ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Quality changes of hydroponically produced leaf lettuce (Lactuca sativa L., cv. Cheongchima) during postharvest storage.

Nam SangYong; Kwon YongWoong;

Acta Horticulturae Year: 1999 Issue: No. 483 Pages: 173-183 Ref: 30 ref.

1999

บทคัดย่อ

Quality changes in leaf lettuce during postharvest storage at 20 or 4 deg C were studied. The shelf life to the limit of visual acceptance by the consumer was 4 days when the lettuce was stored in a polyethylene film-lined carton (PE film; 0.03 mm thick) in an environmentally controlled room set at 20 deg C and 50% RH, and 10 days when it was stored in a PE pouch at 4 deg C in a refrigerator. At the end of shelf life, the lettuce stored at 20 deg C retained approx equal to 81% of its initial (at harvest) relative fresh weight (RFW), 82% of water-soluble protein (WSP), 61% of vitamin C (VC) and 54% of chlorophylls (CHL), while lettuce stored at 4 deg C had approx equal to 87% of RFW, 41% of VC and 64% of CHL. Considering the important role of fresh vegetables in supplying vitamin C, the recommended shelf-life period, for preservation of 80% of vitamin C, was 3 days for both 20 and 4 deg C storage temperatures.