Browning control of fresh-cut lettuce by phytoncide treatment

Do Hee Kim; Han Bit Kim; Hun Sik Chung; Kwang Deog Moon

doi:10.1016/j.foodchem.2014.03.040

Browning control of fresh-cut lettuce by phytoncide treatment

Do Hee Kim, Han Bit Kim, Hun Sik Chung, Kwang Deog Moon

School of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

78 Scopus citations

Abstract

Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 °C were investigated for 12 days at 4 °C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L^* values and lower a^* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.

Original language	English
Pages (from-to)	188-192
Number of pages	5
Journal	Food Chemistry
Volume	159
DOIs	https://doi.org/10.1016/j.foodchem.2014.03.040
State	Published - 15 Sep 2014

Keywords

Browning
Fresh-cut lettuce
Phytoncide
Pine needle
Polyphenol oxidase

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title = "Browning control of fresh-cut lettuce by phytoncide treatment",

abstract = "Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 °C were investigated for 12 days at 4 °C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.",

keywords = "Browning, Fresh-cut lettuce, Phytoncide, Pine needle, Polyphenol oxidase",

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AU - Kim, Do Hee

AU - Kim, Han Bit

AU - Chung, Hun Sik

AU - Moon, Kwang Deog

PY - 2014/9/15

Y1 - 2014/9/15

N2 - Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 °C were investigated for 12 days at 4 °C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.

AB - Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 °C were investigated for 12 days at 4 °C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.

KW - Browning

KW - Fresh-cut lettuce

KW - Phytoncide

KW - Pine needle

KW - Polyphenol oxidase

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ER -

Browning control of fresh-cut lettuce by phytoncide treatment

Abstract

Keywords

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