Effect of γ irradiation on quality-maintaining of fresh-cut lettuce

Zhang, Likui; Lu, Zhaoxin; Lü, Fang; Bie, Xiaomei

doi:10.1016/j.foodcont.2004.10.005

Cited by 64 publications

(30 citation statements)

References 11 publications

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“…Enzymes are inactivated through oxidation reactions mediated by free radicals and atomic oxygen [60]. The other non conventional techniques used in inactivation of endogenous enzyme are the pulsed electric field [61,62], irradiation [63], high pressure processing [64]. Dobrynin and his colleagues observed there is decrease in enzymatic activity of trypsin (zero at 4 Jcm −2 ) after the application of plasma [45].…”

Section: Action Of Plasma On Endogenous Enzymesmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Section: Action Of Plasma On Endogenous Enzymesmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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“…In previous studies, different kinds of methods have been developed in order to retain the freshness of fresh-cut lettuce or other vegetable (Del Nobile et al, 2008;Kasim & Kasim, 2015;Martín-Diana et al, 2008;Zhang et al, 2006). Plant hormone is a kind of naturally produced small molecular residues, which has been proven to be closely associated with plant development and stress resistance (Wang et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Liu¹,

Yang²,

Zhao³

et al. 2015

Food Sci. Technol (Campinas)

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Postharvest lettuce often lose water, thus affecting both its market value and consumer acceptance. However, the mechanism of the water-loss is still waiting well exploration. The aim of the present study was to investigate the effect of a foliar application of ABA on the fresh weight-loss and the chlorophyll content of postharvest lettuce as well as its association with the regulation of stomata. The present data demonstrated that exogenously application of ABA, in a concentration range of 0 to 100 µM, significantly lowered the fresh weight-loss of postharvest lettuce. ABA also delayed chlorophyll reduction during ambient storage, but this protective effect was ABA concentration-dependent. Among the tested ABA concentrations, 50 µM or lower ABA produced an inhibition effect on chlorophyll degradation in postharvest lettuce leaves. The results demonstrated that the exogenous ABA treatment can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss. The present study primarily showed that the application of exogenous ABA, which originated from a naturally-produced phytohormone, has a great potential in retaining the freshness of postharvest lettuce that is stored in an ambient condition, although possible practical application still need to be further evaluated.Keywords: lettuce; postharvest; abscisic acid; water-loss; stomatal closure. Practical Application:The effect of a foliar application of ABA on postharvest lettuce was investigated. The results demonstrated that the ABA, which originated from a naturally-produced phytohormone, can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss and chlorophyll reduction during ambient storage. The strategy could potentially be used as an alternative for lettuce producer and retailer to effectively retain the fresh of postharvest lettuce products.

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“…Unfortunately, this browning in particular midrib browning occurs faster and is more difficult to control than in other types of lettuce such as iceberg (Martínez-Sánchez et al, 2011). Various approaches have been extensively carried out to control fresh-cut lettuce browning, e.g., chemical treatment (Altunkaya & Gökmen, 2009;Chen, Zhu, Zhang, Niu, & Du, 2010;Saltveit, 2004), physical treatment Zhang, Lu, Lu, & Bie, 2006) or combination of them (Roura, Pereyra, & Vallea, 2008), as well as some novel biological treatments, like green tea extracts and whey protein (Altunkaya, 2011;. However, some of these methods are generally constrained by their toxicity, high cost, and potentially impairing organoleptic properties and nutrient content of the produce (Alothman, Bhat, & Karim, 2009;Paull & Chen, 2000).…”

Section: Introductionmentioning

confidence: 99%