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Biochemical changes and sensory quality of shredded and modified atmosphere-packaged Iceberg lettuce.

Author(s) : HEIMDAL H., KUEHN B. F., POLL L., LARSEN L. M.

Type of article: Article

Summary

Four modified atmosphere packaging treatments were experimented. Moderate vacuum packaging in 80-micrometer polyethylene inhibited enzymatic browning over 10-day storage at 5 deg C. When lettuce was packaged in 80% O2, 20% CO2, more browning occurred in SL3-bags than in polyethylene-bags. Endogeneous ascorbic acid did not act as an efficient antioxidant in delaying browning. Total carbohydrate content declined slightly during storage. Tristimulus colour measurements correlated highly with visual ratings.

Details

  • Original title: Biochemical changes and sensory quality of shredded and modified atmosphere-packaged Iceberg lettuce.
  • Record ID : 1997-0917
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 6
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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