Advanced SearchSearch Tips
Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.470-476
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.470
 Title & Authors
Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce
Kim, Do-Hee; Kim, Su-Min; Kim, Han-Bit; Moon, Kwang-Deog;
  PDF(new window)
Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; value (y). It was found that the condition with the lowest value occurred with combined 90s US and 90s LB (US+LB). The combined treatment group (US+LB) was stored at for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high value, which indicates significantly low , , , browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).
RSM;low-temperature blanching;ultrasonication;fresh-cut lettuce;
 Cited by
Phytoncide 처리가 신선편이 양상추의 저장 중 이화학적, 미생물학적 및 관능적 특성에 미치는 영향,김도희;김한빛;문광덕;

한국식품저장유통학회지, 2013. vol.20. 2, pp.166-172 crossref(new window)
저장기간과 온도에 따른 신선편이 방울토마토와 양상추의 미생물 종류와 성장패턴 및 품질특성에 관한 연구,이승연;여호양;최동수;허선진;

한국식품영양학회지, 2013. vol.26. 4, pp.700-705 crossref(new window)
세척방법에 따른 신선편이 슬라이스 더덕의 저장 중 품질 특성 변화,최덕주;이윤정;김윤경;김문호;최소례;차환수;윤예리;

한국식품저장유통학회지, 2013. vol.20. 6, pp.751-759 crossref(new window)
이미지 분석을 이용한 신선편이 연근의 갈변도 분석,조정석;김대현;박정훈;문광덕;

한국식품저장유통학회지, 2013. vol.20. 6, pp.760-765 crossref(new window)
블랜칭 처리 및 부형제 종류에 따른 곰취 착즙액 분무건조 분말의 phytochemical 성분 및 품질특성,김재원;박인경;윤광섭;

한국식품저장유통학회지, 2013. vol.20. 5, pp.659-667 crossref(new window)
미산성 차아염소산수와 초음파를 처리한 당근에서 저장 중 Bacillus cereus 균의 생육 예측모델,김선영;오덕환;

한국식품영양과학회지, 2014. vol.43. 8, pp.1296-1303 crossref(new window)
당액침지에 따른 반건시 가공품의 품질특성,권기만;김재원;윤광섭;

한국식품저장유통학회지, 2015. vol.22. 3, pp.314-321 crossref(new window)
Effects of Phytoncide Treatment on the Physicochemical, Microbiological, and Sensory Characteristics of Fresh-cut Lettuce, Korean Journal of Food Preservation, 2013, 20, 2, 166  crossref(new windwow)
Effect of washing methods on the quality of freshly cut sliced Deodeok (Codonopsis lanceolata) during storage, Korean Journal of Food Preservation, 2013, 20, 6, 751  crossref(new windwow)
Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis, Korean Journal of Food Preservation, 2013, 20, 6, 760  crossref(new windwow)
Predictive Modeling of Bacillus cereus on Carrot Treated with Slightly Acidic Electrolyzed Water and Ultrasonication at Various Storage Temperatures, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 8, 1296  crossref(new windwow)
Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution, Korean Journal of Food Preservation, 2015, 22, 3, 314  crossref(new windwow)
A Study on the Types and Growth Patterns of Microorganisms and Quality Characteristics in Cherry Tomatoes and Head Lettuces According to Storage Period and Temperature, The Korean Journal of Food And Nutrition, 2013, 26, 4, 700  crossref(new windwow)
Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves, Korean Journal of Food Preservation, 2013, 20, 5, 659  crossref(new windwow)
Comparison of the Characteristics of Wheat Cultivars Used for Whole Green Wheat Grain Production, The Korean Journal of Crop Science, 2016, 61, 4, 257  crossref(new windwow)
Alcamo EI (1987) Fundamentals of Microbiology. 2, 694

Morris C, Brody AL, Wicker L (2007) Non-thermal food processing/preservation technologies: a review with packaging implications. Packag Technol Sci, 20, 275-286 crossref(new window)

