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Effect of ethylene on storage life of lettuce.

Author(s) : KIM G. H., WILLS R. B. H.

Type of article: Article

Summary

Lettuces were held in air at 0 or 20 deg C containing ethylene at 0.005-1 microlitre/l. Reducing the ethylene level extended storage life by delaying leaf browning at both temperatures. The level of ethylene around commercially marketed lettuces was found to range from 0.11 to 0.85 microlitre/litre. Storage of lettuces in polyethylene bags to minimize water loss and the inclusion of potassium permanganate to reduce the level of ethylene significantly increased market life at 0 and 20 deg C.

Details

  • Original title: Effect of ethylene on storage life of lettuce.
  • Record ID : 1997-1601
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 69 - n. 2
  • Publication date: 1995

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