Effect of Maturity Stages on the Quality of Cold Storage Iceberg Lettuce (Lactuca sativa var. capitate) for Export

Date Received: Sep 29, 2023

Date Published: Mar 29, 2024

DOI: https://doi.org/10.31817/vjas.2024.7.1.04

Views

489

Download

194

Issue: Vol. 7 No. 1 (2024): Vietnam Journal of Agricultural Sciences

Section:

ENGINEERING AND TECHNOLOGY

How to Cite:

Alemu, T., & Oanh, V. T. K. (2024). Effect of Maturity Stages on the Quality of Cold Storage Iceberg Lettuce (Lactuca sativa var. capitate) for Export. Vietnam Journal of Agricultural Sciences, 7(1), 2052–2063. https://doi.org/10.31817/vjas.2024.7.1.04

Effect of Maturity Stages on the Quality of Cold Storage Iceberg Lettuce (Lactuca sativa var. capitate) for Export

Techane Alemu Tolcha (*) 1, 2   , Vu Thi Kim Oanh 1

  • Corresponding author: vtkoanh@vnua.edu.vn
  • 1 Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
  • 2 College of Agriculture and Veterinary Medicine, Jimma University, Jimma 00000, Ethiopia

    • Keywords

    Iceberg lettuce, maturity stages, quality

    Abstract


    Iceberg lettuce is one of the most important vegetables economically and nutritionally, but its perishable nature poses challenges for storage and long-distance transportation. This study investigated the effect of maturity stages on the quality of iceberg lettuce for export under cold storage conditions. A completely randomized design with three replications was used to evaluate four maturity stages based on days after planting (DAP): 52, 55, 58, and 61 DAP. The lettuce heads were stored at 3±2oC and a 95% relative humidity, and quality parameters were analyzed every three days until the end of storage. Sensory properties, weight loss, color change, total soluble solids, total phenolics, and decay rates were evaluated. The results showed that maturity stages significantly (P <0.05) affected the quality attributes of iceberg lettuce and that harvesting at the optimal stage is very important. Findings from this study confirmed that the quality parameters were preserved for the 58 DAP samples throughout the storage time. They indicated that at three weeks of storage time, the lowest weight loss (5.9%), color change (14.1), and decay rate (8.3%), and the highest sensory analysis (5 scores) and appearance were shown by the 58 DAP maturity stage lettuce. Therefore, harvesting iceberg lettuce at 58 DAP is recommended for long-distance exportation. 

    References

    Aguero M. V., Barg M. V., Yommi A., Camelo A. & Roura S. I. (2008). Postharvest changes in water status and chlorophyll content of lettuce (Lactuca sativa L.) and their relationship with overall visual quality. Journal of Food Science. 73(1): S47-S55. DOI: 10.1111/j.1750-3841.2007.00604.

    Aguero M. V., Ponce A. G., Moreira M. R. & Roura S. I. (2011). Lettuce quality loss under conditions that favor the wilting phenomenon. Postharvest Biology and Technology. 59(2): 124-131. DOI: 10.1016/j.postharvbio.2010.08.018.

    Balaguera-López H. E., Martínez-Cárdenas C. A. & Herrera-Arévalo A. (2016). Effect of the maturity stage on the postharvest behavior of cape gooseberry (Physalis peruviana L.) fruits stored at room temperature. Bioagro. 28(2): 117-124.

    Belisle C. E., Sargent S. A., Brecht J. K., Sandoya G. V. & Sims C. A. (2021). Accelerated shelf-life testing to predict quality loss in romaine-type lettuce. HortTechnology. 31(4): 490-499.

    Binh L. N., Duy L. N. D., Dung N. T. P., Lien D. T. P., Minh N. N. & Phuong D. D. C. (2014). Overview and situation of vegetable production in Vietnam-case study of sweet potato and purple onion. Market Access through Competency Based Education and Training in Horticulture (MACBETH). Retrieved from https://standardsfacility.org/sites/default/files/STDF_PG_326_ValueChainAnalysisVietNam_Feb-14.pdf on May 3, 2023.

    Champa W.A. H., Palipane K. B., Weerakkody W. A. P. & Fernando M. D. (2007). Maturity indices for harvesting of cabbage (Brassica oleracear L.) variety green coronet. Tropical Agricultural Research. 19: 254-264.

    Chutichudet B., Chutichudet P. & Kaewsit S. (2011). Influence of developmental stage on activities of Polyphenol Oxidase, internal characteristics and colour of lettuce cv. Grand Rapids. American Journal of Food Technology. 6(3): 215-225.

