Effects of Lactoperoxidase System Activation-Oregano Essential Oilor Chlorine on the Quality of Modified Atmosphere Packaged Fresh-Cut Iceberg Lettuce

Ameni Telmoudi,Imen Mahmoudi,Mnasser Hassouna

doi:10.4236/aim.2019.96032

Abstract

The present work focused on the effects of the Modified Atmosphere Packaging (MAP) 1 (5% O2 and 10% CO2) or 2 (2% O2 and 5% CO2) and the previous addition of Lactoperoxidase System (LPS) and Oregano essential oil or chlorine washing on the quality of fresh-cut lettuce during refrigerated storage at +4˚C. Our results showed the significant effect of this combined treatment on quality improvement during storage. Thus, mesophilic bacteria was reduced in treated samples compared to those untreated with number which not exceeded the critical of 5 × 107 UFC∙g-1 (p 0.05). Brightness of lettuce samples was significantly reduced during storage. Thereafter, the PCA data showed the effect of combined treatment on the preservation of hygienic, physico-chemical and sensory quality up to the 7th day of refrigerated storage of these treated samples. The results obtained draw attention to modified atmosphere packaging lettuce and the addition of bio-preservatives which could be an alternative of choice to replace chlorine to preserve the sanitary quality of green products.

Highlights

Fresh-cut or minimally-processed (MP) vegetables are vegetables that have been cut in small pieces, are packaged and stored under refrigerated conditions [1]
The present work focused on the effects of the Modified Atmosphere Packaging (MAP) 1 (5% O2 and 10% CO2) or 2 (2% O2 and 5% CO2) and the previous addition of Lactoperoxidase System (LPS) and Oregano essential oil or chlorine washing on the quality of fresh-cut lettuce during refrigerated storage at +4 ̊C
Our results showed the significant effect of this combined treatment on quality improvement during storage

Summary

Introduction

Fresh-cut or minimally-processed (MP) vegetables are vegetables that have been cut in small pieces, are packaged and stored under refrigerated conditions [1]. Disinfection using chlorine is often applied to fresh vegetables to enhance safety and shelf-life profiles This process has presented some limitations and disadvantages, such as reduced antimicrobial efficacy. Studies have shown that treatment with water containing 50 - 200 ppm of chlorine resulted in a reduction of bacterial populations of less than 2 log CFU g−1 on fruits and vegetables [3]. In addition to such limited efficacy, the formation of carcinogenic chlorinated compounds (chloramines and trihalomethanes) in water is possible [4]. There is a need to find alternatives for preservation of fresh-cut vegetables in order to improve the efficacy of washing treatments [5]

Methods

Results

Conclusion