Sierra G, Boucher RM (1971) Ultrasonic synergistic effects in liquid-phase chemical sterilization. Appl Microbiol, 22, 160-164

Armerding GD (1966) Evaporation methods as applied to the food industry. Adv Food Res, 15, 303-358 crossref(new window)

Kim SY, Cho EA, Yoo JM, In MJ, Chae HJ (2008) Extraction and analysis of astaxanthin from Haematococcus pluvialis using sonication. J Korean Soc Food Sci Nutr, 37, 1363-1368 crossref(new window)

Jung SG, In YM, Park BY, Yoo YM, Kim JH, Cho SH, Lee JM, Kim YK (1999) Studies on the effects of ultrasonication treatment on the physico-chemical quality of raw milk. J Korean Food Sci Ani Resour, 19, 346-351

Ha JH, Kwon MC, Kim SS, Jeong MH, Hwang B, Lee HY (2010) Enhancement of skin-whitening and UV-protective effects of Centella asiatica L. urban by ultrasonification process. J Korean Medicinal Crop Sci, 18, 79-85

Lurie S (1998) Postharvest heat treatments. Postharvest Biol Technol, 14, 257-269 crossref(new window)

Ben-Yehoshua S, Peretz J, Rodov V, Nafussi B (2000) Postharvest application of hot water treatment in citrus fruits: The road from laboratory to the packing-house. Acta Horticulturae, 518, 19-28

Quintero-ramos A, Bourne MC, Anzaldua-morales A (1992) Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J Food Sci, 57, 1127-1128 crossref(new window)

Park YJ, Moon KD (2004) Influence of preheating on quality changes of fresh-cut muskmelon. J Korean Food Preserv, 11, 170-174

Jung JY, Shin SH, Choi JH, Jeong MC (2008) Browning and quality changes of fresh-cut iceberg lettuce by gas flushing packagings. J Korean Hort Sci Technol, 26, 406-412

Earnshaw, R.G., Appleyard, J. and Hurst, R.M (1995) Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure. Food Microbiol, 28, 197-219 crossref(new window)

Jang JH, Moon KD (2010) Effects of combined treatment with ultrasound and ascorbic acid on the storage qualities of fresh-cut 'Jonathan' apples. J Korean Food Preserv, 17, 202-207

Sapers GM, Miller RL (1995) Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes. J Food Sci, 60, 762-766 crossref(new window)

Marisol Castaner, M., M.I. Gil, M.V. Ruiz, F. Art (1999) Browning susceptibility of minimally processed Baby and Romaine lettuces. Eur Food Res Technol, 209, 52-56 crossref(new window)

Jang JH, Moon KD (2011) Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem, 124, 444-449 crossref(new window)

Chen Z. Zhu C. Zhang Y, Niu D, Du J (2010) Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.). Postharvest Biol Technol, 58, 232-238 crossref(new window)

Ryu JM, Park YJ, Choi SY, Hwang TY, Oh DH, Moon KD (2003) Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus Sing) using extracts from natural materials during storage. J Korean Food Preserv, 10, 11-15

Youn AR, Kwon KH, Kim BS, Cha HS (2008) Quality evaluation of minimally processed lettuce (Lactuca sativa L.) according to degree of head formation. J Korean Food Sci Technol, 40, 460-564

Kim JG, Luo Y, Lim CI (2007) Effect of ozonated and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrot shreds. J Korean Food Preserv, 14, 54-60

Cho SK, Kwon HS, Park JH (2010) Microbe and quality changes of ready-to-eat lettuce during storage at different temperatures. J Korean Soc Food Sci Nutr, 39, 1867-1872 crossref(new window)

Earnshaw, R.G. (1998) Ultrasound: a new opportunity for food preservation. In Ultrasound in food processing. Povey, MJW; Mason, TJ, (Eds) Blackie Academic & Professional, London, UK, p 183-192

Gracia, MS, Burgos J, Sanz B, Ordenoz JA (1989) Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis. J Appl Bacteriol, 67, 619 crossref(new window)