    Eriksson. M., Strid I. & Hansson P. A. (2012). Food losses in six Swedish retail stores: wastage of fruit and vegetables in relation to quantities delivered. Journal of Resources, Conservation and Recycling. 68: 14-20. DOI: 10.1016/j.resconrec.2012.08.001.

    Famuyini J., Patrick O. A. & Sedara A. (2020). Effect of maturity stage on quality and shelf life of tomato (Lycopersicon esculentum Mill) using refrigerator storage system. Eurasian Journal of Agricultural Research. 4(1): 23-44.

    Faqeerzada M. A., Rahman A., Joshi R., Park E. & Cho B. K. (2018). Postharvest technologies for fruits and vegetables in South Asian countries. Korean Journal of Agricultural Science. 45(3): 325-353.

    Farahanian Z., Zamindar N., Goksen G., Tucker N., Paidari S. & Khosravi E. (2023). Effects of nano-bentonite polypropylene nanocomposite films and modified atmosphere packaging on the shelf life of fresh-cut iceberg lettuce. Coatings. 13(2): 349. DOI:10.3390/coatings13020349.

    Gil M. I., Tudela J. A., Martínez-Sánchez A. & Luna M. C. (2012). Harvest maturity indicators of leafy vegetables. Stewart Postharvest Review. 8(1): 1-9.

    Gutierrez M. S., Trinchero G. D., Cerri A. M., Vilella F. & Sozzi G. O. (2008). Different responses of goldenberry fruit treated at four maturity stages with the ethylene antagonist 1-methylcyclopropene. Postharvest Biology and Technology. 48(2): 199-205. DOI: 10.1016/j.postharvbio.2007.10.003.

    Hilton H. W., Clifford S. C., Wurr D. C. E. & Burton K. S. (2009). The influence of agronomic factors on the visual quality of field-grown, minimally-processed lettuce. Journal of Horticultural Science and Biotechnology. 84(2): 193-198.

    Hunter P. J., Atkinson L. D., Vickers L., Lignou S., Oruna-Concha M. J., Pink D., Hand P., Barker G., Wagstaff C. & Monaghan J. M. (2017). Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life. Euphytica. 213(180): 1-16. DOI: 10.1007/s10681-017-1964-7.

    Ikegaya, A., Toyoizumi T., Ohba S., Nakajima T., Nagafuji A., Nakamura S., Seiko Ito & Arai E. (2019). Quality evaluation of fruits and vegetables in mixed cargo exported by sea. The Horticulture Journal. 88(4): 548-558. DOI: 10.2503/hortj.UTD-077.

    Islam M. Z., Lee Y. T., Mele M. A., Choi I. L., Jang D. C., Ko Y. W., Kim Y. D. & Kang H. M. (2019). Effect of modified atmosphere packaging on quality and shelf life of baby leaf lettuce. Quality Assurance and Safety of Crops and Foods. 11(8): 749-756. DOI: 10.3920/QAS2019.1626.

    Kaewklin P., Siripatrawan U., Suwanagul A. & Lee Y. S. (2018). Active packaging from chitosan-titanium dioxide nanocomposite film for prolonging storage life of tomato fruit. International Journal of Biological Macromolecules. 112: 523-529. DOI: 10.1016/j.ijbiomac.2018.01.124.

    Kang Y., Choi J., Jeong M. & Kim D. (2008). Effect of maturity at harvest on the quality of head lettuce during storage. Korean Journal of Horticultural Science and Technology. 26(3): 272-276.

    Kim M. J., Moon Y., Kopsell D. A., Park S., Tou J. C. & Waterland N. L. (2016). Nutritional value of crisphead ‘Iceberg’ and romaine lettuces (Lactuca sativa L.). Journal of Agricultural Science. 8(1): 37-45. DOI: 10.5539/jas.v8n11pxx.

    Lee J. S. & Chandra D. (2018). Effects of different packaging materials and methods on the physical, biochemical and sensory qualities of lettuce. Journal of Food Science and Technology. 55(5): 1685-1694. DOI: 10.1007/s13197-018-3081-6.

    Liu H., Zhao H., Ye L., Fan D. & Wang. Z. (2022). Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce. Food Science and Technology Research. 28(1): 45-52.

    Martín-Diana A. B., Rico D. & Barry-Ryan C. (2008). Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies. 9(4): 593-603. DOI: 10.1016/j.ifset.2008.04.001.

    Martínez-Sánchez A., Allende A., Cortes-Galera Y. & Gil M. I. (2008). Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing. Postharvest Biology and Technology. 47(3): 382-388. DOI: 10.1016/j.postharvbio.2007.07.010.

    Martínez-Sánchez A., Luna M. C., Selma M. V., Tudela J. A., Abad J. & Gil M. I. (2012). Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry. Postharvest Biology and Technology. 63(1):1-10. DOI: 10.1016/j.postharvbio.2011.07.010.

