Preservation of Quality in Fresh-Cut Iceberg Lettuce Using Hot Water Dipping and Calcium Lactate Treatment
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Abstract
Fresh-cut lettuce is a highly perishable product that rapidly deteriorates after processing, particularly due to enzymatic browning and wilting, which adversely affect consumer acceptance. This research aimed to investigate the effect of calcium lactate dipping combined with heat treatment on enzymatic browning reduction and quality maintenance of fresh-cut Iceberg lettuce. The sample was divided into four treatments: control (tap water washing followed by dipping in water at 5 °C), hot water dipping at 45 °C followed by cold water dipping (HW > CW), hot water dipping followed by cold water containing 1.5% calcium lactate dipping (HW > 1.5% CL in CW), and hot water containing 1.5% calcium lactate dipping followed by cold water dipping (1.5% CL in HW > CW). All samples were then stored at 10 °C for 6 days. The results showed that the control had the highest browning score, significantly reaching 2.41 on day 6 of storage. In contrast, the HW > 1.5% CL in CW treatment showed the lowest browning score of 0.93 at the end of storage. Leaf wilting increased during storage in all treatments, however, treatments combining calcium lactate with hot water dipping reduced wilting severity more effectively than the control. Overall consumer acceptance scores declined over time in all treatments, but the HW > 1.5% CL in CW treatment maintained the highest acceptance score on day 4 of storage, which remained well above the acceptable threshold. Shear force did not differ significantly among treatments throughout storage time. In conclusion, hot water dipping followed by cold water containing 1.5% calcium lactate dipping treatment tended to delay quality deterioration and maintain the quality of fresh-cut lettuce during storage compared with the control.
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