Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and superatmospheric oxygen conditions with different carbon dioxide levels |
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| Institution: | 1. Department of Plant Physiology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;2. Department of Agricultural and Environmental Chemistry, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;3. Department of Botany, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;1. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;2. Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China;4. National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China;1. Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Traversa La Crucca, 3 Loc. Baldinca, 07040 Li Punti, Sassari, Italy;2. Consiglio Nazionale delle Ricerche, Istituto di Chimica Biomolecolare, Traversa La Crucca, 3 Loc. Baldinca, 07040 Li Punti, Sassari, Italy;3. Agricultural Research Organization, The Volcani Center, Department of Postharvest Science, Bet-Dagan 50250, Israel;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;4. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;5. Wuxi Haihe Equipment Scientific & Technological Co., Ltd., 214191 Wuxi, Jiangsu, China |
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| Abstract: | The effect of different O2 levels from 0 to 100 kPa in combination with 0, 10 and 20 kPa CO2 on the respiration metabolism of greenhouse grown fresh-cut butter lettuce was studied. Controlled atmospheres of 20 or 75 kPa O2 with 0 or 10 kPa CO2 showed a constant respiration rate during the first 2–4 days at different temperatures (1, 5 and 9 °C). Therefore, constant respiration rates during a short period of 2–4 days could be considered as valid for a large part of the commercial life of, for instance, a modified atmosphere package development. The fresh-cut lettuce exposed to low O2 levels (2–10 kPa) combined with moderate to high CO2 levels (10 and 20 kPa) had a higher respiration rate than when 20–100 kPa O2 were used. Moderate CO2 levels (10 kPa) reduced the respiration rates of fresh-cut lettuce 20–40% at 9 °C. This effect was less noticed at lower temperatures. Gas composition with high CO2 levels (20 kPa) probably caused a metabolic disorder increasing the respiration rate of fresh-cut butter lettuce. It was concluded that 80 kPa O2 must be used in modified atmosphere packaging (MAP) to avoid fermentation of fresh-cut butter lettuce in combination with 10–20 kPa CO2 for reducing their respiration rate. |
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