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Survey of storage conditions and quality of minimally processed packaged lettuce in supermarkets.

Author(s) : WARTON M. A., WILLS R. B. H.

Type of article: Article

Summary

The temperature of refrigerated cabinets in which packaged lettuce was displayed ranged from 0.6-11.0 °C with only 20% of cabinets operating at the recommended temperature of 5 °C or lower. Oxygen, carbon dioxide and ethylene levels inside the packages were 0.8-12.3%, 0.6-12.0% and 0.16-1.36 mL/L, respectively, which would give rise to considerable differences in shelf life. Improvements in cool chain management and greater uniformity in storage atmospheres would lead to more acceptable quality in packaged salads.

Details

  • Original title: Survey of storage conditions and quality of minimally processed packaged lettuce in supermarkets.
  • Record ID : 2003-2437
  • Languages: English
  • Source: Food Aust. - vol. 54 - n. 5
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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