Ascorbic acid retention in shredded Iceberg lettuce as affected by minimal processing

The effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6-dichlorophenolindoph...

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Bibliographic Details
Published in:Journal of food science 1999-05, Vol.64 (3), p.498-500
Main Authors: Barry-Ryan, C, O'Beirne, D
Format: Article
Language:English
Subjects:
ascorbic acid
Biological and medical sciences
controlled atmosphere storage
Food industries
food packaging
food processing
Food processing industry
Food science
foods
fresh products
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
lettuce
modified atmosphere
nitrogen
nutrient retention
shredded lettuce
slicing
temperature
Vegetables
Vitamins
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Summary:The effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6-dichlorophenolindophenol solution or an assay kit. Slicing affected (p < 0.05) ascorbic acid retention in the order manual tearing > manual slicing > machine slicing. Flushing with 100% nitrogen increased retention (approximately 5%, p < 0.05) over packages with product modified atmospheres. Storage at 3 degrees C increased retention (approximately 20%, p < 0.05) compared with storage at 8 degrees C. Scores for product appearance generally followed losses of TAA in the lettuce (p < 0.05).
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15070.x