Evaluación de sanitizantes alternativos al hipoclorito de sodio en la calidad de lechuga (Lactuca sativa L. var. Romana) de hoja de IV gama empacada con dos tipos de empaque

Abstract

In this study, the quality of fresh-cut Romaine lettuce (Lactuca sativa L.) was evaluated. Lettuce was submerged in a combination of acids (citric and ascorbic) in two concentration (0,5 % and 1 %), acidified sodium chlorite (ASC) in two concentration (300 y 200 ppm) for 2 min, as alternative sanitizer to sodium hypochlorite (NaClO). The samples were packaged in polypropylene (PP) bags and storage al 4 °C and 90 % relative humidity for 10 days. The quality of fresh-cut lettuce was evaluated at 0, 5 and 10 days of storage. In the second assay, this treatment was compared with a NaClO solution (150 ppm for 15 min), the samples were packaged in PP and low density polyethylene bags, and the quality of fresh-cut lettuce was evaluated at 0, 5 and 10 days. The economic analysis indicated that the draft implementing fresh-cut lettuce is not viable. The aim of this study was to evaluate the application of sanitizers to NaClO alternative on the quality of fresh-cut lettuce with two types of packing.