The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions

Eero Hurme (Corresponding Author), Arvo Kinnunen, Raija-Liisa Heiniö, Raija Ahvenainen, Kari Jokinen

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

The effects of glycine betaine dip, packaging method, and storage time on the sensory quality of shredded Iceberg lettuce were first modeled using a statistical experimental design, followed by a second storage test verifying the effect of the glycine betaine treatment. Shredded lettuce was dipped in 0 to 100 mg/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25 μm oriented polypropylene film, 250 g per package, and stored at 5°C for 8 days. Models with good predictability were created suggesting that the glycine betaine dip helped retain sensory quality, especially appearance (P < 0.05). The models also suggested that washing periods over 60 s were not needed and that the microperforation of packages should not exceed 0.31 mm2 per package. The modeled positive effect on sensory quality was verified in the second storage test (P < 0.05). The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.
Original languageEnglish
Pages (from-to)363-367
Number of pages5
JournalJournal of Food Protection
Volume62
Issue number4
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

Ice Cover
Lactuca sativa var. capitata
Betaine
Lettuce
betaine
shelf life
lettuce
chlorination
Polypropylenes
Halogenation
Chlorine
polypropylenes
Product Packaging
chlorine
films (materials)
packaging
washing
storage time
Research Design
experimental design

Cite this

Hurme, Eero ; Kinnunen, Arvo ; Heiniö, Raija-Liisa ; Ahvenainen, Raija ; Jokinen, Kari. / The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions. In: Journal of Food Protection. 1999 ; Vol. 62, No. 4. pp. 363-367.
@article{0cfa810fad934d2ea1a209f431d72b10,
title = "The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions",
abstract = "The effects of glycine betaine dip, packaging method, and storage time on the sensory quality of shredded Iceberg lettuce were first modeled using a statistical experimental design, followed by a second storage test verifying the effect of the glycine betaine treatment. Shredded lettuce was dipped in 0 to 100 mg/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25 μm oriented polypropylene film, 250 g per package, and stored at 5°C for 8 days. Models with good predictability were created suggesting that the glycine betaine dip helped retain sensory quality, especially appearance (P < 0.05). The models also suggested that washing periods over 60 s were not needed and that the microperforation of packages should not exceed 0.31 mm2 per package. The modeled positive effect on sensory quality was verified in the second storage test (P < 0.05). The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.",
author = "Eero Hurme and Arvo Kinnunen and Raija-Liisa Heini{\"o} and Raija Ahvenainen and Kari Jokinen",
year = "1999",
doi = "10.4315/0362-028X-62.4.363",
language = "English",
volume = "62",
pages = "363--367",
journal = "Journal of Food Protection",
issn = "0362-028X",
publisher = "International Association for Food Protection",
number = "4",

}

The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions. / Hurme, Eero (Corresponding Author); Kinnunen, Arvo; Heiniö, Raija-Liisa; Ahvenainen, Raija; Jokinen, Kari.

In: Journal of Food Protection, Vol. 62, No. 4, 1999, p. 363-367.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions

AU - Hurme, Eero

AU - Kinnunen, Arvo

AU - Heiniö, Raija-Liisa

AU - Ahvenainen, Raija

AU - Jokinen, Kari

PY - 1999

Y1 - 1999

N2 - The effects of glycine betaine dip, packaging method, and storage time on the sensory quality of shredded Iceberg lettuce were first modeled using a statistical experimental design, followed by a second storage test verifying the effect of the glycine betaine treatment. Shredded lettuce was dipped in 0 to 100 mg/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25 μm oriented polypropylene film, 250 g per package, and stored at 5°C for 8 days. Models with good predictability were created suggesting that the glycine betaine dip helped retain sensory quality, especially appearance (P < 0.05). The models also suggested that washing periods over 60 s were not needed and that the microperforation of packages should not exceed 0.31 mm2 per package. The modeled positive effect on sensory quality was verified in the second storage test (P < 0.05). The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.

AB - The effects of glycine betaine dip, packaging method, and storage time on the sensory quality of shredded Iceberg lettuce were first modeled using a statistical experimental design, followed by a second storage test verifying the effect of the glycine betaine treatment. Shredded lettuce was dipped in 0 to 100 mg/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25 μm oriented polypropylene film, 250 g per package, and stored at 5°C for 8 days. Models with good predictability were created suggesting that the glycine betaine dip helped retain sensory quality, especially appearance (P < 0.05). The models also suggested that washing periods over 60 s were not needed and that the microperforation of packages should not exceed 0.31 mm2 per package. The modeled positive effect on sensory quality was verified in the second storage test (P < 0.05). The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.

U2 - 10.4315/0362-028X-62.4.363

DO - 10.4315/0362-028X-62.4.363

M3 - Article

VL - 62

SP - 363

EP - 367

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 4

ER -