บทคัดย่องานวิจัย

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Quality changes in minimally processed 'Romaine' lettuce as affected by several treatments.

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

Agri-Food Quality II: quality management of fruits and vegetables - from field to table, Turku, Finland, 22-25 April, 1998. Year: 1999 Pages: 115-118 Ref: 6 ref.

1999

บทคัดย่อ

Quality changes in minimally processed 'Romaine' lettuce as affected by several treatments.

 

The influence of temperature (1 or 5 deg C), packaging film (perforated or non-perforated polypropylene, 35 micro m) and passive or active modified atmosphere, on the browning and spoilage of minimally processed Romaine lettuce was studied. In addition, the use of chlorine and citric acid was assessed. No differences in texture and aroma were detected between the different treatments. Leaf edge browning was the worst problem in all treatments. The perforated film reduced this disorder but not completely.