Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation

Han, Jaejoon; Gomes-Feitosa, Carmen L.; Castell‐Perez, Elena; Moreira, Rosana G.; Silva, Paulo F.

doi:10.1016/j.lwt.2004.02.007

Cited by 65 publications

(51 citation statements)

References 22 publications

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“…Furthermore, the small surface area exposed to analysis combined with the high tissue variability may contribute to poor repeatability. Later studies showed higher sensitivity and repeatability using the Kramer cell to evaluate texture in lettuce, in agreement to other authors (Baur, Klaiber, Wei, Hammes, & Carle, 2005;Han et al, 2004). In these studies the texture is evaluated using the maximum load to break the sample.…”

supporting

confidence: 83%

“…Indeed, the appearance of a soft or limp product may ve rise to consumer rejection prior to consumption. gi Different preservation methods are used in order to improve the textural properties during storage such as vacuum impregnation (Grass, Vidal, Betoret, Chiralt, & Fito, 2003), preheating (Vu et al, 2004), electric pulses (Giner et al, 2000), irradiation (Han, Gomes-Feitosa, Castell-Perez, Moreira, & Silva, 2004), amongst others.…”

mentioning

confidence: 99%

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Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Martín-Diana¹,

Rico²,

Frias³

et al. 2006

Journal of Food Engineering

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Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature ($18-20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However th e use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells in the samples washed with chlorine, effect not so evident in calcium lactate treated samples. The use of heat-shock in combination with calcium lactate reduced this phenomenon better than the other two treatments. Pectin methyl esterase (PME), enzyme related to textural changes, showed higher activity in samples treated with calcium lactate at 50 °C. The combination of calcium lactate and 50 °C washing temperature maintained objective and sensorial textural properties of fresh-cut lettuce better than the calcium lactate or chlorine washing treatments at room temperature.

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supporting

confidence: 83%

mentioning

confidence: 99%

Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Martín-Diana¹,

Rico²,

Frias³

et al. 2006

Journal of Food Engineering

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show abstract

“…Photosynthetic and vascular tissues present vastly different textural properties (Toole, Parker, Smith, & Waldron, 2000). Some studies have shown certain sensitivity and repeatability using the Kramer cell to evaluate texture in lettuce (Baur, Klaiber, Wei, Hammes, & Carle, 2005;Han, Gomes-Feitosa, Castell-Perez, Moreira, & Silva, 2004). In these studies the texture is evaluated using the maximum load to break the sample.…”

Section: Introductionmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

849

524

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“…Radiation changes in the physical properties of a packaging material should not delay its function (Han et al, 2004). Since the Permeability is measure of the ease with which gases or vapors can penetrate through the polymer materials, it is a major consideration in the selection of a polymeric material for food packaging (Han, 2007 ).…”

Section: Physical Effectsmentioning

confidence: 99%