Table 1.
The browning of the cut surface of fresh-cut iceberg lettuce fumigated with essential oils (EOs) and stored at 5 °C
| Source of EO | Concentration of EO (μL · L−1) | Storage time (d) | ||
|---|---|---|---|---|
| 2 | 4 | 6 | ||
| rosemary | 16.7 | 1.5 ± 0.5 abc | 2.8 ± 0.5 ab | 3.6 ± 0.2 a |
| 33.3 | 1.1 ± 0.2 a | 2.4 ± 0.2 a | 3.8 ± 0.4 ab | |
| peppermint | 16.7 | 1.6 ± 0.5 abc | 3.4 ± 0.4 bcd | 4.9 ± 0.8 cde |
| 33.3 | 2.0 ± 0.0 cd | 3.3 ± 0.4 bc | 4.8 ± 0.8 cde | |
| basil | 16.7 | 1.5 ± 0.5 abc | 3.6 ± 0.6 cde | 5.6 ± 0.6 e |
| 33.3 | 2.0 ± 0.4 cd | 3.3 ± 0.4 bcd | 4.7 ± 0.5 b–e | |
| thyme | 16.7 | 1.5 ± 0.5 abc | 3.1 ± 0.5 abc | 4.6 ± 0.5 a–d |
| 33.3 | 1.2 ± 0.4 ab | 2.9 ± 0.4 abc | 4.0 ± 0.7 abc | |
| marjoram | 16.7 | 2.5 ± 0.3 d | 4.1 ± 0.6 de | 5.6 ± 0.7 e |
| 33.3 | 2.4 ± 0.2 d | 3.4 ± 0.3 bcd | 5.1 ± 0.5 de | |
| lemon | 16.7 | 1.6 ± 0.5 abc | 3.1 ± 0.4 abc | 4.4 ± 0.4 a–d |
| 33.3 | 1.8 ± 0.5 bcd | 3.4 ± 0.2 bcd | 5.1 ± 0.4 de | |
| oregano | 16.7 | 1.6 ± 0.6 abc | 3.2 ± 0.4 bc | 4.4 ± 0.6 a–d |
| 33.3 | 2.4 ± 0.4 d | 4.3 ± 0.4 e | 4.9 ± 0.6 cde | |
| control | 0 | 2.1 ± 0.7 cd | 3.3 ± 0.3 bc | 5.1 ± 0. de |
| means for concentration | 16.7 | 1.7 ± 0.6 A | 3.3 ± 0.6 A | 4.7 ± 0.9 A |
| 33.3 | 1.8 ± 0.6 A | 3.3 ± 0.6 A | 4.6 ± 0.7 A | |
[i] Values are means of 8 samples ± standard deviation (SD). Means followed by the different letters within columns are significantly different (p < 0.05, Tukey's test). Capital letters show means for EOs concentrations. Scoring scales for cut surface browning of plant material: 1 – no signs of discoloration, 3 – very beginning of discoloration, 5 – light brown, 7 – medium brown, 9 – brown
Table 2.
The market value of fresh-cut iceberg lettuce fumigated with essential oil (EO) and stored at 5 °C
| Source of EO | Concentration of EO (μL·L−1) | Storage time (d) | ||
|---|---|---|---|---|
| 2 | 4 | 6 | ||
| rosemary | 16.7 | 8.5 ± 0.5 cd | 7.3 ± 0.5 de | 6.3 ± 0.3 e |
| 33.3 | 8.94 ± 0.2 d | 7.6 ± 0.2 e | 6.3 ± 0.4 de | |
| peppermint | 16.7 | 8.3 ± 0.7 bcd | 6.6 ± 0.4 bcd | 5.1 ± 0.8 abc |
| 33.3 | 8.0 ± 0.0 abc | 6.7 ± 0.4 cd | 5.2 ± 0.8 abc | |
| basil | 16.7 | 8.5 ± 0.5 cd | 6.4 ± 0.6 abc | 4.5 ± 0.6 a |
| 33.3 | 8.0 ± 0.4 abc | 6.7 ± 0.4 bcd | 5.3 ± 0.5 a–d | |
| thyme | 16.7 | 8.5 ± 0.5 cd | 6.9 ± 0.5 cde | 5.4 ± 0.5 b–e |
| 33.3 | 8.8 ± 0.4 d | 7.1 ± 0.4 cde | 6.0 ± 0.7 cde | |
| marjoram | 16.7 | 7.5 ± 0.3 a | 5.9 ± 0.6 ab | 4.4 ± 0.7 a |
| 33.3 | 7.6 ± 0.2 ab | 6.6 ± 0.3 bcd | 4.9 ± 0.5 ab | |
| lemon | 16.7 | 8.3 ± 0.7 cde | 6.9 ± 0.4 cde | 5.6 ± 0.4 b–e |
| 33.3 | 8.2 ± 0.5 a–d | 6.6 ± 0.3 bcd | 4.9 ± 0.4 ab | |
| oregano | 16.7 | 8.4 ± 0.6 cd | 6.8 ± 0.4 cd | 5.6 ± 0.6 b–e |
| 33.3 | 7.6 ± 0.4 ab | 5.8 ± 0.4 a | 5.1 ± 0.6 abc | |
| control | 0 | 7.9 ± 0.2 abc | 6.7 ± 0.3 cd | 4.9 ± 0.4 ab |
| means for EO | 16.7 | 8.3 ± 0.6 A | 6.7 ± 0.6 A | 5.3 ± 0.9 A |
| 33.3 | 8.2 ± 0.6 A | 6.7 ± 0.6 A | 5.4 ± 0.7 A | |
[i] Values are means of 8 samples ± standard deviation (SD). Means followed by the different letters within columns are significantly different (p < 0.05, Tukey test). Capital letters were used to compare means for EOs concentrations. Scoring scales for the market value of plant material: 1 – no market value, 3 – limited, 5 – fairy (marketability threshold), 7 – good, 9 – excellent
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 oregano
Tag 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