Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce

Abstract

The effects of 1-methylcyclopropene (1-MCP) and alginate-based edible coatings on the rate of respiration, C2H4 production, color, texture, and total ascorbic-acid level of minimally processed and stored Baby Butterhead lettuce were determined. Samples were stored at 2°C and 6°C for 12 d. It was observed that the 1-MCP-treated lettuce had the lowest respiration and ethylene production rates. Russet spotting on the midribs of the leaves in 1-MCP-treated lettuce was the most retarded, and the total ascorbic acid level was the highest. Alginate treatment of lettuce had the most pronounced effect on crispness. Overall, the 1-MCP-treated lettuce had the best quality, followed by the alginate-coated and the control lettuce. © 2004 Institute of Food Technologists.