Have a personal or library account? Click to login
Response of Fresh-Cut Iceberg Lettuce to Fumigation with Botanical Essential Oils Cover

Response of Fresh-Cut Iceberg Lettuce to Fumigation with Botanical Essential Oils

Journal of Horticultural Research
Volume 31 (2023): Issue 2 (December 2023)
By: Maria Grzegorzewska,  Magdalena Szczech,  Beata Kowalska and  Anna Wrzodak  
Open Access
|Dec 2023

Figures & Tables

Figure 1.

Principal component analysis of sensory profiling results of fresh-cut iceberg lettuce fumigated with the following essential oils: rosemary, peppermint, basil, thyme, marjoram, lemon, and oreganoTag 1 indicates the concentration of 16.7 μL·L−1, while tag 2 indicates the 33.3 μL·L−1. – group with the best sensory properties, – group with the worst sensory properties
Principal component analysis of sensory profiling results of fresh-cut iceberg lettuce fumigated with the following essential oils: rosemary, peppermint, basil, thyme, marjoram, lemon, and oreganoTag 1 indicates the concentration of 16.7 μL·L−1, while tag 2 indicates the 33.3 μL·L−1. – group with the best sensory properties, – group with the worst sensory properties

The market value of fresh-cut iceberg lettuce fumigated with essential oil (EO) and stored at 5 °C

Source of EOConcentration of EO (μL·L−1)Storage time (d)
246
rosemary16.78.5 ± 0.5 cd7.3 ± 0.5 de6.3 ± 0.3 e
33.38.94 ± 0.2 d7.6 ± 0.2 e6.3 ± 0.4 de
peppermint16.78.3 ± 0.7 bcd6.6 ± 0.4 bcd5.1 ± 0.8 abc
33.38.0 ± 0.0 abc6.7 ± 0.4 cd5.2 ± 0.8 abc
basil16.78.5 ± 0.5 cd6.4 ± 0.6 abc4.5 ± 0.6 a
33.38.0 ± 0.4 abc6.7 ± 0.4 bcd5.3 ± 0.5 a–d
thyme16.78.5 ± 0.5 cd6.9 ± 0.5 cde5.4 ± 0.5 b–e
33.38.8 ± 0.4 d7.1 ± 0.4 cde6.0 ± 0.7 cde
marjoram16.77.5 ± 0.3 a5.9 ± 0.6 ab4.4 ± 0.7 a
33.37.6 ± 0.2 ab6.6 ± 0.3 bcd4.9 ± 0.5 ab
lemon16.78.3 ± 0.7 cde6.9 ± 0.4 cde5.6 ± 0.4 b–e
33.38.2 ± 0.5 a–d6.6 ± 0.3 bcd4.9 ± 0.4 ab
oregano16.78.4 ± 0.6 cd6.8 ± 0.4 cd5.6 ± 0.6 b–e
33.37.6 ± 0.4 ab5.8 ± 0.4 a5.1 ± 0.6 abc
control07.9 ± 0.2 abc6.7 ± 0.3 cd4.9 ± 0.4 ab
means for EO16.78.3 ± 0.6 A6.7 ± 0.6 A5.3 ± 0.9 A
33.38.2 ± 0.6 A6.7 ± 0.6 A5.4 ± 0.7 A

The browning of the cut surface of fresh-cut iceberg lettuce fumigated with essential oils (EOs) and stored at 5 °C

Source of EOConcentration of EO (μL · L−1)Storage time (d)
246
rosemary16.71.5 ± 0.5 abc2.8 ± 0.5 ab3.6 ± 0.2 a
33.31.1 ± 0.2 a2.4 ± 0.2 a3.8 ± 0.4 ab
peppermint16.71.6 ± 0.5 abc3.4 ± 0.4 bcd4.9 ± 0.8 cde
33.32.0 ± 0.0 cd3.3 ± 0.4 bc4.8 ± 0.8 cde
basil16.71.5 ± 0.5 abc3.6 ± 0.6 cde5.6 ± 0.6 e
33.32.0 ± 0.4 cd3.3 ± 0.4 bcd4.7 ± 0.5 b–e
thyme16.71.5 ± 0.5 abc3.1 ± 0.5 abc4.6 ± 0.5 a–d
33.31.2 ± 0.4 ab2.9 ± 0.4 abc4.0 ± 0.7 abc
marjoram16.72.5 ± 0.3 d4.1 ± 0.6 de5.6 ± 0.7 e
33.32.4 ± 0.2 d3.4 ± 0.3 bcd5.1 ± 0.5 de
lemon16.71.6 ± 0.5 abc3.1 ± 0.4 abc4.4 ± 0.4 a–d
33.31.8 ± 0.5 bcd3.4 ± 0.2 bcd5.1 ± 0.4 de
oregano16.71.6 ± 0.6 abc3.2 ± 0.4 bc4.4 ± 0.6 a–d
33.32.4 ± 0.4 d4.3 ± 0.4 e4.9 ± 0.6 cde
control02.1 ± 0.7 cd3.3 ± 0.3 bc5.1 ± 0. de
means for concentration16.71.7 ± 0.6 A3.3 ± 0.6 A4.7 ± 0.9 A
33.31.8 ± 0.6 A3.3 ± 0.6 A4.6 ± 0.7 A
DOI: https://doi.org/10.2478/johr-2023-0032 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
Journal RSS Feed
Language: English
Page range: 105 - 114
Submitted on: Aug 1, 2023
Accepted on: Nov 1, 2023
Published on: Dec 29, 2023
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
post-cutting fumigation,
short-term storage,
sensory quality,
microbiological contamination
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2023 Maria Grzegorzewska, Magdalena Szczech, Beata Kowalska, Anna Wrzodak, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

Previous articleVolume 31 (2023): Issue 2 (December 2023)Next article