Browning control of fresh-cut lettuce by phytoncide treatment.
Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10°C were investigated for 12days at 4°C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.
Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.
Do-Hee
DH
Kim
Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.
Han-Bit
HB
Kim
Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea.
Hun-Sik
HS
Chung
Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea. Electronic address: kdmoon@knu.ac.kr.
Kwang-Deog
KD
Moon
D004156:Catechol Oxidase / Q000378:metabolism; D003116:Color; D000431:Ethanol / Q000494:pharmacology; D061353:Food Storage / Q000379:methods*; D018545:Lactuca; D009822:Oils, Volatile / Q000494:pharmacology; D009195:Peroxidase / Q000378:metabolism; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism
D009822:Oils, Volatile; D000431:Ethanol; D004156:Catechol Oxidase; D009195:Peroxidase; D010650:Phenylalanine Ammonia-Lyase
Browning; Fresh-cut lettuce; Phytoncide; Pine needle; Polyphenol oxidase