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Sensory shelf life of butterhead lettuce leaves in active and passive modified atmosphere packages

Authors

  • Gastón Ares,

    Corresponding author
    1.  Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral,  Flores 2124, CP 11800, Montevideo, Uruguay
    2.  Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, C.P. 11300, Montevideo,  Uruguay
      *E-mail: gares@fq.edu.uy
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  • Claudia Lareo,

    1.  Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, C.P. 11300, Montevideo,  Uruguay
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  • Patricia Lema

    1.  Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, C.P. 11300, Montevideo,  Uruguay
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*E-mail: gares@fq.edu.uy

Summary

The objective of the present work was to study the influence of both passive and active modified atmosphere packaging on sensory shelf life of butterhead lettuce leaves, stored at 5 and 10 °C. Results showed that the efficacy of active modified atmosphere with respect to passive modified atmosphere depended on the storage temperature considered. When stored at 10 °C, despite being subjected to different package atmosphere composition, lettuce leaves in active and passive modified atmosphere showed the same sensory deterioration rate and sensory shelf life. On the contrary, when stored at 5 °C, lettuce leaves in active modified atmosphere packages showed lower deterioration rate and higher sensory shelf life than those in passive modified atmosphere. Sensory shelf life of lettuce in modified atmosphere packages was estimated using criteria determined according to consumers’ rejection to purchase percentage, which consisted on an improvement over more arbitrary criteria presented in most studies.

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