Open Access

Response of Fresh-Cut Iceberg Lettuce to Fumigation with Botanical Essential Oils

Maria Grzegorzewska
Maria Grzegorzewska
, 
Magdalena Szczech
Magdalena Szczech
, 
Beata Kowalska
Beata Kowalska
 and 
Anna Wrzodak
Anna Wrzodak
   | Dec 29, 2023
Journal of Horticultural Research's Cover Image
About this article
Previous Article
Next Article
Cite
Published Online: Dec 29, 2023
Page range: 105 - 114
Received: Aug 01, 2023
Accepted: Nov 01, 2023
DOI: https://doi.org/10.2478/johr-2023-0032
Keywords
© 2023 Maria Grzegorzewska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1.

Principal component analysis of sensory profiling results of fresh-cut iceberg lettuce fumigated with the following essential oils: rosemary, peppermint, basil, thyme, marjoram, lemon, and oreganoTag 1 indicates the concentration of 16.7 μL·L−1, while tag 2 indicates the 33.3 μL·L−1. – group with the best sensory properties, – group with the worst sensory properties
Principal component analysis of sensory profiling results of fresh-cut iceberg lettuce fumigated with the following essential oils: rosemary, peppermint, basil, thyme, marjoram, lemon, and oreganoTag 1 indicates the concentration of 16.7 μL·L−1, while tag 2 indicates the 33.3 μL·L−1. – group with the best sensory properties, – group with the worst sensory properties

The market value of fresh-cut iceberg lettuce fumigated with essential oil (EO) and stored at 5 °C

Source of EO Concentration of EO (μL·L−1) Storage time (d)
2 4 6
rosemary 16.7 8.5 ± 0.5 cd 7.3 ± 0.5 de 6.3 ± 0.3 e
33.3 8.94 ± 0.2 d 7.6 ± 0.2 e 6.3 ± 0.4 de
peppermint 16.7 8.3 ± 0.7 bcd 6.6 ± 0.4 bcd 5.1 ± 0.8 abc
33.3 8.0 ± 0.0 abc 6.7 ± 0.4 cd 5.2 ± 0.8 abc
basil 16.7 8.5 ± 0.5 cd 6.4 ± 0.6 abc 4.5 ± 0.6 a
33.3 8.0 ± 0.4 abc 6.7 ± 0.4 bcd 5.3 ± 0.5 a–d
thyme 16.7 8.5 ± 0.5 cd 6.9 ± 0.5 cde 5.4 ± 0.5 b–e
33.3 8.8 ± 0.4 d 7.1 ± 0.4 cde 6.0 ± 0.7 cde
marjoram 16.7 7.5 ± 0.3 a 5.9 ± 0.6 ab 4.4 ± 0.7 a
33.3 7.6 ± 0.2 ab 6.6 ± 0.3 bcd 4.9 ± 0.5 ab
lemon 16.7 8.3 ± 0.7 cde 6.9 ± 0.4 cde 5.6 ± 0.4 b–e
33.3 8.2 ± 0.5 a–d 6.6 ± 0.3 bcd 4.9 ± 0.4 ab
oregano 16.7 8.4 ± 0.6 cd 6.8 ± 0.4 cd 5.6 ± 0.6 b–e
33.3 7.6 ± 0.4 ab 5.8 ± 0.4 a 5.1 ± 0.6 abc
control 0 7.9 ± 0.2 abc 6.7 ± 0.3 cd 4.9 ± 0.4 ab
means for EO 16.7 8.3 ± 0.6 A 6.7 ± 0.6 A 5.3 ± 0.9 A
33.3 8.2 ± 0.6 A 6.7 ± 0.6 A 5.4 ± 0.7 A

The browning of the cut surface of fresh-cut iceberg lettuce fumigated with essential oils (EOs) and stored at 5 °C

Source of EO Concentration of EO (μL · L−1) Storage time (d)
2 4 6
rosemary 16.7 1.5 ± 0.5 abc 2.8 ± 0.5 ab 3.6 ± 0.2 a
33.3 1.1 ± 0.2 a 2.4 ± 0.2 a 3.8 ± 0.4 ab
peppermint 16.7 1.6 ± 0.5 abc 3.4 ± 0.4 bcd 4.9 ± 0.8 cde
33.3 2.0 ± 0.0 cd 3.3 ± 0.4 bc 4.8 ± 0.8 cde
basil 16.7 1.5 ± 0.5 abc 3.6 ± 0.6 cde 5.6 ± 0.6 e
33.3 2.0 ± 0.4 cd 3.3 ± 0.4 bcd 4.7 ± 0.5 b–e
thyme 16.7 1.5 ± 0.5 abc 3.1 ± 0.5 abc 4.6 ± 0.5 a–d
33.3 1.2 ± 0.4 ab 2.9 ± 0.4 abc 4.0 ± 0.7 abc
marjoram 16.7 2.5 ± 0.3 d 4.1 ± 0.6 de 5.6 ± 0.7 e
33.3 2.4 ± 0.2 d 3.4 ± 0.3 bcd 5.1 ± 0.5 de
lemon 16.7 1.6 ± 0.5 abc 3.1 ± 0.4 abc 4.4 ± 0.4 a–d
33.3 1.8 ± 0.5 bcd 3.4 ± 0.2 bcd 5.1 ± 0.4 de
oregano 16.7 1.6 ± 0.6 abc 3.2 ± 0.4 bc 4.4 ± 0.6 a–d
33.3 2.4 ± 0.4 d 4.3 ± 0.4 e 4.9 ± 0.6 cde
control 0 2.1 ± 0.7 cd 3.3 ± 0.3 bc 5.1 ± 0. de
means for concentration 16.7 1.7 ± 0.6 A 3.3 ± 0.6 A 4.7 ± 0.9 A
33.3 1.8 ± 0.6 A 3.3 ± 0.6 A 4.6 ± 0.7 A
eISSN:
2353-3978
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, Biotechnology, Plant Science, Ecology, other
Journal RSS Feed