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Ascorbic acid and mineral content of minimally processed lettuce.

Author(s) : MOCCIA S., FREZZA D., CHIESA A.

Summary

Vegetables are an important dietary source of ascorbic acid and minerals, with certain content differences among cultivars. Vegetables endogenous ascorbic acid and mineral concentrations after harvest generally decreases and is greatly affected by the storage conditions. The objective was to report the evolution of the ascorbic acid and mineral concentrations in minimally processed butterhead and latin lettuce with active (5% O2; 5% CO2) and passive modified atmosphere packaging. Ascorbic acid and mineral level decreased with during storage in both lettuce types and with the same trend in both types of modified atmosphere packaging.

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Pages: 2000-4

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Details

  • Original title: Ascorbic acid and mineral content of minimally processed lettuce.
  • Record ID : 2002-1995
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 402-408; fig.; tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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