- Title
- Nitric oxide inhibits cut-surface browning in four lettuce types
- Creator
- Huque, R.; Wills, R. B. H.; Golding, J. B.
- Relation
- Journal of Horticultural Science & Biotechnology Vol. 86, Issue 2, p. 97-100
- Publisher
- Headley Brothers
- Resource Type
- journal article
- Date
- 2011
- Description
- The ability of nitric oxide (NO) to inhibit the development of browning on the cut surfaces of four fresh-cut lettuce (Lactuca sativa L.) types (Green Oak, Green Coral, Baby Cos, and Butter) during storage at 5°C was examined. NO was applied to lettuce strips (i) by fumigation with NO gas for 2 h, (ii) by dipping in a solution of the NO-donor compound, 2,2³-(hydroxynitrosohydrazino)-bis-ethanamine (diethylene triamine-nitric oxide; DETANO) dissolved in 0.01 M phosphate buffer pH 6.5, or (iii) by dipping in an aqueous solution of the NO-donor compound, sodium nitroprusside (SNP).Treatment with NO gas, DETANO, or SNP inhibited the development of browning and extended the post-harvest life of all four lettuce types. The optimum treatments were dipping in 500 mg l-1 DETANO or SNP, which resulted in an approx. 60% increase in post-harvest life over untreated lettuce slices. Fumigation with NO gas at 500 μl-1resulted in a chemical-type injury, hence the optimum NO gas concentration was 100 μl-1, which resulted in a 30% increase in post-harvest life. Dipping lettuce slices in 500 mgl-1 SNP was considered to be the most feasible option for commercial processors due to the stability of SNP in unbuffered water, the universality of its effectiveness on a range of lettuce types, and the lack of any logistical difficulties in incorporating an additional water-dipping step into existing commercial line operations.
- Subject
- nitric oxide; postharvest life; browning; cut lettuce
- Identifier
- http://hdl.handle.net/1959.13/1044722
- Identifier
- uon:14367
- Identifier
- ISSN:1462-0316
- Language
- eng
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