ORGANIC-ACIDS AS BROWNING INHIBITORS ON HARVESTED BABY LETTUCE AND ENDIVE

The effects of different organic acid solutions on enzymatic browning of ''Baby'' lettuce and ''Geante Maraichiere'' endive were assayed by quantitative measurement of colour changes. Acetic, formic, propionic, malonic, oxalic and lactic acid solutions (10 g l(-1)) were the most effective at preventing discoloration in stem discs taken from the veg etables. Among the above treatments, acetic, propionic, malonic and ox alic acid solutions (50 g l(-1)) were selected and applied with the he lp of cotton wool to the butt end of lettuce and endive heads. The bro wning process was evaluated during 7 days of storage at 2 degrees C, p lus an additional commercial handling period of 2 days at 13 degrees C . Acetic and propionic acid treatments were the most effective at redu cing lettuce-butt discoloration during storage and commercial handling . In general, treatments with organic acid solutions were less effecti ve on endive than on lettuce.