The influence of raw material characteristics on the storage life of fresh-cut butterhead lettuce
Patrick Varoquaux, Jerome Mazollier and Guy Albagnac
Postharvest Biology and Technology Vol: 9 Issue: 2 Pages 127-139.
1996
บทคัดย่อ
The physiological characteristics of 5 butterhead lettuce cultivars (Lactuca sativa L.) were investigated using etiolated leaves. Their storage life under modified and controlled atmospheres was assessed. When prepacked 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. Shelf life was negatively correlated with respiration rate and susceptibility to CO2. 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.