Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system

被引：52
|
作者：
Scuderi, Domenica [1 ]
Restuccia, Cristina [1 ]
Chisari, Marco [1 ]
Barbagallo, Riccardo N. [1 ]
Caggia, Cinzia [1 ]
Giuffrida, Francesco [1 ]
机构：
[1] Univ Catania, DOFATA, I-95123 Catania, Italy
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2011年 / 59卷 / 02期
关键词：
Soilless system; Electrical conductivity; Postharvest; Microbial growth; Enzymatic browning; ICEBERG LETTUCE; SPECTROPHOTOMETRIC METHOD; MICROBIOLOGICAL QUALITY; NITRATE ACCUMULATION; PHENOLIC METABOLISM; POLYPHENOL OXIDASE; VEGETABLES; STORAGE; FRUITS;
D O I：
10.1016/j.postharvbio.2010.08.016
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Quality, microbiological and enzymatic characteristics of fresh-cut lettuce (Lactuca sativa var. longifolia, 'Duende'), grown in floating system with three electrical conductivities of nutrient solutions (2.8, 3.8 and 4.8 mS cm(-1)), were investigated in order to evaluate the effect of salinity on product shelf-life during cold storage (9 d at 4 degrees C).-Pre-harvest salinity of 3.8 and 4.8 mS cm(-1) improved the properties of fresh-cut lettuce, since CO2 production was reduced with a subsequent control of the decay process. Fresh-cut processing caused an activation of polyphenol oxidase and peroxidase; in all cases the product obtained by salinity treatments was less subject to oxidase activity and browning phenomena during storage. Increased salinity reduced the number of mesophilic bacteria and of moulds and yeasts, assessed by plate counts on different culture media; in contrast, Enterobacteriaceae levels were unaffected by pre-harvest treatments. The research demonstrated that an increase in nutrient solution electrical conductivity, through the use of floating system, affects fresh-cut lettuce characteristics, improving shelf-life of the product. (C) 2010 Elsevier B.V. All rights reserved.
引用
收藏
页码：132 / 137
页数：6
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