บทคัดย่องานวิจัย

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The effect of vacuum precooling on the half cooling period and quality characteristics of Iceberg lettuce.

Turk, R.; Celik, E.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 321-324 Ref: 5 ref.

1993

บทคัดย่อ

The effect of vacuum precooling on the half cooling period and quality characteristics of Iceberg lettuce.

Yedikule and Lital type head lettuces were precooled at 2 and 4 deg C, weighed and packaged in perforated polyethylene bags for storage at 0 plus or minus 0.5 deg and 85-89% RH for 2 weeks. Lettuces were then conditioned at 10 deg followed by 20 deg . Samples were analysed for % weight loss, colour, pH, % dry matter and % titratable total acidity. Precooling and storage in packages had a significant effect in the prevention of weight loss resulting in 1.5-2.0% weight loss after precooling, 3.5-4.0% at the end of storage and 50-55% at the end of the conditioning period. Packed products rapidly became perishable when held at 'out of store' conditions for a long time. Rapid cooling had positive effects on pH and acidity. Packaging increased the rate of decay at high temperatures.