EVOLUTION OF ASCORBIC ACID CONTENT IN LATIN AND BUTTERHEAD LETTUCE UNDER MODIFIED ATMOSPHERE PACKAGING
FREZZA, D., MOCCIA, S. CHIESA, A.
Abstract
Ascorbic acid is highly sensitive to different forms
of degradation. Temperature, pH, oxygen and carbon dioxide are the most important
factors that influence on the degradative mechanisms. Intact horticultural product
stored in refrigeration holds ascorbic acid for only short periods. In this
trial the ascorbic acid content in 'whole lettuce, Crimor (latin type) and Kagraner
Sommer (butterhead type), with passive modified atmosphere packaging were evaluated
Treatments were control (without bag) and passive modified atmosphere with low-density
polyethylene and vinyl acetate bags. They were stored for 16 days in chamber
at 8° C and 75% ±10% HR, simulating market conditions. The samples
were analyzed every three days measuring ascorbic acid content by capillary
electrophoresis. Statistical significant differences between cultivars (P=0,0001)
were found with greater values for the latin type. Significant differences between
treatments control and MAP were found too.
Key words:
ascorbic acid, lettuce, modified atmosphere passive.