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Modified atmospheres and ascorbic acid for minimally processed lettuce.

Berger, H.; Galletti, L.; Escalona, V.; Saenz, C.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 16-22 Ref: 11 ref.

1997

บทคัดย่อ

Modified atmospheres and ascorbic acid for minimally processed lettuce.

Chopped lettuce (200 g) was packed in Cryovac bags (BB4, PD961 or BE) differing in O2 and CO2 permeabilities and stored at 4 deg C, 85% RH. The O2 concentrations in all packages reached equilibrium after 3 days. After 7 days' storage, quality was best in PD961 bags; the atmosphere in these packs consisted of 2-3% O2 and 5-6% CO2. Colour variation was least in the PD961 bags. Immersion of chopped lettuce in ascorbic acid (1% w/v, for one minute) prior to packing had no effect on sensorial quality.