Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low-temperature storage

摘要

Minimally processed ready-to-eat baby-leaf vegetables (BLVs) are the most convenient source to include the health beneficial bioactive in the daily diet. In the present study, the visual quality and storage stability of carotenoids, tocopherols were investigated in lettuce (green and red romaine) and salad rocket BLVs. The commercially packed samples of BLVs were stored at 0 degrees C and 4 degrees C in dark conditions and analyzed after 0, 2, 4, 8 and 12 days of storage. All the studied samples were found in better visual quality up to eight days of storage at both the temperatures. In most cases, the quality was correlated with the chlorophyll contents. The highest significant (p<0.05) positive changes in total carotenoids and tocopherols were observed in samples stored at 4 degrees C. Also, carotenoids and tocopherols are maximum stable in green and red romaine lettuce, respectively.