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The influence of precooling methods and storage conditions on quality and storability of crisp lettuce (Lactuca sativa L. capitata L.).

Author(s) : GRZEGORZEWSKA M.

Type of article: Article

Summary

The effect of modified forced air precooling method i.e. "moisturized forced air" on storability of crisp lettuce was investigated. The usefulness of film packagings: sealed PE film bags, perforated PE film bags (2 holes diameter 0.04 cm), P-Plus films film bags and stretch film for storage of crisp lettuce was also evaluated. The moisturizing of forced air used for crisp lettuce cooling resulted in the decrease of weight losses of lettuce as compared to non-moisturized forced air precooling method. Neither of forced air precooling methods i.e. moisturized or non-moisturized, delayed stem but discoloration or decreased rotting of lettuce heads during storage. The lettuce heads packed in PE films bags, both sealed and perforated, maintained the best quality during storage. Crisp lettuce stored at 0°C kept good market value for up to 21 days, at 6-8°C for 14 days and at 18-20°C for only 7 days.

Details

  • Original title: The influence of precooling methods and storage conditions on quality and storability of crisp lettuce (Lactuca sativa L. capitata L.).
  • Record ID : 2006-1843
  • Languages: English
  • Source: Veg. Crops Res. Bull. - vol. 63
  • Publication date: 2005

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