Addition of Fresh Herbs to Fresh-Cut Iceberg Lettuce: Impact on Quality and Storability

Maria Grzegorzewska (), Magdalena Szczech, Beata Kowalska, Anna Wrzodak, Monika Mieszczakowska-Frąc and Teresa Sabat
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Maria Grzegorzewska: Fruit and Vegetables Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Magdalena Szczech: Department of Microbiology and Rhizosphere, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Beata Kowalska: Department of Microbiology and Rhizosphere, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Anna Wrzodak: Fruit and Vegetables Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Monika Mieszczakowska-Frąc: Fruit and Vegetables Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Teresa Sabat: Department of Plant Cultivation and Fertilization, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

Agriculture, 2024, vol. 14, issue 8, 1-14

Abstract: The aim of this study was to develop ready-to-eat vegetable–herb mixes with high nutritional and sensory values as well as good storability. In this regard, the suitability of fresh herbs (peppermint, oregano, green basil, red basil, and parsley) was tested for their use in mixes with fresh-cut iceberg lettuce. Lettuce–herb mixtures were stored for 6 days at 5 °C. The reason for the decrease in the appearance of the salads was the browning of the cut surface of the lettuce, as well as discoloration on the cut herbs. Comparing the storage abilities of the cut herbs, red basil and parsley retained the best appearance for 6 d at 5 °C. A small addition of herbs to fresh-cut iceberg lettuce caused a significant increase ( p < 0.05) in the contents of pro-health ingredients such as chlorophyll, carotenoids, L-ascorbic acid, and polyphenols in the mixes. There were large discrepancies in the sensory quality of the mixes, but the highest quality and consumer acceptance were found for salads with parsley (5% and 10%) and red basil (5%). After harvest, the fresh herbs were more contaminated by molds than the iceberg lettuce. Bacterial, yeast, and mold contamination increased during storage, but the rate of mold growth was much lower in the mixes with parsley compared to lettuce alone. In conclusion, the addition of parsley and mint contributed the most to the health-promoting and microbiological properties of iceberg lettuce salads. However, according to sensory evaluation, parsley and red basil contributed the most to improving the acceptability of the product in terms of best taste and shelf life.

Keywords: fresh-cut vegetables; fresh-cut herbs; nutritional value; storage ability; sensory quality; microbiological contamination (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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