Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce

Abstract

Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentation and trained panelists are time-consuming and logistically complex. This study investigated the effectiveness of untrained volunteers in assessing fresh-cut romaine lettuce quality. Given that the average consumer in the USA is familiar with the flavor characteristics of romaine lettuce, this study proposed to investigate the value of having untrained volunteers discern the quality of fresh-cut romaine lettuce. Therefore, six romaine lettuce accessions (Green Forest, King Henry, Parris Island Cos, PI 491224, SM13-R2, and Sun Valley) were assessed for sensory quality attributes (browning, green color, decay, and overall quality) and compared with instrumentation analyses (gas composition including O2 and CO2, electrolyte leakage, and color). The results showed significant quality differences (p < 0.05) among the accessions, with some seasonal variability. Very importantly, the consumers’ (n = 159) assessments revealed similar results to those produced by either instrumentation or a trained panel. The consumers provided sensory scores that allowed for the grouping of accessions based on their postharvest quality, which efficiently matched their pedigree relationship. In conclusion, ad hoc consumer panels can be an effective way to characterize the quality of romaine lettuce for RTE salads.

Keywords

• browning-tolerance
• image analysis
• <i>Lactuca sativa</i> var. <i>longifolia</i>
• sensorial visual attributes