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Quality changes of fresh-cut lettuce with different oxygen permeability of films during storage

This study investigated the effect of different O 2 transmission rate (OTR) of films on surface temperature, weight loss, pH, O 2 , CO 2 and sensory characteristics, microbial quality, total phenolic contents and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity of fresh-cut lettuce during storage at 10 o C for 7 days. 80±5 g of fresh-cut lettuce were packaged with oriented polypropylene films respectively. The OTR of packaging materials was 5,000, 8,000 and 10,000 cc/m 2 ·day·atm. Quality characteristics showed significant differences during storage. The surface temperature was averaged 13 and lower in higher OTR of films. The weight loss of lettuce ranged from 2.8 to 5.4% and the highest loss showed in 5,000 cc/m 2 ·day·atm of film. pH was increased during storage and the highest pH was found in 5,000 cc/m 2 ·day·atm. The O 2 content in the packaging was decreased with increasing CO 2 content during storage. The lowest CO 2 was found in 10,000 cc/m 2 ·day·atm. As OTR was decreased, antioxidant profile of lettuce was decreased. Total aerobic bacteria showed from 5.48 to 6.59 log CFU/g. From the result of the overall sensory test, the marketability of fresh-cut lettuce stored at 10 o C seemed to be maintained effectively over 5 days.