Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce

Pereyra, L.; Roura, Sara I.; Valle, C.E. del

doi:10.1016/j.lwt.2004.05.004

Cited by 32 publications

(34 citation statements)

References 23 publications

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“…Thermal treatment at 50°C probably inhibited the activity of phenylalanine ammonialyase (PAL), the enzyme involved in the first step of the phenylpropanoid pathway leading to the production of the major phenolic compounds and causing the browning (Pereyra et al, 2005).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

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This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

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Section: Sensory Evaluationmentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

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“…Yet, they are all sensitive to damage caused during cultivation, harvest or transportation, and to attacks by microorganisms that affect their quality during distribution, processing or storage. In most cases, both damage and microbial attacks result from the mechanical and physiological fragility of the product (Pereyra et al 2005;Martínez et al 2008;Serrato et al 2011). …”

Section: Introductionmentioning

confidence: 99%

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento

Arcila

Valenzuela

Franco

et al. 2017

Corpoica Cienc. Tecnol. Agropecuaria

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Manejo cosecha y tecnología postcosechaChanges in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage ResumenLa lechuga es una hortaliza de amplio consumo popular, por sus beneficios para la salud y la nutrición. Se estudiaron los cambios en calidad de cuatro variedades (Alpha, Parris Island, Graziella y Lollo Rossa) almacenadas durante 12 días a 5,5 ºC y 90 % HR. Se determinaron contenido de agua, sólidos solubles totales (SST), acidez titulable (AT), vitamina C, fenoles totales, polifenol oxidasa (PFO), color y textura. Las variedades de lechuga tuvieron tasas diferentes de pérdida de agua y modificaciones en los SST y la AT. La variedad Graziella tuvo el más alto nivel de vitamina C. El contenido de fenoles totales se redujo significativamente en el día 12 de almacenamiento.No se observaron alteraciones en la actividad de la PFO excepto en Lollo Rossa. El análisis Biplot mostró correlaciones positivas y negativas de las coordenadas L*, a* y b*, con lo cual se observó una clara definición de dos grupos de lechuga: verde y roja. Se hizo evidente la modificación en la tonalidad del color de acuerdo con la posición de las hojas. Se registraron cambios en la textura al final del almacenamiento, que no alteraron la calidad del follaje. Si bien los parámetros evaluados varían según la variedad, la refrigeración contribuye a mantener las propiedades del vegetal para el consumo directo.Palabras clave: bioquímica, Lactuca sativa, hortalizas de hoja, nutrición de las plantas, tecnología postcosecha AbstractLettuce, a popularly consumed leafy vegetable, is well known for its health and nutritional value. Thus, the current study focused on the qualitative changes of four lettuce varieties, namely Alpha, Parris Island, Graziella and Lollo Rossa, stored at 5.5 ºC and 90 % RH for 12 days. The analyzed parameters were water content, total soluble solids (TSS), titrable acidity (TA), vitamin C, total phenols, polyphenoloxidase (PPO), color and texture. Under storage conditions, the studied varieties exhibited different rates of water loss. TSS was found to increase until day 8 of storage, which is also when TA differences were observed. The Graziella variety showed the highest vitamin C levels. Total phenol content decreased significantly during the 12 days of storage. No significant PPO activity changes were found, except for those of the Lollo Rossa variety. Biplot analysis allowed observing not only positive and negative correlations between coordinates L*, a* and b*, but also the separavtion of the green lettuce varieties from the red one, together with color variations depending on leaf position. Although textural changes were recorded at the end of the study, foliage quality was not altered. In short, the studied parameters, which contribute to lettuce direct consumption properties, can be said to be variety-dependent and better preserved under refrigeration.

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“…Several problems arose during lettuce harvesting, transporting, distribution, processing and storage, mainly due to its high mechanical and physiological fragility (PEREYRA; ROURA; DEL VALLE, 2005). Once harvested, lettuce heads Sampling times were: 0, 1, 2, 3, 4, and 5 days.…”

Section: Introductionmentioning

confidence: 99%

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology

et al. 2012

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During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic acid; internal zone - relative water content, bound water, water content, and total mesophilic counts. A mathematical model that takes into account the Global Stability Index and overall visual quality for each lettuce zone was proposed. Moreover, the Weibull distribution was applied to estimate the maximum vegetable storage time which was 5, 4, and 3 days for the internal, middle, and external zone, respectively. When analyzing the effect of storage time for each lettuce zone, all the indices evaluated in the external zone of lettuce presented significant differences (p < 0.05). For both, internal and middle zones, the attributes presented significant differences (p < 0.05), except for water content and total chlorophyll.

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Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce

Cited by 32 publications

References 23 publications

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology

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