Title: Microbial quality and browning of fresh-cut butter lettuce under superatmospheric oxygen condition
Authors: Escalona, Victor Hugo ×
Geysen, Sabine
Verlinden, Bert
Nicolai, Bart #
Issue Date: Jun-2007
Publisher: Eugen Ulmer GmbH & Co.
Series Title: European Journal of Horticultural Science vol:72 issue:3 pages:130-137
Abstract: Fresh-cut butter lettuce inoculated with Listeria innocua
was stored under controlled atmospheres (CA)
containing 5 kPa O2 and 0 kPa CO2, 5 kPa O2 and
15 kPa CO2, 75 kPa O2 and 0 kPa CO2, 75 kPa O2 and
15 kPa CO2, and 21 kPa O2 and 0 kPa CO2 (as control)
for 10 days at 7 °C. The growth of L. innocua, aerobic
mesophilic bacteria, lactic acid bacteria and yeasts was
studied. Additionally, the respiration rates and visual
appearance of the butter lettuce were monitored in all
treatments. The browning was measured on the lettuce
stems using L*, chroma and hue values. High CO2
conditions promoted the growth of L. innocua. No O2
effect was found on the growth of L. innocua. However,
when high O2 and CO2 conditions were combined, a
reduction in the aerobic mesophilic bacterial count
was observed. A high O2 condition alone could reduce
the mesophilic count to the same extent as low O2 levels
combined with high CO2 levels while avoiding
anaerobic fermentation reactions. The studied CA conditions
slightly affected the respiration rates of
fresh-cut butter lettuce. CO2 treatments decreased the
browning of the lettuce stems. Colour changes were
also slightly delayed on the stems under high O2 levels.
At the end of the storage period, fresh-cut butter lettuce
stored under 75 kPa O2 with 15 kPa CO2 had the
best visual appearance.
ISSN: 1611-4426
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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