Open AccessEffects of Selected Bio‐Fungicide and Fungicide Treatments on Shelf Life and Quality Characteristics of Romaine Lettuce ( Lactuca Sativa L.)
Author(s) -
Ozdemir Yasin,
Polat Zuhtu,
Ozkan Mehmet,
Kosti Rena I.
Publication year - 2016
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12174
Subject(s) - lactuca , fungicide , shelf life , trichoderma harzianum , biology , bacillus subtilis , horticulture , mesophile , food science , biological pest control , bacteria , genetics
In this study, the effects of the application of selected bio‐fertilizer and fungicides ( B acillus subtilis , T richoderma harzianum , B oscalid + P yraclostrobin, T . harzianum + ½ B oscalid + P yraclostrobin, B . subtilis + ½ B oscalid + P yraclostrobin) on the quality of R omaine lettuce were investigated. Water, relative water and chlorophyll content, color values, sensory properties and mesophilic aerobic bacteria, mold and yeast counts were analyzed. B. subtilis and T . harzianum + ½ BosPyra ‐treated samples showed the lowest decay degree during storage. B. subtilis and T . harzianum treatments showed potential favorable effects on lettuce characteristics. Moreover, favorable effects were shown on color difference and sensory evaluations during storage so that these applications may be advisable to producers. Practical Applications Previous studies indicated that new biological methods increased the lettuce yield and protected lettuce from fungal diseases during growing. However, there is a scarcity on the effect of these methods on the quality, microbiota and shelf life of these lettuces. Bacillus subtilis and T richoderma harzianum bio‐fungicide treatments seemed to reduce the degree of quality deterioration during storage of lettuce, lowering microbiological growth and increasing storage life. These observations are of crucial importance for the food industry, potentially leading to increased profitability in fresh produce, including fresh processed lettuce, fresh‐cut lettuce and ready‐to‐eat salads.