High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Md Azizul Haque; Md Asaduzzaman; Md Sultan Mahomud; Md Rizvi Alam; Alin Khaliduzzaman; Shib Nath Pattadar; Raju Ahmmed

doi:10.1007/s10068-021-00881-4

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Sci Biotechnol. 2021 Mar 1;30(3):413-421. doi: 10.1007/s10068-021-00881-4. eCollection 2021 Mar.

Authors

Md Azizul Haque^{1

2}, Md Asaduzzaman¹, Md Sultan Mahomud³, Md Rizvi Alam¹, Alin Khaliduzzaman^{4

5}, Shib Nath Pattadar⁶, Raju Ahmmed⁷

Affiliations

¹ Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.
² Department of Food Technology and Nutritional Science (FTNS), Mawlana Bhashani Science and Technology University (MBSTU), Tangail, 1902 Bangladesh.
³ Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.
⁴ Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwake-cho, Sakyo-ku, Kyoto, 606-8502 Japan.
⁵ Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, 3100 Bangladesh.
⁶ School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210 USA.
⁷ Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur, 1707 Bangladesh.

Abstract

Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO₂ modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO₂ atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O₂ and 20 kPa CO₂ balanced by N₂ at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO₂ MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Keywords: Fresh-cut; High CO2; Iceberg lettuce; MAP; Minimal process.