Assessment of a Wash Treatment With Warm Chlorinated Water to Extend the Shelf–life of Ready–to–use Lettuce

The influence of a warm chlorine wash on the microbiological quality and shelf–life of ready–to–use (RTU) shredded iceberg lettuce was examined using the electronic nose (EN) and culture methods. There was a significant difference in psychrotrophic counts (P<0.0001) of warm chlorine (100 ppm) washed lettuce at 47 ± 2C for 30 s, 60 s, and 180 s exposure from days 1 to 10 of storage at 4C compared with cold chlorine (100 ppm) washed lettuce at 4 ± 1C for 30 s. There were no significant differences in psychrotrophic counts between wash treatments of 30 s and 60 s during 17 days storage (P < 0.05). The EN detected initially high levels of volatiles in this group compared with cold treatment. Lettuce samples treated with cold or warm chlorine wash water showed no differences in the presence/absence or levels of Listeria monocytogenes. The warm chlorine washed lettuce samples were rated acceptable upon sensory evaluation up to day 14.