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Browning susceptibility of minimally processed Baby and Romaine lettuces.

Author(s) : CASTAÑER M., GIL M. I., RUÍZ M. V., et al.

Type of article: Article

Summary

Lettuces grown in Spain were harvested at commercial maturity. Midrib and photosynthetic tissues were lightly processed and stored for up to 7 days at 5 and 13 °C. Changes in colour values and absorbance at 430 nm were compared. The relationship between polyphenols, phenylanine ammonia lyase and polyphenol oxidase activities and browning was examined. Correlations between colour values, colour, browning, temperature, are studied, as well as polyphenol oxidase and phenylalanine ammonia lyase activities, particularly in photosynthetic tissues. The latter were the most suitable tissues for the preparation of minimally processed salad mixes because of their high phenolic content.

Details

  • Original title: Browning susceptibility of minimally processed Baby and Romaine lettuces.
  • Record ID : 2000-2645
  • Languages: English
  • Source: Eur. Food Res. Technol. - vol. 209 - n. 1
  • Publication date: 1999

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