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The influence of raw material characteristics on the storage life of fresh-cut butterhead lettuce.

Author(s) : VAROQUAUX P., MAZOLLIER J., ALBAGNAC G.

Type of article: Article

Summary

The physiological characteristics of 5 butterhead lettuce cultivars (Lactuca sativa L.) were investigated using etiolated leaves. When prepared butterhead lettuce was maintained under a low oxygen atmosphere to prevent enzymatic browning, high CO2 content was the main factor increasing the rate of decay. Potassium leakage was a good indicator of physiological disorders. High oxygen and low CO2 enhanced enzymatic browning, while low oxygen and, more significantly, high carbon dioxide enhanced CO2 injury (brown stain). Maintaining CO2 concentration within the packs below 5% resulted in an improved preservation of the lettuce leaves. Practical means for obtaining modified atmospheres which were in equilibrium yet were low in both O2 and CO2 are discussed.

Details

  • Original title: The influence of raw material characteristics on the storage life of fresh-cut butterhead lettuce.
  • Record ID : 1997-2211
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 9 - n. 2
  • Publication date: 1996/11

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