SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER<sup>1</sup>

Delaquis, Pascal; Stewart, Sandra; Cliff, Margaret A.; Toivonen, Peter M.A.; Moyls, A. L.

doi:10.1111/j.1745-4557.2000.tb00581.x

Cited by 33 publications

(25 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Taste and overall acceptability of lettuce were maintained during the 14 days of cold storage. These results differ with those of Delaquis et al (2000), who reported that the intensity of the taste of the lettuce decreases during storage. The taste of fresh lettuce has as main components sweetness and bitterness, and depends on the content and the combination of carbohydrates (sugars), organic acids, lipids and phenolic compounds (Mello et al, 2003;Menezes et al 2005).…”

Section: Resultscontrasting

confidence: 99%

“…Asimismo, el sabor y la aceptabilidad general de la lechuga se mantuvieron durante los 14 días de almacenamiento en frío. Estos resultados difieren con Delaquis et al (2000), quienes reportan que la intensidad del sabor de la lechuga fresca disminuye durante el almacenamiento. El sabor de la lechuga fresca tiene como principales componentes al dulzor y el amargor, y es dependiente del contenido y combinación de carbohidratos (azúcares), ácidos orgánicos, lípidos y compuestos fenólicos (Mello et al, 2003;Menezes et al, 2005).…”

Section: Resultados Y Discusiónunclassified

See 1 more Smart Citation

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Esparza-Rivera

Bravo

Kendall

et al. 2018

Remexca

View full text Add to dashboard Cite

ResumenSe evaluó el efecto del ácido ascórbico aplicado mediante dos métodos de hidroenfriamiento sobre la aceptabilidad general, sabor y apariencia de lechuga verde de hoja troceada, así como la relación entre el sabor y la apariencia de la lechuga de hoja procesada sobre la aceptabilidad general de este producto. La lechuga de hoja fue hidroenfriada con una solución de ácido ascórbico al 1% mediante inmersión y aspersión, o con agua por inmersión. Se uso como control a lechuga no hidroenfriada. Las soluciones para tratamientos fueron aplicadas a 5 o C por 2 min, y la lechuga fue luego empacada en bolsas de polietileno impermeables a la humedad, almacenada a 5 o C por 14 días, y evaluada en los días 1, 7 y 14 de almacenamiento. La aceptabilidad general de la lechuga de hoja procesada (troceada y empacada) estuvo altamente correlacionada con su sabor (R 2 = 0.85), pero no con su apariencia (R 2 = 0.39). Todos los tratamientos mantuvieron sus valores de aceptabilidad general y sabor durante el almacenamiento de 14 días (p>0.05). Sin embargo, la lechuga hidroenfriada mediante aspersión con acido ascórbico y la no hidroenfriada (control) fueron los únicos tratamientos que mantuvieron su apariencia durante el estudio. Es requerida más experimentación con la AbstractWe assessed the effect of ascorbic acid, applied by two hydrocooling methods, on the overall acceptability, taste and appearance of cut green leaf lettuce, and the relationship between the taste and appearance of processed leaf lettuce regarding the overall acceptability of this product. Leaf lettuce was hydrocooled with a solution of 1% ascorbic acid by immersion and spraying, or by immersion in water. Non-hydrocooled lettuce was used as control. The treatment solutions were applied at 5 °C for 2 min, and the lettuce was then packed in polyethylene bags, impervious to moisture, stored at 5 °C for 14 days, and evaluated after 1, 7 and 14 days of storage. The overall acceptability of processed leaf lettuce (cut and packed) was highly correlated with its taste (R²= 0.85), but not with its appearance (R²= 0.39). All treatments maintained the overall acceptability values and taste of the lettuce during the 14 days of storage (p> 0.05). However, the lettuce that was hydrocooled by spraying with ascorbic acid, and the non-hydrocooled lettuce (control) were the only treatments that maintained appearance during the study. Further experimentation with the application of ascorbic acid by hydrocooling 768 Rev. Mex. Cienc. Agríc. Vol.4 Núm. 5 30 de junio -13 de agosto, 2013Juan Ramón Esparza-Rivera et al.aplicación de ácido ascórbico mediante hidroenfriamiento para garantizar su utilidad para la conservación de la calidad sensorial de la lechuga de hoja procesada durante su almacenamiento.Palabras clave: evaluación sensorial, enfriamiento, vegetales, vitamina C. IntroducciónEl consumo de lechuga (Lactuca sativa L.) ha tenido un incremento en años recientes tanto como lechuga entera lavada y empacada mínimamente procesada, así como troceada y mpacada sola o como parte...

