Agriculture Reference
In-Depth Information
Butterhead
lettuce
( Lactuca
sativa L .) cv.
Wang
Passive MAP:
1. 14 % O 2 /5 %
CO 2
2. 16 % O 2 /1.2 %
CO 2
1. BOPP with OTR:
2,000-3,000 and CDTR:
6,000-7,000
2. PO PD-961 with OTR:
6,000-8,000 and CDTR:
19,000-22,000 mL/
m 2 day atm.
Treated with chlorinated
water (200 ppm total
chlorine) for 10 min.
Samples were either cut
with a sharp knife or by
hand
5 ± 0.5 °C—17 days
Dark and
necrotic spots
were more
evident on
samples cut
with a knife
and packaged
in BOPP bags
Weight loss
increased
during
storage and
reached
5.5 % at the
end of
storage. A
signifi cant
decrease in
maximum
force with
storage time
was also
depicted on
the results
Samples in PO bags
that were cut by
hand had better
sensory attributes
(later onset of
browning of the
midribs)
Lettuce hand
cut and stored
in PO bags
showed lower
deterioration
rates
Martinez et al.
( 2008 )
Winter
harvested
iceberg lettuce
( Lactuca
sativa L .) cv.
Coolguard
1. AMAP with N 2
fl ush and 5 % O 2
and 0 % CO 2
2. PMAP
1. Perforated PP (22 ʼ m)
All the treatments were
vacuum cooled
2 °C—14 days and
12 °C for 2.5 days
(shelf-life period)
Brown stains
were only
found on
samples stored
in
unperforated
bags
Weight loss
was limited
and
exceeded
4.75 % only
on control
samples
Vacuum cooling
reduced both the
incidence of pink
ribs and heart-leaf
injury with the
effect being evident
on the last storage
period (last
2.5 days)
Samples stored
in either 40
Martinez and
Artes ( 1999 )
ʼ
m
PP bags and
under AMAP
and in 30 ʼ m
bags under
PMAP had the
best overall
visual quality
2. PP (25, 30, 40
ʼ
m)
Lettuce
0.5-2 kPa O 2
balanced with N 2
Film with OTR: 504 mL O 2
and CDTR: 2,507 mL CO 2
25 ʼ m/m 2 day atm.
Exposure to different light
conditions: light (24 h),
darkness (24 h) and
photoperiod (12 h light
and 12 h darkness)
4 °C—3 days and
7 °C—for the rest
days
Lightness
during storage
promoted
onset of tissue
browning due
to increased
headspace pO 2
Samples stored
under conditions
that led to steady
state atmospheres
of low pO 2 had less
off odors and off
fl avors
Atmosphere
conditions with
pO 2 being
between 0.2 and
0.5 kPa proved
to be benefi cial
for preserving
quality of
lettuce. Storage
under dark had
minimal effects
on samples
quality
Martinez-
Sanchez et al.
( 2011 )
(continued)
 
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