Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m−2·day−1·atm−1 O...

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Autores principales:	In-Lee Choi, Joo-Hwan Lee, Dam-Hee Choi, Li-Xia Wang, Ho-Min Kang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	carbon dioxide correlation ethylene overall quality PCA Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/59b3add2974e4c54993add2ab5d655a8
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spelling	oai:doaj.org-article:59b3add2974e4c54993add2ab5d655a82021-11-25T17:47:22ZEvaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage10.3390/horticulturae71104612311-7524https://doaj.org/article/59b3add2974e4c54993add2ab5d655a82021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/461https://doaj.org/toc/2311-7524This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m<sup>−2</sup>·day<sup>−1</sup>·atm<sup>−1</sup> O<sub>2</sub> transmission rate (OTR) films and stored at 2 or 8 °C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO<sub>2</sub> concentration was less than 2%, except for the 1300 cc treatment (at 8 °C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 °C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 °C, while it was higher in the 50,000 cc treatments at 2 and 8 °C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO<sub>2</sub>. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.In-Lee ChoiJoo-Hwan LeeDam-Hee ChoiLi-Xia WangHo-Min KangMDPI AGarticlecarbon dioxidecorrelationethyleneoverall qualityPCAPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 461, p 461 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	carbon dioxide correlation ethylene overall quality PCA Plant culture SB1-1110
spellingShingle	carbon dioxide correlation ethylene overall quality PCA Plant culture SB1-1110 In-Lee Choi Joo-Hwan Lee Dam-Hee Choi Li-Xia Wang Ho-Min Kang Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
description	This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m<sup>−2</sup>·day<sup>−1</sup>·atm<sup>−1</sup> O<sub>2</sub> transmission rate (OTR) films and stored at 2 or 8 °C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO<sub>2</sub> concentration was less than 2%, except for the 1300 cc treatment (at 8 °C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 °C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 °C, while it was higher in the 50,000 cc treatments at 2 and 8 °C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO<sub>2</sub>. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.
format	article
author	In-Lee Choi Joo-Hwan Lee Dam-Hee Choi Li-Xia Wang Ho-Min Kang
author_facet	In-Lee Choi Joo-Hwan Lee Dam-Hee Choi Li-Xia Wang Ho-Min Kang
author_sort	In-Lee Choi
title	Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
title_short	Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
title_full	Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
title_fullStr	Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
title_full_unstemmed	Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage
title_sort	evaluation of the storage characteristics in maintaining the overall quality of whole and fresh-cut romaine lettuce during ma storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/59b3add2974e4c54993add2ab5d655a8
work_keys_str_mv	AT inleechoi evaluationofthestoragecharacteristicsinmaintainingtheoverallqualityofwholeandfreshcutromainelettuceduringmastorage AT joohwanlee evaluationofthestoragecharacteristicsinmaintainingtheoverallqualityofwholeandfreshcutromainelettuceduringmastorage AT damheechoi evaluationofthestoragecharacteristicsinmaintainingtheoverallqualityofwholeandfreshcutromainelettuceduringmastorage AT lixiawang evaluationofthestoragecharacteristicsinmaintainingtheoverallqualityofwholeandfreshcutromainelettuceduringmastorage AT hominkang evaluationofthestoragecharacteristicsinmaintainingtheoverallqualityofwholeandfreshcutromainelettuceduringmastorage
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Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

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