Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Effects of aqueous chlorine dioxide (ClO2) treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L. var. angustana) were investigated. Fresh-cut asparagus lettuce was treated at different concentrations (10, 40, and 100 mg L−1) for different times (5, 10, and 20 min). Following treatments, lettuce slices were stored at 4 °C for 14 d. The activities of polyphenol oxidase (PPO) and peroxidase (POD) in the lettuce were reduced by ClO2, and degradation of color was also delayed. Thus ClO2 concentration and treatment time were two significant factors affecting ClO2 treatment on enzymatic browning of fresh-cut asparagus lettuce. From the microbiological and sensory quality perspectives, the treatment with 100 mg L−1 ClO2 for 20 min could prolong the shelf-life to 14 d compared to 4 d for the control. These results indicated that ClO2 treatment was a promising approach to inhibit enzymatic browning and prolong shelf-life of fresh-cut asparagus lettuce.