Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce

Abstract

ABSTRACT Cultivars of shredded iceberg lettuce ( Lactuca sativu L.) ‘Saladin’, ‘Santis’, ‘Telda’ and ‘Roxette’ responded in a parallel way to four modified atmosphere (MA) packaging treatments. Moderate vacuum packaging (mvp) in 80 μm polyethylene (PE) inhibited enzymatic browning over 10‐day storage at 5°C. When lettuce was packaged in 80% O 2 , 20% CO 2 (80/20), more browning occured in SL3‐bags (59 μm multilayer coextruded film) than in PE‐bags. Polyphenol oxidase activity declined during storage in all 4 atmospheres, with lowest activity in PE‐80/20. Endogenous ascorbic acid (AA) did not act as an efficient antioxidant in delaying browning. Total carbohydrate content (TC) declined slightly during storage. Tristimulus color measurements correlated highly with visual ratings.