Summary
Lettuces were precooled at 2 and 4 deg C, weighed and packaged in perforated polyethylene bags for storage at 0 more or less 0.5 deg C and 85-89% relative humidity for 2 weeks. Lettuces were then conditioned at 10, followed by 20 deg C. Samples were analysed for percent weight loss, colour, pH, percent dry matter and percent titratable total acidity. Results are given.
Details
- Original title: The effect of vacuum precooling on the half cooling period and quality characteristics of Iceberg lettuce.
- Record ID : 1995-3626
- Languages: English
- Source: Acta Hortic. - n. 343
- Publication date: 1993
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Precooling; Vacuum; Half-cooling time; Quality; Salad; Vegetable; Lettuce; Packaging
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Effet de la durée du prérefroidissement sous vi...
- Author(s) : RENNIE T. J., VIGNEAULT C., RAGHAVAN G. S. V., et al.
- Date : 2000/10/19
- Languages : French
- Formats : PDF
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LOADING WARM NAKED-PACKED AND WRAPPED LETTUCE A...
- Author(s) : HINSCH R. T., WANG C. Y., KINDYA W. G.
- Date : 1983
- Languages : English
- Source: J. Food Distrib. Res. - vol. 14 - n. 2
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Commercial-scale forced-air cooling of packaged...
- Author(s) : ANDERSON B. A., SARKAR A., THOMPSON J. F., et al.
- Date : 2004
- Languages : English
- Source: Trans. ASAE - vol. 47 - n. 1
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Effects of initial modified atmosphere on the s...
- Author(s) : BAYSAL T., AKBABA H., DEMIRA K., et al.
- Date : 1999/09/19
- Languages : English
- Formats : PDF
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Effects of vacuum cooling and packaging films o...
- Author(s) : ARTÉS F., MARTINEZ J. A.
- Date : 1994/09/07
- Languages : English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Formats : PDF
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