PJB-2022-141
Extending the Shelf-Life of Lettuce Heads by Dipping in Phytic acid, cysteine, Methionine, and Ascorbic acid during Cold Storage
Emad A. Abdeldaym
Abstract
Lettuce (Lactuca sativa L. cv Iceberg) is a perishable crop, which quickly deteriorates after harvesting. This study investigated the effectiveness of dipping the head of lettuce in a solution of phytic acid 0.08% for 2 min, ascorbic acid 5% for 5 min, L. cystein 0.5% for 2 min, methionine 0.5% for 2 min on the quality and storability of lettuce heads during storage at 0°C and 95% relative humidity for 20 days. Our results showed that the lettuce head treated with phytic acid 0.08%, ascorbic acid at 5%, L. cystein 0.5%, and methionine 0.5% conserved the quality and extended its shelf life compared to untreated control during storage; however, L. cystein 0.5%, was the most effective in this concern. In addition, dipping lettuce heads in a solution of 0.5% L. cystein significantly reduced weight loss, decay, and discoloration while maintaining ascorbic acid content. Furthermore, this treatment was the most effective to delay polyphenol oxidase activity and decrease the loss of total phenolic contents in lettuce and showed the best appearance after 20 days of storage compared with other treatments. For color measurement (L*, a*, and b* value), all treatments maintained the green color compared with the control treatment.
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