Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce
Open accessAbstract
The effects of three treatments, 1 mg L−1 ozone at 18–20 °C, 15 g L−1 calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh‐cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh‐cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (<2500 units g−1) and at the end of storage (<3000 units g−1) than CLac samples (4000–4800 units g−1). Ozone also reduced peroxidase activity to ∼300 units g−1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that CLac maintained quality markers better than treatments with ozone and ozone/CLac combination over 10 days of storage. Copyright © 2006 Society of Chemical Industry
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Rico et al. (2006) reported efficacy of ozone against PPO and POD enzymes in fresh cut lettuce dipped for 5 min in water containing 1 ppm ozone.
“Rico, Martin-Diana, Frias, Gary, and Barry-Ryan (2006) also reported the efficacy of ozone against PPO and POD enzymes in fresh cut lettuce dipped for 5 min in water containing 1 ppm ozone.”
From Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water (2020) · cites this paper as Rico, Martin-Diana, Frias, Gary, and Barry-Ryan (2006)
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Research works printed but not linked: 8
- Alzamora SM, Lopez-Malo A and Tapia MS, Overview, in Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications, ed. by Alzadora SM, Tapia MS and Lopez- Malo A. Aspen, Gaithersburg, MD, pp. 1-9 (2000).
- Kader AA, Postharvest biology and technology: an overview, in Postharvest Technology of Horticultural Crops, ed. by Kader AA. University of California Press, Oakland, CA, pp. 39-47 (2002).
- Wiley RC, Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall, New York, NY (1994).
- Mart´n-Diana AB, Rico D, Mulcahy J, Fr´as J, Henehan GTMıı and Barry-Ryan C, Whey permeate as bio-preservative for shelf-life maintenance of fresh-cut vegetables. Innov Food Sci Technol 7:112-123 (2006). DOI: 10.1016/jifset.2005.08.002. · DOI
- Martin-Diana AB, Rico D, Frias J, Henehan GTM, Barat JM, Mulcahy J, et al, Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage. J Food Eng 77:1069-1077 (2006.). DOI: 10.1016/jfe.2005.08.037. · DOI
- Kim JG, Yousef AE and Chism GW, Applications of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Protect 62:1071-1087 (1999).
- Seymour IJ, Review of current industry practice on fruit and vegetable decontamination. Campden & Chorleywood Food Res Assoc Rev 14:1-38 (1999).
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Artés, F., Gómez, P., Aguayo, E., Escalona, V., & Artés-Hernández, F. (2009) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2008.10.003 · Cited by 393 · see citing works
Rajashri, K., Roopa, B. S., Negi, P. S., & Rastogi, N. K. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14363 · Cited by 56 · see citing works
- Authors
- Rico, D., Martín‐Diana, A. B., Frías, J. M., Henehan, G. T., & Barry‐Ryan, C.
- Affiliations
- Dublin Institute of Technology (IE)
- Corresponding author
- Rico, Daniel
- Barry‐Ryan, Catherine
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2006-08-03
- Volume
- 86
- Issue
- 13
- Pages
- 2179-2188
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2102318933
- Cited by
- 102
- References
- 0
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 2 · 2023: 4 · 2022: 7 · 2021: 10 · 2020: 6 · 2019: 6 · 2018: 5 · 2017: 9 · 2016: 7 · 2015: 2 · 2014: 5 · 2013: 7 · 2012: 5
- FWCI
- 6.07
- Type
- journal article
- Language
- en
- Open access
- green
- arrow.dit.ie
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion)
- Arrow - TU Dublin (Technological University Dublin) (submittedVersion)
- Arrow - TU Dublin (Technological University Dublin) (submittedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- fresh-cut lettuce, ozone treatment, calcium lactate, browning, texture, cold storage, polyphenol oxidase, peroxidase, pectin methylesterase, respiration rate, enzymatic browning, shelf life
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