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Resultados Y Discusiónunclassified

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Esparza-Rivera

Bravo

Kendall

et al. 2018

Remexca

View full text Add to dashboard Cite

show abstract

“…In the current case, TSS level increase during storage might be due to degradation of polysaccharides into simple sugars, thereby causing a rise in TSS. This quality attribute, which contributed to good taste preservation (Esparza-Rivera et al 2013), is in contrast with a former analysis carried out by Delaquis et al (2000), who found that fresh lettuce taste diminishes during storage.…”

Section: -273contrasting

confidence: 52%

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento

Arcila

Valenzuela

Franco

et al. 2017

Corpoica Cienc. Tecnol. Agropecuaria

View full text Add to dashboard Cite

Manejo cosecha y tecnología postcosechaChanges in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage ResumenLa lechuga es una hortaliza de amplio consumo popular, por sus beneficios para la salud y la nutrición. Se estudiaron los cambios en calidad de cuatro variedades (Alpha, Parris Island, Graziella y Lollo Rossa) almacenadas durante 12 días a 5,5 ºC y 90 % HR. Se determinaron contenido de agua, sólidos solubles totales (SST), acidez titulable (AT), vitamina C, fenoles totales, polifenol oxidasa (PFO), color y textura. Las variedades de lechuga tuvieron tasas diferentes de pérdida de agua y modificaciones en los SST y la AT. La variedad Graziella tuvo el más alto nivel de vitamina C. El contenido de fenoles totales se redujo significativamente en el día 12 de almacenamiento.No se observaron alteraciones en la actividad de la PFO excepto en Lollo Rossa. El análisis Biplot mostró correlaciones positivas y negativas de las coordenadas L*, a* y b*, con lo cual se observó una clara definición de dos grupos de lechuga: verde y roja. Se hizo evidente la modificación en la tonalidad del color de acuerdo con la posición de las hojas. Se registraron cambios en la textura al final del almacenamiento, que no alteraron la calidad del follaje. Si bien los parámetros evaluados varían según la variedad, la refrigeración contribuye a mantener las propiedades del vegetal para el consumo directo.Palabras clave: bioquímica, Lactuca sativa, hortalizas de hoja, nutrición de las plantas, tecnología postcosecha AbstractLettuce, a popularly consumed leafy vegetable, is well known for its health and nutritional value. Thus, the current study focused on the qualitative changes of four lettuce varieties, namely Alpha, Parris Island, Graziella and Lollo Rossa, stored at 5.5 ºC and 90 % RH for 12 days. The analyzed parameters were water content, total soluble solids (TSS), titrable acidity (TA), vitamin C, total phenols, polyphenoloxidase (PPO), color and texture. Under storage conditions, the studied varieties exhibited different rates of water loss. TSS was found to increase until day 8 of storage, which is also when TA differences were observed. The Graziella variety showed the highest vitamin C levels. Total phenol content decreased significantly during the 12 days of storage. No significant PPO activity changes were found, except for those of the Lollo Rossa variety. Biplot analysis allowed observing not only positive and negative correlations between coordinates L*, a* and b*, but also the separavtion of the green lettuce varieties from the red one, together with color variations depending on leaf position. Although textural changes were recorded at the end of the study, foliage quality was not altered. In short, the studied parameters, which contribute to lettuce direct consumption properties, can be said to be variety-dependent and better preserved under refrigeration.

show abstract

“…Hurst and Schuler (19 i-92) prev ously showed that excessive free chlorine concentrations (>200 mg/l) caused the appearance of off-flavors (38). Delaquis, Stewart, Cliff, Toivonen, and Moyls (2000) reported that minimally processed Iceberg lettuce developed atypical aroma, but conclude d that it was unclear whether such off-odors were derived from chlorine induced physiological changes or formation of volatile chlorinated compounds (39).…”

Section: Methodsmentioning

confidence: 99%

Identification of volatile quality markers of ready-to-use lettuce and cabbage

Lonchamp¹,

Barry‐Ryan²,

Devereux³

2009

Food Research International

View full text Add to dashboard Cite

A b s t r a c tVolatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, b-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-aminobutanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and b-elemene.

show abstract

SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER¹

Cited by 33 publications

References 22 publications

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento

Identification of volatile quality markers of ready-to-use lettuce and cabbage

Contact Info

Product

Resources

About

SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1

Cited by 33 publications

References 22 publications

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

Cambios en las propiedades fisicoquímicas de cuatro variedades de lechuga (Lactuca sativa L.) durante el almacenamiento

Identification of volatile quality markers of ready-to-use lettuce and cabbage

Contact Info

Product

Resources

About

SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER¹