Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce

Fresh-cut lettuce is one of the most popular vegetables for healthy consumption. However, fresh-cut lettuce would spoil rapidly due to tissue damage. In order to improve the quality and extend the storage period of fresh-cut lettuce, this experiment investigated the effect of phytic acid (PA), vacuu...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022, Vol.28(1), pp.45-52
Main Authors: Liu, Huan, Zhao, Hanyu, Ye, Lulu, Fan, Duoduo, Wang, Zhenzhen
Format: Article
Language:English
Subjects:
Ascorbic acid
Browning
browning reaction
Combined treatment
fresh-cut lettuce
Lettuce
Malondialdehyde
Microorganisms
Packaging
Peroxidase
Phenols
Phytic acid
Polyphenol oxidase
storage quality
Sugar
Vacuum packaging
Vegetables
Weight loss
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Summary:Fresh-cut lettuce is one of the most popular vegetables for healthy consumption. However, fresh-cut lettuce would spoil rapidly due to tissue damage. In order to improve the quality and extend the storage period of fresh-cut lettuce, this experiment investigated the effect of phytic acid (PA), vacuum packaging (VP), and combined treatment. The results showed that the PA + VP group inhibited the microbial growth and browning reaction of fresh-cut lettuce remarkably, and reduced the frangibility and the weight loss. The malondialdehyde (MDA), peroxidase (POD), and polyphenol oxidase (PPO) levels were decreased in PA + VP group. The combination of PA and VP can significantly inhibit the decline of total sugars, phenols, and vitamin C contents. Collectively, this study concluded that the combination of PA and VP was more effective in maintaining fresh-cut lettuce than alone treatment.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-21-00172