ISHS Acta Horticulturae 934: XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market
CONSERVATION OF MINIMALLY PROCESSED SWISS CHARD, AMERICAN LETTUCE AND PURPLE LETTUCE IN DIFFERENT PACKAGING ALONE AND AS MIXED SALAD |
| Authors: | M.A.G. Carnelossi, J.F. Souza, L.S. Soares, M.C. Furtado, I.A.O. Reis, K.H. Reboucas, R.M. Santos , A.A. Castro |
| Keywords: | fresh cut, salad mix, vegetables |
| DOI: | 10.17660/ActaHortic.2012.934.86 |
| Abstract:
The objective of this work was to study the physic-chemical and biochemical alterations of minimally processed Swiss chard, American lettuce and purple lettuce, storage separately (50 g) or as a component of salad mix (150 g) in different packaging. Products were selected, cleaned, cut, sanitized (200 mg L-1 active chlorine), rinsed, centrifuged and packaged in high density polyethylene film (HDPE) and nylon poli (NP) film. Salads were stored at 5±2°C for 15 days. Phenolic content, browning index, total tritratable acidity, pH and polyphenol oxidase activity were evaluated every five days. The tritratable acidity in Swiss chard, American lettuce and purple lettuce was between 0.2 and 0.6 citric acid g-1. The browning index was high in Swiss chard stored alone in both packages. Polyphenol oxidase activity of Swiss chard was higher when stored alone than as part of a mix. The more adequate packaging for conservation of minimally processed Swiss chard, American lettuce and purple lettuce independent of the storage form was NP. | |
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