Allicin Can Extend the Shelf-life of Fresh-cut Lettuce

Fresh-cut fruits and vegetables show faster quality deterioration and shorter shelf life than intact produce due to the processing involved. Hence, the study examined the effectiveness of allicin in prolonging the shelf life of fresh-cut lettuce (Lactuca sativa L.). Allicin (also called garlicin) is the natural active substance present in garlic commonly utilized as a flavor enhancer and an additive to extend the shelf life of fresh pork, dry sausages, and fresh grapes.

In the study, fresh-cut lettuce slices were treated with water, 0.2% and 1% of allicin solutions. These were then stored at 4 °C with at higher than 90 % relative humidity. Data from the lettuce slices such as sensory parameters, microbiological indicators, and physiological indices were gathered after 0, 2, 4, and 6 days after storage.

Allicin was able to inhibit the color change and maintain the visual quality of lettuce slice without affecting flavor. It also delayed microbial growth at cold storage, reflected by the lowered total viable counts as well as yeast and mold counts after 6 days in 1% allicin-treated samples compared to control samples. Slices treated with 1% allicin also had better objective color, total phenolic compounds and quinones content, activities of browning-related enzymes, and antioxidative enzymes than control samples.

Allicin effectively protected fresh-cut lettuce from tissue browning and microbiological spoilage. Allicin has great potential as a natural additive to extend the shelf life of fresh-cut lettuce.

To know more about allicin and its potential uses, visit: http://link.springer.com/article/10.1007/s11947-013-1154-0/fulltext.html.