Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment

열처리에 따른 신선편이 '로메인' 상추의 품질 특성 변화

  • Bae, Jeong Mi (Food Distribution Research Group, Korea Food Research Institute) ;
  • Lee, Da Uhm (Food Distribution Research Group, Korea Food Research Institute) ;
  • Jeong, Moon Cheol (Food Distribution Research Group, Korea Food Research Institute) ;
  • Choi, Jeong Hee (Food Distribution Research Group, Korea Food Research Institute)
  • 배정미 (한국식품연구원 저장유통연구단) ;
  • 이다움 (한국식품연구원 저장유통연구단) ;
  • 정문철 (한국식품연구원 저장유통연구단) ;
  • 최정희 (한국식품연구원 저장유통연구단)
  • Received : 2015.08.06
  • Accepted : 2015.12.18
  • Published : 2016.02.28


This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and $55^{\circ}C$) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at $5^{\circ}C$. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at $45^{\circ}C$ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at $45^{\circ}C$ treatment. The rapid tissue softening occurred when treated with $55^{\circ}C$ hot water for 2 minutes. The $50^{\circ}C$ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the $50^{\circ}C$ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the $50^{\circ}C$ heat treatment can be used to maintain quality and antioxidant property of fresh-cut 'Romain' lettuce.


Supported by : 농림축산식품부


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