    Meena S. S. & Kulakarni A. (2022). Management of Iceberg lettuce quality. Asian Journal of Agricultural Extension, Economics and Sociology. 40(10): 593-602. DOI: 10.9734/ajaees/2022/v40i1031119.

    Moneruzzaman K. M., Hossain A. B. M. S., Sani W. & Saifuddin M. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology. 4(4): 336-344.

    Patay E. B., Sali N., Kőszegi T., Csepregi R., Balázs V. L., Németh T. S. & Papp. N. (2016). Antioxidant potential, tannin and polyphenol contents of seed and pericarp of three Coffea species. Asian Pacific Journal of Tropical Medicine. 9(4): 366-371.

    Patil S. S., Dhumal S. S., Patgaonkar D. R., Garande V. K. & Kaur M. (2017). Post-harvest behavior of different lettuce cultivars and their cut form under different storage conditions. International Journal of Environment, Agriculture and Biotechnology. 2(3): 1232-1246. DOI: 10.22161/ijeab/2.3.29.

    Quamruzzaman A. K. M., Islam F., Akter L. & Mallick S. R. (2022). Effect of maturity indices on growth and quality of high value vegetables. American Journal of Plant Sciences. 13(7): 1042-1062.

    Rizzolo A. & Zerbini P. E. (2012). Harvest maturity indicators - Introduction. Stewart Postharvest Review. 8(1): 1-3. DOI: 10.2212/spr.2012.1.1.

    Shehata S. A., El-Sheikh T. M., Mohamed M. E. & Saleh M. A. (2012). Effect of some pre-and postharvest treatments on browning inhibition in fresh cut lettuce during cold storage. Journal of Applied Sciences. 8(1): 25-33.

    Singh R., Giri S. K. & Kotwaliwale N. (2014). Shelf-life enhancement of green bell pepper (Capsicum annuum L.) under active modified atmosphere storage. Food Packaging and Shelf Life. 1(2): 101-112. DOI: 10.1016/j.fpsl.2014.03.001.

    Singleton V.L., Orthofer R. & Lamuela-Raventós R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology. 299: 152-178. DOI: 10.1016/s0076-6879(99) 99017-1.

    Tilahun S., Park S., Solomon T., Choi H. R. & Jeong C. S. (2019). Maturity stages affect nutritional quality and storability of tomato cultivars. CyTA-Journal of Food. 17(1): 87-95.

    Vargas-Arcila M., Cartagena-Valenzuela J. R., Franco G., Correa-Londoño G. A., Quintero-Vásquez L. M. & Gaviria-Montoya C. A. (2017). Changes in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage. Ciencia Tecnología Agropecuaria. 18(2): 257-273. DOI: 10.21930/rcta.vol18_num2_art:632.

    Vitti M. C. D., Yamamoto L. K., Sasaki F. F., Aguila J. S. D., Kluge R. A. & Jacomino A. P. (2005). Quality of minimally processed beet roots stored in different temperatures. Brazilian Archives of Biology and Technology. 48(4): 503-510. DOI: 10.1016/j.lwt.2021.112877.

    Wojdyło A. & Oszmiański J. (2020). Antioxidant activity modulated by polyphenol contents in apple and leaves during fruit development and ripening. Antioxidants. 9(7): 567. DOI: 10.3390/antiox9070567.

    Wurr D., Parr A., Feuerhelm S., Kennedy S., Pennings H., Oost E., Cornai I., Harriman M., Sawday J. & Tucker A. (2003). Improving the quality and shelf-life of cut salad products. DEFRA final report for project number HLO142 (CSA 4969, HORT 232).

    Xing Y., Liao X., Wu H., Qiu J., Wan R., Wang X., Rumeng Yi., Qinglian Xu & Liu X. (2022). Comparison of different varieties on quality characteristics and microbial activity of fresh-cut pineapple during storage. Foods. 11(18): 2788. DOI: 10.3390/ foods11182788.

    Yang D., Li D., Xu W., Liao R., Shi J., Fu Y., Wang J., Wang Y.& He X. (2018). Design and application of a passive modified atmosphere packaging for maintaining the freshness of Chinese cabbage. Lwt. 94: 136-141. DOI: 10.1016/j.lwt.2018.04.036.

    Zhang H., Pu J., Tang Y., Wang M., Tian K., Wang Y. & Deng Q. (2022). Changes in phenolic compounds and antioxidant activity during development of ‘Qiangcuili’and ‘Cuihongli’fruit. Foods. 11(20): 3198. DOI: 10.3390/foods11203198.