Calcium Lactate Application for Delay Browning and Deterioration of Fresh-Cut Romaine Lettuce

Authors

  • Phrutiya Nilprapruck Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,
  • Thitiporn Usaha Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,
  • Tawinan Kaokaen Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,

Keywords:

fresh-cut romaine lettuce, calcium Lactate, browning reaction, deterioration

Abstract

Browning symptom in fresh-cut romaine lettuce is an important problem, affecting quality and consumer acceptance. This research is to study the effects of 1.5% calcium lactate delay browning and deterioration of fresh-cut romaine lettuce. These results showed that the fresh-cut romaine lettuce immersed in calcium lactate for 10 minutes had inhibited browning efficiency compared to non-treated calcium lactate (Control). Lower browning index was directly associated with a decrease in phenolic compounds, enzyme activities of Phenylalanine ammonialyase (PAL), Polyphenol oxidase (PPO) and Peroxidase (POD) in contrast with the control. Additionally, deterioration of membrane cells can investigate the increase of enzyme activity of Lipoxygenase (LOX), content of Hydrogen peroxide (H2O2) and Malondialdehyde (MDA). This research showed that the use of calcium lactate solution can reduce the accumulation of MDA content, hydrogen peroxide and enzyme activity of LOX. Hence, the use of calcium lactate in fresh-cut romaine lettuce can delay browning and deterioration.

Author Biographies

Phrutiya Nilprapruck, Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,

Phetchaburi IT Campus, Phetchaburi 76120, Thailand.

Thitiporn Usaha, Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,

Phetchaburi IT Campus, Phetchaburi 76120, Thailand.

Tawinan Kaokaen, Faculty of Animal Sciences and Agricultural Technology, Silpakorn University,

Phetchaburi IT Campus, Phetchaburi 76120, Thailand.

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Published

2023-08-25

How to Cite

Nilprapruck, P., Usaha, T., & Kaokaen, T. (2023). Calcium Lactate Application for Delay Browning and Deterioration of Fresh-Cut Romaine Lettuce. Recent Science and Technology, 15(2), 292–306. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/247301

Issue

Vol. 15 No. 2 (2023): ๋May- August 2023

Section

Research Article

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