SUITABILITY FOR READY-TO-EAT PROCESSING AND PRESERVATION OF SIX GREEN AND RED BABY LEAVES CULTIVARS AND EVALUATION OF THEIR ANTIOXIDANT VALUE DURING STORAGE AND AFTER THE EXPIRATION DATE

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Abstract

The physiological and chemical traits of three red (MS151, Copacabana and Excellent)and three green (Ortis 398, Summerbell and Babybell) baby leaf lettuce cultivarswere evaluated during postharvest cold storage. In addition, their potentialuse as a source of antioxidants, after the expiration date, was also investigated. Redcultivars showed the best performance in terms of nutritional and physiologicalparameters. In particular, the antioxidant activity was 11-fold higher in red than ingreen baby leaf lettuces. Moreover, Ortis 398, MS151 and Copacabana, showingthe lowest values for respiration rate, ammonium accumulation and electrolyteleakage, were selected as suitable for ready-to-eat processing and preservation.Finally, the cultivars Ortis 398, MS151 and Excellent were found to be of interestfor the extraction of antioxidants due to their high phenol content.

Autore Pugliese

Tutti gli autori

  • A. FADDA; B. PACE; A. ANGIONI; A. BARBERIS; M. CEFOLA

Titolo volume/Rivista

Journal of food processing and preservation

Anno di pubblicazione

2015

ISSN

1745-4549

ISBN

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Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Settori ERC

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Codici ASJC

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