c-Polylysine treatment maintains sensory quality, texture, flavor, and inhibits aerobic bacteria growth in vacuum-packed fresh-cut lettuce

被引：4

作者：

Liu, Qianqian ^{[1
]}

Zhang, Xin ^{[1
]}

Han, Cong ^{[1
]}

Chen, Qingmin ^{[2
]}

Sun, Fei ^{[1
]}

Fu, Maorun ^{[1
]}

Zhao, Handong ^{[1
]}

Xiao, Zhijian ^{[3
]}

Tang, Zheng ^{[3
]}

机构：

[1] Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, Peoples R China

[2] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China

[3] Shandong Wake Fresh Food Technol Co Ltd, Tai An 271400, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2024年 / 214卷

关键词：

Vacuum; -package; Browning; Volatile component; Storage quality; Fresh -cut lettuce; SHELF-LIFE; COMBINATION; ACID; TEMPERATURE; MECHANISM; FRUITS; ARGON;

D O I：

10.1016/j.postharvbio.2024.113011

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Quality deterioration and aroma loss of vacuum-packed fresh-cut lettuce during storage are important factors affecting its commercial value. In this study, the effects of c-polylysine (c-PL) on the quality and flavor attributes of vacuum-packed fresh-cut lettuce were studied. Fresh-cut lettuce was treated with different concentrations of c-PL (0.2, 0.8, and 1.5 g L-1), vacuum-packed and stored at 4 degrees C for 12 d. The results showed that c-PL treatment maintained the color and texture of fresh-cut lettuce, and reduced chlorophyll degradation and ascorbic acid loss. In addition, c-PL treatment inhibited the growth of aerobic bacteria, and maintained or increased some aroma components such as (E)-2-hexenal, n-hexanol, hexanal, limonene, benzaldehyde. These results indicate that c-PL treatment has potential practical application value in the preservation of vacuum-packed fresh-cut lettuce.

引用

页数：13