Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce

• DOI: 10.1021/jf050359c
• Publication Date: 2005-07-06T12:25:06Z
• Authors: David Beltrán; María V. Selma; Alicia Marín; María I. Gil
• Keywords: Browning; Modified atmosphere; Bacterial growth

The use of ozonated water as a sanitizer to extend the shelf life fresh-cut lettuce and effect on antioxidant constituents (polyphenols vitamin C) were investigated. Fresh-cut iceberg (Lactuca sativa L.) was washed at 4 °C using three different dips [10, 20, 10 activated by ultraviolet C (UV-C) light mg L-1 min total ozone dose], compared with chlorine rinses. Treated packaged in air or active modified atmosphere packaging (MAP) (4 kPa O2 + 12 CO2 balanced N2) stored for 13 days °C. Despite its strong oxidizing activity, did not stimulate respiratory activity lettuce. Moreover, maintained initial visual appearance controlled browning during storage air. Initially, reduced mesophilic population 1.6 2.1 log, respectively, when water. Active MAP effective controlling microbial growth, achieving 2.0 log reduction relation samples end storage. On other hand, caused 2.0−3.5 coliforms sanitized water-washed samples. most efficient treatments 20 UV-C, which chlorine. Changes individual phenolic compounds independent washing treatments. In air, chlorogenic isochlorogenic acid contents increased noticeably after while monocaffeoyltartaric dicaffeoyltartaric acids remained unchanged. effectively suppressed accumulation caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased reach similar levels. content (ascorbic dehydroascorbic acid) storage, particularly under MAP. Ozonated could be an alternative due good retention sensorial quality control no detrimental constituents. Keywords: Lactuca L.; browning; chlorine; quality; minimal processing; packaging; polyphenols; sanitizers; sensory