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Influence of packaging treatments on the keeping quality of 'Salinas' lettuce.

Artes, F.; Martinez, J. A.;

Lebensmittel-Wissenschaft & Technologie Year: 1996 Vol: 29 Issue: 7 Pages: 664-668 Ref: 21 ref.

1996

บทคัดย่อ

Influence of packaging treatments on the keeping quality of 'Salinas' lettuce.

Heads of lettuce cv. Salinas received various wrapping or sealing treatments, and vacuum cooling and/or active modification of the atmosphere within the package by flushing with a gas mixture, to give 12 treatment combinations. Lettuces were then stored for 2 weeks at 2 deg C followed by 2.5 days at 12 deg . Quality was scored according to wilting, physiological disorders, bacterial decay and overall appearance. In naked heads stored in air and in lettuces wrapped in perforated polypropylene (PP) film, russet spotting and pink rib, the main postharvest disorders of lettuce, developed. However, in all treatments where lettuces were sealed in PP bags, these disorders practically did not appear. Heart leaf injury and brown stain developed on lettuces sealed in PP bags, particularly after transfer to the higher temperature. Pink rib and heart leaf injury mainly appeared in vacuum-cooled lettuces. The reason for this susceptibility is unknown and additional research is needed to identify the factors

involved. Low O2 was related to high quality score. The best results were obtained in vacuum-cooled lettuces packed in PP bags with an initial atmosphere of 21.6 g O2/litre and 0 g CO2/litre.