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The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types.

Author(s) : LOPEZ GALVEZ G., SALTVEIT M., CANTWELL M.

Type of article: Article

Summary

Five different types of lettuce (iceberg, romaine, butter, green leaf, and red leaf) were prepared as salad pieces and stored for 16 days at 5 deg C in air or in controlled atmosphere (3 % O2 + 10% CO2). Among the lettuce types studied, the controlled atmosphere benefit for overall visual quality was highest for iceberg lettuce, and some differences between cultivars were observed. There was no controlled atmosphere benefit for butter lettuce, but controlled atmosphere induced surface discoloration and tissue softening. Pre-processing storage of lettuce heads at 5 deg C for 7 and 14 days negatively affected overall quality and leaf edge browning of the prepared salad pieces ; this intact head storage effect was more evident on romaine than iceberg pieces.

Details

  • Original title: The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types.
  • Record ID : 1997-1602
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 8 - n. 3
  • Publication date: 1996/07

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