The Mixing Ratio and Filling-Amount Affect the Tissue Browning and Antioxidant Properties of Fresh-Cut Baby Leaf Lettuce (Lactuca sativa L.) and Rocket (Eruca sativa Mill.) Grown in Floating Growing Systems.
The Mixing Ratio and Filling-Amount Affect the Tissue Browning and Antioxidant Properties of Fresh-Cut Baby Leaf Lettuce (Lactuca sativa L.) and Rocket (Eruca sativa Mill.) Grown in Floating Growing Systems.
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DOI：
10.3390/foods11213515
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发表时间：
2022-11-04
期刊：
影响因子：
--
通讯作者：
中科院分区：
文献类型：
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作者：
不同类型的婴儿叶蔬菜（BLV）经常混合并包装成沙拉混合物。这项工作已经评估了BLV混合比的影响（100%莴苣'Lollo Bionda'，100 LB; 75%莴苣+25%火箭，75 LB; 50%莴苣+50%火箭，50 LB）和重量填充量（125 g填充量，125 F; 250 g，250 F）对莴苣和火箭嫩叶在4 °C黑暗中储存9天期间的抗氧化性能和布朗宁潜力（BP）的影响。将样品包装在预先使用聚丙烯薄膜制备的热密封袋中。结果表明，无论填充量如何，50 LB混合物在第9天都保留了大量的叶绿素和内部营养素。在50个LB样品中没有检测到可见的布朗宁症状。50 LB × 125 F混合物被认为是保持BLV抗氧化性能的最有效策略。因此，混合比例的优化及其与适当填充量的组合可以代表有效的采后实践。
Different types of baby leaf vegetables (BLV) are often mixed and packaged as salad mixes. This work has evaluated the effects of BLV mixing ratios (100% lettuce ‘Lollo Bionda’, 100 LB; 75% lettuce + 25% rocket, 75 LB; 50% lettuce + 50% rocket, 50 LB) and the weight filling amount (125 g filling amount, 125F; 250 g, 250F) on the antioxidant properties and browning potential (BP) of lettuce and rocket baby leaves during storage for 9 days at 4 °C in the dark. The samples were packaged in thermos-sealed bags previously prepared using polypropylene film. The results showed that the 50 LB mix had preserved high amounts of chlorophylls and internal nutrients on d9, regardless of the filling amount. No visible browning symptoms were detected in the 50 LB samples. The 50 LB × 125F mix was found to be the most efficient strategy to maintain the antioxidant property of BLV. Thus, the optimisation of the mixing ratio and its combination with an appropriate filling amount could represent an effective postharvest practice.
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影响因子：
5.6
作者：
Conversa G;Bonasia A;Lazzizera C;La Rotonda P;Elia A
通讯作者：
Elia A
DOI：
10.1016/b978-0-12-804599-2.00066-1
发表时间：
2020-01-01
期刊：
CONTROLLED AND MODIFIED ATMOSPHERES FOR FRESH AND FRESH-CUT PRODUCE
影响因子：
--
作者：
Isabel Gil, Maria;Garrido, Yolanda
通讯作者：
Garrido, Yolanda
DOI：
10.3390/foods11030423
发表时间：
2022-01-31
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Martínez-Ispizua E;Calatayud Á;Marsal JI;Cannata C;Basile F;Abdelkhalik A;Soler S;Valcárcel JV;Martínez-Cuenca MR
通讯作者：
Martínez-Cuenca MR
影响因子：
2.9
作者：
Benzie, IFF;Strain, JJ
通讯作者：
Strain, JJ
影响因子：
1.9
作者：
COUTURE, R;CANTWELL, MI;SALTVEIT, ME
通讯作者：
SALTVEIT, ME