Acceptability of fresh cut leaf lettuce treated with ascorbic acid applied by hydrocooling

Authors

  • Juan Ramón Esparza-Rivera Facultad de Ciencias Químicas Gómez Palacio, Universidad Juárez del Estado de Durango. Avenida Artículo 123 S/N, Fraccionamiento Filadelfia C. P. 35010. Gómez Palacio, Durango. Tel. 871-7158810. Gómez Palacio, Durango
  • Agustín Navarro Bravo Campo Experimental Valle de México, INIFAP. Carretera Los Reyes- Texcoco, km 13.5. Coatlinchán, Texcoco, Estado de México, México, C. P. 56250. Tel y Fax. 01 595 92 1 26 81
  • Patricia Kendall Department of Food Science and Human Nutrition, Colorado State University; Fort Collins, Colorado, EU. Tel. 970-491-3663
  • Manuel Fortis Hernández Instituto Tecnológico de Torreón; Torreón, Coahuila. Tel. 871-750-7198
  • Pablo Preciado Rangel Instituto Tecnológico de Torreón; Torreón, Coahuila. Tel. 871-750-7198
  • Jorge Armando Meza Velázquez Facultad de Ciencias Químicas Gómez Palacio, Universidad Juárez del Estado de Durango. Avenida Artículo 123 S/N, Fraccionamiento Filadelfia C. P. 35010. Gómez Palacio, Durango. Tel. 871-7158810. Gómez Palacio, Durango

DOI:

https://doi.org/10.29312/remexca.v4i5.1174

Keywords:

cooling, sensory evaluation, vegetables, vitamin C

Abstract

We assessed the effect of ascorbic acid, applied by two hydrocooling methods, on the overall acceptability, taste and appearance of cut green leaf lettuce, and the relationship between the taste and appearance of processed leaf lettuce regarding the overall acceptability of this product. Leaf lettuce was hydrocooled with a solution of 1% ascorbic acid by immersion and spraying, or by immersion in water. Non-hydrocooled lettuce was used as control. The treatment solutions were applied at 5 °C for 2 min, and the lettuce was then packed in polyethylene bags, impervious to moisture, stored at 5 °C for 14 days, and evaluated after 1, 7 and 14 days of storage. The overall acceptability of processed leaf lettuce (cut and packed) was highly correlated with its taste (R2= 0.85), but not with its appearance (R2= 0.39). All treatments maintained the overall acceptability values and taste of the lettuce during the 14 days of storage (p> 0.05). However, the lettuce that was hydrocooled by spraying with ascorbic acid, and the non-hydrocooled lettuce (control) were the only treatments that maintained appearance during the study. Further experimentation with the application of ascorbic acid by hydrocooling is required to ensure its usefulness for maintaining the sensory quality of processed leaf lettuce during storage.

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Published

2018-05-04

How to Cite

Esparza-Rivera Juan Ramón, Navarro Bravo Agustín, Patricia Kendall, Fortis Hernández Manuel, Pablo Preciado Rangel, and Meza Velázquez Jorge Armando. 2018. “Acceptability of Fresh Cut Leaf Lettuce Treated With Ascorbic Acid Applied by Hydrocooling”. Revista Mexicana De Ciencias Agrícolas 4 (5). México, ME:767-78. https://doi.org/10.29312/remexca.v4i5.1174.

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