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Colour, taste, texture and shelf life of crisphead lettuce packed in polypropylene bags.

Author(s) : ROSENFELD H. J., SUNDELL H. A.

Summary

Heads of crisphead lettuce were stored for one and two weeks at 10 deg C in bags of polypropylene. The bags were microperforated, sealed- or open at one end. The development of O2 and CO2 was measured and a full sensory analysis of outer and inner criteria of colour, taste and texture was performed by a trained panel of 12 judges. The keepability of crisphead lettuce was best in sealed bags, although the development of a sweet fermentation smell was strongest here. Perforation (1.5%) of the film caused wilting of the outer leaves. After removing rotten and wilting leaves no significant differences in colour, taste and texture criteria could be detected.

Details

  • Original title: Colour, taste, texture and shelf life of crisphead lettuce packed in polypropylene bags.
  • Record ID : 1996-2919
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
  • Publication date: 1992/10/01
  • Document available for consultation in the library of the IIR headquarters only.

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