shelf life was also performed. The seed extracts of cabbage at 10–20% and wild rocket at 20% showed the highest anti-browning efficacy (comparable to 25 mM potassium metabisulfite control) along with TPC and AC. A high % of seed:water extract and increased exposure time led to a considerable increase in shelf life, visual score, % inhibition of browning or whitening index of the extracts of all seed sources. Chromatometric outcome data clearly showed that the visual data were more accurate than the chromatometric procedure (L*, a*, b* values, their derives ΔE, h°, C, Δh° and ΔC or calculated indices), although the latter could detect the differing degrees of browning development or its inhibition in treated and control segments during storage.

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“…However, PEF induces conformational changes in proteins and thus may affect the activity of native enzymes [ 23 , 24 , 25 ]. The quality of plant-derived products depends on the storage atmosphere [ 26 ]. Research confirms the positive impact of packaging in a controlled atmosphere (CA) on the sensory quality of food, especially in the context of red spots and the browning of leaf edges [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food

Wójcicki

Świder

Gientka

et al. 2023

Viruses

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This study aimed to evaluate the effectiveness of the phage cocktail to improve the microbiological quality of five different mixed-leaf salads: rucola, mixed-leaf salad with carrot, mixed-leaf salad with beetroot, washed and unwashed spinach, during storage in refrigerated conditions. Enterobacterales rods constituted a significant group of bacteria in the tested products. Selected bacteria were tested for antibiotic resistance profiles and then used to search for specific bacteriophages. Forty-three phages targeting bacteria dominant in mixed-leaf salads were isolated from sewage. Their titer was determined, and lytic activity was assessed using the Bioscreen C Pro automated growth analyzer. Two methods of phage cocktail application including spraying, and an absorption pad were effective for rucola, mixed leaf salad with carrot, and mixed leaf salad with beetroot. The maximum reduction level after 48 h of incubation reached 99.9% compared to the control sample. In washed and unwashed spinach, attempts to reduce the number of microorganisms did not bring the desired effect. The decrease in bacteria count in the lettuce mixes depended on the composition of the autochthonous saprophytic bacteria species. Both phage cocktail application methods effectively improved the microbiological quality of minimally processed products. Whole-spectral phage cocktail application may constitute an alternative food microbiological quality improvement method without affecting food properties.

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Active modified atmosphere package induced a new physiological disorder of minimally processed romaine lettuce leaves

Cited by 9 publications

References 12 publications

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce

Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food

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