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Lettuce type and fresh cut quality.

Author(s) : CHIESA A., MASSA A., FILIPPINI de DELFINO O. S., et al.

Type of article: Article

Summary

The aim of this article is to evaluate the effect of the degree of processing of intact and cut leaves on the keeping quality of butterhead, crisphead, Latin and leafy types of lettuces, intact leaves and cut leaves, ready to eat salad packed in polyolefin bags and stored for up to 10 days at 4 °C. Results showed that the visual quality of the processed product was related to the lettuce type and the minimal processing method. Latin and leafy type lettuces showed better visual quality than butterhead and crisphead type lettuces. Leafy type lettuce had the highest ascorbic acid concentration while crisphead type lettuce had the lowest.

Details

  • Original title: Lettuce type and fresh cut quality.
  • Record ID : 2003-1425
  • Languages: English
  • Source: Agric. Trop. Subtrop. - vol. 33
  • Publication date: 2000

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