Abstract
The effects of controlled atmospheres (CA) containing 5 kPa O 2 and 0 kPa CO 2 , 5 kPa O 2 and 15 kPa CO 2 , 75 kPa O 2 and 0 kPa CO 2 , 75 kPa O 2 and 15 kPa CO 2 , and 21 kPa O 2 and 0 kPa CO 2 (as control) on the respiration rates and visual appearance of fresh-cut butterhead lettuce (Lactuca sativa L. var. capitata L.) were studied. The fresh-cut lettuce was stored for 10 days at 7°C. During the same period and the same gas conditions browning was quantified on the lettuce stems using L * , chroma and hue values. This method has been previously applied for lettuce being L * the best parameter related with enzymatic browning. CA did not show a clear influence on the respiration rates of fresh-cut lettuce. Elevated CO 2 treatments decreased the browning on the lettuce stems. Color changes were also slightly delayed on the stems under high O 2 levels. CA with 5 kPa O 2 did not prevent browning. This O 2 level was probably high enough to allow enzymatic browning on the stems. At the end of storage, fresh-cut lettuce stored under superatmospheric (75 kPa) O 2 condition combined with 15 kPa CO 2 had the best visual appearance reducing the enzymatic browning.
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