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

Abstract

The study was conducted on iceberg lettuce ‘Ice Wave F1’. The effect of prestorage treatment with seven essential oils (EOs) of rosemary, peppermint, basil, thyme, marjoram, lemon, and oregano on the quality of cut lettuce was evaluated. The lettuce was fumigated with EOs for two hours in airtight containers. Two concentrations of EOs were used: 16.7 μL·L−1 and 33.3 μL·L−1. Fumigation with rosemary and thyme EOs lowered the browning of fresh-cut iceberg lettuce and thus the deterioration of its appearance during six days of storage. Lettuce fumigated with thyme EO scored relatively high in sensory quality and consumer acceptability. Lettuce fumigated with rosemary EO was characterized by high intensity of aroma and herbal flavor, significantly lowering its sensory rating. Marjoram EO at a dose of 16.7 μL·L−1 resulted in the fastest browning of lettuce cut surface and relatively reduced the market value during storage. Other EOs had no significant effect on the quality of cut lettuce during shelf life. It was also found that fumigation did not change bacteria, fungi, and mold populations on fresh-cut iceberg lettuce during short-term storage. The results obtained in the study showed that fumigation with thyme oil at a concentration of 33.3 μL·L−1 is most recommended for use in the storage of fresh-cut iceberg lettuce, but implementing these results into practice requires further research.

Keywords

• post-cutting fumigation
• short-term storage
• sensory quality
• microbiological contamination