Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored iceberg lettuce photosynthetic and vascular tissues.
Cut tissues from distinct anatomical locations in iceberg lettuce (Lactuca sativa L.) were subjected to washing in cold (4 degrees C) and warm (47 degrees C) water with or without chlorine to assess their propensity to discoloration during storage. Total protein (Bradford method) and phenolic (TPH; Folin-Ciocalteu method) contents and polyphenol oxidase (PPO; spectrophotometric method using catechol as a substrate), peroxidase (POD; guaiacol substrate), and phenylalanine ammonia-lyase (PAL; phenylalanine substrate) activities were determined in photosynthetic and vascular tissue from outer and inner leaves. Unprocessed photosynthetic and inner leaf tissues had significantly higher (P < 0.05) levels of protein and TPH and PPO and POD activities than vascular and outer leaf tissues. PAL activities (on a fresh weight basis) were similar in all tissues. Changes in browning (light reflectance measurement) and phenolic metabolism in all four tissue types were observed during aerobic storage at 5 degrees C over 10 days. PAL activity increased in all tissues after 1-2 days of storage and then gradually decreased. POD activity also increased steadily for the storage duration. Protein content and PPO activity remained constant. Edge browning (measured with a Minolta Chroma Meter) and TPH increased in all tissues, especially in outer vascular tissue. Cut photosynthetic and vascular tissues washed at 4 and 47 degrees C with and without 100 microg mL(-1) chlorine for 3 min were analyzed during 7 days in storage at 5 degrees C. Enzyme activities and accumulation of phenolics in all tissues washed at 47 degrees C were significantly (P < 0.05) lower compared to controls or tissues washed at 4 degrees C. Chlorine had no additional effect at 47 degrees C but significantly (P < 0.05) reduced browning and accumulation of phenolics in lettuce washed at 4 degrees C. These results showed that inherent differences between tissues affect phenolic metabolism and browning in stored, fresh-cut lettuce.
Fukumoto
Lana R
LR
Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0.
Toivonen
Peter M A
PM
Delaquis
Pascal J
PJ
D004156:Catechol Oxidase / Q000378:metabolism; D005519:Food Preservation; D005524:Food Technology; D018545:Lactuca / Q000378:metabolism*; D015416:Maillard Reaction; D009195:Peroxidase / Q000378:metabolism; D010636:Phenols / Q000378:metabolism*; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism; D010788:Photosynthesis; D018515:Plant Leaves / Q000378:metabolism; D012973:Sodium Hypochlorite; D013696:Temperature; D014867:Water
D010636:Phenols; D014867:Water; D012973:Sodium Hypochlorite; D004156:Catechol Oxidase; D009195:Peroxidase; D010650:Phenylalanine Ammonia-Lyase