Jump to Main Content
Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)
- Zhan, Lijuan, Hu, Jinqiang, Ai, Zhilu, Pang, Lingyun, Li, Yu, Zhu, Meiyun
- Food chemistry 2013 v.136 no.1 pp. 273-278
- Lactuca sativa, ascorbic acid, chlorophyll, dehydroascorbic acid, dry matter accumulation, food storage, glucose, leaves, minimally processed foods, pigments, reducing sugars, romaine lettuce, soluble solids, starch, storage conditions, storage quality, sucrose, total soluble solids, weight loss
- Minimally processed romaine lettuce (MPRL) leaves were stored in light condition (2500lux) or darkness at 4°C for 7d. Light exposure significantly delayed the degradation of chlorophyll and decrease of glucose, reducing sugar, and sucrose content, and thus preserved more total soluble solid (TSS) content at the end of storage in comparison with darkness. While, it did not influenced starch content that progressively decreased over time. The l-ascorbic acid (AA) accumulated in light-stored leaves, but deteriorated in dark-stored leaves during storage. The dehydroascorbic acid (DHA) increased in all leaves stored in both light and dark condition, of which light condition resulted in less DHA than darkness. In addition, the fresh weight loss and dry matter significantly increased and these increases were accelerated by light exposure. Conclusively, light exposure in applied intensity effectively alleviated MPRL quality deterioration by delaying the decreases of pigments, soluble sugar, TSS content and accumulating AA.