High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Md Azizul Haque,Alin Khaliduzzaman,Md Asaduzzaman,Shib Nath Pattadar,Raju Ahmmed,Md Rizvi Alam,Md Sultan Mahomud

doi:10.1007/s10068-021-00881-4

Abstract

Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Highlights

Processed vegetables (MPV) are partial or completely ready and are promoted as prepared to use for the consumers (Delaquis et al, 2004; Siddiqui et al, 2020)
Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce
This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning of fresh-cut iceberg lettuce and overall visual quality was in acceptance limit

Summary

Introduction

Processed vegetables (MPV) are partial or completely ready and are promoted as prepared to use for the consumers (Delaquis et al, 2004; Siddiqui et al, 2020). MPV requires negligible preparation and provide great varieties of vitamins, minerals, antioxidants and bioactive compounds or phytochemicals that are essential to reduce the oxidative stress in human physiology Those are free from synthetic additives during the preservation periods. Appropriate permeable films which are primarily blushed with low O2 and high CO2 provide an extended storage life of minimally processed lettuce (Lopez-Galvez et al, 1996) but the most significant and conspicuous problem in high CO2 condition is the development of off-flavor (Jacxsens et al, 1999). A comprehensive understanding of product, MAP and storage is essential for ensuring their naturalness and nutritional values of fresh-cut vegetables It is a thought-provoking task to develop the most effective procedures and innovative technologies for maintaining their quality as well as reducing the off-odors to meet increasing consumer demand. This research focused on the effect of high carbon dioxide atmospheric packaging treatment during storage on different quality parameters of fresh-cut lettuce (microbial ecology, electrolyte leakage, volatiles formed during storage, and sensory quality)

Materials and methods

Results and discussion

Evaluation of mesophilic bacteria and yeasts

Compliance with ethical standards