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Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; value (y). It was found that the condition with the lowest value occurred with combined 90s US and 90s LB (US+LB). The combined treatment group (US+LB) was stored at for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high value, which indicates significantly low , , , browning index, PPO, and POD activity values, and a low total bacteria count (p 0.05).

han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji

Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce