期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 113, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.108315
关键词
epsilon-Polylysine; Ultrasound; Microorganisms; Storage quality; Fresh-cut lettuce
资金
- National Key R&D Program of China [2018YFD0700303]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX191802]
- Jiangsu Province (China) Key Project in Agriculture [8E2015310217]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ201803]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
A combination treatment of ultrasound and e-polylysine to improve microorganisms and storage quality of fresh-cut lettuce were investigated. Fresh-cut lettuce was treated with ultrasound (20 kHz, 17-29 W/L), epsilon-polylysine (0.1-0.6 g/L) and their combination at 20 degrees C for 10 min and then packaged as well as stored at 4 degrees C for 12 d. The results showed that 23 W/L ultrasound combined with 0.4 g/L epsilon-polylysine treatment was superior to 23 W/L ultrasound or 0.4 g/L epsilon-polylysine treatment alone in inhibiting the growth of microorganisms such as total number of colonies, mold and yeast, and total coliform counts of fresh-cut lettuce during storage. Ultrasound combined with epsilon-polylysine treatment reduced weight loss and total color difference (SE), declined POD and PPO activities, maintained the higher level of total phenolics content, vitamin C and chlorophyll, as well as decreased water mobility and respiration rate in fresh-cut lettuce during storage compared to control. Therefore, these results demonstrated that ultrasound combined with epsilon-polylysine treatment was helpful for inhibiting microorganisms and improving storage quality, and can be an effective preservation method to extend shelf-life of fresh-cut lettuce.
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