Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage

Murata, Masatsune; Tanaka, Eriko; Minoura, Emiko; Homma, Seiichi

doi:10.1271/bbb.68.501

Cited by 65 publications

(56 citation statements)

References 23 publications

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“…The combination of GT and heat-shock kept lower potential browning values than GT treatment at room temperature (Part II, Fig. 6B) thos e results are in agreement with findings from Murata, Tanaka, Minoura and Homma (2004) and Saltveit (2001). Samples treated with chlorine showed higher levels of potential browning than samples treated with Browning in photosynthetic and vascular tissues, general levels of browning and fresh appearance of the samples were evaluated b the y sensory panel.…”

Section: Potential Browningsupporting

confidence: 84%

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

111

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2008) Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies, 9 (2008) 593-603. doi:10.1016/j.ifset.2008.04.001 Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce. Different quality markers, e.g. respiration, browning, ascorbic acid and carotenoid content were evaluated. GT concentration (0.25, 0.5 and 1 g 100 mL− 1) and temperature (20 °C and 50 °C) were tested. Optimal GT treatment (0.25 g 100 mL− 1 at 20 °C) was compared with chlorine (120 ppm at 20 °C). High GT concentrations (0.5 g 100 mL− 1 and 1.0 g 100 mL− 1) maintained better prevent ascorbic acid and carotenoid loss than 0.25 g 100 mL− 1 GT and chlorine. GT increased browning of samples, probably due to the content of polyphenols of the treatment; the use of heat-shock reduced this negative effect. GT and heat-shock combined also showed negative effects, reducing the antioxidant content (ascorbic acid and carotenoids). No significant differences were observed between chlorine and optimal GT (0.25 g 100 mL− 1 at 20 °C) in browning appearance and sensory properties. GT better kept the antioxidant activity of the samples than chlorine. Industrial relevance: An alternative treatment for minimally processed Iceberg lettuce is tested, based on its antioxidant capacity. Minimally processed industry is constantly looking for new treatments to avoid the use of chlorine which is a standard at the moment.

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Section: Potential Browningsupporting

confidence: 84%

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

111

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“…5B). This profile of mung bean sprouts is almost the same as that of cut lettuce (Murata et al, 2004). It is supposed that phenolics formed in mung bean sprouts during cold storage are oxidized by the action of PPO and therefore browning is apparent.…”

Section: Methodsmentioning

confidence: 64%

“…The gradual browning of cut lettuce during cold storage can be repressed by heat-shock treatment, resulting in better quality (Loaiza-Velarde et al, 1997;Murata et al, 2004). Heat-shock treatment can also repress the decay, softening, and color change of strawberries during storage (Civello et al, 1997) and maintain the green color of broccoli (Funamoto et al, 2002;Funamoto et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…In cut lettuce, the PAL activity is induced by cutting or injury, which leads to the accumulation of phenolic compounds and enzymatic browning during cold storage (Lopez-Galvez et al, 1996;Ke and Saltveit, 1988;Hisaminato et al, 2001). Induction of PAL activity can be repressed by heat-shock treatment to inhibit browning of lettuce (Loaiza-Velarde et al, 1997;Saltveit, 2000;Murata et al, 2004). Heat-shock treatment appears to inhibit PAL mRNA translation (Campos-Vargas et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Nishimura

Sameshima

Joshita

et al. 2012

FSTR

Self Cite

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Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50℃ for 60 s as heat-shock treatment and then stored at 8℃ for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.

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“…Moreover, the combination of chlorine disinfectant and mild heat not only enhanced the bactericidal effect, but also improved the quality of vegetables. For example, Murata et al (2004) reported that the organoleptic quality of cut lettuce subjected to heat shock was significantly better than that of the untreated control. Also, Roura et al (2008) reported that heat shock in a 50℃ water-bath for 2 min prevented browning of fresh-cut lettuce by reducing phenylalanine ammonia lyase activity.…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Pan

Nakano

2014

FSTR

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Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage

Cited by 65 publications

References 23 publications

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

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