Effects of Selected Bio‐Fungicide and Fungicide Treatments on Shelf Life and Quality Characteristics of Romaine Lettuce (Lactuca SativaL.)

Abstract

In this study, the effects of the application of selected bio-fertilizer and fungicides (Bacillus subtilis, Trichoderma harzianum, Boscalid + Pyraclostrobin, T. harzianum + 1 ⁄2Boscalid + Pyraclostrobin, B. subtilis + 1 ⁄2 Boscalid + Pyraclostrobin) on the quality of Romaine lettuce were investigated. Water, relative water and chlorophyll content, color values, sensory properties and mesophilic aerobic bacteria, mold and yeast counts were analyzed. B. subtilis and T. harzianum + 1 ⁄2 BosPyra-treated samples showed the lowest decay degree during storage. B. subtilis and T. harzianum treatments showed potential favorable effects on lettuce characteristics. Moreover, favorable effects were shown on color difference and sensory evaluations during storage so that these applications may be advisable to producers. PRACTICAL APPLICATIONSPrevious studies indicated that new biological methods increased the lettuce yield and protected lettuce from fungal diseases during growing. However, there is a scarcity on the effect of these methods on the quality, microbiota and shelf life of these lettuces. Bacillus subtilis and Trichoderma harzianum bio-fungicide treatments seemed to reduce the degree of quality deterioration during storage of lettuce, lowering microbiological growth and increasing storage life. These observations are of crucial importance for the food industry, potentially leading to increased profitability in fresh produce, including fresh processed lettuce, freshcut lettuce and ready-to-eat salads.

The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuce

“…Retention of these parameters during the storage time has a significant impact on consumers’ purchase. Also, controlling microbial activity is an important parameter for consumer safety, which can be affected by applied preservation technology (Ozdemir et al., 2016).…”