|Table of Contents|

Changes of Product Quality and Occurrence Regularity of Browning of Fresh-cut Lettuce During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年01
Page:
148-184
Research Field:
Publishing date:

Info

Title:
Changes of Product Quality and Occurrence Regularity of Browning of Fresh-cut Lettuce During Storage
Author(s):
XIANG Wenhui; JIA Ruifang; LIU Yan
(College of Agronomy，Inner Mongolia Agricultural University，Hohhot,Inner Mongolia 010019)
Keywords:
fresh-cut lettuce; appearance quality; nutritional quality; enzymatic browning
PACS:
-
DOI:
10.11937/bfyy.201701032
Abstract:
In order to study the regulation and internal mechanism about changes of product quality and occurrence of browning of fresh cut lettuce during storage，taking fresh lettuce circle as test materials by slicing process，placed in 4 ℃ storage，the regulation of appearance quality，main nutrients，degree of browning related to browning and the activities of phenylalanine ammonia lyase (PAL)，polyphenol oxidase (PPO)，peroxidase (POD) of fresh cut lettuce during storage were observed.The results showed that along with the storage time extension during the storage time，the water content of fresh cut lettuce gradually decreased，the weight-loss ratio increased，and the late decay was obvious.The main nutritional components including chlorophyll，reduced vitamin C (VC) and the content of soluble protein decreased to some extent.The degree of browning showed a rising trend，and the activity of PAL and the content of total phenol in the tissue increased at first，and then gradually declined.The activity of PPO was decreased throughout whole storage period，and the activity of POD increased rapidly during later period.After a comprehensive analysis，the segmentation damage improved the activity of PAL，and promoted the accumulation of a large number of phenols browning substrates.And the synergistic effect of PPO and POD increased browning.The comprehensive quality of fresh cut lettuce decreased along with the extension of storage time，so the best edible period was 0-3 days and the selling period was 0-8 days.

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Last Update: 2017-03-21