National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The changes in headspace gas concentration including volatiles; ethylene, acetaldehyde and ethanol in the packages of fresh cut lettuce cv. GKL-2, as effected by the post-harvest treatments at 5±10C storage were studied at Postharvest Laboratory of Horticulture Section, College of Agriculture, Kolhapur. Eight different post-harvest treatments viz., ozonated water (1.2 mgL-1),sodium hypochlorite (150 ppm free chlorine for 15 min), Calcium lactate (15 gL-1 at 500C) alone or combined with ozonated water, Calcium chloride (1%), Allicin (1%) and UV-C radiations (for 30 min) along with control were used for pretreatment of fresh-cut lettuce. The changes in headspace gas concentrations including volatiles were minimum in fresh cut lettuce treated with 15gL-1calcium lactate at 500C followed by ozonated water treatment 1.2 mgL-1 for 1 minute and stored at 5±10C. Maximum changes in oxygen and carbon dioxide concentrations were recorded in control lettuce packages followed by calcium chloride (1%) treated fresh-cut lettuce leaves. The increase in ethylene concentrations (ppm) was maximum in control packages followed by UV-C radiations treated fresh-cut lettuce leaves. The pretreatments with calcium lactate (15 gL-1 at 500C) and Allicin (1%) were the potential tool to control the off-odor caused by excess concentrations of ethylene and ethanol in fresh cut lettuce packages. The headspace concentration of acetaldehyde in the packaged fresh cut lettuce was significantly influenced by treatments under study. Among the entire chemical washing as well as irradiation treatments, pretreatment of fresh cut lettuce with 15gL-1 calcium lactate at 500C followed by ozonated water @1.2 mgL-1 registered the minimum volatiles concentration in the headspace of fresh-cut lettuce packages when stored at 5±10C.
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